Description
A classic German Bee Sting Cake (Bienenstich) featuring a sweet yeast dough, a rich honey-almond topping, and a creamy custard filling. This traditional dessert offers a delightful balance of textures and flavors, perfect for any occasion.
Ingredients
Scale
- For the Dough:
- 1 cup (240ml) warm milk
- 2 1/4 teaspoons (7g) active dry yeast
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 4 cups (500g) all-purpose flour
- 1/2 cup (113g) unsalted butter, softened
- For the Almond Topping:
- 1/2 cup (113g) unsalted butter
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) honey
- 1/2 cup (120ml) heavy cream
- 1 1/2 cups (150g) sliced almonds
- For the Custard Filling:
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) heavy cream, whipped
Instructions
- Prepare the Dough: In a large bowl, combine warm milk and yeast. Let it sit for 5-10 minutes until foamy.
- Add granulated sugar, salt, and eggs to the yeast mixture. Mix well.
- Gradually add flour, mixing until a shaggy dough forms.
- Add softened butter and knead the dough until smooth and elastic, about 5-7 minutes.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare the Almond Topping: In a saucepan, melt butter, sugar, honey, and heavy cream over medium heat. Stir until sugar dissolves.
- Remove from heat and stir in sliced almonds. Set aside.
- Assemble the Cake: Preheat your oven to 375°F (190°C). Grease and flour a 9×13 inch baking pan.
- Punch down the risen dough and press it evenly into the prepared baking pan.
- Spread the almond topping mixture evenly over the dough.
- Bake for 20-25 minutes, or until the topping is golden brown and bubbly. Let the cake cool completely in the pan.
- Prepare the Custard Filling: In a saucepan, whisk together milk, sugar, cornstarch, and egg yolks.
- Cook over medium heat, stirring constantly, until the custard thickens.
- Remove from heat, stir in vanilla extract, and let it cool down.
- Once cooled, gently fold in the whipped heavy cream.
- Fill the Cake: Once the cake is completely cool, carefully slice it horizontally into two layers.
- Spread the custard filling evenly over the bottom layer.
- Place the top layer of the cake over the filling.
- Chill the German Bee Sting Cake for at least 1 hour before serving to allow the flavors to meld.
Notes
- Ensure all ingredients for the dough are at room temperature for optimal rising.
- Do not overbake the cake, as this can make the topping hard.
- The custard filling can be made ahead of time and refrigerated.
- For a stronger honey flavor, you can slightly increase the amount of honey in the topping.
- This cake is best served chilled.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg