German Bee Sting Cake (Bienenstich)
A classic German dessert combining a tender yeast dough, caramelized honey-almond topping, and a rich vanilla custard filling. This authentic recipe balances traditional techniques with approachable steps for home bakers.
Ingredients
- For the Dough:
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm milk 110°F/45°C
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter softened
- 1/2 teaspoon salt
- 1 large egg room temperature
- 1 3/4 cups all-purpose flour sifted
- For the Topping:
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 2 tablespoons pure honey
- 1 tablespoon heavy cream
- 1/2 cup sliced almonds
- For the Filling:
- 1 1/2 cups whole milk
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/2 cup unsalted butter softened
Instructions
- Prepare the yeast dough: Dissolve yeast in warm milk; let sit 5–10 minutes until frothy. In a mixing bowl, combine sugar, softened butter, salt, and egg. Add yeast mixture, then flour gradually. Knead 5–7 minutes until smooth and elastic. Cover and let rise 1 hour until doubled.
- Make the honey-almond topping: Melt butter in saucepan over medium heat. Add sugar, honey, and cream; stir until bubbling and golden (3–4 minutes). Remove from heat; stir in almonds. Cool.
- Assemble and bake: Punch down dough; press evenly into a greased 9-inch round pan. Spread cooled almond topping over dough. Bake at 350°F (175°C) for 25–30 minutes until golden and hollow-sounding. Cool completely.
- Prepare custard filling: Warm milk in saucepan (do not boil). Whisk sugar, flour, and egg yolks until smooth. Gradually whisk warm milk into egg mixture. Return to saucepan; cook over medium heat, stirring constantly until thickened (5–7 minutes). Remove from heat; stir in vanilla. Cover surface with plastic wrap; chill until cool. Beat in softened butter until light and spreadable.
- Final assembly: Slice cooled cake horizontally in half with serrated knife. Spread custard on bottom layer, leaving 1/2-inch border. Place top layer with almond topping on custard. Press gently. Refrigerate at least 2 hours before serving.
Notes
Use fresh yeast and correct milk temperature for best rise.
Avoid overheating topping to prevent burning or hardness.
Cake improves after resting overnight in refrigerator.
For clean slices, use a sharp knife dipped in warm water and wiped between cuts.
Unfilled cake layers can be frozen for up to 2 months; assembled cake does not freeze well due to custard.