Description
Bee Sting Cake (Bienenstich) is a classic German dessert featuring a soft yeasted cake filled with creamy vanilla custard and topped with a caramelized honey-almond crust.
Ingredients
- 2 1/4 tsp active dry yeast
- 1/4 cup warm milk
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 1/3 cup honey
- 1/4 cup unsalted butter (for topping)
- 1/2 cup sliced almonds
- 1/2 cup heavy cream (for topping)
- 2 cups milk (for filling)
- 1/2 cup granulated sugar (for filling)
- 3 tbsp cornstarch
- 2 egg yolks
- 1 tsp vanilla extract
Instructions
- Dissolve yeast in warm milk and let sit 5–10 minutes until foamy.
- In a bowl, mix flour, sugar, salt, eggs, and softened butter. Add yeast mixture and knead until smooth.
- Cover and let rise for 1 hour until doubled in size.
- Press dough into a greased 9-inch pan and let rise again for 20 minutes.
- For topping, heat honey, butter, and cream until combined. Stir in sliced almonds.
- Spread almond mixture over dough.
- Bake at 180°C (350°F) for 25–30 minutes until golden. Cool completely.
- For filling, heat milk in a saucepan.
- Whisk sugar, cornstarch, and egg yolks in a bowl. Gradually add hot milk, whisking constantly.
- Return mixture to saucepan and cook until thickened. Stir in vanilla.
- Cool custard completely.
- Slice cake horizontally and spread custard filling evenly inside.
- Refrigerate 1 hour before serving.
Notes
- Cool cake fully before adding filling.
- Chill before slicing for clean layers.
- Use freshly sliced almonds for best texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German