Print

Authentic German Bee Sting Cake (Bienenstich)

Close-up of a slice of bee sting cake showing layers of sponge, thick vanilla cream, and caramelized almond topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a traditional German Bee Sting Cake featuring a light yeast dough, creamy vanilla custard filling, and a signature caramelized honey-almond topping.

Ingredients

  • For the Yeast Dough: 1 cup whole milk, 1/4 cup granulated sugar, 2 1/4 teaspoons active dry yeast, 3 cups all-purpose flour, 1/2 teaspoon salt, 1 large egg, 1/4 cup unsalted butter (softened)
  • For the Honey-Almond Topping: 1/2 cup granulated sugar, 1/4 cup honey, 1/4 cup heavy cream, 1/2 cup sliced almonds, 2 tablespoons unsalted butter
  • For the Vanilla Custard Filling: 1 1/2 cups whole milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, 1 large egg yolk, 1 teaspoon vanilla extract, 1/2 cup unsalted butter (softened)

Instructions

  1. Prepare the Yeast Dough: Warm the milk until lukewarm. In a small bowl, dissolve the sugar and yeast in the warm milk. Let stand for 5 minutes until foamy.
  2. In a large bowl, whisk together the flour and salt. Add the yeast mixture and the egg. Mix until a shaggy dough forms.
  3. Add the softened butter and knead the dough on a floured surface for about 8 to 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.
  4. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Punch down the risen dough and press it evenly into the prepared pan. Let it rest for 15 minutes.
  5. Prepare the Topping: In a small saucepan, combine the sugar, honey, heavy cream, and butter. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture simmers. Remove from heat and stir in the sliced almonds.
  6. Spread the almond mixture evenly over the dough. Bake for 25 to 30 minutes, or until the topping is golden brown and bubbling. Let the cake cool completely on a wire rack.
  7. Prepare the Custard Filling: In a saucepan, whisk together the milk, sugar, and cornstarch. Heat over medium heat, stirring constantly, until the mixture thickens into a pudding. Remove from heat.
  8. In a separate small bowl, whisk the egg yolk. Temper the yolk by slowly whisking in about 1/2 cup of the hot pudding mixture. Pour the tempered yolk mixture back into the saucepan. Cook for 1 minute more, stirring constantly.
  9. Remove from heat, stir in the vanilla extract. Transfer the custard to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill completely.
  10. Once chilled, beat the custard until smooth. Beat in the 1/2 cup of softened butter until the filling is light and creamy.
  11. Assemble the Cake: Once the cake is cool, slice the cake horizontally into two equal layers. Spread the vanilla custard filling evenly over the bottom layer. Place the top layer (the one with the almond topping) back on top.
  12. Chill the cake for at least 2 hours before slicing and serving. This cake is excellent for weekend baking projects.

Notes

  • For a bakery-style result, slice the cake in half horizontally after baking and cooling, then fill it with the custard.
  • If you are interested in simplifying your weekly cooking routine, consider looking into meal planning services.
  • This cake is best served chilled to keep the custard firm.

Nutrition

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