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
Units
Scale
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
