Heavenly Honey Almond Bee Sting Cake Recipe

Introduction

Discover the delightful flavors of the traditional German Bee Sting Cake, known as Bienenstich. This Heavenly Honey Almond Bee Sting Cake features a soft yeast dough topped with a caramelized almond crust and filled with a creamy vanilla custard, making it a perfect treat for any occasion.

Ingredients

• 2 ¼ teaspoons (1 packet) active dry yeast
• ¼ cup warm milk (about 110°F)
• 2 ½ cups all-purpose flour
• ⅓ cup granulated sugar
• ¼ teaspoon salt
• 2 large eggs
• 4 tablespoons unsalted butter, melted
• ½ teaspoon vanilla extract
• 4 tablespoons unsalted butter (for topping)
• ⅓ cup granulated sugar (for topping)
• 2 tablespoons honey
• 2 tablespoons heavy cream
• ½ cup sliced almonds
• 2 cups whole milk (for custard)
• ⅓ cup granulated sugar (for custard)
• 3 large egg yolks
• ¼ cup cornstarch
• 1 teaspoon vanilla extract (for custard)
• ½ cup heavy whipping cream

Instructions

1. Step 1: In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until foamy.
2. Step 2: In a large mixing bowl, combine flour, sugar, and salt. Add eggs, melted butter, vanilla extract, and the yeast mixture. Mix until a dough forms.
3. Step 3: Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size.
4. Step 4: Punch down the risen dough and press it evenly into a greased 9-inch springform pan. Let it rise another 30 minutes.
5. Step 5: In a saucepan over medium heat, melt butter with sugar, honey, and cream. Stir until combined and slightly thickened. Remove from heat and fold in sliced almonds.
6. Step 6: Spread the almond mixture evenly over the risen dough.
7. Step 7: Preheat the oven to 350°F (175°C). Bake the cake for 25-30 minutes or until golden brown. Let it cool completely in the pan.
8. Step 8: Heat milk and sugar in a medium saucepan over medium heat until warm.
9. Step 9: In a separate bowl, whisk egg yolks and cornstarch until smooth. Gradually add the warm milk mixture to the yolks, whisking constantly.
10. Step 10: Return the mixture to the saucepan and cook over low heat until thickened. Remove from heat and stir in vanilla extract.
11. Step 11: Cover the custard surface with plastic wrap and cool completely.
12. Step 12: Whip heavy cream to stiff peaks and fold it gently into the cooled custard mixture.
13. Step 13: Carefully remove the cooled cake from the pan and slice it horizontally into two layers.
14. Step 14: Spread the custard filling evenly over the bottom layer, then place the top layer with almond topping back on.
15. Step 15: Chill the assembled cake in the refrigerator for at least 1 hour before serving.

Tips & Variations

• Use fresh active dry yeast and ensure the milk is warm, not hot, to activate yeast properly.
• For a lighter filling, reduce the sugar in the custard or substitute some heavy cream with milk when whipping.
• Try adding a pinch of cinnamon or lemon zest to the custard for extra flavor depth.
• Sliced almonds can be toasted beforehand for a nuttier, crunchier topping.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the custard fresh. Before serving, let it come to room temperature for the best flavor and texture. If needed, slice and serve chilled; reheating is not recommended as it can affect the custard consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast without proofing it in warm milk. Mix it directly with the dry ingredients and adjust the rising time as needed.

Is there a gluten-free version of this cake?

This traditional recipe relies on wheat flour for structure, but you can experiment with gluten-free all-purpose flour blends and xanthan gum. Keep in mind that texture and rise might vary.

Heavenly Honey Almond Bee Sting Cake Recipe

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★★★★★

4.5 from 127 reviews

Heavenly Honey Almond Bee Sting Cake is a traditional German Bienenstich dessert featuring a soft yeast dough base topped with a caramelized honey almond crust, filled with a rich vanilla custard mixed with whipped cream. This cake offers a perfect balance of sweet, nutty, and creamy textures, baked until golden and chilled to perfection.

• Author: Cleo
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours 30 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

Dough

• 2 ¼ teaspoons (1 packet) active dry yeast
• ¼ cup warm milk (about 110°F)
• 2 ½ cups all-purpose flour
• ⅓ cup granulated sugar
• ¼ teaspoon salt
• 2 large eggs
• 4 tablespoons unsalted butter, melted
• ½ teaspoon vanilla extract

Almond Topping

• 4 tablespoons unsalted butter
• ⅓ cup granulated sugar
• 2 tablespoons honey
• 2 tablespoons heavy cream
• ½ cup sliced almonds

Custard Filling

• 2 cups whole milk
• ⅓ cup granulated sugar
• 3 large egg yolks
• ¼ cup cornstarch
• 1 teaspoon vanilla extract
• ½ cup heavy whipping cream

Instructions

1. Prepare Yeast: In a small bowl, dissolve the active dry yeast in warm milk at about 110°F. Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
2. Make Dough: In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Add eggs, melted butter, vanilla extract, and the yeast mixture. Mix thoroughly to form a cohesive dough.
3. Knead Dough: Transfer the dough to a floured surface and knead for 8-10 minutes until it is smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1-2 hours until doubled in size.
4. First Rise: Punch down the risen dough to release air. Press it evenly into a greased 9-inch springform pan. Allow it to rise again for 30 minutes to develop texture.
5. Make Almond Topping: In a saucepan over medium heat, melt the butter with sugar, honey, and heavy cream. Stir constantly until the mixture is combined and slightly thickened. Remove from heat and fold in sliced almonds evenly.
6. Top Dough: Spread the warm almond mixture evenly over the risen dough layer in the pan.
7. Bake Cake: Preheat the oven to 350°F (175°C). Bake the cake for 25-30 minutes or until the almond topping is golden brown. Allow the cake to cool completely in the pan after baking.
8. Heat Milk: In a medium saucepan, gently heat whole milk and granulated sugar over medium heat until warm, but not boiling.
9. Prepare Custard: In a separate bowl, whisk together egg yolks and cornstarch until smooth. Gradually add the warm milk mixture to the yolks while whisking continuously. Pour mixture back into the saucepan and cook over low heat until thickened. Remove from heat and stir in vanilla extract.
10. Cool Custard: Cover the custard with plastic wrap placed directly on the surface to prevent skin formation. Let it cool completely to room temperature.
11. Whip Cream: Whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled custard to create a light, creamy filling.
12. Slice Cake: Carefully remove the cooled cake from the springform pan. Using a long serrated knife, slice the cake horizontally into two even layers.
13. Assemble Cake: Spread the custard filling evenly over the bottom cake layer. Place the top layer, almond topping side up, back on top to complete the cake.
14. Chill and Serve: Refrigerate the assembled cake for at least 1 hour to set the filling before slicing and serving.

Notes

• Ensure the milk used for yeast activation is warm but not hot to avoid killing the yeast.
• Kneading thoroughly helps develop gluten, resulting in a soft and elastic dough.
• Cover custard with plastic wrap directly on its surface to prevent a skin from forming while cooling.
• Use a serrated knife to slice the cake layers cleanly without crumbling.
• Almond topping can be prepared just before baking to keep it fresh and crunchy.
• For a lighter version, low-fat milk and cream can be substituted but may alter texture and flavor.
• This cake is best served within 2 days of preparation for freshness.

Keywords: Bee Sting Cake, Bienenstich, German dessert, honey almond cake, yeast cake, custard filling, almond topping