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Authentic German Bee Sting Cake (Bienenstich)

A delightful German dessert featuring a soft yeast dough topped with an almond-honey glaze and filled with creamy custard, perfect for family gatherings and special occasions.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert, Sweet
Cuisine German
Servings 8 pieces
Calories 400 kcal

Ingredients
  

For the Cake

  • 3 cups all-purpose flour Essential for making the light and fluffy cake base.
  • 1/4 cup granulated sugar Just enough to sweeten your dough.
  • 1 packet active dry yeast (7g) This is what gives the cake its airy texture.
  • 3/4 cup whole milk Lukewarm milk helps activate the yeast.
  • 1/4 cup unsalted butter, softened Gives richness to the dough.
  • 2 large eggs These act as binders.
  • 1/4 teaspoon salt Enhances all the flavors.

For the Topping

  • 1/4 cup unsalted butter
  • 1/4 cup granulated sugar
  • 2 tablespoons honey
  • 1 pinch salt
  • 1/2 cup sliced almonds For a crunchy topping.

For the Custard Filling

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 teaspoons vanilla extract Use good-quality for best results.

Instructions
 

Preparation

  • Warm your milk until it’s just lukewarm. Add 1 teaspoon of sugar and sprinkle your yeast on top. Let it sit for about 10 minutes — you want it to get frothy.
  • Combine flour, remaining sugar, and salt in a large bowl. Add butter, eggs, and the yeast mixture. Mix until it forms a cohesive dough, kneading for about 8-10 minutes.
  • Cover with a kitchen towel and let it rise in a warm spot for about an hour until doubled in size.

Topping and Dough Shaping

  • Melt butter for the topping in a saucepan, then add sugar, honey, and salt. Stir until dissolved and mix in sliced almonds.
  • After the dough has risen, punch it down, transfer to a greased baking pan, and spread it evenly. Spoon the almond-honey mixture on top and let it rise again for 20 minutes.

Baking

  • Preheat oven to 350°F (175°C). Bake the cake for 25-30 minutes until golden brown. Let it cool completely in the pan.
  • Prepare the custard by heating milk and vanilla in a saucepan. Whisk together egg yolks, sugar, and cornstarch, then gradually mix in warm milk. Return to saucepan and stir constantly until thickened.

Assembly

  • Once cool, slice the cake into two layers, spread custard on the bottom layer, and place the top layer back on (almond side up).

Notes

Allow sufficient time for rising and cooling. Use room temperature eggs for even baking.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 55gProtein: 8gFat: 18gSaturated Fat: 10gSodium: 200mgFiber: 2gSugar: 25g
Keyword Almond Cake, Bee Sting Cake, Bienenstich, Custard Cake, German Cake
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