If you have yet to discover the magic of the German Bee Sting Cake (Bienenstich) Recipe, get ready to fall in love with a dessert that combines a perfectly fluffy yeast dough, a luscious pastry cream filling, and a sticky, caramelized honey almond topping that bakes to golden perfection. This classic German treat is not only a feast for your taste buds but a beautiful cake that brings warmth and tradition to any table. Whether you’re a seasoned baker or a curious kitchen adventurer, this recipe will make you feel like you’ve brought a little slice of Germany right into your home.
Ingredients You’ll Need
Every ingredient in this German Bee Sting Cake (Bienenstich) Recipe plays a vital role in creating the perfect harmony of flavors and textures. From the yeast that gives the dough its airy softness to the honey and almonds that add the signature sweet crunch, each component is simple yet essential.
- 2¼ teaspoons active dry yeast: This magical starter helps the dough rise, giving it a soft and springy texture.
- ¼ cup warm milk: Activates the yeast and adds a subtle richness to the dough.
- 2 tablespoons granulated sugar: Feeds the yeast and lightly sweetens the dough.
- 1¾ cups all-purpose flour: The sturdy base of the dough, providing structure and chew.
- ¼ teaspoon salt: Balances flavor and enhances the other ingredients.
- 1 large egg: Adds richness and helps bind the dough.
- ¼ cup unsalted butter (softened): Ensures a tender crumb and adds decadence.
- ¼ cup unsalted butter (for topping): Creates the caramelized, buttery layer on top.
- ¼ cup granulated sugar (for topping): Sweetens and caramelizes with the honey and butter.
- 2 tablespoons honey: Gives the cake its iconic honeyed flavor and sticky texture.
- 1 tablespoon heavy cream: Adds creaminess to the almond topping.
- ½ cup sliced almonds: Provides delightful crunch and nutty flavor.
- 1½ cups whole milk (for filling): Forms the luscious base of the pastry cream.
- ¼ cup granulated sugar (for filling): Sweetens the creamy filling perfectly.
- 2 tablespoons cornstarch: Thickens the pastry cream to a silky smooth consistency.
- 2 large egg yolks: Enrich the filling, making it velvety and rich.
- 1 teaspoon vanilla extract: Infuses the cream with comforting warmth and depth.
- 2 tablespoons unsalted butter (for filling): Adds luxurious richness to the cream.
- ½ cup heavy cream (whipped): Lightens the pastry cream for the perfect airy finish.
How to Make German Bee Sting Cake (Bienenstich) Recipe
Step 1: Prepare the Dough
Start by activating the yeast with warm milk and a pinch of sugar, which creates a nice foamy mixture essential for a fluffy dough. Mixing the dry ingredients separately helps balance the sweetness and saltiness evenly. Incorporate the egg and softened butter for richness, then knead until you have a smooth, elastic dough. Cover it and let it rise in a cozy spot; patience here rewards you with that perfect airy base.
Step 2: Make the Honey Almond Topping
While the dough is rising, melt butter, sugar, honey, and cream together gently in a saucepan to create a luscious caramel base. Stir in those sliced almonds to coat them fully. This topping will bake into a golden, sticky crown that gives the cake its famous “bee sting” identity—sweet, nutty, and irresistibly crunchy.
Step 3: Assemble and Bake
After the dough has doubled in size, punch it down and press it evenly into a greased and lined springform pan. Spread the almond topping carefully on top, making sure not to press it into the dough to maintain that lovely layer contrast. Bake at 350°F until the cake is beautifully golden and cooked through. Then, let it cool completely before the next important step—this ensures clean slices and a stable filling.
Step 4: Whip Up the Pastry Cream Filling
This is where the German Bee Sting Cake (Bienenstich) Recipe truly shines. The filling begins by whisking milk, sugar, and cornstarch in a saucepan, building a smooth base. Temper the egg yolks by slowly adding warm milk to avoid scrambling, then combine everything again and cook until thickened. Stir in vanilla and butter for a silky, aromatic cream. Once cooled, folding in whipped cream gives the filling a light, fluffy texture that balances the richness perfectly.
Step 5: Final Assembly
Slice the cooled cake horizontally into two even layers. Generously spread the luxurious pastry cream on the bottom half, then gently place the almond-topped layer on top to preserve the signature crunch. Chill the cake for at least an hour before serving—this chilling step gives the filling time to set beautifully, making each bite a perfect blend of textures.
How to Serve German Bee Sting Cake (Bienenstich) Recipe
Garnishes
To elevate your German Bee Sting Cake (Bienenstich) Recipe even further, consider dusting the finished cake lightly with powdered sugar for a delicate touch. Alternatively, a few extra toasted almond slices sprinkled around the serving plate can add both beauty and texture contrast. Fresh berries on the side offer a bright, tart complement that balances the sweetness elegantly.
Side Dishes
This dessert pairs wonderfully with a simple cup of strong coffee or a fragrant herbal tea like chamomile. If you’re hosting a more elaborate gathering, a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream can make the experience feel even more indulgent without overwhelming the cake’s gentle flavors.
