German
⭐ Highly Rated
25 minmedium
GermanDessert
Recipe Story
origins & traditionsBienenstich, meaning bee sting cake, is a beloved German dessert with a storied history dating back centuries. Legend has it that bakers in a German town were attacked by bees attracted to the sweet honey topping, hence the whimsical name. This delightful cake features three distinct layers: a tender yeast-based dough foundation, a luscious vanilla custard cream filling, and a signature topping of caramelized honey and sliced almonds that provides an irresistible crunch. The combination creates a harmonious blend of soft, creamy, and crispy textures that has made this cake a staple at German coffee tables and celebrations. Traditional recipes have been passed down through generations, with each family adding their own subtle variations while maintaining the essential character of this timeless dessert.
Instructions
step by step0/12 done
Prepare the yeast dough by warming milk to lukewarm temperature. Dissolve sugar in the milk, then sprinkle yeast over top and let stand for 10 minutes until foamy.
In a large mixing bowl, combine flour and salt. Add the yeast mixture, softened butter, and eggs. Mix until a soft dough forms, then knead for 8-10 minutes until smooth and elastic.
Place dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour until doubled in size.
While dough rises, prepare the honey almond topping. In a saucepan, melt butter with honey and sugar over medium heat. Bring to a gentle boil, then stir in sliced almonds and heavy cream. Cook for 2-3 minutes until thickened slightly. Remove from heat and let cool.
Once dough has risen, punch it down and roll out to fit a greased 9x13 inch baking pan. Press dough evenly into the pan.
Spread the honey almond topping evenly over the dough. Cover and let rise for another 30 minutes.
Preheat oven to 350°F (175°C). Bake the cake for 30-35 minutes until golden brown and the topping is caramelized. Remove from oven and cool completely in the pan.
While cake cools, prepare the vanilla custard filling. In a saucepan, heat milk until steaming. In a bowl, whisk together egg yolks, sugar, cornstarch, and vanilla extract.
Slowly pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened to pudding consistency. Remove from heat and let cool completely.
Once custard is cool, fold in whipped heavy cream until smooth and fluffy.
Carefully slice the cooled cake horizontally into two layers. Spread the custard filling evenly over the bottom layer, then place the top layer with the almond topping back on top.
Refrigerate for at least 2 hours before serving to allow the custard to set properly. Cut into squares and serve chilled.
Bienenstich Kuchen
4.1 (47)
A classic German bee sting cake featuring soft yeast dough filled with rich vanilla custard and topped with crunchy caramelized honey almonds. This traditional dessert is beloved throughout Germany for its perfect balance of textures.
medium
1h 5m
12 servings
Ingredients
0 of 11 checked
Yeast Dough
- 3 1/2 cups flour, sifted
- 1 cups milk, warmed to lukewarm
- 6 tablespoons butter, softened
- 2 pieces eggs, beaten
Honey Almond Topping
- 6 tablespoons honey
- 4 tablespoons butter
- 1/4 cups heavy-cream
Vanilla Custard Filling
- 2 cups milk
- 4 pieces eggs, yolks only
- 2 teaspoons vanilla-extract
- 1 cups heavy-cream, whipped
Chef Tips
expert advice•For best results, ensure all ingredients are at room temperature before beginning.
•The yeast dough should be soft but not sticky; add a tablespoon more flour if needed.
•When making the custard, constant stirring is crucial to prevent lumps from forming.
•For a richer custard, you can add an extra egg yolk.
•The honey almond topping should be spread while still warm but not hot to prevent it from melting the dough.
•If the topping becomes too firm, gently rewarm it before spreading.
•For easier slicing, use a serrated knife and wipe it clean between cuts.
•This cake tastes even better the next day as the flavors meld together.
•You can substitute the vanilla custard with vanilla pudding mix for a quicker version, though traditional custard provides superior flavor.
•Some bakers add a splash of rum or amaretto to the custard for an adult variation.
•The cake can be made in a round springform pan instead of a rectangular pan for a more traditional presentation.
