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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/heavenly-honey-almond-bee-sting-cake-recipe/