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Authentic German Bee Sting Cake (Bienenstich)

Close-up of a rich slice of bee sting cake showing layers of sponge, creamy filling, and crunchy topping.
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Make a traditional German Bee Sting Cake featuring a light yeast dough, creamy vanilla custard filling, and a crunchy, caramelized honey-almond topping. This bakery-style dessert is perfect for coffee time or special events.

Ingredients

  • For the Yeast Dough: 1 cup whole milk, 1/4 cup granulated sugar, 2 1/4 teaspoons active dry yeast, 3 cups all-purpose flour, 1/2 teaspoon salt, 1 large egg, 1/4 cup unsalted butter (softened)
  • For the Honey-Almond Topping: 1/2 cup granulated sugar, 1/4 cup honey, 1/4 cup heavy cream, 1/2 cup sliced almonds, 2 tablespoons unsalted butter
  • For the Vanilla Custard Filling: 2 cups whole milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, 3 large egg yolks, 1 teaspoon vanilla extract, 1/2 cup unsalted butter (softened)

Instructions

  1. Prepare the Yeast Dough: Warm the milk until lukewarm. Dissolve the yeast and 1 teaspoon of the sugar in the warm milk. Let stand for 5 minutes until foamy.
  2. In a large bowl, whisk together the flour and salt. Add the yeast mixture, remaining sugar, and egg. Mix until a shaggy dough forms.
  3. Add the softened butter and knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Shape and Proof: Punch down the risen dough. Press it evenly into a greased 9-inch springform pan. Cover loosely and let it rest for 30 minutes. Preheat your oven to 350°F (175°C).
  5. Prepare the Topping: In a small saucepan, combine the topping sugar, honey, heavy cream, almonds, and 2 tablespoons of butter. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture just begins to boil. Remove from heat immediately.
  6. Pour the hot topping evenly over the proofed dough in the pan. 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.
  7. Prepare the Custard Filling: In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Heat over medium heat, stirring constantly, until the mixture thickens significantly, about 5 to 7 minutes.
  8. In a separate bowl, whisk the egg yolks. Temper the yolks by slowly whisking about 1 cup of the hot milk mixture into the yolks. Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook, stirring constantly, for 1 to 2 minutes until the custard is very thick. Do not boil.
  9. Remove the custard from the heat. Stir in the vanilla extract. Transfer the custard to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill completely in the refrigerator (at least 2 hours).
  10. Assemble the Cake: Once the cake is cool and the custard is chilled, beat the softened 1/2 cup of butter until creamy. Gradually beat the chilled custard into the butter until the filling is smooth and light.
  11. Slice the cooled cake horizontally into two layers. Spread the entire vanilla custard filling evenly over the bottom layer. Place the top layer back on. Chill the assembled Bee Sting Cake for at least 1 hour before slicing and serving.

Notes

  • For the lightest yeast dough, ensure your milk is warm, not hot, to activate the yeast properly.
  • When making the topping, watch it closely once it starts to bubble; the caramelization happens quickly.
  • The custard must be completely cold before you mix it with the butter to prevent the filling from becoming runny.

Nutrition

Find it online: https://cookingzenith.com/bee-sting-cake-bienenstich-recipe/