Name: German Bee Sting Cake (Bienenstich Kuchen) Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 3 h 50 min
Cuisine: German
Ingredients: 2 cups all-purpose flour; 1/4 cup sugar; 1/2 cup warm milk; 1 packet active dry yeast (7g); 1 large egg; 1/4 cup unsalted butter, softened; Pinch of salt; 1/4 cup butter; 1/4 cup honey; 1/4 cup sugar; 1/2 cup sliced almonds; 1 1/2 cups heavy cream; 2 tbsp sugar (for whipping the cream); 1 cup milk; 2 tbsp cornstarch; 1 tsp vanilla extract; 3 tbsp sugar (for the custard)

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Introduction

German Bee Sting Cake, or Bienenstich Kuchen, is a delightful dessert featuring a sweet yeast dough topped with honeyed almonds and filled with a creamy custard whipped cream mixture. Its combination of crunchy topping and smooth filling makes it a beloved treat for any occasion.

A slice of layered cake sits on a white plate over a white marbled surface, showing three main layers. The bottom layer is a light golden cake base with a slightly browned edge. Above it is a thick, creamy white filling that looks smooth and rich. The next layer is another light golden cake, similar in texture to the bottom. The top is covered with a shiny yellow glaze decorated with thinly sliced almonds that add texture and warmth. The background is soft and blurry with neutral tones to keep the focus on the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1/4 cup sugar
1/2 cup warm milk
1 packet active dry yeast (7g)
1 large egg
1/4 cup unsalted butter, softened
Pinch of salt
1/4 cup butter (for topping)
1/4 cup honey
1/4 cup sugar (for topping)
1/2 cup sliced almonds
1 1/2 cups heavy cream
2 tbsp sugar (for whipping the cream)
1 cup milk
2 tbsp cornstarch
1 tsp vanilla extract
3 tbsp sugar (for the custard)

Instructions

Step 1: In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit until foamy, about 5-10 minutes.
Step 2: In a mixing bowl, combine flour, softened butter, 1/4 cup sugar, egg, pinch of salt, and the yeast mixture. Knead the dough until smooth and elastic. Cover and let it rise for 1 hour, or until doubled in size.
Step 3: Prepare the honey almond topping by melting 1/4 cup butter in a saucepan. Add honey, 1/4 cup sugar, and sliced almonds. Cook over medium heat until golden and fragrant. Remove from heat and set aside.
Step 4: Preheat the oven to 350°F (175°C). Punch down the risen dough and press it evenly into a greased baking pan.
Step 5: Spread the almond topping over the dough and bake for 25-30 minutes, until the topping is golden and the cake is cooked through. Remove from oven and cool completely.
Step 6: While the cake cools, whip the heavy cream with 2 tablespoons sugar until stiff peaks form. Set aside.
Step 7: To make the custard filling, whisk together milk, 3 tablespoons sugar, cornstarch, and vanilla extract in a saucepan. Heat gently, stirring constantly, until the mixture thickens into a smooth custard. Remove from heat and let it cool to room temperature.
Step 8: Gently fold the whipped cream into the cooled custard until well combined. This makes a light and creamy filling.
Step 9: Slice the cooled cake horizontally into two layers. Spread the cream filling evenly on the bottom layer, then place the top layer back on.
Step 10: Chill the assembled cake in the refrigerator for 1-2 hours before serving to allow the filling to set.

Tips & Variations

Use whole almonds or a mix of chopped and sliced almonds for a varied texture on top.
Substitute heavy cream with whipping cream if preferred, but heavier cream yields a firmer filling.
Add a splash of rum or almond extract to the custard for added depth of flavor.
For a gluten-free version, try using a gluten-free flour blend suitable for yeast breads, though texture will differ.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the cream filling’s texture. When ready to serve, let it sit at room temperature for 10-15 minutes for the best flavor. Avoid freezing, as the whipped cream filling may separate upon thawing.

How to Serve

A two-layer cake sits on a white cake stand over a white marbled surface. The bottom layer is golden brown with a slightly crumbly texture. Between the two layers is a thick, creamy, pale yellow filling that looks smooth and rich. The top layer has a shiny caramel glaze covering it, with lots of sliced and whole almonds scattered on top, giving a mix of light tan and brown colors and a crunchy texture. The overall look is moist and inviting, with warm tones and a detailed nut topping. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough the night before?

Yes, you can prepare the dough and let it rise slowly in the refrigerator overnight. Bring it to room temperature before shaping and baking.

What if I don’t have heavy cream for the filling?

You can use whipping cream as an alternative, though the filling might be slightly less rich. Avoid using half-and-half or milk, as they won’t whip properly.