German Bee Sting Cake (Bienenstich)
A traditional German yeast cake with a creamy filling and a caramelized almond topping that resembles a bee sting, perfect for a special dessert.
- Prep Time: 45 min
- Cook Time: 30 min
- Total Time: 1 hr 15 min
- Yield: 8-10 1x
- Method: Dessert
- Cuisine: German
Ingredients
Scale
- For the dough:
- 500g all-purpose flour
- 100g sugar
- 1 packet (7g) active dry yeast
- 250ml warm milk
- 100g unsalted butter, melted
- 1 egg
- Pinch of salt
- For the almond topping:
- 150g sliced almonds
- 100g Unsalted butter
- 100g sugar
- 2 tablespoons honey
- 2 tablespoons heavy cream
- For the filling:
- 500ml milk
- 1 vanilla pod (or 2 teaspoons vanilla extract)
- 60g sugar
- 40g cornstarch
- 1 egg
- 1 egg yolk
- 150g unsalted butter, room temperature
Instructions
- Prepare the dough: In a large bowl, combine flour, sugar, and yeast. Gradually add warm milk, melted butter, egg, and salt. Knead until smooth. Cover and let rise for 1 hour.
- For the topping: In a saucepan, melt butter, sugar, honey, and cream. Stir in almonds and cook until golden. Set aside to cool slightly.
- Punch down dough and roll it out to fit a 26cm springform pan. Place in pan, top with almond mixture, and let rise again for 30 minutes.
- Bake at 180°C (350°F) for 25-30 minutes until golden.
- For the filling: Heat milk with vanilla pod. In a bowl, mix sugar, cornstarch, egg, and yolk. Temper with hot milk, then cook until thickened. Cool and mix with butter.
- Once cake is cool, slice horizontally, fill with cream, and reassemble.
Notes
Ensure the almond topping is caramelized but not burnt. The cake tastes best the next day.
Nutrition
- Calories: 520
- Sugar: 30g
- Fat: 32g
- Carbohydrates: 55g
- Protein: 9g
Find it online: https://www.delicetreats.com/german-bee-sting-cake-recipe/