Bee Sting Cake Recipe – German Special
Bee Sting Cake, or Bienenstich, is a beloved German dessert that combines a soft, yeasted cake with a luscious vanilla cream filling and a crunchy honey-almond topping. This traditional recipe offers a delightful balance of textures and flavors, making it a perfect treat for special occasions or a cozy afternoon coffee. The sweet yeast dough provides a light base, while the rich filling and caramelized almond topping add depth and sweetness, creating a harmonious dessert experience.
- Prep Time25 min
- Cook Time30 min
- Total Time55 min
For the Cake:
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup (60ml) warm milk
- 2 tablespoons granulated sugar
- 1 ¾ cups (220g) all-purpose flour
- ¼ teaspoon salt
- 1 large egg
- 3 tablespoons unsalted butter, softened
For the Honey-Almond Topping:
- ¼ cup (60g) unsalted butter
- ¼ cup (50g) granulated sugar
- 2 tablespoons honey
- 2 tablespoons heavy cream
- ½ cup (50g) sliced almonds
For the Pastry Cream Filling:
- 1 ½ cups (360ml) whole milk
- ¼ cup (50g) granulated sugar
- 2 egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Prepare the Cake Dough:
In a small bowl, dissolve yeast in warm milk with 1 teaspoon sugar. Let sit for 5-10 minutes until foamy.
In a mixing bowl, combine flour, remaining sugar, and salt.
Add the yeast mixture, egg, and softened butter. Mix until a soft dough forms.
Knead the dough for about 5 minutes until smooth. Cover and let rise for 1 hour or until doubled in size.
Make the Honey-Almond Topping:
In a saucepan, melt butter, sugar, honey, and cream over medium heat.
Stir until sugar dissolves, then add sliced almonds. Cook for 2 minutes, then remove from heat.
Bake the Cake:
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
Punch down the dough and spread it evenly into the pan. Let rise for 15 minutes.
Spread the honey-almond topping evenly over the dough.
Bake for 25–30 minutes, or until golden brown. Cool completely.
Prepare the Pastry Cream:
Heat milk in a saucepan until warm (not boiling).
In a bowl, whisk sugar, egg yolks, and cornstarch until smooth.
Slowly pour warm milk into the egg mixture, whisking constantly.
Return mixture to the saucepan and cook over medium heat, stirring until thickened.
Remove from heat, stir in vanilla and butter, then let cool completely.
Assemble the Cake:
Slice the cake in half horizontally.
Spread the pastry cream over the bottom half.
Place the almond-topped half on top.
Serve:
Slice and enjoy! Best served slightly chilled or at room temperature.
Recipe Notes:
Yeast Dough Tips: Ensure your yeast is fresh and active by dissolving it in warm milk with a pinch of sugar. Let it sit for about 5–10 minutes until foamy before using.
Custard Filling: For a smoother custard, whisk the egg yolks and cornstarch together before gradually adding the warm milk. Cook the mixture over medium heat, stirring constantly until it thickens.
Almond Topping: When preparing the almond topping, cook the butter, sugar, honey, and cream over medium heat until the sugar dissolves. Add the sliced almonds and cook for an additional 2 minutes before removing from heat.
Baking Tips: Preheat your oven to 350°F (175°C) and bake the cake for 25–30 minutes, or until golden brown. Allow the cake to cool completely before assembling to prevent the cream from melting.
Storage Instructions: Store the assembled Bee Sting Cake in the refrigerator for up to 2 days. For best results, consume within 24 hours to enjoy the freshness of the cream filling.
