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
Scale
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
