Authentic German Bee Sting Cake (Bienenstich) Recipe

Introduction

Authentic German Bee Sting Cake, or Bienenstich, is a delightful dessert featuring a soft yeast dough topped with a caramelized almond-honey crust and filled with creamy vanilla custard. This classic treat offers a perfect balance of textures and flavors that’s sure to impress any dessert lover.

Ingredients

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (7 g) active dry yeast
• 3/4 cup whole milk, lukewarm
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1/4 teaspoon salt
• 1/4 cup unsalted butter (for topping)
• 1/4 cup granulated sugar (for topping)
• 2 tablespoons honey
• 1 pinch salt (for topping)
• 1/2 cup sliced almonds
• 2 cups whole milk (for custard)
• 1/2 cup granulated sugar (for custard)
• 4 large egg yolks
• 1/4 cup cornstarch
• 2 teaspoons vanilla extract

Instructions

1. Step 1: Activate the yeast by warming the milk until just lukewarm. Stir in 1 teaspoon of sugar and the yeast, then let it stand for about 10 minutes until frothy.
2. Step 2: In a large bowl, combine the flour, remaining sugar, and salt. Add the softened butter, eggs, and the frothy yeast mixture. Knead the dough until it becomes smooth and elastic. Cover the bowl and let the dough rise for about 1 hour, or until it has doubled in size.
3. Step 3: Prepare the topping by melting 1/4 cup butter in a saucepan over medium heat. Add sugar, honey, and a pinch of salt, stirring until the sugar dissolves. Remove from heat and mix in the sliced almonds. Set aside to cool slightly.
4. Step 4: Punch down the risen dough and transfer it to a greased baking pan, spreading it evenly. Spoon the almond-honey topping over the dough. Let it rise for an additional 20 minutes.
5. Step 5: Preheat the oven to 350°F (175°C). Bake the cake for 25–30 minutes, or until the top is golden brown. Remove from the oven and let it cool completely.
6. Step 6: To make the custard, heat the milk and vanilla extract in a saucepan until warm. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually pour the warm milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens. Cover the custard with plastic wrap directly on its surface and let it cool.
7. Step 7: Once the cake is cooled, slice it horizontally into two layers. Spread the cooled custard evenly over the bottom layer. Place the top layer, almond side up, over the custard and press gently to assemble.

Tips & Variations

• For a richer flavor, replace some of the whole milk with heavy cream in the custard.
• Be sure to cover the custard with plastic wrap directly on the surface to prevent a skin from forming as it cools.
• Use fresh active dry yeast for best results and ensure the milk is not too hot to avoid killing the yeast.
• Try adding a splash of rum or almond extract to the custard for an extra depth of flavor.

Storage

Store the assembled cake in an airtight container in the refrigerator for up to 3 days. The custard filling is dairy-based and best kept chilled. To serve, allow the cake to come to room temperature or enjoy it cold. Avoid freezing, as the custard may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance and let it rise slowly in the refrigerator overnight. Bring it to room temperature before shaping and topping.

What can I use if I don’t have cornstarch for the custard?

You can substitute cornstarch with an equal amount of all-purpose flour, though the custard might be slightly less smooth.

Authentic German Bee Sting Cake (Bienenstich) Recipe

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Authentic German Bee Sting Cake (Bienenstich) is a traditional yeast-based dessert featuring a soft, fluffy cake topped with a caramelized honey-almond crust and filled with smooth vanilla custard. This layered cake combines sweet, nutty, and creamy textures for a delightful treat perfect for special occasions or afternoon coffee.

• Author: Nora
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

Dough Ingredients

• 3 cups all-purpose flour
• 1/4 cup granulated sugar (divided)
• 1 packet (7 g) active dry yeast
• 3/4 cup whole milk, lukewarm
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1/4 teaspoon salt

Topping Ingredients

• 1/4 cup unsalted butter
• 1/4 cup granulated sugar
• 2 tablespoons honey
• 1 pinch salt
• 1/2 cup sliced almonds

Custard Ingredients

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 2 teaspoons vanilla extract

Instructions

1. Activate the yeast: Warm the milk until just lukewarm (about 100°F/38°C). Stir in 1 teaspoon of sugar and sprinkle the active dry yeast over the surface. Let it stand for about 10 minutes, or until the mixture becomes frothy and bubbly, indicating the yeast is active.
2. Make the dough: In a large bowl, combine the all-purpose flour, remaining granulated sugar, and salt. Add the softened butter, eggs, and the yeast mixture. Knead the ingredients until the dough is smooth and elastic, which should take about 8 to 10 minutes. Cover the bowl and allow the dough to rise in a warm place for about 1 hour, or until it doubles in size.
3. Prepare the topping: In a saucepan over medium heat, melt the butter. Stir in sugar, honey, and a pinch of salt, stirring until the sugar dissolves completely. Remove from heat and mix in the sliced almonds. Set this honey-almond mixture aside to cool slightly.
4. Shape and top the dough: Once the dough has risen, gently punch it down to release the air. Transfer it to a greased baking pan and spread it evenly. Spoon the almond-honey topping over the surface of the dough, spreading it carefully. Let the topped dough rise again for 20 minutes to develop a slight puffiness before baking.
5. Bake: Preheat your oven to 350°F (175°C). Place the baking pan in the oven and bake for 25 to 30 minutes, or until the cake is golden brown and the topping is caramelized. Remove from oven and let the cake cool completely to room temperature.
6. Make the custard: In a saucepan, heat the whole milk and vanilla extract just until warm (do not boil). In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and creamy. Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs. Pour this mixture back into the saucepan and cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Remove from heat and cover the surface directly with plastic wrap to prevent a skin from forming. Allow the custard to cool completely.
7. Assemble the cake: Using a sharp knife, carefully slice the cooled cake horizontally into two even layers. Spread the prepared vanilla custard evenly over the bottom layer. Place the top layer, almond side up, on top of the custard layer. Press gently to combine the layers evenly without squeezing out the filling. Chill for a short while if desired before serving.

Notes

• Ensure the milk is lukewarm when activating the yeast to avoid killing the yeast.
• Kneading the dough thoroughly develops gluten, which creates a light and airy cake.
• Allow the cake to cool fully before slicing and assembling to prevent the custard from melting.
• The almond topping can be prepared a day ahead and stored covered at room temperature.
• Covering the custard with plastic wrap directly on its surface prevents an unwanted skin from forming.
• This cake is best served fresh but can be refrigerated for up to 2 days.

Keywords: Bee Sting Cake, Bienenstich, German dessert cake, almond honey topping, vanilla custard filling, yeast cake