If you’ve ever wanted to dive into a dessert that’s both delightfully rich and wonderfully textured, then the German Bee Sting Cake (Bienenstich) Recipe is an absolute must-try. This iconic cake combines a sweet, tender yeast dough base with a luscious vanilla custard filling and a golden, honey-almond caramelized topping that slightly cracks with every bite. It’s the perfect combination of creamy, crunchy, and fluffy, making it a timeless favorite in German baking and sure to become a cherished dessert in your own kitchen.
Ingredients You’ll Need
The beauty of the German Bee Sting Cake (Bienenstich) Recipe lies in its humble yet thoughtful ingredients. Each component plays a vital role, from creating a soft dough to yielding a silky, flavorful custard and a crunchy honey-almond topping that steals the show.
- Warm milk (1 cup): Activates the yeast and creates a tender dough.
- Active dry yeast (2 1/4 tsp): The key to a light, airy bread base.
- Sugar (1/4 cup for dough, 1/3 cup for filling): Adds subtle sweetness to balance the flavors.
- All-purpose flour (3 cups): The structure of the cake, providing softness and chewiness.
- Salt (1/2 tsp): Enhances all the flavors perfectly.
- Unsalted butter (1/4 cup for dough, 2 tbsp for filling, 1/4 cup for topping): Adds richness and moisture to every layer.
- Egg (1 whole for dough, 3 yolks for filling): Contributes to the dough’s tenderness and custard’s creaminess.
- Heavy cream (1 1/2 cups): Creates the smooth, velvety custard filling.
- Whole milk (1/2 cup): Lightens the custard without sacrificing richness.
- Vanilla bean or extract: Infuses the custard with warm, aromatic flavor.
- Cornstarch (2 tbsp): Essential for thickening the custard filling to the perfect consistency.
- Honey (1/4 cup): Sweetens and binds the almond topping.
- Sliced almonds (1 cup): Provides that iconic crunchy, nutty crust topping.
How to Make German Bee Sting Cake (Bienenstich) Recipe
Step 1: Prepare the Yeast Dough
Start by waking up the yeast with warm milk and a touch of sugar until it becomes frothy. This tells you the yeast is alive and kicking, ready to give your cake that perfect rise and light texture.
Step 2: Mix the Dry Ingredients and Combine
Whisk together flour and salt in a large bowl, then add the yeast mixture, melted butter, and egg. Mixing them gently but thoroughly will bring your dough to life—soft and inviting, just waiting to be kneaded.
Step 3: Knead and Let Rise
Knead the dough on a floured surface until smooth and elastic, around 5 to 7 minutes. This step is crucial to develop gluten, which will give the cake structure and a wonderful chew. Once done, tuck it in a greased bowl, cover it, and let it rest until doubled in size — patience here means a tender crumb later.
Step 4: Prepare the Pan and Preheat Oven
While your dough is rising, preheat the oven to 350°F (175°C) and get a 9-inch round cake pan ready by greasing and lining it. This ensures your cake will slide out effortlessly after baking.
Step 5: Shape the Dough and Second Rise
After the dough has risen beautifully, punch it down and press it evenly into your prepared pan. Letting it rise again for 15-20 minutes prepares the base for baking and keeps the texture lovely and light.
Step 6: Make the Honey-Almond Topping
In a saucepan, melt butter and honey together, then stir in sliced almonds to coat them evenly. Simmer briefly to meld the flavors and help create that signature sticky, caramelized topping that gives this cake its name.
Step 7: Bake the Cake with Topping
Spread your almond-honey mixture evenly over the dough and bake for 25-30 minutes until golden brown. The smell wafting from your oven is pure heaven and a great indicator your cake is ready to cool.
Step 8: Prepare the Custard Filling
While the cake cools, start your custard by heating cream, milk, sugar, and vanilla until just simmering. Then, slowly whisk this hot mixture into egg yolks and cornstarch to temper them. Return the mixture to the pot and cook gently until thick and luscious.
Step 9: Finish and Chill the Custard
Stir in butter for extra richness, then cover the custard with plastic wrap pressed directly on top to keep a skin from forming. Let it cool completely, ideally in the fridge, so it’s set and ready to layer.
Step 10: Assemble the German Bee Sting Cake (Bienenstich) Recipe
Slice the cooled cake horizontally to create two layers. Spread the chilled custard evenly over the bottom half, then crown it with the almond honey-top half. Give it at least an hour in the fridge to let flavors meld and the filling firm up.
How to Serve German Bee Sting Cake (Bienenstich) Recipe
Garnishes
Once chilled and sliced, a light dusting of powdered sugar or a few fresh mint leaves on top can elevate the cake’s presentation. The natural shine of the almond topping is already stunning, so keep garnishes simple to highlight that golden finish.
Side Dishes
This cake is delightful on its own but pairs wonderfully with a cup of strong coffee or a classic black tea. For a summer twist, serve it alongside fresh berries or a dollop of lightly whipped cream to amplify its creamy texture.
Creative Ways to Present
For gatherings, consider serving the cake as small squares garnished with a drizzle of warm honey or a sprinkle of toasted almonds. You can also present individual portions in delicate glass dessert dishes for an elegant touch that shows off the distinct layers.
