There’s something magical about desserts that tell a story—and German Bee Sting Cake, or Bienenstich, does just that. This traditional cake has been a beloved treat in Germany for generations, and it’s easy to see why. The layers of soft, buttery dough, creamy custard filling, and sweet, crunchy almond topping are absolutely irresistible. Trust me, once you sink your fork into this, you’ll be hooked!
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This is a dessert that feels like a celebration. Whether you’re baking for a special occasion or just craving something a little indulgent, Bienenstich has all the qualities of a showstopper. It’s a perfect balance of flavors and textures that come together in such a delightful way. So, let’s dive in and see how you can bring this German classic into your kitchen!
Why You’ll Love German Bee Sting Cake
This recipe is more than just a cake—it’s an experience. From the rich aroma of the dough as it bakes to the sweet crunch of the almond topping, every bite takes you on a journey. Here’s why you’ll love this cake:
A Flavorful Tradition: German Bee Sting Cake is a beloved classic with a rich history. Once you taste it, you’ll see why it’s such a staple in German baking culture.
Perfectly Sweet: The sweetness from the honey and almonds on top balances out the creamy custard filling, giving you the perfect combination of textures and flavors.
Impressive yet Simple: It may look like a showstopper, but it’s surprisingly easy to make! Whether you’re a beginner baker or an experienced pro, this recipe is accessible and rewarding.
A Crowd-Pleaser: Whether you’re serving it at a family gathering or to friends, this cake always steals the spotlight. It’s rich, delicious, and sure to leave everyone asking for the recipe!
Ingredients
Here’s what you’ll need to make this indulgent cake:
For the Dough:
- Flour: The base for the dough. It gives the cake its structure and soft texture.
- Yeast: This is what helps the dough rise and become fluffy.
- Milk: Adds moisture and richness to the dough.
- Butter: For that buttery, melt-in-your-mouth texture.
- Sugar: Just a little sweetness to help balance the flavors.
- Egg: Provides richness and helps bind the dough together.
- Salt: To bring out the flavors and balance the sweetness.
For the Cream Filling:
- Heavy Cream: The base of the filling—smooth, rich, and creamy.
- Sugar: Adds a touch of sweetness to the filling.
- Vanilla Extract: For that sweet, aromatic flavor.
- Cornstarch: Helps thicken the custard to the perfect creamy consistency.
- Butter: Gives the filling that velvety smooth texture.
For the Almond Topping:
- Sliced Almonds: The star of the topping! They give that delightful crunch and nutty flavor.
- Honey: Sweetens the almond topping and gives it that signature golden glaze.
- Butter: Adds richness to the almond topping.
- Sugar: Helps caramelize the almonds for that perfect sweet crunch.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get started on making this dreamy cake:
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures your cake will bake evenly and perfectly.
Prepare the Dough: In a mixing bowl, combine the flour, yeast, sugar, and salt. Warm the milk and melt the butter, then add both to the dry ingredients along with the egg. Mix until a dough forms, then knead for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl and cover it with a cloth. Let it rise for about an hour, or until it has doubled in size.
Prepare the Filling: While the dough is rising, prepare the cream filling. In a saucepan, combine the heavy cream, sugar, vanilla extract, and cornstarch. Heat over medium heat, whisking constantly, until the mixture thickens to a custard-like consistency. Remove from heat and stir in the butter until smooth. Let the custard cool completely.
Prepare the Almond Topping: In a small saucepan, melt the butter and sugar over low heat. Stir in the honey and sliced almonds and cook for a few more minutes, until the almonds are coated in the caramelized syrup.
Assemble the Cake: Once the dough has risen, punch it down and roll it out into a round shape to fit your greased baking pan. Place it in the pan and spread the almond topping evenly over the dough. Bake for 25-30 minutes, or until golden brown.
Add the Cream Filling: Allow the cake to cool slightly. Once cooled, slice the cake in half horizontally. Spread the creamy custard filling on the bottom half, then place the top half back on the cake.
Finishing Touches: Let the cake sit for 10-15 minutes before slicing. This allows the custard to set and the flavors to meld.
Serve and Enjoy: Serve your Bee Sting Cake with a cup of coffee or tea, and enjoy the sweet, nutty, creamy goodness.
Nutrition Facts
Servings: 8
Calories per serving: 400
Preparation Time
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
How to Serve German Bee Sting Cake
This cake is a showstopper on its own, but you can pair it with a few sides to enhance the experience:
Coffee or Tea: Pair it with a nice, hot cup of coffee or tea to bring out the cake’s sweet, rich flavors.
