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Authentic German Bee Sting Cake (Bienenstich) Recipe

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Authentic German Bee Sting Cake, known as Bienenstich, is a delightful yeast cake topped with a caramelized almond-honey crust and filled with a rich vanilla custard. This traditional dessert features a soft, airy dough complemented by a crunchy, sweet topping and a creamy filling, making it a perfect treat for special occasions or a comforting afternoon indulgence.

Ingredients

Scale

Dough

  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 packet (7 g) active dry yeast
  • 3/4 cup whole milk, lukewarm
  • 1/4 cup unsalted butter, softened
  • 2 large eggs
  • 1/4 teaspoon salt

Topping

  • 1/4 cup unsalted butter
  • 1/4 cup granulated sugar
  • 2 tablespoons honey
  • 1 pinch salt
  • 1/2 cup sliced almonds

Custard Filling

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 teaspoons vanilla extract

Instructions

  1. Activate the yeast: Warm the milk until just lukewarm, then add 1 teaspoon of sugar and the active dry yeast. Let the mixture stand for about 10 minutes, or until it becomes frothy, indicating the yeast is active.
  2. Make the dough: In a large bowl, combine the flour, remaining sugar, and salt. Add softened butter, eggs, and the yeast mixture. Knead the ingredients until you get a smooth and elastic dough. Cover the bowl and let the dough rise for about 1 hour or until it doubles in size.
  3. Prepare the topping: Melt the butter in a saucepan over medium heat. Stir in sugar, honey, and a pinch of salt until the sugar dissolves. Remove from heat and mix in the sliced almonds. Set this mixture aside to cool slightly.
  4. Shape and top the dough: Punch down the risen dough to release air. Transfer it to a greased baking pan and spread it out evenly. Spoon the almond-honey topping over the dough and spread gently. Allow the dough to rise again for about 20 minutes.
  5. Bake: Preheat your oven to 350°F (175°C). Bake the cake for 25 to 30 minutes or until the topping turns golden brown. Remove from the oven and let the cake cool completely.
  6. Make the custard: Heat the milk and vanilla extract in a saucepan until warm. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture while whisking continuously to prevent curdling. Return this mixture to the saucepan and cook over medium heat, stirring constantly until it thickens. Cover the custard with plastic wrap directly on the surface and let it cool.
  7. Assemble: Once cooled, slice the cake horizontally into two layers. Spread the custard evenly over the bottom layer, then place the top layer with the almond side facing up on top. Press gently to secure the layers together.

Notes

  • Ensure the milk for yeast activation is lukewarm, not hot, to avoid killing the yeast.
  • Cover the custard with plastic wrap directly on the surface to prevent a skin from forming.
  • Let the cake cool completely before slicing to avoid crumbling.
  • The almond topping can burn quickly; watch it closely during baking.
  • You can substitute some all-purpose flour with cake flour for a lighter texture.

Keywords: Bee Sting Cake, Bienenstich, German dessert, almond honey cake, vanilla custard cake, yeast cake

Find it online: https://jedentaglecker.com/authentic-german-bee-sting-cake-bienenstich-recipe/