Description
German Bee Sting Cake (Bienenstich) is a traditional dessert that features a light and fluffy yeast dough, filled with a rich, creamy custard, and topped with a caramelized almond-honey topping. This delicious cake offers a perfect balance of textures, from the soft cake to the crunchy almonds and smooth filling.
Ingredients
Scale
- For the dough:
- 1 cup warm milk (110°F or 45°C)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup sugar
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 egg
- For the filling:
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/3 cup sugar
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 3 large egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter
- For the topping:
- 1/4 cup honey
- 1/4 cup unsalted butter
- 1 cup sliced almonds
Instructions
- Prepare the dough: In a bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes until it becomes frothy.
- In a separate large bowl, whisk together flour and salt. Add the yeast mixture, melted butter, and egg. Mix until a soft dough forms.
- Knead the dough for 5-7 minutes on a floured surface until smooth and elastic. Place it in a lightly greased bowl, cover with a damp cloth, and let it rise for 1-1.5 hours, or until doubled in size.
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan or a springform pan.
- Once the dough has risen, punch it down and transfer it to the prepared pan. Press it evenly into the bottom, covering the entire surface. Let it rise for an additional 15-20 minutes while you prepare the topping.
- For the topping: In a small saucepan, melt the butter and honey over medium heat. Add the sliced almonds and stir until evenly coated. Bring the mixture to a simmer for about 2-3 minutes, then remove from heat.
- Spread the almond-honey mixture evenly over the top of the dough. Bake the cake for 25-30 minutes, or until golden brown. Remove from the oven and let it cool completely in the pan.
- For the filling: In a saucepan, combine heavy cream, milk, sugar, and vanilla (or vanilla extract). Heat over medium heat until it just begins to simmer.
- In a separate bowl, whisk together egg yolks and cornstarch until smooth. Slowly pour the hot cream mixture into the egg yolk mixture while whisking constantly. Pour everything back into the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes).
- Remove the custard from the heat and stir in the butter. Transfer it to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Let it cool completely.
- Once the cake has cooled and the filling is ready, slice the cake horizontally. Spread the custard filling evenly over the bottom half of the cake. Place the top half of the cake with the almond topping back on top.
- Chill the cake for at least 1 hour before serving to allow the custard to set. Slice and enjoy!
Notes
- This cake is best served fresh, but it can be stored in the refrigerator for up to 2 days.
- For a richer flavor, you can substitute the whole milk with additional heavy cream in the custard filling.
- If you prefer, you can substitute the sliced almonds with chopped hazelnuts or walnuts for a different flavor profile.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 22g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg