German Bee Sting Cake (Bienenstich)

A Heavenly Combination of Sweet, Nutty, and Creamy Perfection

If you’re looking to indulge in a dessert that’s a little different yet totally irresistible, let me introduce you to the German Bee Sting Cake (Bienenstich). This traditional German treat is a showstopper, blending fluffy yeast dough with a rich, creamy custard filling and a crunchy, caramelized almond topping. It’s everything you love about cake—soft, sweet, nutty, and with that perfect balance of textures that keep you coming back for more.

The magic happens in the layers: the soft, pillowy dough is topped with sliced almonds that become beautifully golden and crunchy in the oven. When you cut into it, the cream filling is just waiting to greet you, smooth and indulgent. Trust me, one slice won’t be enough. Whether you’re baking for a special occasion or simply treating yourself, this cake is sure to impress.

Why You’ll Love German Bee Sting Cake

Unique Flavor Combo: The combination of buttery dough, crunchy almonds, and silky cream filling is truly something special. It’s a flavor profile that’s both familiar and new, with a little something for everyone.

Impressive Presentation: When you bring this cake out, everyone will be in awe. The glossy almond topping and the pillowy dough make it look like something straight out of a European bakery.

Fun to Make: While it may seem like a complicated dessert, the steps are actually simple to follow. Plus, there’s something so satisfying about assembling all the layers!

Perfect for Sharing: This cake is big enough to share with friends, family, or coworkers. It’s a great choice for a brunch, a birthday, or any special gathering. Be ready for a lot of “Wow!” moments.

Customizable: While this recipe sticks to the traditional almond-custard filling, you could mix things up with different nut toppings, or add some fruit layers for extra flair.

Ingredients in German Bee Sting Cake

This cake is all about balance—fluffy dough, creamy filling, and that perfect almond topping. Here’s everything you’ll need to make it:

For the Dough

Yeast: This is what gives the dough its light, airy texture. Fresh or active dry yeast both work well.
Flour: All-purpose flour is perfect for this recipe, providing structure while keeping the dough soft.
Butter: Adds richness and helps create that soft texture.
Sugar: Just a bit to sweeten the dough.
Eggs: For richness and to help the dough rise beautifully.
Milk: Warm milk helps activate the yeast and keep the dough soft.
Salt: Enhances the flavor and balances out the sweetness of the dough.

For the Almond Topping

Butter: The base of the almond topping, giving it that smooth, golden texture.
Sugar: Granulated sugar adds sweetness and helps create that lovely caramelized finish.
Honey: A little honey adds a nice depth of flavor to the topping.
Almonds: Sliced almonds are essential here—when baked, they turn golden and crunchy, making them the perfect topping.

For the Cream Filling

Heavy Cream: The star of the filling, making it rich and velvety.
Vanilla Pudding: This gives the filling a custard-like texture and helps it set perfectly.
Powdered Sugar: Sweetens the filling just enough without making it too sugary.
Vanilla Extract: A touch of vanilla brings out the flavor and adds depth.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Prepare the Dough

1. Activate the Yeast: Start by warming the milk until it’s lukewarm, then add the yeast and a pinch of sugar. Stir and let it sit for about 5 minutes, or until it becomes frothy. This means your yeast is active and ready to go!
2. Make the Dough: In a large bowl, mix the flour, sugar, and salt. Add the yeast mixture, eggs, and melted butter. Stir until the dough starts to come together, then knead it for about 5-7 minutes until smooth and elastic. You can also use a stand mixer with a dough hook to save time. Once done, place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

Prepare the Almond Topping

3. Make the Topping: While the dough is rising, prepare the almond topping. In a saucepan, melt the butter and sugar over medium heat. Stir in the honey, and once the mixture is smooth, add the sliced almonds. Let it simmer for a minute or two, then remove from heat.

Assemble the Cake

4. Shape the Dough: Once the dough has risen, punch it down and roll it out on a floured surface to fit the size of your baking pan. Place the dough into a greased 9-inch round or square baking pan, pressing it gently to fit the edges.
5. Add the Topping: Spread the almond mixture evenly over the top of the dough, making sure the almonds are well-distributed. Be careful not to press too hard—just let the almonds sit gently on the dough.
6. Let it Rise Again: Cover the pan with a cloth and let the dough rise for another 20-30 minutes. This will ensure a light, airy texture once it bakes.
7. Bake the Cake: Preheat your oven to 350°F (175°C). Bake the cake for 25-30 minutes, or until the dough is golden and the almond topping is caramelized and crunchy. Remove from the oven and let it cool completely.

