German Bee Sting Cake

German Bee Sting Cake, or Bienenstich, is a traditional dessert with a charming name and an even more delightful taste. This cake features a tender, yeasted dough base topped with a golden caramelized honey-almond topping and filled with a luscious layer of vanilla cream. The combination of textures—crispy almonds, soft cake, and creamy filling—creates a dessert that’s both elegant and comforting.

Legend has it that the cake earned its name when a baker was stung by a bee attracted to the honey topping. Whether or not the story is true, it’s undeniable that this cake is a beloved part of German baking tradition. Perfect for celebrations, afternoon tea, or as an indulgent treat, German Bee Sting Cake is as visually stunning as it is delicious. Follow this step-by-step recipe to recreate this classic at home.

Why You’ll Love This Recipe

• Unique and Delicious: Combines a soft, sweet yeast cake with creamy filling and a crunchy almond topping.
• Elegant Presentation: A showstopper for gatherings or special occasions.
• Customizable: Adapt the filling, sweetness, or topping to suit your preferences.
• Rich History: A classic German dessert with a storied past and authentic flavors.
• Make-Ahead Friendly: Components can be prepared in advance for easier assembly.

Preparation Time and Servings

• Prep Time: 40 minutes
• Rise Time: 90 minutes
• Cook Time: 30 minutes
• Assembly Time: 20 minutes
• Total Time: 3 hours
• Yield: 10-12 servings
• Serving Size: 1 slice

Nutritional Information (per serving)

• Calories: 370
• Carbohydrates: 42g
• Protein: 6g
• Fat: 20g
• Fiber: 1g
• Sugar: 25g

Ingredients

For the Cake Base:

• 2 1/4 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) instant yeast
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup whole milk, warmed (110°F)
• 3 tablespoons unsalted butter, melted and cooled
• 2 large eggs

For the Honey-Almond Topping:

• 1/4 cup unsalted butter
• 1/3 cup granulated sugar
• 2 tablespoons honey
• 2 tablespoons heavy cream
• 1/2 cup sliced almonds

For the Cream Filling:

• 1 cup whole milk
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream, whipped

Step-by-Step Instructions

Step 1: Make the Yeast Cake Base

1. In a large mixing bowl, combine the flour, yeast, sugar, and salt. Whisk to combine.
2. Add the warm milk, melted butter, and eggs. Mix until the dough begins to come together.
3. Knead the dough by hand or with a stand mixer fitted with a dough hook for 8-10 minutes, or until smooth and elastic.
4. Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.

Step 2: Prepare the Honey-Almond Topping

1. In a small saucepan, melt the butter over medium heat. Add the sugar, honey, and heavy cream, stirring until smooth.
2. Bring the mixture to a gentle simmer and cook for 1-2 minutes, then remove from heat. Stir in the sliced almonds.
3. Let the topping cool slightly while the dough continues to rise.

Step 3: Assemble and Bake the Cake

1. Grease a 9-inch springform pan. Punch down the risen dough and press it evenly into the bottom of the pan.
2. Spread the honey-almond topping over the dough, ensuring an even layer.
3. Cover the pan lightly and let the dough rise again for 30 minutes. Preheat your oven to 350°F (175°C) during this time.
4. Bake the cake for 25-30 minutes, or until the top is golden and the cake is cooked through. A toothpick inserted into the center should come out clean.
5. Allow the cake to cool completely in the pan before removing the sides of the springform.

Step 4: Make the Cream Filling

1. In a small saucepan, combine the milk, sugar, and cornstarch. Whisk over medium heat until the mixture thickens, about 3-5 minutes.
2. Remove from heat and stir in the vanilla extract. Transfer to a bowl and let it cool completely.
3. Once cooled, gently fold the whipped cream into the custard to create a light, creamy filling.

Step 5: Assemble the Cake

1. Carefully slice the cake horizontally into two layers using a serrated knife.
2. Spread the cream filling evenly over the bottom layer of the cake. Place the top layer with the honey-almond topping gently on top.
3. Chill the cake for at least 1 hour before serving to allow the filling to set.

