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Authentic German Bee Sting Cake (Bienenstich)

Three squares of moist bee sting cake layered with cream and topped with shiny, crunchy caramelized nuts.
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A detailed recipe for the classic German Bienenstich, featuring a soft yeast cake base, a creamy vanilla custard filling, and a crunchy, caramelized honey-almond topping.

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, 1/4 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: 1 1/2 cups whole milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, 1 teaspoon vanilla extract, 2 large egg yolks, 1/2 cup unsalted butter (softened)

Instructions

  1. Prepare the Yeast Dough: Warm the milk until lukewarm. Dissolve the sugar and yeast in the milk and let it sit for 5 minutes until foamy.
  2. In a large bowl, combine the flour and salt. Add the yeast mixture, egg, and softened butter. Mix until a soft dough forms. Knead for 5 to 7 minutes until smooth.
  3. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.
  4. Preheat your oven to 350°F (175°C). Punch down the dough and press it evenly into a 9-inch round cake pan lined with parchment paper. Let it rest for 15 minutes.
  5. Prepare the Topping: In a small saucepan, combine the 1/2 cup sugar, honey, heavy cream, and 2 tablespoons of butter. Heat over medium heat, stirring until the sugar dissolves and the mixture simmers. Stir in the sliced almonds.
  6. Pour the hot almond mixture evenly over the dough in the cake pan.
  7. Bake for 25 to 30 minutes, or until the topping is golden brown and bubbling. Let the cake cool completely on a wire rack.
  8. Prepare the Filling: Whisk together the milk, 1/2 cup sugar, cornstarch, and egg yolks in a saucepan. Cook over medium heat, whisking constantly, until the mixture thickens into a pudding. Remove from heat and stir in the vanilla extract.
  9. Transfer the custard to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill completely.
  10. Once chilled, beat the custard until smooth. Beat in the 1/2 cup softened butter until the filling is light and fluffy.
  11. Assemble the Cake: Once the cake is cool, slice the cake horizontally into two even layers.
  12. Spread the entire vanilla custard filling evenly over the bottom layer. Place the top, almond-crusted layer back on top. Press gently. Chill for at least 2 hours before slicing and serving.

Notes

  • For the best results, use fresh yeast.
  • Ensure the custard filling is completely cold before beating in the butter; this prevents the filling from separating.
  • You can use a springform pan for easier removal, but line the bottom well.

Nutrition

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