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A close-up featured image showcasing a delicious slice of Bee Sting Cake Bienenstich with its signature honey and almond topping.
Lady Maria

Best Bee Sting Cake Bienenstich

Indulge in a classic German treat with this Bee Sting Cake Bienenstich recipe. Featuring a sweet yeast dough, a luscious vanilla cream filling, and a brittle, caramelized almond topping, this cake is surprisingly easy to make and will impress your friends and family.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 12
Course: Dessert
Cuisine: German
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons honey

Equipment

  • small bowl
  • Large bowl
  • Stand mixer (optional)
  • Dough hook (optional)
  • Clean kitchen towel or plastic wrap
  • Saucepan
  • whisk
  • Refrigerator
  • electric mixer
  • 9x13 inch baking pan
  • Oven
  • Serrated knife
  • Spatula
  • Rolling Pin

Method
 

  1. Activate the Yeast: In a small bowl, combine the lukewarm milk, yeast, and a teaspoon of sugar. Let it stand for 5-10 minutes until foamy.
  2. Combine Wet Ingredients: In a large bowl or the bowl of a stand mixer, combine the softened butter, remaining sugar, egg, and vanilla extract. Mix until well combined.
  3. Add Yeast Mixture: Pour the yeast mixture into the wet ingredients and mix gently.
  4. Incorporate Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If using a stand mixer, use the dough hook. The dough should be slightly sticky.
  5. First Rise: Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. Make the Pastry Cream Base: In a saucepan, whisk together heavy cream, milk, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. Remove from heat and stir in the vanilla extract.
  7. Cool Completely: Pour the pastry cream into a bowl, cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and refrigerate until completely cooled (about 2 hours).
  8. Whip in Butter: Once the pastry cream is cold, use an electric mixer to whip in the softened butter until smooth and fluffy.
  9. Melt and Combine: In a saucepan, combine the sugar, butter, and honey. Cook over medium heat, stirring constantly, until the sugar is melted and the mixture is smooth.
  10. Add Almonds: Stir in the sliced almonds and cook for another minute, until the almonds are lightly toasted and coated in the caramel mixture.
  11. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  12. Roll Out the Dough: Punch down the risen dough and roll it out to fit the prepared baking pan. Transfer the dough to the pan and gently press it into the corners.
  13. Apply Topping: Spread the almond topping evenly over the dough.
  14. Bake: Bake for 20-25 minutes, or until the topping is golden brown and the dough is cooked through.
  15. Cool Completely: Let the cake cool completely in the pan.
  16. Slice and Fill: Once the cake is cool, use a serrated knife to carefully slice it in half horizontally.
  17. Add Cream: Spread the cream filling evenly over the bottom layer of the cake.
  18. Top and Serve: Gently place the top layer of the cake (the almond topping) over the cream filling. Slice into squares and serve.

Notes

Store Bee Sting Cake in an airtight container in the refrigerator for up to 3-4 days. The almond topping might soften slightly over time. For variations, try adding a layer of fresh berries or sliced peaches to the cream filling, drizzling melted chocolate over the almond topping, adding a pinch of cinnamon or nutmeg to the dough, substituting the almonds with pecans or walnuts, or adding lemon zest to the dough or cream.