German Bee Sting Cake (Bienenstich) Recipe

Introduction

German Bee Sting Cake, or Bienenstich, is a delightful dessert featuring a soft yeast dough topped with a sweet almond crust. Filled with a creamy custard, this cake offers a perfect balance of textures and flavors that make it a beloved classic in German baking.

Ingredients

• Yeast dough ingredients (flour, yeast, sugar, butter, milk, eggs, salt)
• Cream filling ingredients (milk, sugar, eggs, cornstarch, vanilla extract, butter)
• Almond topping ingredients (butter, sugar, honey, sliced almonds, cream)

Instructions

1. Step 1: Prepare the yeast dough by mixing flour, yeast, sugar, melted butter, warm milk, eggs, and a pinch of salt. Knead until smooth, then let it rise in a warm place until doubled in size.
2. Step 2: While the dough rises, make the almond topping by melting butter with sugar, honey, and cream. Stir in sliced almonds and set aside.
3. Step 3: Spread the risen dough evenly into a greased baking pan, then pour the almond topping evenly over the dough.
4. Step 4: Bake in a preheated oven at 350°F (175°C) for about 25–30 minutes until the almond topping is golden and the dough is cooked through.
5. Step 5: While the cake cools, prepare the cream filling by heating milk with sugar and vanilla, then slowly whisk in eggs and cornstarch. Cook until thickened, then stir in butter and refrigerate until cold.
6. Step 6: Once the cake is completely cool, slice it horizontally and spread the cream filling evenly on the bottom layer. Place the almond-topped layer back on top.
7. Step 7: Chill the assembled cake for at least an hour before serving to set the cream filling.

Tips & Variations

• For extra flavor, add a splash of rum or almond extract to the cream filling.
• Use whipped cream mixed with the custard for a lighter filling.
• Make sure the cake is fully cooled before adding the cream to prevent melting.

Storage

Store the Bee Sting Cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the cream filling’s texture. Before serving, you can let it sit at room temperature for 15 minutes for better flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut for the topping?

Yes, while almonds are traditional, you can substitute with hazelnuts, pecans, or walnuts for a different flavor and texture.

Is it possible to make this cake ahead of time?

Absolutely. You can bake the cake and prepare the cream filling a day in advance. Assemble the cake and refrigerate it overnight for the best results.

German Bee Sting Cake (Bienenstich) Recipe

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German Bee Sting Cake (Bienenstich) is a classic German dessert featuring a soft yeast dough base topped with a caramelized almond crust and filled with a rich, creamy custard. This delightful cake combines a crunchy nut topping with a creamy filling, making it a perfect treat for special occasions or any time you crave a sweet, nutty dessert.

• Author: Dylan
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes (including rising and chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

Yeast Dough

• 300 g all-purpose flour
• 1 packet (7 g) active dry yeast
• 50 g granulated sugar
• 1/2 teaspoon salt
• 150 ml warm milk
• 50 g unsalted butter, melted
• 1 large egg

Almond Topping

• 100 g unsalted butter
• 100 g granulated sugar
• 3 tablespoons honey
• 3 tablespoons heavy cream
• 150 g sliced almonds

Cream Filling

• 500 ml milk
• 1 packet (42 g) vanilla pudding powder
• 50 g granulated sugar
• 200 ml heavy cream, whipped
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Yeast Dough: In a bowl, combine warm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until bubbly. In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, melted butter, and the egg. Knead until smooth and elastic, then cover and let rise for about 45-60 minutes until doubled in size.
2. Make the Almond Topping: In a saucepan, melt butter with sugar, honey, and cream over medium heat. Stir until sugar dissolves completely, then remove from heat and mix in sliced almonds. Set aside to cool slightly.
3. Assemble and Bake: Preheat the oven to 180°C (350°F). Roll out the yeast dough into a 9×13 inch (23×33 cm) baking pan lined with parchment paper. Spread the almond topping evenly over the dough. Bake for 25-30 minutes until the topping is golden and bubbly. Remove from oven and cool completely.
4. Prepare the Cream Filling: In a saucepan, heat milk. Mix vanilla pudding powder and sugar with a small amount of cold milk to form a smooth paste. Slowly whisk this into the hot milk and cook until thickened. Transfer to a bowl, cover with plastic wrap touching the surface, and chill until cold. Once chilled, gently fold in whipped cream, powdered sugar, and vanilla extract to create a light cream filling.
5. Fill the Cake: Once the cake is completely cooled, carefully slice it horizontally to create two layers. Spread the cream filling evenly over the bottom layer, then place the almond-topped layer back on top.
6. Chill and Serve: Refrigerate the assembled cake for at least 2 hours to set the filling before serving. Slice and enjoy this classic German delight.

Notes

• Ensure the yeast is fresh for proper dough rising.
• Allow the cake to cool completely before filling to prevent the cream from melting.
• The almond topping can be slightly sticky after baking; let it set fully for best results.
• For an extra flavor twist, add a teaspoon of almond extract to the cream filling.
• This cake is best enjoyed within 2 days when stored refrigerated.

Keywords: German Bee Sting Cake, Bienenstich, almond cake, yeast cake, cream filled cake, German dessert, almond topping, creamy filling