German Bienen Stich Bee Sting Cake
Indulge in the irresistible charm of German Bienenstich, or Bee Sting Cake, a classic dessert that harmoniously blends light, airy dough with a luscious vanilla custard filling and a tantalizing honey-almond topping. This traditional treat starts with a soft, yeast-based cake, baked to golden perfection and crowned with a caramelized mixture of sliced almonds and honey that delivers a delightful crunch. The creamy filling, made from velvety custard folded with whipped cream, creates a luxurious contrast to the chewy, nutty topping. Perfect for special occasions, teas, or simply to satisfy a sweet craving, this authentic German dessert is a show-stopper that will transport your taste buds straight to a cozy bakery in Bavaria.
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Ingredients
- 250 g All-purpose flour
- 50 g Granulated sugar
- 1 packet Active dry yeast
- 120 ml Whole milk
- 50 g Unsalted butter (melted)
- 1 large Egg
- 1 pinch Salt
- 80 g Sliced almonds
- 60 g Honey
- 50 g Granulated sugar (for topping)
- 40 g Unsalted butter (for topping)
- 2 tbsp Heavy cream (for topping)
- 25 g Vanilla custard powder (or cornstarch)
- 250 ml Whole milk (for filling)
- 100 ml Heavy cream (for filling)
- 30 g Granulated sugar (for filling)
- 1 tsp Vanilla extract
Directions
Step 1
In a small saucepan, heat the milk until warm (not boiling) and then combine it with the yeast and 1 teaspoon of the granulated sugar. Let it rest for 10 minutes until frothy.
Step 2
In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the melted butter, beaten egg, and the yeast mixture. Mix until a soft dough forms.
Step 3
Knead the dough on a lightly floured surface for about 8-10 minutes until it is smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm spot for 1-2 hours, until doubled in size.
Step 4
Preheat your oven to 180°C (350°F) and grease an 8-inch round springform pan.
Step 5
Press the risen dough into the prepared pan, forming an even layer. Cover and let it rise for another 30 minutes.
Step 6
In a saucepan, prepare the honey-almond topping by melting butter over medium heat. Add sugar, honey, and cream, stirring until smooth. Mix in the sliced almonds and cook for 1-2 minutes, then let it cool slightly. Spread evenly over the risen dough.
Step 7
Bake the cake in the preheated oven for 20-25 minutes, or until golden brown. Remove from the oven and cool completely in the pan before slicing.
Step 8
To prepare the filling, whisk together the custard powder (or cornstarch), sugar, and a splash of milk to form a paste. Heat the remaining milk in a saucepan until warm, then whisk in the custard paste. Cook, stirring, until thickened. Mix in vanilla extract and let cool completely.
Step 9
Whip the cream until stiff peaks form and fold it into the cooled custard, creating a smooth filling.
Step 10
Once the cake is completely cool, slice it horizontally into two layers. Spread the custard filling over the bottom layer and place the top layer back on carefully.
Step 11
Chill the assembled cake in the refrigerator for at least 1 hour before serving. Enjoy your Bienenstich!
Nutrition Facts
| Serving size | (1214.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3609.7 |
| Total Fat 182.9g | 0% |
| Saturated Fat 88.5g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 609.5mg | 0% |
| Sodium 465.7mg | 0% |
| Total Carbohydrate 435.0g | 0% |
| Dietary Fiber 18.8g | 0% |
| Total Sugars 205.1g | |
| Protein 67.4g | 0% |
| Vitamin D 259.0IU | 0% |
| Calcium 857.6mg | 0% |
| Iron 16.1mg | 0% |
| Potassium 1726.9mg | 0% |
Source of Calories