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Classic Bienenstich

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  • Author: Mariem
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8–10 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.

Find it online: https://wowrecipesfood.com/classic-bienenstich/