Description
German Bee Sting Cake (Bienenstich) is a classic dessert made of soft yeast cake filled with creamy custard and topped with a crunchy caramelized almond layer.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm milk
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 1 cup milk (for filling)
- 1/2 cup granulated sugar (for filling)
- 3 tablespoons cornstarch
- 2 egg yolks
- 1 teaspoon vanilla extract (for filling)
- 1/2 cup heavy cream (whipped)
- 1/4 cup unsalted butter (for topping)
- 1/2 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons heavy cream
- 1 cup sliced almonds
Instructions
- In a bowl, dissolve yeast in warm milk and let sit for 5–10 minutes until foamy.
- Mix flour, sugar, and salt in a large bowl. Add eggs, softened butter, vanilla, and yeast mixture. Knead into a smooth dough.
- Cover and let the dough rise in a warm place for 1–1.5 hours until doubled in size.
- Grease a baking pan and press the dough evenly into it. Let rise again for 20–30 minutes.
- Prepare topping: melt butter, brown sugar, honey, and cream in a saucepan. Stir in sliced almonds and let cool slightly.
- Spread almond mixture over the dough.
- Bake at 180°C (350°F) for 25–30 minutes until golden. Let cool completely.
- Prepare filling: heat milk in a saucepan. In a bowl, whisk sugar, cornstarch, and egg yolks. Slowly add hot milk while whisking.
- Return mixture to saucepan and cook until thickened. Remove from heat and stir in vanilla. Cool completely.
- Fold whipped cream into the custard.
- Slice cake horizontally and spread filling evenly. Place top layer back on.
- Chill for at least 1 hour before serving.
Notes
- Ensure custard is fully cooled before adding whipped cream to prevent curdling.
- Use a serrated knife to slice the cake cleanly.
- Best served chilled for clean slices and flavor.
- Store in refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German