Description
This authentic bee sting cake (Bienenstich) features a fluffy yeast dough, caramelized honey almond topping, and a rich custard cream filling. A traditional German dessert perfect for any celebration.
Ingredients
For the dough:
2½ cups (312 g) all-purpose flour
2¼ tsp active dry yeast
¾ cup (180 ml) warm milk
2 Tbsp granulated sugar
2 Tbsp unsalted butter, softened
¼ tsp salt
1 large egg
1 tsp vanilla extract
For the almond topping:
4 Tbsp unsalted butter
¼ cup (50 g) granulated sugar
2 Tbsp honey
½ cup sliced almonds
For the filling:
2 cups (480 ml) whole milk
½ cup (100 g) granulated sugar
4 Tbsp cornstarch
3 large egg yolks
1 tsp vanilla extract
½ cup heavy whipping cream
Instructions
Stir yeast into warm milk with 1 tsp sugar. Let sit until frothy, 5–10 minutes.
In a bowl, whisk flour, sugar, and salt. Add yeast mixture, egg, vanilla, and softened butter. Knead until smooth (8 minutes).
Cover and let rise in a greased bowl until doubled, 1–1½ hours.
Prepare topping: melt butter, sugar, and honey in a saucepan. Add almonds and cook until bubbly. Cool.
Press dough into greased 9″ round or square pan. Let rise 30 minutes.
Spread almond topping over dough. Bake at 350°F (175°C) for 25–30 minutes. Cool completely.
For custard: whisk yolks, sugar, and cornstarch. Heat milk to simmer, slowly whisk into egg mixture. Return to pan and cook until thickened. Stir in vanilla. Chill.
Whip cream to stiff peaks and fold into cooled custard.
Slice cooled cake in half horizontally. Spread filling, top with almond-crusted half. Chill 1 hour before slicing.
Notes
Add almond extract or raspberry jam for flavor twists.
Try a nut blend in place of almonds.
Chill cake before slicing for cleaner layers.
- Prep Time: 30 minutes (+ rising)
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
