Bee Sting Cake Recipe – German Special
Bee Sting Cake (Bienenstich) is a classic German dessert featuring a soft, yeasted cake filled with a luscious pastry cream and topped with a crunchy, caramelized almond glaze. The combination of light, fluffy cake, creamy vanilla filling, and a sweet honey-almond topping makes this cake truly irresistible. Traditionally served with coffee, this delightful treat is perfect for special occasions or simply indulging in something sweet. Let’s bake!
- 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:
Dough Rising : Ensure a warm place for the dough to rise properly.
Filling Options : Swap pastry cream for whipped cream or a light custard.
Storage : Store in the refrigerator for up to 3 days. Best enjoyed fresh!
Serving Tip : Serve with coffee for a traditional German experience.
