Name: Authentic German Bee Sting Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: German
Ingredients: 250g (2 cups) all-purpose flour; 7g (2 ¼ tsp) active dry yeast; 50g (¼ cup) granulated sugar; 120ml (½ cup) warm milk (not hot!); 50g (¼ cup) unsalted butter, softened; 1 large egg; ½ tsp salt; 75g (⅓ cup) unsalted butter; 100g (½ cup) granulated sugar; 2 tbsp honey; 2 tbsp heavy cream; 100g (1 cup) sliced almonds; 500ml (2 cups) whole milk; 100g (½ cup) granulated sugar; 2 large egg yolks; 30g (¼ cup) cornstarch; 1 tsp vanilla extract; 200ml (¾ cup) heavy cream, whipped

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Introduction

Authentic German Bee Sting Cake, or Bienenstich, is a beloved classic with a tender yeast cake base, a rich vanilla cream filling, and a sticky honey-almond topping. This delightful combination creates a perfect balance of textures and flavors that’s sure to impress any dessert lover.

A close-up side view of a square, three-layer cake piece placed on a white plate, showing a moist light brown sponge cake at the bottom, topped with a thick creamy pale yellow layer, followed by a middle sponge cake layer, then a layer of white creamy filling, and finally a top sponge cake layer covered with a shiny caramel glaze sprinkled with thin toasted almond slices, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g (2 cups) all-purpose flour
7g (2 ¼ tsp) active dry yeast
50g (¼ cup) granulated sugar
120ml (½ cup) warm milk (not hot!)
50g (¼ cup) unsalted butter, softened
1 large egg
½ tsp salt
75g (⅓ cup) unsalted butter (for topping)
100g (½ cup) granulated sugar (for topping)
2 tbsp honey
2 tbsp heavy cream
100g (1 cup) sliced almonds
500ml (2 cups) whole milk (for filling)
100g (½ cup) granulated sugar (for filling)
2 large egg yolks
30g (¼ cup) cornstarch
1 tsp vanilla extract
200ml (¾ cup) heavy cream, whipped

Instructions

Step 1: Activate the yeast by mixing warm milk, sugar, and yeast in a bowl. Let it sit for 5-10 minutes until foamy. In a large bowl, combine flour and salt. Add the yeast mixture, egg, and softened butter, then knead for 5-7 minutes until smooth. Cover and let the dough rise for 1 hour, or until doubled in size.
Step 2: In a saucepan over medium heat, melt butter, sugar, honey, and heavy cream for the topping. Stir in sliced almonds and cook for 1-2 minutes until slightly thickened. Remove from heat and let cool slightly.
Step 3: Preheat the oven to 175°C (350°F). Grease a 9-inch round cake pan and press the risen dough evenly into it. Spread the honey-almond topping over the dough. Bake for 25-30 minutes, until golden brown. Allow the cake to cool completely.
Step 4: To make the vanilla cream filling, warm the milk in a saucepan. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring until thickened. Remove from heat, stir in vanilla extract, and let cool. Once cooled, gently fold in the whipped cream for a light texture.
Step 5: Slice the cooled cake horizontally in half. Spread the vanilla cream filling evenly on the bottom layer. Place the top layer with the honey-almond topping back on. Chill the assembled cake for 1-2 hours before serving.

Tips & Variations

Use fresh, high-quality honey for a richer taste in the topping.
For a lighter cake, replace half of the all-purpose flour with cake flour.
If you prefer a firmer filling, reduce the whipped cream or omit it altogether.
To add a fruity twist, spread a thin layer of apricot jam on the cake base before adding the cream filling.

Storage

Store the assembled Bee Sting Cake covered in the refrigerator for up to 3 days. To serve, allow the cake to sit at room temperature for about 20 minutes for the best flavor and texture. Avoid freezing as the cream filling may separate upon thawing.

How to Serve

A close-up of a three-layer cake slice on a white plate is shown. The bottom layer is a dense golden-brown cake, the middle layer is thick and creamy white, and the next layer is a lighter and fluffier golden cake with a thin, smooth white cream layer on top. The top layer is covered in a shiny caramel glaze with scattered toasted almond slices that add a textured, glossy finish. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake dough ahead of time?

Yes, you can prepare the dough the night before and refrigerate it overnight. Allow it to come to room temperature and rise before baking.

What can I substitute for the heavy cream in the filling?

If heavy cream is unavailable, you can use whipping cream or a mixture of cream cheese and milk for a slightly different but delicious texture.