German Bienenstich Cake
Dive into the irresistible charm of German Bienenstich Cake, a heavenly dessert that combines a tender yeast-based cake, a luscious vanilla custard filling, and a caramelized honey-almond topping. Translating to "bee sting cake," this traditional treat is perfect for special occasions or indulgent afternoons. The airy cake is baked to golden perfection, crowned with a buttery, nutty topping that adds a delightful crunch. With its silky, whipped cream-infused custard nestled between the layers, every bite is a perfect harmony of textures and flavors. Whether you're a fan of European desserts or exploring new baking adventures, this authentic German favorite will quickly become a go-to recipe. Serve chilled for the ultimate experience!
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Recipe Information
Ingredients
- 260 g All-purpose flour
- 50 g Sugar
- 0.5 tsp Salt
- 2.25 tsp Instant yeast
- 120 ml Milk (lukewarm)
- 40 g Unsalted butter (softened)
- 1 large Egg (room temperature)
- 60 g Unsalted butter (for topping)
- 2 tbsp Honey
- 40 g Sugar (for topping)
- 2 tbsp Heavy cream
- 60 g Sliced almonds
- 250 ml Whole milk (for custard)
- 1 whole Vanilla bean (or 1 tsp of vanilla extract)
- 50 g Sugar (for custard)
- 3 large Egg yolks
- 20 g Cornstarch
- 30 g Unsalted butter (for custard)
- 200 ml Heavy cream (for whipped filling)
- 1 tbsp Powdered sugar
Instructions
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.
Add lukewarm milk, softened butter, and the egg to the dry ingredients. Mix until the dough comes together.
Knead the dough for 8–10 minutes until it is smooth and elastic. Cover and let it rise in a warm place for 1 hour, or until doubled in size.
Grease a 9-inch (23 cm) springform pan. Once the dough has risen, gently press it into the pan to form an even layer. Cover and let it rest for an additional 20 minutes.
While the dough is resting, prepare the honey-almond topping. In a small saucepan over medium heat, melt the butter, honey, sugar, and heavy cream together. Once the mixture is smooth and bubbling, stir in the sliced almonds. Let the topping cool slightly.
Spread the honey-almond topping evenly over the dough layer. Preheat your oven to 175°C (350°F).
Bake the cake for 25–30 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let the cake cool completely before removing it from the springform pan.
To make the custard filling, heat the milk in a saucepan over medium heat. If using a vanilla bean, split it and scrape the seeds into the milk; add the pod as well.
In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Once the milk is hot but not boiling, remove the vanilla pod, if used, and slowly whisk the milk into the egg mixture to temper it.
Return the mixture to the saucepan and cook over low heat, whisking constantly, until thickened. Remove from heat and stir in the butter until smooth. Let the custard cool completely.
Whip the heavy cream and powdered sugar until soft peaks form. Gently fold the whipped cream into the chilled custard to create a light and fluffy filling.
Once the cake is completely cool, slice it horizontally into two layers. Spread the custard filling evenly over the bottom layer, then place the top layer with the almond topping back on. Refrigerate for at least 1 hour to set.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
4286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.7 g | 320% | |
| Saturated Fat | 133.7 g | 668% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1316 mg | 438% | |
| Sodium | 1523 mg | 66% | |
| Total Carbohydrate | 440.5 g | 160% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 209.4 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 923 mg | 71% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1584 mg | 34% | |
*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.
