There is something utterly magical about the German Bee Sting Cake (Bienenstich) Recipe that makes it a beloved classic both in Germany and around the world. This cake combines a soft, yeasted dough with a luscious, creamy custard filling, all crowned by a golden, honey-soaked almond topping that delivers a perfect crunch and sweetness. Every bite is a delightful dance of textures and flavors, making it an irresistible dessert to share at gatherings or simply to enjoy as a special treat at home. If you haven’t tried this dessert yet, prepare to fall in love with the charm and warmth that this German Bee Sting Cake (Bienenstich) Recipe brings to your table.
Ingredients You’ll Need
Gathering these simple, wholesome ingredients is the first step on your joyful baking journey. Each element plays a crucial role, from the creamy custard to the nutty, honeyed crust, delivering authentic taste and texture that’s essential for the perfect German Bee Sting Cake (Bienenstich) Recipe.
- Warm milk (1 cup): Activates the yeast and ensures a soft, airy dough.
- Active dry yeast (2 1/4 teaspoons): The magic agent that makes your dough rise beautifully.
- Sugar (1/4 cup): Adds just the right balance of sweetness to the dough.
- All-purpose flour (3 cups): Provides the structure and body for the cake base.
- Salt (1/2 teaspoon): Enhances flavor and balances sweetness perfectly.
- Unsalted butter (1/4 cup melted for dough + additional for filling and topping): Brings richness and tenderness throughout.
- Egg (1): Gives the dough softness and helps it bind together.
- Heavy cream (1 1/2 cups): Key for the creamy, luscious custard filling.
- Whole milk (1/2 cup): Lightens the custard and smooths its texture.
- Vanilla bean or extract: Infuses a warm, inviting aroma into the filling.
- Egg yolks (3 large): Richness and thickness for the custard creamiest consistency.
- Cornstarch (2 tablespoons): The thickening secret for a custard that holds its shape perfectly.
- Honey (1/4 cup): Adds that signature sweet and sticky note to the almond topping.
- Sliced almonds (1 cup): Toasty crunch that makes the cake’s top absolutely irresistible.
How to Make German Bee Sting Cake (Bienenstich) Recipe
Step 1: Prepare the Dough
Begin by waking up the yeast in warm milk combined with a bit of sugar — this bubbly mixture is the very foundation of your soft, risen dough. Mixing in flour, melted butter, egg, and salt creates a tender dough that you’ll knead until it’s smooth and elastic. Patience here allows your dough to rise beautifully, doubling in size and setting the stage for an airy, tender cake.
Step 2: Get the Cake Base Ready
Once risen, press the dough evenly into a greased pan, covering the bottom fully. This step not only forms the cake’s structure but also ensures every bite has an even crumb. Allowing it a short second rise makes for a light texture that will hold the delicious toppings without getting soggy.
Step 3: Create the Honey Almond Topping
Melting butter and honey together to coat the almonds is such a delightful step—the aroma is already making your kitchen feel cozy. Toasting the almonds gently in the honey-butter mixture creates that signature golden, sticky crunch that’s essential for authentic German Bee Sting Cake (Bienenstich) Recipe.
Step 4: Bake and Cool the Cake
Baking the cake until golden transforms the dough and caramelizes the nutty topping to perfection. Patience is key here—let the cake cool completely in its pan so the topping sets beautifully without crumbling.
Step 5: Prepare the Custard Filling
While the cake cools, whisk together a smooth custard made from cream, milk, sugar, vanilla, egg yolks, and cornstarch. Heating slowly until thick and creamy, then enriching with butter gives you the luscious center that balances the crunchy almond topping. Cooling this custard sets it just right for layering.
Step 6: Assemble the Cake
Slice the cooled cake horizontally, revealing the soft, fluffy base beneath. Spread the custard generously on the bottom half and crown it with the golden almond-topped half. Chilling before slicing lets the layers meld into a harmonious, irresistible dessert.
How to Serve German Bee Sting Cake (Bienenstich) Recipe
Garnishes
Keep it simple with a light dusting of powdered sugar or a few delicately toasted almond slivers to echo the topping’s crunch. Fresh berries can add a pop of color and brightness that contrasts beautifully with the cake’s rich, creamy flavors.
Side Dishes
This cake shines as a centerpiece, but pairing it with a scoop of vanilla ice cream or a dollop of whipped cream elevates the indulgence. A cup of strong coffee or a fragrant herbal tea rounds out the experience and complements the sweetness perfectly.
Creative Ways to Present
For a fun twist, serve individual slices in small glass bowls with an extra spoonful of custard or a drizzle of warm honey over the top. If you’re hosting, cut the cake into bite-sized squares for a party platter that invites guests to indulge little by little, savoring each layer.
Make Ahead and Storage
Storing Leftovers
Keep your leftover German Bee Sting Cake (Bienenstich) Recipe refrigerated in an airtight container to preserve the freshness of the custard and the crispness of the almond topping. It holds up well for up to 3 days, making it perfect for savoring a little longer.
