German Bee Sting Cake

Posted by by Sara 1 week Ago 11 Views

Introduction

Have you ever wondered what makes the classic German Bee Sting Cake (Bienenstich) such a beloved dessert across generations? This luscious cake features tender yeast dough layers filled with creamy custard and topped with a golden honey-almond caramelized crust. The unique combination of sweet honey, crunchy nuts, and velvety cream challenges the typical cake experience, offering a memorable taste that’s both rich and delicate. If you’re looking to impress at your next gathering or simply enjoy a decadent homemade treat, this traditional German Bee Sting Cake recipe is a must-try!

Ingredients List

For the Dough:

  • 2 ¼ tsp active dry yeast (1 packet)
  • 1/4 cup warm milk (about 110°F/43°C)
  • 1/2 cup granulated sugar
  • 3 ½ cups all-purpose flour
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup unsalted butter, softened

For the Honey Almond Topping:

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

For the Custard Filling:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 2 tsp vanilla extract
  • 2 tbsp unsalted butter

Timing

  • Prep Time: 30 minutes
  • Rising Time: 1 hour
  • Bake Time: 25 minutes
  • Cooling and Assembly: 1 hour
  • Total Time: Approximately 3 hours

This cake requires some patience, especially with the yeast dough rising and cooling steps, but the rewarding flavors are worth every minute.

Step-by-Step Instructions

Step 1: Prepare the yeast dough

In a small bowl, dissolve yeast in warm milk with 1 tsp sugar. Let it sit for 5-10 minutes until foamy. In a large mixing bowl, combine flour, remaining sugar, and salt. Add eggs, softened butter, and the yeast mixture. Knead the dough until smooth and elastic, about 8-10 minutes. Cover and let rise in a warm place for 1 hour or until doubled in size.

Step 2: Make the honey almond topping

In a saucepan, melt butter over medium heat. Stir in sugar, honey, and heavy cream. Bring to a simmer and cook until the mixture thickens slightly (about 3 minutes). Remove from heat and stir in sliced almonds. Set aside to cool.

Step 3: Bake the dough

Preheat oven to 350°F (175°C). Punch down the risen dough and spread evenly in a greased 9×13-inch baking pan. Spread the honey almond topping evenly over the dough. Bake for 25 minutes or until golden brown and bubbly. Remove and let cool completely.

Step 4: Prepare the custard filling

In a saucepan, heat milk until just simmering. In a bowl, whisk sugar, cornstarch, and egg yolks until smooth. Slowly pour hot milk into egg mixture while whisking constantly. Return to saucepan and cook over medium heat, stirring until thickened. Remove from heat and stir in butter and vanilla extract. Let cool completely.

Step 5: Assemble the cake

Once the cake and custard are cooled, slice the cake horizontally in half to create two layers. Spread the custard evenly over the bottom layer. Place the top layer (with honey almond crust) back on top. Chill in the refrigerator for at least 1 hour before serving.

Nutritional Information (Per Serving, Serves 12)

  • Calories: ~320
  • Protein: 5g
  • Fat: 15g
  • Carbohydrates: 40g
  • Fiber: 1g

Enjoy this indulgent dessert responsibly as part of a balanced diet.

Healthier Alternatives for the Recipe

  • Use whole wheat pastry flour for a nuttier flavor and more fiber.
  • Replace some sugar with natural sweeteners like maple syrup or coconut sugar.
  • Swap heavy cream with light cream or milk in the topping for fewer calories.

Serving Suggestions

  • Serve chilled with a dollop of whipped cream or fresh berries.
  • Pair with a cup of rich coffee or black tea to balance sweetness.
  • Garnish with extra toasted almonds for an elegant touch.

Common Mistakes to Avoid

  • Not proofing the yeast properly — ensure the milk is warm and yeast is active for a good rise.
  • Spreading topping too thickly — this can cause the cake to bake unevenly.
  • Cutting the cake before it cools completely — warm cake can crumble and fillings may slide.

Storing Tips for the Recipe

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For best texture, bring to room temperature before serving.
  • The custard can be prepared a day ahead to save time on assembly day.

Conclusion

The German Bee Sting Cake is a timeless dessert that perfectly balances the crunch of honeyed almonds with smooth, creamy custard and soft yeast dough. Though it requires some time and patience, the delicious reward is worth every step. Make this cake for your next celebration and delight everyone with its rich flavor and unique texture.

Try this recipe today, share your thoughts in the comments below, and subscribe for more classic and modern baking inspirations!

FAQs

Is German Bee Sting Cake difficult to make?
While it involves several steps including dough rising and custard preparation, the process is straightforward and rewarding with attention to detail.

Can I use a store-bought custard instead?
Yes, but homemade custard delivers a fresher taste and better texture.

Can this cake be frozen?
It’s best enjoyed fresh, but you can freeze the unassembled components separately and assemble after thawing.

What does “Bee Sting” refer to?
The name comes from the crunchy honey-almond topping that gives a “sting” of sweetness and texture.