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Authentic German Bee Sting Cake (Bienenstich)

A close-up slice of bee sting cake showing three distinct layers: cake base, creamy filling, and caramelized almond topping.
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Create the classic German Bee Sting Cake, Bienenstich, featuring a light yeast dough, creamy vanilla custard filling, and a crunchy, caramelized honey-almond topping. This bakery-style dessert is perfect for coffee time or special occasions.

Ingredients

Scale
  • 1 cup warm milk
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, plus 1 teaspoon for yeast
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup honey
  • 1/2 cup heavy cream (for topping)
  • 1/2 cup sliced almonds (for topping)
  • 1/4 cup butter (for topping)
  • 1/4 cup brown sugar (for topping)
  • 1/2 cup whole milk (for filling)
  • 1/4 cup granulated sugar (for filling)
  • 2 tablespoons cornstarch
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, cold (for whipping)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let it sit for 5-10 minutes until foamy.
  2. Prepare the dough: In a large bowl, whisk together the flour and salt. Add the yeast mixture, the remaining 1/4 cup sugar, the egg, and the softened butter. Mix until a soft dough forms. Knead for about 5 minutes until smooth.
  3. First rise: 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. Prepare the topping: While the dough rises, combine the honey, 1/2 cup heavy cream, 1/4 cup butter, brown sugar, and sliced almonds in a small saucepan. Heat gently until the butter melts and the mixture is warm. Do not boil.
  5. Shape and second rise: Punch down the dough and press it into a greased 9-inch round cake pan. Let it rest for 20 minutes. Preheat your oven to 350°F (175°C).
  6. Apply topping: Pour the honey-almond mixture evenly over the dough. Bake for 25-30 minutes until the top is golden brown and caramelized. Let the cake cool completely on a wire rack.
  7. Make the custard filling: In a saucepan, whisk together the whole milk, 1/4 cup sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens into a pudding. Remove from heat and stir in the vanilla extract. Cover the surface directly with plastic wrap and chill completely.
  8. Whip the cream: In a separate bowl, whip the 1 cup of cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled custard filling.
  9. Assemble the cake: Once the cake layer is completely cool, carefully slice it in half horizontally using a long serrated knife. Spread the vanilla cream filling evenly over the bottom layer. Place the top layer back on.
  10. Chill: Refrigerate the cake for at least 2 hours before slicing and serving. This cake is a wonderful alternative to using meal planning services for a special treat.

Notes

  • For a truly authentic texture, ensure your yeast is fresh and your dough has a good rise.
  • If you are interested in other European classics, check out our Pinterest account for more inspiration.
  • This cake pairs wonderfully with coffee, much like the treats you might find using the best meal delivery services for quick desserts.

Nutrition

Find it online: https://kitchenuser.net/bee-sting-cake-recipe-german-bienenstich/