Creative Ways to Present
For a memorable presentation, try serving the German Bee Sting Cake (Bienenstich) Recipe in individual portions, layering the cake and cream in clear glass cups for a stunning parfait look. You can also cut it into small squares and serve on a platter with a drizzle of honey or a small spoonful of berry compote alongside, turning this traditional cake into a modern dessert delight perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Because this cake is best enjoyed fresh, store any leftovers covered tightly in the refrigerator to keep the pastry cream fresh and the almond topping from absorbing moisture. Wrapped well, it can stay delicious for up to two days, though the topping may soften slightly over time.
Freezing
Freezing this cake is not ideal due to the delicate texture of the cream filling and the crisp almond topping, which can become soggy after thawing. If you must freeze, wrap individual slices tightly in plastic wrap and then in foil, and consume within a month. Thaw slowly in the refrigerator before serving.
Reheating
Since the German Bee Sting Cake (Bienenstich) Recipe is meant to be served chilled, reheating is not recommended. If you prefer a warm dessert experience, enjoy a warm cup of coffee or tea alongside a chilled slice instead—it’s a match made in heaven.
FAQs
What does the name “Bee Sting Cake” mean?
The name comes from the sticky, sweet honey almond topping that resembles a bee’s sting. It’s believed that the legend involves a baker who was stung by a bee while creating this cake, but the rich, sticky topping is the true inspiration behind the name.
Can I make the cake gluten-free?
While the classic German Bee Sting Cake (Bienenstich) Recipe relies on wheat flour for its texture, you can experiment with gluten-free flour blends designed for yeast doughs. Just be aware that the texture will be a bit different and the dough may need adjustment.
Is this cake suitable for vegetarians?
Yes! This recipe contains no meat or gelatin, making it perfect for vegetarians who enjoy rich, creamy desserts with nuts and eggs.
How long does the dough need to rise?
The dough should rise until it doubles in size, which usually takes about one hour in a warm environment. This step is crucial for the light and airy crumb that defines the German Bee Sting Cake (Bienenstich) Recipe.
Can I use store-bought pastry cream instead of making my own?
While using store-bought pastry cream can save time, homemade pastry cream folded with whipped cream gives the freshest, most authentic flavor and texture that truly makes this cake special.
Final Thoughts
Making the German Bee Sting Cake (Bienenstich) Recipe at home is not just baking a cake; it’s embracing a wonderful tradition full of flavor, texture, and heartfelt enjoyment. Each step brings you closer to that perfect slice of creamy, crunchy sweetness that’s sure to impress friends and family alike. So why wait? Grab your ingredients, roll up your sleeves, and treat yourself to one of Germany’s most treasured desserts. You’ll be glad you did!
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German Bee Sting Cake (Bienenstich) Recipe
- Total Time: 2 hours 30 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
German Bee Sting Cake, known as Bienenstich, is a classic German dessert featuring a soft yeast dough base topped with a sweet honey almond glaze and filled with rich, creamy pastry cream. This cake combines a delicate balance of textures and flavors—crisp almond topping, fluffy cake, and smooth, vanilla-infused filling—making it a beloved treat perfect for any occasion.
Ingredients
For the Dough:
- 2¼ teaspoons active dry yeast
- ¼ cup warm milk
- 2 tablespoons granulated sugar
- 1¾ cups all-purpose flour
- ¼ teaspoon salt
- 1 large egg
- ¼ cup unsalted butter (softened)
For the Honey Almond Topping:
- ¼ cup unsalted butter
- ¼ cup granulated sugar
- 2 tablespoons honey
- 1 tablespoon heavy cream
- ½ cup sliced almonds
For the Pastry Cream Filling:
- 1½ cups whole milk
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- ½ cup heavy cream (whipped)
Instructions
- Make the dough: In a small bowl, combine the yeast, warm milk, and a pinch of sugar. Let it sit for 5–10 minutes until foamy. In a large bowl, mix flour, remaining sugar, and salt. Add the egg, softened butter, and the yeast mixture. Knead the dough by hand or with a mixer for 5–7 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Prepare the almond topping: In a small saucepan, melt butter, sugar, honey, and cream over medium heat. Bring to a gentle boil, then stir in the sliced almonds. Set aside to cool slightly.
- Assemble and bake the cake: Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan. Punch down the dough and press it evenly into the pan. Spread the almond topping gently over the dough. Bake for 25–30 minutes or until golden and cooked through. Let cool completely, then remove from the pan.
- Make the filling: In a saucepan, whisk together milk, sugar, and cornstarch. In a separate bowl, whisk the egg yolks. Slowly pour some of the warm milk mixture into the yolks to temper them, then return the mixture to the saucepan. Cook over medium heat, whisking constantly until thickened. Remove from heat, stir in vanilla and butter, then let cool. Fold in whipped cream once the pastry cream is completely cooled.
- Assemble the cake: Carefully slice the cake horizontally into two layers. Spread the pastry cream evenly over the bottom layer, then place the almond-topped layer on top. Chill for at least 1 hour before serving.
Notes
- Best served chilled and eaten the same day it’s assembled.
- The almond topping can be sticky; use a serrated knife to slice neatly.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
