Print

German Bee Sting Cake Recipe

Print Recipe

★★★★★

4.7 from 90 reviews

German Bee Sting Cake, also known as Bienenstich, is a classic German dessert featuring a soft yeast dough base topped with a luscious honey-almond caramelized crust and filled with a creamy vanilla custard. This cake combines textures and flavors, balancing a tender cake with a rich, nutty topping and smooth custard filling, perfect for an elegant teatime treat or special occasion.

Ingredients

Scale

For the Dough:

  • 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)

For the Topping:

  • 1/4 cup unsalted butter
  • 1/4 cup granulated sugar
  • 2 tablespoons pure honey
  • 1 tablespoon heavy cream
  • 1/2 cup sliced almonds

For the Filling:

  • 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)

Instructions

  1. Prepare the yeast dough: Dissolve the active dry yeast in warm milk (110°F/45°C) and let it sit for 5–10 minutes until frothy. In a mixing bowl, combine the sugar, softened butter, salt, and egg. Add the yeast mixture to the bowl, then gradually incorporate the sifted flour. Knead the dough for 5–7 minutes until it becomes smooth and elastic. Cover the bowl with a kitchen towel and let the dough rise for about 1 hour, or until it has doubled in size.
  2. Make the honey-almond topping: Melt the butter in a saucepan over medium heat. Add the sugar, honey, and heavy cream, stirring continuously until the mixture bubbles and turns golden, about 3–4 minutes. Remove the saucepan from heat and stir in the sliced almonds. Allow the topping to cool to room temperature.
  3. Assemble and bake the cake: Punch down the risen dough to release air, then press it evenly into a greased 9-inch round baking pan. Spread the cooled almond topping over the dough evenly. Bake in a preheated oven at 350°F (175°C) for 25–30 minutes, or until the cake is golden and sounds hollow when tapped. Remove from oven and cool completely in the pan.
  4. Prepare the custard filling: Warm the milk gently in a saucepan, making sure it does not boil. In a mixing bowl, whisk together the sugar, flour, and egg yolks until smooth. Gradually whisk the warm milk into the egg mixture to temper it. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens in about 5–7 minutes. Remove from heat and stir in the vanilla extract. To prevent a skin from forming, cover the surface of the custard with plastic wrap and chill until cool. Once cooled, beat in the softened butter until the custard is light and spreadable.
  5. Final assembly: Using a serrated knife, carefully slice the cooled cake horizontally in half. Spread the custard filling evenly on the bottom layer, leaving a 1/2-inch border around the edges. Place the top layer with the honey-almond topping on the custard layer and press gently to secure. Refrigerate the assembled cake for at least 2 hours before serving to allow the custard to set.

Notes

  • Ensure the milk for the yeast and custard is not too hot to avoid killing the yeast or curdling the eggs.
  • The cake should be completely cool before slicing to prevent the custard from melting.
  • Using room temperature eggs and butter helps achieve a smooth dough and creamy filling.
  • For a crispier almond topping, bake a little longer, but watch carefully to prevent burning.
  • This cake is best served chilled and consumed within 2-3 days for optimal freshness.

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

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