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
Units
Scale
- 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