Prep
20m
Cook
25m
Serves
8
Discover the delightful Bee Sting Cake (Bienenstich), a traditional German dessert. Our easy German dessert recipes guide you through creating this light, airy cake with a rich vanilla cream filling and a crunchy honey almond topping, perfect for any special occasion or cozy gathering.
Ingredients (8)
2 cups flour
1 cup milk
½ cup sugar
2 eggs
1 packet yeast
1 cup sliced almonds
½ cup honey
1 cup vanilla custard
Steps (6)
Prepare Dough
Mix Ingredients: In a large bowl, combine 2 cups of flour, 1 cup of warm milk (about 110°F/45°C), ½ cup of sugar, 2 eggs, and 1 packet of yeast. Mix until a smooth dough forms.
Knead: Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
First Rise: Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour or until it has doubled in size.
Preheat Oven: Preheat your oven to 350°F (175°C) while the dough is rising.
Add Topping
Prepare Pan: Grease a 9-inch springform pan or line it with parchment paper.
Spread Dough: Once the dough has risen, punch it down to release the air. Spread it evenly in the prepared pan.
Prepare Topping: In a small saucepan, melt 3 tablespoons of butter over medium heat. Add ½ cup of honey and stir until combined. Remove from heat and stir in 1 cup of sliced almonds.
Top Dough: Spread the almond-honey mixture evenly over the dough.
Bake: Bake the cake in the preheated oven for 25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Fill
Slice Cake: Once the cake is completely cooled, carefully slice it horizontally into two layers using a serrated knife.
Add Custard: Spread 1 cup of vanilla custard evenly over the bottom layer. Place the top layer back on.
Additional tips
- Custard: For a richer flavor, consider making your own vanilla custard. You can find many recipes online that use egg yolks, sugar, milk, and vanilla.
- Yeast Activation: If using active dry yeast, dissolve it in warm milk with a pinch of sugar and let it sit for about 5-10 minutes until frothy before adding it to the flour mixture.
- Dough Rising: Ensure the dough rises in a warm, draft-free environment. If your kitchen is cold, you can place the bowl in an oven with the light on or near a warm stove.
- Topping: Be careful not to overcook the honey-almond mixture, as it can become too hard and difficult to spread.
- Serving: Bienenstich is best served chilled, so refrigerate it for at least an hour before serving. This also helps the custard set properly.