Name: German Bee Sting Cake (Bienenstich Kuchen) Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: German
Ingredients: 2 cups all-purpose flour; 1/4 cup sugar; 1/2 cup warm milk; 1 packet active dry yeast (7g); 1 large egg; 1/4 cup unsalted butter, softened; Pinch of salt; 1/4 cup butter; 1/4 cup honey; 1/4 cup sugar; 1/2 cup sliced almonds; 1 1/2 cups heavy cream; 2 tbsp sugar (for whipping the cream); 1 cup milk; 3 tbsp sugar (for the custard); 2 tbsp cornstarch; 1 tsp vanilla extract

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Introduction

German Bee Sting Cake, or Bienenstich Kuchen, is a delightful dessert featuring a soft yeast dough topped with a honey-almond glaze and filled with creamy custard and whipped cream. This cake combines a crunchy, sweet topping with a light, fluffy filling, making it a perfect treat for any occasion.

A slice of cake with three main layers sits on a white plate over a white marbled surface. The bottom and top layers are golden yellow sponge cake with a soft texture. The middle layer is thick and creamy, pale yellow in color, smooth and rich. The cake is topped with a layer of thinly sliced toasted almonds that add a crunchy texture. The background is softly blurred with warm light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1/4 cup sugar
1/2 cup warm milk
1 packet active dry yeast (7g)
1 large egg
1/4 cup unsalted butter, softened
Pinch of salt
1/4 cup butter
1/4 cup honey
1/4 cup sugar (for topping)
1/2 cup sliced almonds
1 1/2 cups heavy cream
2 tbsp sugar (for whipping the cream)
1 cup milk (for custard)
2 tbsp cornstarch
1 tsp vanilla extract
3 tbsp sugar (for the custard)

Instructions

Step 1: In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit until foamy, about 5-10 minutes.
Step 2: In a mixing bowl, combine the flour, softened butter, sugar, egg, salt, and the yeast mixture. Knead until the dough is smooth and elastic. Cover and let it rise for 1 hour, or until doubled in size.
Step 3: While the dough is rising, prepare the honey almond topping. Melt 1/4 cup butter in a saucepan, then stir in honey, 1/4 cup sugar, and sliced almonds. Cook over medium heat until the mixture becomes golden and bubbly. Set aside to cool slightly.
Step 4: After the dough has risen, punch it down and press it evenly into a greased baking pan. Spread the almond topping evenly over the dough.
Step 5: Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, until golden brown. Remove from oven and allow the cake to cool completely.
Step 6: Whip the heavy cream with 2 tablespoons of sugar until stiff peaks form. Set aside.
Step 7: To prepare the custard, whisk together milk, 3 tablespoons sugar, cornstarch, and vanilla extract in a saucepan. Heat gently over medium heat, stirring constantly until the mixture thickens into a smooth custard. Remove from heat and let it cool to room temperature.
Step 8: Once the custard is cooled, gently fold in the whipped cream to create a light and creamy filling.
Step 9: Carefully slice the cooled cake horizontally into two layers. Spread the cream filling evenly over the bottom half, then place the top half back on.
Step 10: Chill the assembled cake in the refrigerator for 1-2 hours before serving to let the flavors meld and the filling set.

Tips & Variations

For a nut-free version, substitute sunflower seeds for the almonds in the topping.
Use fresh vanilla bean or a splash of almond extract in the custard for added flavor.
Make sure your milk and butter are not too hot when mixing with yeast, to avoid killing the yeast.
Chill the cake well before slicing to achieve clean, neat layers.

Storage

Store the Bee Sting Cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the custard cream filling’s texture. Reheat is not recommended, but you can let slices sit at room temperature for 15 minutes before serving for optimal taste and softness.

How to Serve

This is a two-layer round cake on a white plate, placed on a white marbled surface. The bottom layer is a light golden-brown sponge cake with a crumbly texture around the edges. The middle layer is a thick, creamy, pale yellow custard filling. The top layer is another golden-brown sponge cake, covered with a shiny caramel glaze topped with a generous amount of whole and sliced almonds spread evenly across the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be assembled a day ahead and stored in the refrigerator. Chilling overnight allows the flavors to develop and makes slicing easier.

What can I substitute for heavy cream?

If you don’t have heavy cream, you can use whipping cream with at least 30% fat. Avoid light creams as they won’t whip properly.