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
Units
Scale
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