Prepare the Cream Filling

8. Make the Filling: While the cake is cooling, whip the heavy cream until stiff peaks form. In a separate bowl, mix the vanilla pudding, powdered sugar, and vanilla extract together until smooth. Gently fold the whipped cream into the pudding mixture, creating a light and airy filling.

Assemble the Cake

9. Slice and Fill: Once the cake has cooled, carefully slice it in half horizontally. Spread the cream filling evenly on the bottom layer, then place the top layer with the almond topping back on top.
10. Serve and Enjoy: Slice into wedges, serve, and watch as everyone devours this gorgeous cake. Perfect with a cup of tea or coffee!

Nutrition Facts

Servings: 10-12
Calories per serving: 350

Preparation Time

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1.5-2 hours (including rising time)

How to Serve German Bee Sting Cake

• With Coffee or Tea: This cake pairs wonderfully with a hot cup of coffee or a fragrant cup of tea, making it perfect for an afternoon snack or dessert.
• For Special Occasions: Bring this beauty to birthdays, brunches, or any celebration. It’s guaranteed to be the showstopper of the dessert table.
• With Fresh Fruit: Serve it alongside fresh berries or a light fruit salad for a refreshing contrast to the rich, creamy filling.

Additional Tips

• Make the Cream Ahead: If you want to save time, prepare the cream filling the day before and refrigerate it. Just be sure to let it come to room temperature before filling the cake.
• Let it Cool: Be patient when assembling. Make sure the cake cools before you slice it, or the filling might ooze out too much.
• Don’t Overbake: Keep an eye on the cake while it’s baking. You want the dough to be golden, but not overcooked. Check around the 25-minute mark.
• Gluten-Free Version: For a gluten-free version, try using a gluten-free flour blend and adjusting the rise time.

FAQ Section

Q1: Can I use a different nut for the topping?
A1: Absolutely! While almonds are traditional, hazelnuts or even chopped pistachios could make a delicious alternative.

Q2: Can I use a store-bought custard mix for the filling?
A2: Yes, you can! If you’re in a hurry, use a store-bought vanilla pudding mix, just be sure to whip it with some whipped cream to get that light, airy texture.

Q3: How long can I store leftover cake?
A3: Store any leftover cake in an airtight container in the fridge for up to 3 days. The filling might get a bit firmer, but it will still taste delicious.

Q4: Can I freeze this cake?
A4: You can freeze the baked and assembled cake (without the filling), but I recommend filling it after it’s thawed for the best texture. Freezing the filling may change its consistency.

Q5: Can I make the dough ahead of time?
A5: Yes, you can! You can prepare the dough, let it rise, and then refrigerate it overnight. When you’re ready to bake, let it come to room temperature before continuing with the recipe.

Q6: Is there a way to make the dough without yeast?
A6: Yes, you can try using a non-yeast dough like a biscuit dough, but the texture will be different. It won’t have that classic fluffy, airy texture of a yeast dough.

Q7: What’s the best way to serve the cake?
A7: Serve it in wedges, either on its own or with a dusting of powdered sugar. It’s also great with a scoop of vanilla ice cream!

Q8: Can I add fruit to the filling?
A8: Sure! Fresh berries or even a layer of sliced strawberries would make a lovely addition to the cream filling.

Q9: Can I add a little bit of liquor to the cream filling?
A9: Yes! A splash of rum or vanilla liqueur can give the cream a nice flavor boost. Just don’t overdo it!

Q10: How can I make this cake dairy-free?
A10: Use dairy-free butter and a non-dairy cream substitute (like coconut cream) in the filling to make this cake dairy-free. The texture will be slightly different, but it will still be delicious!

In Conclusion

The German Bee Sting Cake is a delightful and elegant dessert that combines rich, sweet, and nutty flavors in every bite. Whether you’re celebrating a special occasion or treating yourself to something indulgent, this cake is a perfect choice. With its tender dough, creamy filling, and caramelized almond topping, it’s sure to become a favorite in your dessert repertoire. Enjoy every bite!

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