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German Bee Sting Cake

German Bee Sting Cake
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The German Bee Sting Cake, or Bienenstich, is a classic Yeast-based cake featuring a soft, slightly sweet dough, a rich vanilla custard cream filling, and a sticky, crunchy honey almond topping. This cake perfectly balances sweet honey and creamy custard textures with a satisfying nutty crunch, making it a beloved dessert for any occasion.

Ingredients

Scale

Yeast Dough Base

  • 400g all-purpose flour
  • 50g sugar
  • 80g butter, softened
  • 200ml warm milk
  • 2 large eggs
  • 21g fresh yeast (or 7g dry yeast)
  • Pinch of salt
  • 1 tsp vanilla extract

Honey Almond Topping

  • 100g butter
  • 150g golden honey
  • 75g sugar
  • 150g sliced almonds (lightly toasted)

Custard Cream Filling

  • 500ml milk
  • 4 large egg yolks
  • 120g sugar
  • 40g cornstarch
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Yeast Dough: Combine warm milk, sugar, and fresh yeast in a bowl. Let it rest until foamy. Gradually add flour, softened butter, eggs, a pinch of salt, and vanilla extract. Knead the mixture until a soft, smooth dough forms. Cover and let rise in a warm spot until doubled in size, about 1 hour.
  2. Make the Honey Almond Topping: While the dough rises, melt butter, honey, and sugar in a saucepan over medium heat. Stir in the sliced toasted almonds and simmer briefly until the mixture thickens slightly. Remove from heat and set aside.
  3. Bake the Base and Topping: Butter a baking pan and spread the risen dough evenly inside. Pour the warm honey almond topping evenly over the dough. Bake in a preheated oven at 180°C (350°F) for approximately 25-30 minutes, until the dough is golden and the topping is caramelized and crunchy.
  4. Prepare the Cream Filling: Whisk egg yolks, sugar, and cornstarch in a bowl until smooth. Warm the milk and slowly add it to the egg mixture while stirring. Return the mixture to the stove and gently cook over medium heat, stirring continuously until thickened. Remove from heat and stir in vanilla extract. Cover with plastic wrap directly on the custard surface and let cool completely.
  5. Assemble the Cake: Once the cake is completely cooled, carefully slice it horizontally into two layers. Spread the custard cream evenly over the bottom layer. Place the top layer with honey almond topping back on gently. Chill the assembled cake briefly in the refrigerator to allow flavors to meld before serving.

Notes

  • Use fresh yeast if possible for better dough texture and rise.
  • Toast the almonds lightly before adding to the topping for extra crunch and flavor.
  • Allow the cake to cool completely before slicing to prevent the custard from melting and the layers collapsing.
  • Use a high-quality floral honey to enhance the topping’s richness.
  • Cover the custard with plastic wrap while cooling to avoid a skin forming.

Nutrition

Keywords: German Bee Sting Cake, Bienenstich, Honey Almond Cake, Yeast Cake, Custard Filled Cake, Traditional German Dessert

Find it online: https://jamescookes.com/german-bee-sting-cake/