Print

Authentic German Bee Sting Cake (Bienenstich)

Close-up of a moist slice of bee sting cake showing light sponge layers and thick vanilla cream filling, topped with caramelized almonds.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a showstopper dessert with this authentic German Bee Sting Cake recipe. It features a soft yeast cake base, a rich vanilla custard filling, and a signature crunchy, caramelized honey-almond topping.

Ingredients

  • For the Yeast Cake Base: 1 cup whole milk, 1/4 cup granulated sugar, 2 1/4 teaspoons active dry yeast, 3 cups all-purpose flour, 1/4 cup granulated sugar, 1/2 teaspoon salt, 1 large egg, 1/4 cup unsalted butter melted
  • For the Honey-Almond Topping: 1/2 cup unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup honey, 1/2 cup heavy cream, 1 1/2 cups sliced almonds
  • For the Vanilla Custard Filling: 1 1/2 cups whole milk, 1/2 cup heavy cream, 1/2 cup granulated sugar, 1/4 cup cornstarch, 1 teaspoon vanilla extract, 2 large egg yolks, 1/4 cup unsalted butter cut into pieces

Instructions

  1. Prepare the Yeast Dough: Warm the milk until lukewarm. Stir in 1 tablespoon of the sugar and the yeast; let stand 5 minutes until foamy. In a large bowl, whisk together the flour, remaining sugar, and salt. Add the foamy yeast mixture, egg, and melted butter. Mix until a soft dough forms. Knead on a lightly floured surface for 5 to 7 minutes until smooth. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
  2. Prepare the Topping: While the dough rises, combine butter, brown sugar, honey, and heavy cream in a small saucepan. Heat over medium heat, stirring until the sugar dissolves and the mixture simmers. Remove from heat and stir in the sliced almonds. Set aside.
  3. Assemble and Bake the Cake Base: Preheat your oven to 350°F (175°C). Punch down the risen dough and press it evenly into a greased 9-inch springform pan. Spread the honey-almond topping evenly over the dough. Bake for 25 to 30 minutes, or until the topping is deeply golden brown and bubbling. Let the cake cool completely on a wire rack.
  4. Make the Vanilla Custard Filling: Whisk together the sugar and cornstarch in a medium saucepan. Whisk in the egg yolks until smooth. Gradually whisk in the milk and heavy cream. Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute while stirring. Remove from heat and stir in the vanilla extract. Whisk in the butter pieces until fully melted and incorporated.
  5. Cool the Custard: Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until completely cold.
  6. Assemble the Bee Sting Cake: Once the cake base is cool and the custard is chilled, carefully slice the cake horizontally into two equal layers. Place the bottom layer on a serving plate. Spread the cold vanilla custard filling evenly over the bottom layer. Place the top layer (the almond-crusted layer) on top of the filling. Chill the assembled cake for at least 1 hour before slicing and serving.

Notes

  • For the best flavor, use high-quality honey in the topping.
  • You can substitute the vanilla custard with a pastry cream (crème pâtissière) for a richer flavor.
  • This traditional German dessert is best served cold.

Nutrition

Find it online: https://www.unfoldrecipes.com/bee-sting-cake-authentic-german-recipe/