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German Bee Sting Cake (Bienenstich Kuchen) Recipe

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German Bee Sting Cake (Bienenstich Kuchen) is a classic dessert featuring a soft yeast dough base topped with a caramelized honey-almond mixture. It is filled with a light and creamy blend of whipped cream and smooth vanilla custard, creating a perfect balance of nutty sweetness and creamy texture.

Ingredients

Scale

For the Yeast Dough

  • 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

For the Honey Almond Topping

  • 1/4 cup butter
  • 1/4 cup honey
  • 1/4 cup sugar
  • 1/2 cup sliced almonds

For the Filling

  • 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

  1. Prepare the Yeast Dough: In a small bowl, dissolve the active dry yeast in warm milk along with a pinch of sugar. Let it sit until it becomes foamy, about 5-10 minutes. In a large mixing bowl, combine the flour, softened butter, sugar, egg, salt, and the yeast mixture. Knead the dough until smooth and elastic. Cover the dough and let it rise in a warm place for 1 hour, or until it doubles in size.
  2. Prepare the Honey Almond Topping: Melt the butter in a saucepan over medium heat. Add honey, sugar, and sliced almonds. Cook the mixture while stirring until it becomes golden and bubbly, about 3-5 minutes. Remove from heat and set aside to cool slightly.
  3. Shape and Bake the Cake: Once the dough has risen, punch it down to release air. Press the dough evenly into a greased baking pan. Spread the prepared honey almond mixture evenly over the dough. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the topping is golden brown and the dough is cooked through. Allow the cake to cool completely in the pan.
  4. Whip the Cream: In a mixing bowl, whip the heavy cream with 2 tablespoons of sugar until stiff peaks form. Set aside carefully.
  5. Cook the Custard: In a saucepan, whisk together milk, 3 tablespoons of sugar, cornstarch, and vanilla extract until completely smooth. Heat the mixture gently over medium-low heat while continuously stirring to avoid lumps. Cook until the custard thickens into a smooth, creamy consistency. Remove from heat and allow it to cool to room temperature.
  6. Combine Cream and Custard: Once the custard has cooled, gently fold the whipped cream into the custard to create a light and creamy filling perfect for the cake.
  7. Assemble the Cake: Carefully slice the cooled cake horizontally into two layers. Spread the cream and custard filling evenly on the bottom layer. Place the top cake layer back over the filling. Chill the assembled cake in the refrigerator for 1-2 hours before serving to allow the flavors to meld and the filling to set.

Notes

  • Ensure the yeast is fresh to guarantee proper rising of the dough.
  • The honey almond topping is best spread evenly to prevent clumping and ensure a crisp texture.
  • Cooling the cake completely before slicing is important to prevent the filling from melting.
  • This cake is best served chilled but can be brought to room temperature briefly before eating for softer filling.
  • For a dairy-free version, substitute heavy cream and milk with plant-based alternatives, although texture may vary.

Keywords: German Bee Sting Cake, Bienenstich Kuchen, honey almond cake, yeast cake, creamy custard filling, classic German dessert

Find it online: https://kochenmitviktoria.com/german-bee-sting-cake-bienenstich-kuchen-recipe/