Freezing
Freezing is possible but a bit tricky because of the delicate custard. If you need to freeze, it’s best to wrap the cake tightly and freeze for no more than 1 month. Thaw gently overnight in the fridge, though be aware the texture of the custard may soften slightly after thawing.
Reheating
To enjoy the cake fresh from the fridge without losing its charm, slice and serve chilled or let it sit at room temperature for about 20 minutes before eating. Avoid microwaving to keep the almond topping crunchy and the custard creamy.
FAQs
What does “Bienenstich” mean?
“Bienenstich” translates to “Bee Sting” in English, referring to the sweet honey-almond topping that is said to have been inspired by a bee sting, adding a charming backstory to this delicious cake.
Can I make the cake without a stand mixer?
Absolutely! This German Bee Sting Cake (Bienenstich) Recipe can be made entirely by hand. Just knead the dough on a floured surface with some muscle until it’s smooth and elastic—it’s a great way to connect with the baking process.
What’s the best way to slice this cake?
Using a serrated knife, carefully slice the cake horizontally when it is completely cool. Take your time to ensure clean layers and a nice presentation.
Is there a gluten-free version of this cake?
While this traditional German Bee Sting Cake (Bienenstich) Recipe uses all-purpose flour, you can experiment with gluten-free flour blends. Just be mindful that the texture and rise might vary slightly.
Can I substitute the vanilla bean with vanilla extract?
Yes, one teaspoon of vanilla extract can be used if you don’t have a vanilla bean on hand. It won’t change the flavor much but using the bean provides a more authentic and aromatic taste.
Final Thoughts
This German Bee Sting Cake (Bienenstich) Recipe has a special place in my heart and kitchen because it truly brings everyone together around the table with smiles and compliments. Baking this beautiful cake might take some love and patience, but the reward is a show-stopping dessert packed with tradition and irresistible flavors. I can’t wait for you to try it and create your own joyful memories with every bite!
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German Bee Sting Cake (Bienenstich) Recipe
- Total Time: 2 hours
- Yield: 8 servings 1x
Description
German Bee Sting Cake (Bienenstich) is a classic German dessert featuring a soft yeast dough base topped with a crunchy honey-almond glaze and filled with a smooth, creamy vanilla custard. This elegant cake combines fluffy, tender bread with a luscious, rich filling and a sticky, nutty topping, perfect for special occasions or tea time treats.
Ingredients
For the dough:
- 1 cup warm milk (110°F or 45°C)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup sugar
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 egg
For the filling:
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/3 cup sugar
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 3 large egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter
For the topping:
- 1/4 cup honey
- 1/4 cup unsalted butter
- 1 cup sliced almonds
Instructions
- Prepare the dough: In a bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Mix the dough: In a separate large bowl, whisk together flour and salt. Add the yeast mixture, melted butter, and egg. Mix until a soft dough forms.
- Knead the dough: Knead the dough for 5-7 minutes on a floured surface until smooth and elastic. Place it in a lightly greased bowl, cover with a damp cloth, and let it rise for 1 to 1.5 hours, or until doubled in size.
- Prepare the pan and preheat oven: Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan or springform pan.
- Shape the dough: Once risen, punch down the dough and transfer it to the prepared pan. Press it evenly over the bottom to cover the entire surface. Let it rise again for 15-20 minutes while preparing the topping.
- Make the topping: In a small saucepan, melt the butter and honey over medium heat. Add sliced almonds and stir until evenly coated. Bring to a simmer for 2-3 minutes, then remove from heat.
- Bake the cake: Spread the almond-honey topping evenly over the dough. Bake for 25-30 minutes or until golden brown. Remove from oven and let cool completely in the pan.
- Prepare the filling: In a saucepan, combine heavy cream, milk, sugar, and vanilla. Heat over medium heat until it just begins to simmer.
- Make custard: In a separate bowl, whisk egg yolks and cornstarch until smooth. Slowly pour the hot cream mixture into the egg yolk mixture while whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened and coats the back of a spoon (about 5-7 minutes).
- Finish custard: Remove from heat, stir in butter. Transfer custard to a bowl, cover with plastic wrap pressed onto surface to prevent skin. Let cool completely.
- Assemble the cake: Once cooled, slice the cake horizontally. Spread the chilled custard filling evenly over the bottom half. Place the almond-topped cake half on top.
- Chill and serve: Refrigerate the assembled cake for at least 1 hour to set the filling. Slice and enjoy.
Notes
- Ensure the milk is warm, not hot, to activate the yeast effectively without killing it.
- Pressing the plastic wrap directly on the custard prevents a skin from forming.
- The cake is best served chilled to allow the custard filling to set properly.
- Use a sharp serrated knife to slice the cake cleanly without crushing the layers.
- For a more intense vanilla flavor, scrape the seeds from the vanilla bean into the cream mixture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
