Classic Bienenstich

Bienenstich, or “Bee Sting Cake,” is a traditional German dessert featuring a light, fluffy yeast cake topped with a caramelized almond glaze and filled with a creamy custard. With its irresistible combination of textures and flavors, it’s a delightful treat for any occasion.

Why You’ll Love This Recipe

  • Delightful Texture: The soft, airy cake contrasts beautifully with the crunchy almond topping.
  • Rich Flavor: A perfect balance of sweetness from the honey-almond glaze and the creamy filling.
  • Impressive Dessert: Great for gatherings, holidays, or special occasions.
  • Make-Ahead Friendly: Perfect for preparing in advance.
  • Customizable: Adjust the filling or toppings to suit your taste.

Ingredients

For the Cake:

  • All-purpose flour
  • Active dry yeast
  • Granulated sugar
  • Milk, warmed
  • Butter, softened
  • Eggs
  • Salt

For the Almond Topping:

  • Butter
  • Sugar
  • Honey
  • Heavy cream
  • Sliced almonds

For the Filling:

  • Milk
  • Sugar
  • Egg yolks
  • Cornstarch
  • Vanilla extract
  • Heavy cream (whipped)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

For the Cake:

  1. Activate the Yeast: In a small bowl, combine warm milk, yeast, and a pinch of sugar. Let it sit for 5–10 minutes until foamy.
  2. Make the Dough: In a large mixing bowl, combine flour, sugar, salt, eggs, softened butter, and the yeast mixture. Knead until a smooth dough forms (about 8–10 minutes by hand or 5 minutes with a stand mixer).
  3. Let the Dough Rise: Cover the dough with a damp cloth and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
  4. Prepare the Pan: Grease and line a round springform pan with parchment paper. Press the risen dough evenly into the pan.

For the Almond Topping:

  1. Make the Glaze: In a saucepan, combine butter, sugar, honey, and cream. Cook over medium heat, stirring, until the sugar dissolves. Add sliced almonds and mix well.
  2. Spread the Topping: Spread the almond mixture evenly over the dough.

Bake the Cake:

  1. Preheat the oven to 350°F (175°C). Bake for 20–25 minutes, or until the top is golden brown and the cake is cooked through. Let it cool completely.

For the Filling:

  1. Prepare the Custard: Heat milk and sugar in a saucepan over medium heat until warm. In a separate bowl, whisk egg yolks, cornstarch, and a splash of milk until smooth.
  2. Thicken the Custard: Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat until thickened. Stir in vanilla extract and let it cool completely.
  3. Whip the Cream: Fold whipped cream into the cooled custard for a light, creamy filling.

Assemble the Cake:

  1. Slice the cake horizontally into two layers. Spread the filling over the bottom layer and place the top layer with the almond glaze on top.

Serve:

  1. Chill the cake for at least 1 hour before serving to allow the filling to set. Slice and enjoy!

Servings and Timing

  • Servings: 8–10
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Rising and Cooling Time: 2 hours
  • Total Time: Approximately 3 hours

Variations

  • Cream Cheese Filling: Substitute part of the whipped cream with cream cheese for a tangy twist.
  • Nut Alternatives: Use chopped hazelnuts or pistachios instead of almonds.
  • Flavor Enhancements: Add a hint of lemon zest or almond extract to the filling for added depth.
  • Gluten-Free Option: Use a gluten-free flour blend suitable for yeast baking.

Storage/Reheating

  • Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Freeze the unfilled cake for up to 1 month. Thaw completely and add the filling before serving.
  • Reheating: Serve cold or let it come to room temperature before serving.

FAQs

1. Why is it called “Bee Sting Cake”?

The name comes from the honey in the almond glaze, which is said to attract bees.

2. Can I make this cake without yeast?

A sponge cake base can be used as an alternative, but it won’t have the same texture.

3. Can I use store-bought custard for the filling?

Yes, pre-made custard can save time, but homemade offers better flavor.

4. What’s the best way to slice the cake?

Use a serrated knife to gently slice the cake into layers without crushing it.

5. Can I use a different pan?

A square or rectangular pan can be used, but the baking time may vary slightly.

6. How do I prevent the almond topping from burning?

Keep an eye on the cake during baking and cover it loosely with foil if the almonds brown too quickly.

7. Is this cake traditionally served cold?

Yes, Bienenstich is typically served chilled for a refreshing, creamy texture.

8. Can I make this cake in advance?

Yes, prepare the cake a day ahead and store it in the refrigerator. It tastes even better after the flavors meld.

9. How do I make the glaze shinier?

Brush the almond topping with a little warmed apricot jam for an extra glossy finish.

10. Can I double this recipe?

Yes, but bake in two pans to ensure even cooking.

Conclusion

Classic Bienenstich is a delightful blend of textures and flavors, making it a standout dessert for any occasion. The soft yeast cake, creamy filling, and caramelized almond topping come together for a truly indulgent treat. Whether you’re hosting a party or simply satisfying your sweet tooth, this timeless German favorite is sure to impress. Enjoy!

 

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Classic Bienenstich

Classic Bienenstich

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  • Author: Mariem
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 810 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: German

Description

Delight in this Classic Bienenstich (Bee Sting Cake), a traditional German dessert featuring a soft, yeasty cake, a creamy custard filling, and a caramelized almond topping. Perfect for special occasions or an indulgent treat!


Ingredients

Units Scale

For the Cake:

  • 2 1/4 cups (280g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 1 packet (7g) instant yeast
  • 3/4 cup (180ml) warm milk (110°F/45°C)
  • 1/4 cup (60g) unsalted butter, softened
  • 1 large egg

For the Topping:

  • 1/4 cup (60g) unsalted butter
  • 1/3 cup (70g) granulated sugar
  • 2 tablespoons honey
  • 2 tablespoons heavy cream
  • 3/4 cup (70g) sliced almonds

For the Filling:

  • 1 1/2 cups (360ml) whole milk
  • 1/4 cup (50g) granulated sugar
  • 3 large egg yolks
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) heavy cream, whipped

Instructions

  • Prepare the Dough:
    • In a large bowl, mix flour, sugar, salt, and yeast.
    • Add warm milk, softened butter, and egg. Knead until a smooth dough forms (about 5–7 minutes).
    • Cover and let the dough rise in a warm place for 1 hour or until doubled in size.
  • Make the Topping:
    • In a saucepan, melt butter, sugar, honey, and cream over medium heat. Stir until sugar dissolves.
    • Add sliced almonds and cook for 2–3 minutes. Remove from heat and let cool slightly.
  • Bake the Cake:
    • Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
    • Punch down the risen dough and press it evenly into the prepared pan.
    • Spread the almond topping evenly over the dough.
    • Bake for 25–30 minutes, or until golden brown. Let cool completely.
  • Prepare the Filling:
    • In a saucepan, heat milk and sugar over medium heat until steaming (do not boil).
    • In a bowl, whisk egg yolks and cornstarch. Gradually add the hot milk mixture while whisking. Return to the saucepan and cook until thickened.
    • Stir in vanilla and let the custard cool completely. Fold in whipped cream.
  • Assemble the Cake:
    • Slice the cake horizontally into two layers. Spread the custard filling over the bottom layer.
    • Place the top layer with the almond topping over the filling.
  • Serve:
    • Chill the cake for 1–2 hours before slicing. Serve and enjoy!

Notes

  • Store leftovers in the refrigerator for up to 3 days.
  • For extra flavor, add a pinch of cinnamon to the custard filling.
  • Ensure the custard is completely cool before assembling to avoid melting the whipped cream.

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