Description
Indulge in the rich flavors of a traditional German Bee Sting Cake (Bienenstich) with its tender dough, honey almond topping, and creamy vanilla filling. This classic dessert is a true delight for any occasion.
Ingredients
Dough:
- 3 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1/2 cup warm milk
- 1/4 cup granulated sugar
- 1 large egg
- 4 tbsp unsalted butter, softened
- 1/4 tsp salt
Almond Topping:
- 1/2 cup sliced almonds
- 1/4 cup honey
- 1/4 cup granulated sugar
- 3 tbsp unsalted butter
- 2 tbsp heavy cream
Filling:
- 2 cups whole milk
- 1 packet (3.4 oz) vanilla pudding mix
- 1 cup heavy cream, whipped
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Dough: Dissolve yeast in warm milk with a pinch of sugar. Let stand until foamy. Combine flour, sugar, egg, butter, salt, and yeast mixture. Knead until smooth. Let rise.
- Prepare the Almond Topping: Melt butter with sugar, honey, and cream. Stir in sliced almonds. Spread over risen dough.
- Bake: Bake at 350°F (175°C) for 25–30 minutes until golden.
- Fill the Cake: Slice the cake, prepare pudding, fold in whipped cream, sugar, and vanilla. Spread filling over bottom layer, top with second layer.
- Chill: Refrigerate for at least 1 hour before serving.
Notes
- Chill cake before slicing for easier cutting.
- Prepare filling ahead to save time.
- Enhance filling with almond extract for extra flavor.
