Name: German Bee Sting Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 3 h 30 min
Cuisine: German
Ingredients: 2 1/4 teaspoons active dry yeast; 1/4 cup warm milk (110°F/45°C); 1/4 cup granulated sugar; 1/4 cup unsalted butter (softened); 1/2 teaspoon salt; 1 large egg (room temperature); 1 3/4 cups all-purpose flour (sifted); 1/4 cup unsalted butter; 1/4 cup granulated sugar; 2 tablespoons pure honey; 1 tablespoon heavy cream; 1/2 cup sliced almonds; 1 1/2 cups whole milk; 1/4 cup granulated sugar; 1/4 cup all-purpose flour; 2 large egg yolks; 1 teaspoon pure vanilla extract; 1/2 cup unsalted butter (softened)

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Introduction

German Bee Sting Cake, or Bienenstich, is a delightful dessert featuring a tender yeasted cake topped with a caramelized honey-almond crust. Filled with creamy vanilla custard, this cake offers a perfect balance of textures and flavors that’s sure to impress your guests.

A slice of cake sits on a white plate over a white marbled surface, showing three distinct layers: the bottom layer is a light, fluffy yellow sponge cake, the middle layer is thick and creamy white frosting, and the top layer is another sponge cake covered with a shiny caramel glaze sprinkled with toasted almond slices. A small swirl of white whipped cream tops the center of the slice. In the background, the full cake with similar topping and more whipped cream swirls is slightly out of focus along with a white cup and a small jar. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 teaspoons active dry yeast
1/4 cup warm milk (110°F/45°C)
1/4 cup granulated sugar (for dough)
1/4 cup unsalted butter (softened, for dough)
1/2 teaspoon salt
1 large egg (room temperature)
1 3/4 cups all-purpose flour (sifted, for dough)
1/4 cup unsalted butter (for topping)
1/4 cup granulated sugar (for topping)
2 tablespoons pure honey
1 tablespoon heavy cream
1/2 cup sliced almonds
1 1/2 cups whole milk (for filling)
1/4 cup granulated sugar (for filling)
1/4 cup all-purpose flour (for filling)
2 large egg yolks
1 teaspoon pure vanilla extract
1/2 cup unsalted butter (softened, for filling)

Instructions

Step 1: Prepare the yeast dough by dissolving the yeast in warm milk; let it sit for 5 to 10 minutes until frothy. In a mixing bowl, combine sugar, softened butter, salt, and egg. Add the yeast mixture, then gradually add the sifted flour. Knead the dough for 5 to 7 minutes until smooth and elastic. Cover the bowl and let the dough rise for 1 hour or until doubled in size.
Step 2: Make the honey-almond topping by melting butter in a saucepan over medium heat. Add sugar, honey, and heavy cream, stirring until the mixture bubbles and turns golden, about 3 to 4 minutes. Remove from heat and stir in the sliced almonds. Allow the topping to cool.
Step 3: Punch down the risen dough and press it evenly into a greased 9-inch round pan. Spread the cooled almond topping evenly over the dough. Bake at 350°F (175°C) for 25 to 30 minutes until the cake is golden and sounds hollow when tapped. Let the cake cool completely.
Step 4: Prepare the custard filling by warming the milk in a saucepan without boiling. In a separate bowl, whisk together sugar, flour, and egg yolks until smooth. Gradually whisk the warm milk into the egg mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened, about 5 to 7 minutes. Remove from heat and stir in vanilla extract. Cover the surface of the custard with plastic wrap to prevent a skin from forming and chill until completely cool. Once chilled, beat in the softened butter until the filling is light and spreadable.
Step 5: Using a serrated knife, slice the cooled cake horizontally in half. Spread the custard filling on the bottom layer, leaving a 1/2-inch border around the edge. Place the top layer with the almond topping on the custard and press gently to assemble. Refrigerate the assembled cake for at least 2 hours before serving.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the custard filling.
Substitute sliced almonds with chopped hazelnuts or pecans for a nutty twist.
Ensure the milk is warm, not hot, when activating the yeast to avoid killing it.
Use a serrated knife to slice the cake for a cleaner cut and to preserve the texture.
If you prefer, use store-bought pastry cream to save time on the custard filling.

Storage

Store the cake covered in the refrigerator for up to 3 days. To keep the topping crunchy, avoid leaving the cake uncovered. Enjoy chilled or at room temperature. Reheat slices briefly in the microwave if you prefer a softer texture, but be careful not to melt the custard completely.

How to Serve

A close-up of a slice of layered cake on a white plate, showing four distinct layers: the bottom layer is a light golden crust, above it is a smooth yellow custard layer, followed by a thick white creamy layer, and topped with a textured, shredded golden topping covered with a shiny amber glaze and scattered almond slices. In the background, the rest of the cake is visible with the same almond and glaze topping, all set on a white marbled surface. A small silver fork rests on the plate near the cake slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake ahead of time?

Yes, you can prepare the cake and custard a day in advance. Assemble the cake and refrigerate it for at least 2 hours or overnight to allow the flavors to meld.

Is it possible to make this cake gluten-free?

Yes, by substituting all-purpose flour with a gluten-free baking flour mix suitable for yeast doughs, you can make a gluten-free version. Be sure to check that all other ingredients are gluten-free as well.