Authentic German Bee Sting Cake Recipe

Introduction

Authentic German Bee Sting Cake, or Bienenstich, is a deliciously sweet and nutty dessert featuring a tender yeast dough topped with honeyed almonds and filled with creamy vanilla custard. Perfect for special occasions or a cozy afternoon treat, this cake combines rich flavors and inviting textures in every bite.

Ingredients

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (7 g) active dry yeast
• 3/4 cup whole milk, lukewarm
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1/4 teaspoon salt
• 1/4 cup unsalted butter (for topping)
• 1/4 cup granulated sugar (for topping)
• 2 tablespoons honey
• 1 pinch salt (for topping)
• 1/2 cup sliced almonds
• 2 cups whole milk (for custard)
• 1/2 cup granulated sugar (for custard)
• 4 large egg yolks
• 1/4 cup cornstarch
• 2 teaspoons vanilla extract

Instructions

1. Step 1: Warm the milk until just lukewarm. Add 1 teaspoon of sugar and the yeast, then let it stand for about 10 minutes until frothy.
2. Step 2: In a large bowl, combine flour, remaining sugar, and salt. Add softened butter, eggs, and the yeast mixture. Knead until the dough is smooth and elastic. Cover and let rise for about 1 hour or until doubled in size.
3. Step 3: Melt the butter for the topping in a saucepan over medium heat. Add sugar, honey, and a pinch of salt. Stir until the sugar dissolves. Remove from heat and mix in the sliced almonds. Set aside to cool slightly.
4. Step 4: Punch down the risen dough and place it evenly in a greased baking pan. Spread the almond-honey topping over the dough. Allow it to rise for another 20 minutes.
5. Step 5: Preheat the oven to 350°F (175°C). Bake the cake for 25–30 minutes or until the top is golden brown. Remove from the oven and let cool completely.
6. Step 6: For the custard, heat the 2 cups of milk with vanilla extract in a saucepan until warm. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens. Cover with plastic wrap directly on the surface to prevent a skin from forming and let cool.
7. Step 7: Once the cake is cooled, slice it horizontally into two layers. Spread the custard evenly over the bottom layer, then place the top layer with the almond side facing up over the custard. Press gently to assemble.

Tips & Variations

• For an extra moist cake, brush the baked cake layers lightly with a simple syrup before adding the custard.
• Substitute sliced almonds with chopped hazelnuts or walnuts for a different nutty flavor.
• Use homemade vanilla extract or a vanilla bean for deeper custard flavor.
• Ensure your milk is lukewarm to activate the yeast properly without killing it.

Storage

Store the assembled Bee Sting Cake covered in the refrigerator for up to 3 days. For best results, consume within 24 hours to enjoy fresh custard and crunchy topping. If needed, let the cake sit at room temperature for 20 minutes before serving to enhance flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before shaping and topping.

What can I use if I don’t have cornstarch for the custard?

You can substitute cornstarch with all-purpose flour using twice the amount, but the custard might be slightly less smooth.

Authentic German Bee Sting Cake Recipe

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Authentic German Bee Sting Cake, or Bienenstich, is a classic dessert featuring a soft yeast dough base topped with a sweet honey-almond caramelized layer. It’s filled with a smooth, creamy vanilla custard that perfectly balances the crunchy, nutty topping, creating a delightful blend of textures and flavors that is beloved across Germany.

• Author: Cleo
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

Dough

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (7 g) active dry yeast
• 3/4 cup whole milk, lukewarm
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1/4 teaspoon salt

Topping

• 1/4 cup unsalted butter
• 1/4 cup granulated sugar
• 2 tablespoons honey
• 1 pinch salt
• 1/2 cup sliced almonds

Custard Filling

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 2 teaspoons vanilla extract

Instructions

1. Activate the yeast: Warm the milk until just lukewarm. Add 1 teaspoon of sugar and the yeast, then let stand for about 10 minutes until frothy, indicating the yeast is active.
2. Make the dough: In a large bowl, mix flour, remaining sugar, and salt. Add softened butter, eggs, and the yeast mixture. Knead thoroughly until the dough is smooth and elastic. Cover and allow it to rise in a warm place for about 1 hour, or until it doubles in size.
3. Prepare the topping: Melt butter in a saucepan over medium heat. Stir in sugar, honey, and a pinch of salt until sugar dissolves. Remove from heat and mix in the sliced almonds. Set aside to cool slightly, allowing the topping to thicken.
4. Shape and top the dough: Punch down the risen dough to release air. Spread it evenly in a greased baking pan. Spoon the almond-honey topping evenly over the dough surface. Let the dough rise again for 20 minutes while the topping sets.
5. Bake: Preheat your oven to 350°F (175°C). Bake the cake for 25 to 30 minutes until the top is golden brown and caramelized. Remove from oven and let cool completely.
6. Make the custard: Heat the whole milk and vanilla extract in a saucepan until warm. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually pour the warm milk into the egg mixture while whisking continuously. Return this mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens. Remove from heat and cover the custard with plastic wrap placed directly on its surface to prevent skin from forming. Let it cool to room temperature.
7. Assemble the cake: Once the cake and custard are fully cooled, slice the cake horizontally into two even layers. Spread the custard evenly over the bottom layer, then carefully place the almond-topped layer on top, pressing gently to secure. Chill before serving for best texture.

Notes

• Ensure milk is lukewarm, not hot, when activating the yeast to avoid killing the yeast.
• Using fresh yeast guarantees the best rise and texture of the dough.
• Cover custard with plastic wrap directly on its surface to prevent a skin forming while cooling.
• Allow the cake to cool completely before slicing and assembling to avoid custard melting.
• Chill the assembled cake for at least 2 hours before serving for optimal flavor and texture.
• You can substitute almond slices with chopped hazelnuts if preferred.

Keywords: German Bee Sting Cake, Bienenstich, almond honey cake, yeast cake, custard filled cake, traditional German dessert