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German Bee Sting Cake Recipe

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★★★★★

4.6 from 66 reviews

German Bee Sting Cake (Bienenstich) is a classic German dessert featuring a soft yeast dough base topped with a rich honey-almond caramelized crust and filled with a luscious vanilla custard cream. This cake offers a delightful contrast of textures and flavors – a sweet, crunchy topping with a smooth creamy filling and a tender, airy cake base.

Ingredients

Scale

For the Dough:

  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup warm milk (110°F/45°C)
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1 3/4 cups all-purpose flour, sifted

For the Topping:

  • 1/4 cup unsalted butter
  • 1/4 cup granulated sugar
  • 2 tablespoons pure honey
  • 1 tablespoon heavy cream
  • 1/2 cup sliced almonds

For the Filling:

  • 1 1/2 cups whole milk
  • 1/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/2 cup unsalted butter, softened

Instructions

  1. Prepare the yeast dough: Dissolve the active dry yeast in warm milk (110°F/45°C) and let it sit for 5 to 10 minutes until frothy. In a mixing bowl, combine granulated sugar, softened butter, salt, and egg. Add the yeast mixture, then gradually add the sifted all-purpose flour. Knead the dough for 5 to 7 minutes until it is smooth and elastic. Cover the dough and let it rise for 1 hour or until it doubles in size.
  2. Make the honey-almond topping: Melt unsalted butter in a saucepan over medium heat. Add granulated sugar, honey, and heavy cream, stirring until the mixture bubbles and turns golden, about 3 to 4 minutes. Remove the saucepan from heat and stir in the sliced almonds. Set the topping aside to cool.
  3. Assemble and bake: After the dough has risen, punch it down and press it evenly into a greased 9-inch round baking pan. Spread the cooled almond topping evenly over the dough. Bake the cake in a preheated oven at 350°F (175°C) for 25 to 30 minutes, or until the topping is golden and the cake sounds hollow when tapped. Allow the cake to cool completely before proceeding.
  4. Prepare the custard filling: Warm whole milk in a saucepan but do not let it boil. In a separate bowl, whisk together granulated sugar, all-purpose flour, and egg yolks until smooth. Gradually whisk the warm milk into the egg mixture to temper it. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. Remove from heat and stir in pure vanilla extract. Cover the surface with plastic wrap to prevent a skin from forming and chill until cool. Once chilled, beat in the softened butter until the custard is light and spreadable.
  5. Final assembly: Using a serrated knife, slice the cooled cake horizontally in half to create two layers. Spread the vanilla custard filling evenly on the bottom layer, leaving a 1/2-inch border around the edges. Place the top layer with the almond honey topping onto the custard. Press gently to adhere the layers. Refrigerate the assembled cake for at least 2 hours before serving to allow the flavors to meld.

Notes

  • Ensure the milk used for yeast activation is warm but not hot to avoid killing the yeast.
  • Be careful when cooking the honey-almond topping; do not let it burn as it will affect flavor.
  • Chilling the custard filling before adding the butter helps prevent melting and ensures a creamy texture.
  • Slicing the cake horizontally can be tricky; using a serrated knife and gentle sawing motions will help maintain even layers.
  • Refrigerating the assembled cake enhances flavor melding and texture.
  • Stored in an airtight container, this cake stays fresh for up to 2 days in the refrigerator.

Keywords: German Bee Sting Cake, Bienenstich, honey almond cake, yeast dough cake, German dessert, custard filled cake

Find it online: https://tastemadebyclara.com/german-bee-sting-cake-recipe/