Low Sodium Bienenstich (Bee Sting Cake)

Indulge in the sweet sophistication of this **Low Sodium Bienenstich (Bee Sting Cake)**—a lighter, more heart-friendly twist on the classic German dessert. This recipe features a soft, yeast-based cake with a golden honey-almond topping that adds a delightful crunch. Layered with a silky custard cream filling, it delivers indulgence with reduced sodium levels, making it perfect for those watching their salt intake. The step-by-step process ensures a perfectly airy cake, while the use of unsalted butter and naturally sweet honey enhances the flavor without compromising your health goals. Whether served with a cup of coffee or as a stunning centerpiece for a gathering, this low-sodium treat offers all the elegance and taste of a traditional Bienenstich without the guilt.

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

Ingredients

• 400 g All-purpose flour
• 10 g Active dry yeast
• 100 g Granulated sugar
• 120 g Unsalted butter
• 200 ml Whole milk
• 2 Eggs
• 2 tsp Vanilla extract
• 80 g Honey
• 100 g Sliced almonds
• 250 ml Heavy cream
• 30 g Cornstarch
• 60 ml Water

Directions

Step 1

In a small saucepan, gently heat 100 ml of milk until lukewarm. In a large mixing bowl, combine the lukewarm milk, yeast, and 1 tbsp of the sugar. Stir and let it sit for 10 minutes until it becomes frothy.

Step 2

In the same bowl, add the all-purpose flour, 50 g of the sugar, 60 g melted unsalted butter, 1 egg, and 1 tsp vanilla extract. Mix well until the dough forms and knead for about 5 minutes until smooth and elastic.

Step 3

Cover the dough with a damp towel and let it rise in a warm place for about 1 hour or until it doubles in size.

Step 4

For the topping, melt 60 g of unsalted butter in a small saucepan. Add the remaining 50 g of sugar, honey, and sliced almonds. Stir constantly over low heat for about 5 minutes and then let it cool slightly.

Step 5

Preheat your oven to 180°C (350°F). Grease a 9-inch springform pan. Once the dough has risen, punch it down and press it evenly into the greased pan. Spread the almond topping evenly over the dough.

Step 6

Bake the cake for about 20-25 minutes or until golden brown. Then let it cool completely on a wire rack.

Step 7

To prepare the filling, whisk together the cornstarch and water in a small bowl to form a slurry. In a saucepan, heat the remaining 100 ml of milk and 100 ml of heavy cream, stirring frequently, until it simmers.

Step 8

Add the cornstarch slurry to the simmering milk mixture, continuously whisking for about 2 minutes until it thickens. Remove from heat and stir in the remaining 1 tsp vanilla extract. Cool the custard filling to room temperature.

Step 9

In a separate bowl, whip the remaining 150 ml heavy cream to soft peaks, then gently fold it into the cooled custard mixture.

Step 10

Carefully cut the cooled cake horizontally into two layers. Spread the custard filling over the bottom layer, then place the top layer back on.

Step 11

Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the filling to set up properly.

Nutrition Facts

Serving size	(1465.5g)

Amount per serving	% Daily Value*
Calories	4793.2

Total Fat 256.7g	0%
Saturated Fat 120.9g	0%
Polyunsaturated Fat 0.2g
Cholesterol 912.5mg	0%
Sodium 341.3mg	0%
Total Carbohydrate 533.7g	0%
Dietary Fiber 26.4g	0%
Total Sugars 181.1g
Protein 85.8g	0%

Vitamin D 172.8IU	0%
Calcium 701.9mg	0%
Iron 24.9mg	0%
Potassium 1930.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.2%

Protein: 7.2%

Carbs: 44.6%