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Authentic German Bee Sting Cake (Bienenstich)

Close-up of a slice of bee sting cake showing layers of sponge, vanilla cream filling, and crunchy caramelized almond topping.
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Make a traditional German Bee Sting Cake featuring a fluffy yeast dough, creamy vanilla custard filling, and a signature crunchy, caramelized honey-almond topping.

Ingredients

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  • 1 cup whole milk
  • 1/4 cup granulated sugar, divided
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 teaspoon salt
  • 1 large egg
  • 2 3/4 cups all-purpose flour, plus more for dusting
  • 1/2 cup sliced almonds
  • 1/4 cup honey
  • 1/4 cup heavy cream
  • 1/4 cup (1/2 stick) unsalted butter, cubed
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 tablespoons cornstarch
  • 1 1/2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, cold

Instructions

  1. Prepare the Yeast Dough: Warm 1/2 cup milk until lukewarm. Stir in 1 tablespoon of the sugar and the yeast. Let stand 5 minutes until foamy.
  2. In a large bowl, cream together 1/2 cup softened butter, the remaining sugar, and salt until light. Beat in the egg.
  3. Add the yeast mixture and 2 cups of the flour. Mix until just combined. Add remaining flour gradually until a soft dough forms. Knead on a lightly floured surface for 5 to 7 minutes until smooth. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
  4. Prepare the Topping: While the dough rises, combine 1/2 cup sliced almonds, honey, 1/4 cup heavy cream, 1/4 cup cubed butter, and 1/4 cup sugar in a small saucepan. Heat over medium heat, stirring constantly, until the mixture boils and turns golden brown (about 5 minutes). Remove from heat immediately.
  5. Preheat your oven to 375°F (190°C). Punch down the risen dough and press it evenly into a greased 9-inch round cake pan.
  6. Spread the hot almond-honey mixture evenly over the dough surface. Let the cake rest for 15 minutes.
  7. Bake for 25 to 30 minutes until the topping is deep golden brown and the cake is cooked through. Cool completely on a wire rack.
  8. Prepare the Vanilla Cream Filling: Whisk the egg yolk and cornstarch in a small bowl. Heat 1 1/2 cups milk and 1 tablespoon sugar in a saucepan until simmering. Slowly whisk about half of the hot milk mixture into the yolk mixture. Pour the tempered yolk mixture back into the saucepan with the remaining milk.
  9. Cook over medium heat, whisking constantly, until the custard thickens significantly, about 2 minutes after it begins to bubble. Remove from heat, stir in vanilla extract. Cover the surface directly with plastic wrap and chill completely.
  10. Whip the 1 cup cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled custard base to create the filling.
  11. Assemble the Cake: Once the cake is completely cool, slice the cake horizontally into two equal layers. Spread the vanilla cream filling evenly over the bottom layer. Place the top layer back on the filling.
  12. Chill the cake for at least 2 hours before slicing and serving.

Notes

  • For the best texture, ensure your yeast is active before mixing the dough.
  • Do not overbake the cake base, as it will continue to cook slightly while the topping caramelizes.
  • Chill the cake thoroughly before slicing to keep the cream filling stable.

Nutrition

Find it online: https://kitchenslang.com/bee-sting-cake-recipe-german-bienenstich/