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German Bee Sting Cake (Bienenstich)

German Bee Sting Cake (Bienenstich)
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Indulge in the delightful flavors of German Bee Sting Cake (Bienenstich), a classic dessert that combines a soft, yeasted cake with a luscious vanilla custard filling and a sweet almond-honey glaze. This beautiful cake is perfect for celebrations or cozy gatherings, making it an ideal centerpiece for any occasion. The contrasting textures of the creamy filling and crunchy almond topping create an irresistible treat that will impress your family and friends. With easy-to-follow steps and customizable options, you can create this stunning dessert that showcases the essence of traditional German baking.

Ingredients

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  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/4 cup warm milk (110°F/43°C)
  • 2 tbsp sugar
  • 1 3/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • 1/4 cup unsalted butter for topping
  • 1/3 cup sugar for topping
  • 2 tbsp honey for topping
  • 2 tbsp heavy cream for topping
  • 1/2 cup sliced almonds for topping
  • 2 cups whole milk for filling
  • 1/2 cup sugar for filling
  • 1/4 cup cornstarch for filling
  • 1/4 tsp salt for filling
  • 2 large egg yolks for filling
  • 2 tsp vanilla extract for filling
  • 2 tbsp unsalted butter for filling
  • 1/2 cup heavy cream (whipped, optional for lighter filling)

Instructions

  1. In a small bowl, dissolve the yeast and sugar in warm milk. Let it sit until frothy for about 5–10 minutes.
  2. In a mixing bowl, combine flour and salt. Add the yeast mixture along with softened butter and egg. Knead until you have a smooth dough; this should take about 5–7 minutes. Cover the dough and let it rise in a warm place until it doubles in size (approximately 1 hour).
  3. In a saucepan, melt butter together with sugar, honey, and cream. Bring to a boil while stirring. Then add sliced almonds and remove from heat. Allow it to cool slightly.
  4. Once the dough has risen, press it into a greased 9-inch round cake pan. Spread the almond topping evenly over the dough. Let it rise again for about 20–30 minutes.
  5. Preheat your oven to 350°F (175°C). Bake for 25–30 minutes or until golden brown. After baking, let it cool completely before carefully slicing the cake horizontally into two layers.
  6. In another saucepan, mix sugar, cornstarch, and salt together. Whisk in milk and egg yolks. Cook over medium heat while whisking constantly until thickened. Once thickened, remove from heat and stir in butter and vanilla extract. Allow it to cool completely before folding in whipped cream if desired.
  7. Spread the custard filling on top of one half of the cake layer. Place the almond-crusted half on top of it. Chill in the refrigerator before serving.

Nutrition

Find it online: https://easycomfortrecipes.com/german-bee-sting-cake-bienenstich-2/