Nut-Free Bienenstich (Bee Sting Cake)

Indulge in the decadent delight of Nut-Free Bienenstich (Bee Sting Cake), a reimagined twist on the classic German dessert that skips the nuts without sacrificing flavor. This luscious treat features a soft, buttery yeast cake topped with a golden glaze of apricot jam, honey, and cream cheese for a unique sweet and tangy finish. Inside, you’ll find a velvety vanilla custard filling, lightened with whipped cream for an airy mousse-like texture. Perfectly balancing creamy, sweet, and slightly tangy notes, this nut-free variation is ideal for allergy-friendly celebrations or everyday indulgence. With straightforward steps and no special equipment required, this cake is a delightful centerpiece that’s both approachable and elegant.

Nutriscore Rating: 50/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 8

Ingredients

• 300 grams all-purpose flour
• 100 grams sugar
• 75 grams unsalted butter
• 250 milliliters milk
• 1 packet dry yeast
• 1 teaspoon vanilla extract
• 2 large eggs
• 0.5 teaspoon salt
• 40 grams cornstarch
• 200 milliliters heavy cream
• 2 tablespoons honey
• 20 grams all-purpose flour (for topping)
• 75 grams sugar (for topping)
• 50 grams cream cheese
• 50 grams apricot jam

Directions

Step 1

Start by preparing the dough. Warm 125 ml of milk slightly and add the dry yeast and a teaspoon of sugar. Let it sit for about 10 minutes until it froths.

Step 2

In a large bowl, mix 300g of all-purpose flour, 60g of sugar, and 0.5 teaspoon of salt. Add 1 large egg, 75g of melted and cooled unsalted butter, and the yeast mixture.

Step 3

Knead the dough until smooth and elastic, about 10 minutes, either by hand or using a stand mixer with a dough hook. The dough should be soft but not sticky.

Step 4

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

Step 5

For the custard filling, whisk together 1 egg, 40g of cornstarch, and 2 tablespoons of sugar in a bowl. In a saucepan, heat 125 ml of milk until tiny bubbles appear around the edges.

Step 6

Slowly pour the hot milk into the egg mixture while whisking vigorously to prevent curdling. Return the mixture to the saucepan and cook over medium heat until thickened, whisking constantly.

Step 7

Remove from heat, stir in 1 teaspoon of vanilla extract, and let cool. Once cool, mix in 200ml of heavy cream whipped to stiff peaks to create a mousse-like consistency.

Step 8

Preheat your oven to 180°C (350°F). For the topping, melt 75g of sugar, 20g of flour, and apricot jam over low heat. Add 50g of cream cheese and 2 tablespoons of honey, stirring constantly until smooth.

Step 9

Roll the risen dough into a 9-inch springform pan, spread the topping evenly over the dough.

Step 10

Bake in the preheated oven for about 25-30 minutes until golden brown. Allow the cake to cool in the pan for about 10 minutes, then release from the pan and cool completely on a wire rack.

Step 11

Once the cake has cooled, carefully slice it horizontally to create two layers.

Step 12

Spread the prepared custard filling evenly over the bottom layer and replace the top layer. Refrigerate for 1 hour before serving to firm up the filling slightly.

Step 13

Slice and enjoy your nut-free Bienenstich!

Nutrition Facts

Serving size	(1324.0g)

Amount per serving	% Daily Value*
Calories	3970.4

Total Fat 166.9g	0%
Saturated Fat 94.4g	0%
Polyunsaturated Fat 0.9g
Cholesterol 811.8mg	0%
Sodium 1673.5mg	0%
Total Carbohydrate 541.7g	0%
Dietary Fiber 10.5g	0%
Total Sugars 257.8g
Protein 60.8g	0%

Vitamin D 195.4IU	0%
Calcium 493.1mg	0%
Iron 17.4mg	0%
Potassium 1140.5mg	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: 38.4%

Protein: 6.2%

Carbs: 55.4%