Ingredient Background

Yeast Dough: The base of the cake is a sweet yeast dough that’s tender yet sturdy enough to support the toppings and filling. It adds a mild, bready flavor that balances the richness of the cream and almonds.
Honey-Almond Topping: A caramelized blend of butter, honey, sugar, and almonds creates a crispy, sweet crust that’s the hallmark of Bienenstich.
Cream Filling: The filling is a silky custard-lightened whipped cream combination that adds a creamy texture and gentle sweetness.

Technique Tips

• Activate Yeast Properly: Use warm milk at around 110°F to ensure the yeast activates without being killed.
• Even Topping Layer: Spread the honey-almond topping carefully to avoid pooling in one area.
• Chill Before Slicing: Allow the cake to chill for easier slicing and a cleaner presentation.
• Sharp Knife for Slicing: Use a serrated knife for a clean cut through the layers.

Alternative Presentation Ideas

• Mini Bienenstich Cakes: Divide the dough into smaller portions and bake in individual tart pans.
• Layer Cake: Double the recipe and stack two filled cakes for an impressive layered dessert.
• Cupcake Version: Bake the dough in muffin tins and top with almond topping and a dollop of cream filling.

Additional Tips for Success

• Room Temperature Ingredients: Ensure eggs and butter are at room temperature for smoother dough.
• Avoid Overfilling: Use just enough cream to sandwich the layers without it spilling over.
• Monitor Baking: Check the cake a few minutes early to prevent over-browning.

Recipe Variations

• Chocolate Filling: Add cocoa powder or melted chocolate to the custard for a chocolate twist.
• Fruit-Infused: Fold fresh berries or diced fruit into the cream filling for added flavor.
• Coconut Topping: Replace almonds with shredded coconut for a tropical variation.
• Nut-Free Version: Use sunflower or pumpkin seeds instead of almonds for a nut-free option.

Freezing and Storage

To Store: Cover the cake tightly and refrigerate for up to 3 days. The flavors deepen over time.
To Freeze: Freeze the baked cake (without filling) for up to 2 months. Thaw overnight in the fridge and assemble with filling before serving.
To Reheat: Warm individual slices in the microwave for 10-15 seconds if you prefer a slightly warm cake.

Healthier Twist Ideas

• Lower Sugar: Reduce sugar in the filling and topping by 25%.
• Whole Wheat Dough: Substitute half of the all-purpose flour with whole wheat flour for a nuttier taste.
• Dairy-Free Option: Use plant-based milk, cream, and butter for a dairy-free version.
• Add Fiber: Mix ground flaxseed or chia seeds into the dough for a fiber boost.

Serving Suggestions for Events

• Afternoon Tea: Serve with a hot cup of tea or coffee for a classic European treat.
• Holiday Dessert: Add it to your holiday dessert table for an elegant addition.
• Brunch Centerpiece: Pair with fresh fruit and mimosas for a luxurious brunch spread.
• Celebrations: Decorate with a dusting of powdered sugar for birthdays or anniversaries.

Special Equipment

• Springform Pan: Ensures the cake bakes evenly and is easy to remove for serving.
• Pastry Brush: Useful for evenly spreading the honey-almond topping.
• Stand Mixer: Makes kneading the dough quicker and easier.

Frequently Asked Questions

Q: Can I make this cake without yeast?
A: While yeast is traditional, you can substitute with a baking powder-based cake batter for a quicker version.

Q: How can I prevent the almonds from burning?
A: Check the cake during baking, and tent with foil if the almonds brown too quickly.

Q: Can I use store-bought custard?
A: Yes, pre-made custard can save time, but homemade provides the best flavor.

Q: What if my dough doesn’t rise?
A: Ensure your yeast is fresh and your milk was the correct temperature. Place the dough in a warm, draft-free area.

Q: Can I make the filling thicker?
A: Add an extra tablespoon of cornstarch to the custard for a firmer filling.

Conclusion
German Bee Sting Cake (Bienenstich) is a timeless dessert that combines the best of sweet, creamy, and nutty flavors in one beautiful package. Whether you’re making it for a special occasion or as a weekend treat, this cake is sure to impress. With its caramelized almond topping, rich vanilla cream, and soft, yeasty base, every bite is a celebration of texture and taste. Try this recipe today and bring a slice of German baking tradition to your table!

Print