German Bee Sting Cake
German Bee Sting Cake, or Bienenstich, is a classic dessert made with sweet yeast dough, filled with creamy vanilla custard, and topped with a caramelized almond-honey glaze that gives it its signature ‘sting’.
Ingredients
For the Dough:
- 2 1/4 tsp active dry yeast
- 1/2 cup warm milk
- 1/4 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1 egg
- 1/4 cup unsalted butter softened
For the Topping:
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 2 tbsp honey
- 2 tbsp heavy cream
- 3/4 cup sliced almonds
For the Filling:
- 1 1/2 cups milk
- 1/4 cup granulated sugar
- 3 tbsp cornstarch
- 2 egg yolks
- 1 tsp vanilla extract
- 1/2 cup heavy cream whipped
Instructions
- Make the Dough: In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit until frothy, about 5–10 minutes.
- In a large bowl, combine flour, sugar, and salt. Add yeast mixture, egg, and butter. Mix and knead until smooth and elastic, about 8–10 minutes.
- Cover and let rise in a warm place for 1 hour or until doubled in size.
- Prepare the Topping: In a saucepan, melt butter with sugar, honey, and cream. Bring to a simmer, then stir in sliced almonds. Let cool slightly.
- Shape and Bake: Press risen dough into a greased 9-inch springform pan. Spread the almond topping over the dough.
- Bake at 350°F (175°C) for 25–30 minutes or until golden brown. Cool completely and then slice horizontally to create two cake layers.
- Make the Filling: In a saucepan, heat milk until just simmering. In a bowl, whisk sugar, cornstarch, egg yolks, and vanilla. Slowly add hot milk to the egg mixture, then return to pan and cook until thickened.
- Cool custard completely, then fold in whipped cream.
- Assemble: Spread custard filling on the bottom cake layer, then top with the almond-glazed half. Chill before serving.
Notes
- Use a serrated knife to slice the cake cleanly.
- The cake is best served chilled for clean layers and set filling.
- You can make the dough and custard a day ahead to save time.