Bee Sting Cake (Bienenstich) is a traditional German dessert of yeast dough baked like a cake, with a honey almond topping and cream filling.
Delicious Cake recipes like Honey Bun Cake and this honey-almond cake are full of naturally sweet flavor that can be both a dessert or a brunch treat.
Sabrina’s Bee Sting Cake (Bienenstich) Recipe
Bee Sting Cake, or Bienenstich, is a beloved German dessert that is sure to impress both in looks and taste. This unique honey cake is made with a sweet yeast dough that is baked, covered in a crunchy almond and honey topping. The buttery, sweet, and nutty flavors with the soft, creamy, and crunchy textures, makes this old fashioned German cake truly unlike any other you’ve ever made before.
Ingredients
Cake:
- 1 envelope active dry yeast , ¼ ounce
- 3/4 cup whole milk , warm, (110 degrees)
- 1/4 cup sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1/3 cup unsalted butter , melted
- 2 3/4 cups flour
Custard Filling:
- 2 large egg yolks
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Candied Almonds:
- 1/4 cup unsalted butter
- 3 tablespoons honey
- 2 tablespoons sugar
- 1 cup almonds sliced
To Finish:
- 1 teaspoon powdered sugar
Instructions
Cake:
- Spay a 9″ springform pan with baking spray.
- To your stand mixer add yeast and warm milk, let sit for 5 minutes.
- Add in sugar, salt and eggs on medium speed for 2 minutes.
- Add in melted butter.
- Add flour until well combined.
- Switch to a dough hook on medium speed and knead for 6-8 minutes until smooth and elastic.
- Grease a large bowl, add the dough, turn to coat in oil and cover with a kitchen towel or plastic wrap.
- Let rise for 1 hour, until doubled in size.
- Punch down the dough, knead for 30 seconds and add to your springform pan.
Custard Filling:
- Add egg yolks and sugar to your stand mixer on high speed for 5 minutes until the eggs are a pale yellow and make ribbons.
- Add milk and cornstarch to a small saucepan, whisk well and heat on medium until it just barely comes to a simmer. Note: do not boil your milk.
- Whisk in vanilla extract and almond extract and let milk mixture cool for 5 minutes.
- On high speed add the cooled milk mixture to the stand mixer and combine the milk and egg mixtures.
- Remove the mixture from your stand mixer, clean and dry it.
- Add the mixture back to your saucepan on medium low heat and cook, stirring often, until the mixture is thickened into a custard.
- Let cool.
Candied Almonds:
- Add butter, honey and sugar to a small saucepan on medium heat.
- Whisk well until sugar is dissolved, then turn off heat and stir in almonds.
To Finish:
- Spoon the almonds over the dough evenly.
- Cover and let rise for 30 minutes.
- Preheat oven to 350 degrees.
- Bake for 28-30 minutes until cake is cooked through and almonds are golden brown.
- Let cool completely.
- Slice in half horizontally and pipe the custard onto the bottom layer in a spiral with a large circular piping tip.
- Top gently with the top half of the cake.
- Dust very sparingly with powdered sugar.
Nutrition
Calories: 555kcal | Carbohydrates: 64g | Protein: 14g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 128mg | Potassium: 343mg | Fiber: 4g | Sugar: 27g | Vitamin A: 678IU | Vitamin C: 0.04mg | Calcium: 175mg | Iron: 3mg
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