Fresh Fruit: A light, fruity side like berries or citrus can balance out the richness of the cake.
Whipped Cream: If you’re feeling extra indulgent, a dollop of freshly whipped cream can elevate this cake to the next level.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Prep Ahead: Make the custard the day before so it has time to chill and thicken. This will save you time when assembling the cake.
Don’t Skip the Rising Time: The dough needs time to rise to achieve that perfect, fluffy texture. Be patient—it’s worth it!
Customize the Topping: If you’re not a fan of almonds, you can experiment with other nuts, like hazelnuts or pecans.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. The cake is still delicious the next day!
FAQ Section
Q1: Can I make this cake ahead of time?
A1: Yes! You can prepare the custard and dough ahead of time, and then assemble the cake the day you plan to serve it.
Q2: Can I use a different type of nut for the topping?
A2: Absolutely! Hazelnuts, pecans, or walnuts would be great alternatives to almonds.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days.
Q4: Can I freeze this cake?
A4: Yes, you can freeze the cake without the filling. Just wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge, then add the cream filling before serving.
Q5: Can I use store-bought custard?
A5: You can, but homemade custard really adds that extra touch of flavor and creaminess. If you’re in a pinch, store-bought will work!
Q6: Can I double the recipe?
A6: Yes, feel free to double the recipe if you’re feeding a larger crowd. Just make sure to adjust the baking time accordingly.
Q7: Can I use a different type of flour?
A7: All-purpose flour works best for this recipe, but you could experiment with whole wheat flour for a slightly denser cake.
Q8: How do I know when the cake is done?
A8: The cake should be golden brown and a toothpick inserted in the center should come out clean.
Q9: How do I prevent the custard from curdling?
A9: Be sure to whisk the custard constantly while cooking it over medium heat, and don’t let it boil.
Q10: How do I get a clean slice?
A10: Make sure the cake has cooled slightly before slicing. Using a serrated knife can help you get a clean cut.
Conclusion
This German Bee Sting Cake is a deliciously decadent dessert that will leave everyone at the table impressed. With its soft dough, creamy filling, and sweet, crunchy topping, it’s the perfect balance of textures and flavors. So, gather your ingredients, and get ready to bake a cake that will have everyone buzzing with excitement!
Print
German Bee Sting Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Description
This German Bee Sting Cake (Bienenstich) is a delicious, soft yeast cake topped with a honey almond glaze and filled with a rich, creamy vanilla custard. It’s the perfect blend of textures and flavors, making it a delightful treat for any occasion.
Ingredients
- For the yeast cake:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup warm milk
- 1 packet active dry yeast (7g)
- 1 large egg
- 1/4 cup unsalted butter, softened
- Pinch of salt
- For the honey almond topping:
- 1/4 cup butter
- 1/4 cup honey
- 1/4 cup sugar
- 1/2 cup sliced almonds
- For the vanilla cream filling:
- 1 1/2 cups heavy cream
- 2 tbsp sugar
- 1 cup milk
- 2 tbsp cornstarch
- 1 tsp vanilla extract
Instructions
- For the yeast cake: In a small bowl, combine warm milk and sugar. Sprinkle the yeast over the milk and let it sit for about 5 minutes until it becomes foamy.
- In a large bowl, combine the flour and salt. Add the yeast mixture, egg, and softened butter. Mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise for 1-1.5 hours or until doubled in size.
- For the honey almond topping: In a small saucepan, melt the butter, honey, and sugar together over medium heat. Bring to a simmer and cook for 2-3 minutes until slightly thickened. Stir in the sliced almonds and set aside.
- Preheat the oven to 350°F (175°C). Punch down the risen dough and transfer it to a greased 9-inch round cake pan, pressing it into the pan. Evenly spread the honey almond topping over the dough.
- Bake the cake for 20-25 minutes or until golden brown. Remove from the oven and let it cool in the pan.
- For the vanilla cream filling: In a medium saucepan, combine the milk, heavy cream, sugar, and cornstarch. Whisk together and bring to a simmer over medium heat, stirring constantly. Once it begins to thicken, cook for another 2-3 minutes, then remove from heat.
- Stir in the vanilla extract and allow the filling to cool to room temperature.
- Once the cake has cooled, slice it in half horizontally. Spread the vanilla cream filling over the bottom half of the cake, then place the top half (with the almond topping) back on top. Slice and serve!
Notes
- If you want a firmer filling, allow the cream filling to cool completely in the fridge before using.
- For a lighter cake, you can substitute half the all-purpose flour with cake flour.
- This cake can be stored in the fridge for up to 3 days, but it’s best enjoyed within the first 24 hours for the freshest taste.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg