German Bee Sting Cake (Bienenstich) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dylangranv.com/german-bee-sting-cake-bienenstich-recipe/
