This German Bee Sting Cake, or Bienenstich Kuchen, is a delightful combination of fluffy yeast cake, creamy custard filling, and a crunchy almond topping. It’s a timeless dessert that’s as much fun to make as it is to eat!
Why You’ll Love This Recipe?
This cake strikes the perfect balance between sweet and nutty, soft and crunchy. The tender cake layers pair beautifully with the creamy filling, while the honey-glazed almond topping gives it a satisfying texture. Whether you’re baking it for a special occasion or just because, this cake is bound to be a crowd-pleaser.
Ingredients
Here’s a sneak peek at some of the ingredients you’ll need for this recipe:
- All-purpose flour
- Active dry yeast
- Milk
- Sugar
- Honey
- Sliced almonds
You’ll find the full list of ingredients and precise measurements in the recipe card below.
Directions
Preparing the Dough
Start by activating the yeast in warm milk with a pinch of sugar. Once it’s frothy, combine it with flour, sugar, butter, and a pinch of salt. Knead the dough until smooth and elastic, then let it rise in a warm spot until doubled in size.
Making the Almond Topping
Melt butter, sugar, and honey in a saucepan until smooth. Stir in the sliced almonds and let the mixture cool slightly.
Assembling the Cake
Roll out the dough to fit your baking pan. Spread the almond topping evenly over the surface. Allow the dough to rise again while preheating your oven.
Baking the Cake
Bake until the almonds are golden and the cake is puffed and set. Let it cool completely before slicing.
Preparing the Filling
Whisk together milk, sugar, egg yolks, and cornstarch to create a rich custard. Cook it gently on the stovetop, stirring constantly, until thickened. Let it cool and fold in whipped cream for extra fluffiness.
Assembling the Layers
Slice the cake horizontally into two layers. Spread the creamy filling over the bottom layer, then gently place the top layer with the almond topping back on. Chill the cake to set before serving.
Expert Tips and Tricks
- Let your yeast fully activate for a light and airy cake texture.
- When cooking the custard, keep the heat low to avoid scrambling the eggs.
- Use a serrated knife to slice the cake into layers without squishing it.
Recipe Variations and Possible Substitutions
- Substitute the custard filling with pastry cream for a richer flavor.
- Add a touch of vanilla or almond extract to the filling for a flavor boost.
- Try using crushed hazelnuts or pecans in place of almonds for a different texture.
Serving and Pairing Suggestions
Serve this cake with a hot cup of coffee or tea for a classic pairing. If you’re looking for something festive, it pairs beautifully with sparkling wine or a light dessert wine. A dollop of whipped cream on the side never hurts!
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to three days. If the almond topping gets soft, you can refresh it by warming the cake slightly in the oven, but keep the custard chilled.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake and prepare the filling a day ahead. Assemble it the next day for the freshest flavor.
2. Can I freeze this cake?
You can freeze the baked cake layers and almond topping separately. Thaw them, prepare the filling, and assemble when ready to serve.
3. Can I use instant yeast instead of active dry yeast?
Absolutely! Just skip the activation step and mix the yeast directly with the dry ingredients.
4. What’s the best way to slice the cake?
Use a serrated knife and a gentle sawing motion to keep the almond topping intact and prevent the filling from spilling out.
Conclusion
This German Bee Sting Cake is a wonderful treat that brings a taste of tradition to your kitchen. It’s perfect for celebrating special moments or simply indulging in something sweet. Once you try it, you’ll understand why it’s such a beloved classic.
Print
Heavenly Honey Almond Bee Sting Cake: A German Bienenstich Delight
- Prep Time: 30 minutes
- Cook Time: 30 minutes+2 hours (rising + chilling)
- Total Time: 3 hours
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Description
German Bee Sting Cake, or Bienenstich Kuchen, is a classic dessert featuring a soft and airy yeast-based cake topped with a caramelized almond and honey crust, filled with a creamy vanilla custard. This indulgent treat is perfect for special occasions or when you’re craving something sweet and elegant.
Ingredients
For the Cake:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup warm milk (about 110°F)
- 2 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
For the Topping:
- 4 tablespoons unsalted butter
- 1/3 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons heavy cream
- 1/2 cup sliced almonds
For the Filling:
- 2 cups whole milk
- 1/3 cup granulated sugar
- 3 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
Instructions
- Prepare the Cake:
- In a small bowl, dissolve the yeast in warm milk. Let it sit for 5-10 minutes until foamy.
- In a large mixing bowl, combine the flour, sugar, and salt. Add the eggs, melted butter, vanilla, and yeast mixture. Mix until a dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours or until doubled in size.
- Once risen, punch down the dough and press it evenly into a greased 9-inch springform pan. Let it rise for another 30 minutes.
- Prepare the Topping:
- In a saucepan over medium heat, melt the butter with sugar, honey, and cream. Stir until combined and slightly thickened. Remove from heat and fold in the sliced almonds.
- Spread the almond mixture evenly over the risen dough.
- Bake the Cake:
- Preheat the oven to 350°F (175°C). Bake the cake for 25-30 minutes, or until golden brown. Let the cake cool completely in the pan.
- Prepare the Filling:
- In a medium saucepan, heat the milk and sugar over medium heat until warm.
- In a separate bowl, whisk the egg yolks and cornstarch until smooth. Gradually add the warm milk mixture to the yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat until thickened. Remove from heat and stir in vanilla.
- Cover with plastic wrap directly on the surface and cool completely.
- Once cooled, whip the heavy cream to stiff peaks and fold it into the custard mixture.
- Assemble the Cake:
- Carefully remove the cooled cake from the pan and slice it horizontally into two layers.
- Spread the custard filling evenly over the bottom layer and place the top layer (almond topping side up) back on top.
- Chill the cake in the refrigerator for at least 1 hour before serving.
Notes
- For best results, use fresh, high-quality vanilla extract.
- The cake is best enjoyed on the day it’s made but can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg