Bienenstich
Discover the magic of German baking with this indulgent *Bienenstich* (Bee Sting Cake) recipe, a classic dessert that’s as delightful to eat as it is to make. This traditional treat features a fluffy, yeast-based cake layered with silky homemade vanilla custard and crowned with a glistening almond-honey caramel topping. Perfect for special occasions or as a luxurious afternoon treat, this cake balances sweet, nutty, and creamy flavors in every bite. With its heavenly combination of textures—from the buttery almond crunch to the velvety custard filling—*Bienenstich* is sure to become a showstopping favorite. Whether you’re a seasoned baker or exploring yeast doughs for the first time, this recipe guides you step-by-step to create an irresistible dessert masterpiece.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 50 grams Granulated sugar
- 7 grams Active dry yeast
- 120 milliliters Whole milk
- 50 grams Unsalted butter (melted)
- 1 Egg (large)
- 1 teaspoon Salt
- 200 milliliters Heavy cream
- 250 milliliters Whole milk (for custard)
- 1 Vanilla bean (or 1 teaspoon vanilla extract)
- 3 Egg yolks
- 50 grams Granulated sugar (for custard)
- 25 grams Cornstarch
- 20 grams Unsalted butter (for custard)
- 100 grams Sliced almonds
- 75 grams Unsalted butter (for topping)
- 50 grams Honey
- 50 grams Granulated sugar (for topping)
- 50 milliliters Heavy cream (for topping)
Instructions
In a small saucepan, warm the milk (120 ml) until lukewarm (not hot). Dissolve the yeast in the milk and add 1 teaspoon of the sugar. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine flour, the remaining sugar (50 grams), and salt. Add the yeast mixture, melted butter (50 grams), and the egg. Knead the dough until smooth and elastic. This can take about 8 minutes. If the dough is sticky, add a little more flour, but ensure it remains soft.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1 hour, or until it doubles in size.
While the dough is rising, prepare the custard filling. Heat the milk (250 ml) and vanilla bean (if using) in a small saucepan over medium heat until it begins to steam. In a separate bowl, whisk together the egg yolks, sugar (50 grams), and cornstarch until pale and smooth.
Gradually pour the hot milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and heat gently, stirring constantly, until it thickens into a custard. Remove from heat, stir in butter (20 grams), and let the custard cool completely before folding in whipped heavy cream (200 ml). Chill until needed.
Prepare the almond topping by combining the butter (75 grams), honey, sugar (50 grams), and cream (50 ml) in a small saucepan. Heat over medium heat until the sugar dissolves and the mixture begins to bubble. Stir in the sliced almonds and cook for 1-2 minutes. Set aside to cool slightly.
Once the dough has risen, punch it down and transfer it to a greased 9-inch (23 cm) springform pan. Flatten the dough evenly. Spread the cooled almond mixture over the top of the dough.
Preheat the oven to 180°C (350°F). Bake the cake for 25-30 minutes, or until the top is golden brown and the cake is cooked through. Let the cake cool completely in the pan.
Once cool, carefully slice the cake horizontally to create two layers. Spread the chilled custard filling over the bottom layer, then place the top layer with the almond crust over it.
Chill the assembled cake in the refrigerator for at least 1 hour before serving. Slice and enjoy!
Nutrition Facts
Calories |
2978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.6 g | 280% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1184 mg | 395% | |
| Sodium | 2656 mg | 115% | |
| Total Carbohydrate | 203.7 g | 74% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 159.3 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 743 mg | 57% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1444 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
