A classic German dessert, Bee Sting Cake combines the lightness of a yeast cake with the crunch of honey-glazed almonds and the lusciousness of vanilla cream filling. Perfect for special occasions or when you’re craving a unique and elegant treat.
Why You’ll Love This Recipe
- Irresistible Texture: A soft, fluffy cake topped with a crunchy honey almond layer.
- Decadent Filling: The creamy vanilla filling adds a rich and indulgent element.
- Traditional Yet Simple: A classic German recipe made accessible with easy-to-follow steps.
- Perfect for Any Occasion: Ideal for celebrations, afternoon tea, or a delightful family dessert.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Yeast Cake:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup warm milk
- 1 packet active dry yeast (7g)
- 1 large egg
- 1/4 cup unsalted butter, softened
- Pinch of salt
For the Honey Almond Topping:
- 1/4 cup butter
- 1/4 cup honey
- 1/4 cup sugar
- 1/2 cup sliced almonds
For the Vanilla Cream Filling:
- 1 1/2 cups heavy cream
- 2 tbsp sugar
- 1 cup milk
- 2 tbsp cornstarch
- 1 tsp vanilla extract
Directions
Step 1: Prepare the Yeast Dough
- In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit for about 5-10 minutes until foamy.
- In a large mixing bowl, combine flour, softened butter, sugar, egg, and the yeast mixture. Mix and knead the dough until it’s smooth and elastic.
- Cover the dough with a clean kitchen towel and let it rise in a warm place for 1 hour, or until it doubles in size.
Step 2: Prepare the Honey Almond Topping
- Melt the butter in a small saucepan over medium heat.
- Add honey, sugar, and sliced almonds. Stir and cook until the mixture turns golden and fragrant. Remove from heat and set aside to cool slightly.
Step 3: Shape and Bake the Cake
- Punch down the risen dough and press it into a greased 9-inch round pan.
- Spread the honey almond mixture evenly over the top.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the cake is golden brown and cooked through. Let the cake cool completely.
Step 4: Make the Vanilla Cream Filling
- In a medium saucepan, combine milk, sugar, and cornstarch. Heat over medium heat, whisking constantly, until the mixture thickens into a custard. Remove from heat and let cool.
- Whip the heavy cream with sugar until stiff peaks form.
- Fold the whipped cream into the cooled custard, along with vanilla extract, until smooth and creamy.
Step 5: Assemble the Cake
- Slice the cooled cake in half horizontally using a serrated knife.
- Spread the vanilla cream filling evenly over the bottom half of the cake.
- Place the top half of the cake back on and gently press down.
- Chill the assembled cake in the refrigerator for 1-2 hours before serving.
Servings and Timing
- Servings: 8 servings
- Prep Time: 1 hour
- Cooking Time: 30 minutes
- Total Time: 2 hours 30 minutes
Variations
- Nut-Free Option: Substitute the almond topping with toasted coconut flakes for a nut-free version.
- Chocolate Twist: Drizzle melted chocolate over the almond topping for extra decadence.
- Lighter Filling: Replace the vanilla cream filling with whipped cream or Greek yogurt for a lighter dessert.
- Citrus Note: Add lemon or orange zest to the cream filling for a refreshing twist.
- Smaller Portions: Use a muffin tin to create individual Bee Sting Cakes.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the cake (without the filling) for up to 1 month. Thaw and fill before serving.
- Reheating: This cake is best served chilled or at room temperature; reheating is not necessary.
FAQs
1. Can I make the dough without a stand mixer?
Yes, you can knead the dough by hand for about 8-10 minutes until smooth and elastic.
2. How do I know the yeast is active?
The yeast mixture should foam after 5-10 minutes. If it doesn’t, the yeast may be inactive, and you should start with a new packet.
3. Can I make the cake ahead of time?
Yes, you can bake the cake and prepare the filling a day in advance. Assemble the cake on the day you plan to serve it.
4. What type of almonds should I use?
Sliced almonds are traditional, but slivered almonds work as well.
5. Can I use instant yeast?
Yes, replace active dry yeast with the same amount of instant yeast and skip the foaming step.
6. Is the cream filling stable for outdoor events?
The filling is best kept chilled, as it may soften in warm temperatures.
7. Can I use store-bought custard?
Yes, you can use pre-made custard to save time, but homemade yields the best flavor.
8. What’s the best way to slice the cake in half?
Use a serrated knife and rotate the cake as you slice for an even cut.
9. Can I use a rectangular pan?
Yes, adjust the baking time slightly if using a different shape.
10. How do I prevent the almond topping from burning?
Monitor the cake closely during the last few minutes of baking and cover with foil if the topping browns too quickly.
Conclusion
German Bee Sting Cake is a delightful dessert that combines fluffy yeast cake, crunchy honey almond topping, and creamy vanilla filling. This classic treat is a show-stopper for any gathering and will leave everyone asking for seconds. Try this recipe for a taste of German baking tradition!
Print
German Bee Sting Cake (Bienenstich)
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Description
Discover the classic German Bee Sting Cake (Bienenstich)! A fluffy yeast cake topped with caramelized honey almonds and filled with creamy vanilla custard. Perfect for special occasions or a delightful dessert.
Ingredients
For the Yeast Cake:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup warm milk
- 1 packet active dry yeast (7g)
- 1 large egg
- 1/4 cup unsalted butter, softened
- Pinch of salt
For the Honey Almond Topping:
- 1/4 cup unsalted butter
- 1/4 cup honey
- 1/4 cup sugar
- 1/2 cup sliced almonds
For the Vanilla Cream Filling:
- 1 1/2 cups heavy cream
- 2 tbsp sugar
- 1 cup milk
- 2 tbsp cornstarch
- 1 tsp vanilla extract
Instructions
- Prepare the yeast dough:
- In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let sit for about 5-10 minutes until foamy.
- In a mixing bowl, combine flour, sugar, softened butter, egg, salt, and the yeast mixture. Knead until the dough is smooth and elastic (about 5-7 minutes).
- Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Prepare the honey almond topping:
- In a saucepan, melt the butter over medium heat. Stir in honey and sugar until combined.
- Add sliced almonds and cook for 2-3 minutes until the mixture turns golden. Remove from heat and let cool slightly.
- Shape and bake the cake:
- Punch down the risen dough and press it into a greased 9-inch round or square pan.
- Spread the honey almond mixture evenly over the dough.
- Bake at 350°F (175°C) for 25-30 minutes, or until the cake is golden and cooked through. Let it cool completely.
- Make the vanilla cream filling:
- In a medium bowl, whip the heavy cream with sugar until stiff peaks form.
- In a small saucepan, heat milk, sugar, and cornstarch over medium heat, whisking constantly, until thickened. Remove from heat and stir in vanilla extract.
- Allow the custard to cool completely, then gently fold in the whipped cream to create a light, creamy filling.
- Assemble the cake:
- Carefully slice the cooled cake in half horizontally using a serrated knife.
- Spread the vanilla cream filling evenly over the bottom half of the cake. Place the top half with the almond topping back on.
- Chill the assembled cake in the refrigerator for 1-2 hours before serving.
Notes
- For easier slicing, use a sharp serrated knife and cut gently to avoid cracking the almond topping.
- This cake is best enjoyed chilled, as the flavors develop beautifully after a few hours.
Nutrition
- Serving Size: 1
- Calories: 380 kcal per serving
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