Make Ahead and Storage
Storing Leftovers
Wrap leftover German Bee Sting Cake (Bienenstich) Recipe tightly with plastic wrap and store in the refrigerator. It will stay fresh and delicious for up to 3 days – the custard keeps it moist and creamy while the topping retains its crunch.
Freezing
Freezing is possible but not ideal due to the custard filling. If you must freeze, slice and wrap individual portions in plastic wrap and foil, then freeze for up to one month. Thaw overnight in the fridge before serving.
Reheating
Because of the custard, it’s best served chilled or at room temperature rather than reheated. If you want it slightly warm, let it sit out for 30 minutes to take the chill off, but avoid microwaving to preserve texture and flavor.
FAQs
What does the name “Bienenstich” mean?
Bienenstich translates to “Bee Sting” in German, referencing the honey and almond topping that is said to have attracted bees in a legend associated with the cake’s creation.
Can I make this cake without eggs in the filling?
While the eggs are essential for thickening and creating that custardy texture, you could experiment with egg substitutes, but the texture and flavor may vary from the classic.
Is this cake gluten-free?
Traditional German Bee Sting Cake (Bienenstich) Recipe uses all-purpose flour, which contains gluten. To make it gluten-free, you’d need to use a specialized gluten-free flour blend and adjust as needed for texture.
How long does it take for the dough to rise?
The initial rise usually takes about 1 to 1.5 hours at room temperature until the dough has doubled in size, which is critical for that soft, fluffy cake base.
Can I prepare any parts of this cake ahead of time?
Yes, the custard filling can be made a day ahead and kept refrigerated. The cake dough can also be prepared and refrigerated overnight before baking for added convenience.
Final Thoughts
If you’re searching for a show-stopping yet approachable dessert, the German Bee Sting Cake (Bienenstich) Recipe is a true gem to add to your repertoire. Its harmonious blend of textures and flavors makes every slice feel like a little celebration. I promise once you make it, it will quickly become one of your favorite desserts to bake and share with friends and family.
Print
German Bee Sting Cake (Bienenstich) Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 8 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
Description
German Bee Sting Cake (Bienenstich) is a classic German dessert featuring a soft, yeasted dough base topped with a rich honey-almond caramelized topping and filled with a luscious vanilla custard cream. This delightful cake combines a crunchy, nutty top with a creamy, smooth filling, offering a perfect balance of textures and flavors.
Ingredients
Dough
- 1 cup warm milk (110°F or 45°C)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup sugar
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 egg
Filling
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/3 cup sugar
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 3 large egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter
Topping
- 1/4 cup honey
- 1/4 cup unsalted butter
- 1 cup sliced almonds
Instructions
- Prepare the dough: In a bowl, combine warm milk, active dry yeast, and sugar. Let the mixture sit for 5 to 10 minutes until it becomes frothy, indicating the yeast is active.
- Mix dry ingredients with wet: In a large bowl, whisk together the all-purpose flour and salt. Add the yeast mixture, melted unsalted butter, and egg. Mix everything until a soft dough forms.
- Knead the dough: Turn the dough onto a floured surface and knead for 5 to 7 minutes until smooth and elastic. Place the dough in a lightly greased bowl and cover it with a damp cloth. Let it rise for 1 to 1.5 hours, or until it has doubled in size.
- Prepare baking pan and preheat oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan or a springform pan with parchment paper for easy removal.
- Shape dough in pan and second rise: Once the dough has risen, punch it down to release air. Transfer it to the prepared pan and press evenly to cover the bottom surface. Allow it to rise again for 15 to 20 minutes while you prepare the topping.
- Make the almond-honey topping: In a small saucepan over medium heat, melt the butter and honey together. Add the sliced almonds and stir to coat them evenly. Let the mixture simmer gently for 2 to 3 minutes, then remove from heat.
- Apply topping and bake: Spread the almond and honey mixture evenly over the top of the dough. Bake the cake in the preheated oven for 25 to 30 minutes or until the top is golden brown. Remove from the oven and let it cool completely in the pan.
- Prepare the custard filling: In a saucepan, combine heavy cream, whole milk, sugar, and scraped seeds from the vanilla bean or vanilla extract. Heat over medium heat until the mixture just begins to simmer.
- Temper and thicken custard: In a separate bowl, whisk the egg yolks with cornstarch until smooth. Slowly pour the hot cream mixture into the egg yolks while whisking continuously to temper the eggs. Return the combined mixture to the saucepan and cook over low heat, stirring constantly for 5 to 7 minutes until it thickens and coats the back of a spoon.
- Finish custard and cool: Remove the custard from heat and stir in the unsalted butter until smooth. Transfer to a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. Let it cool completely at room temperature.
- Assemble the cake: Once the cake is cooled, carefully slice it horizontally into two layers. Spread the cooled custard evenly over the bottom layer, then place the almond-topped layer on top.
- Chill and serve: Refrigerate the assembled cake for at least 1 hour to allow the custard filling to set. Slice and serve chilled. Enjoy your authentic German Bee Sting Cake!
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- If using a vanilla bean, scrape the seeds out carefully to maximize flavor.
- Pressing plastic wrap directly onto the custard prevents a skin from forming, keeping it smooth.
- This cake is best eaten within 2 days and should be stored in the refrigerator.
- You can use a springform pan for easier cake removal.
