Description
Classic German Bee Sting Cake (Bienenstich) with a fluffy yeast cake, crunchy honey-almond topping, and silky vanilla custard filling.
Ingredients
Scale
- 2 1/4 tsp active dry yeast
- 1/4 cup warm milk
- 1/4 cup sugar
- 2 3/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup milk
- 1/4 cup butter (melted)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup butter
- 1/2 cup sugar
- 3 tbsp honey
- 2 tbsp heavy cream
- 1 1/2 cups sliced almonds
- 1 pinch salt
- 2 cups whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tbsp butter
- 2 tsp vanilla extract
- 1 cup heavy cream (whipped)
Instructions
- Stir yeast with warm milk and a pinch of sugar; rest 5 minutes until foamy.
- Combine flour, sugar, and salt. Add yeast mixture, milk, melted butter, eggs, and vanilla; knead until smooth.
- Cover and let dough rise 60 minutes until doubled.
- Simmer butter, sugar, honey, and cream. Stir in almonds and a pinch of salt until glossy.
- Press dough into greased 9×13 pan. Spread almond topping evenly.
- Rest 30 minutes while oven heats to 350°F.
- Bake 25–30 minutes until golden and caramelized. Cool completely.
- Heat milk until steaming. Whisk sugar + cornstarch + yolks; temper with hot milk, then cook until thick. Stir in butter + vanilla; cool fully.
- Whip heavy cream to stiff peaks and fold into chilled custard.
- Carefully split cooled cake horizontally with a serrated knife.
- Spread custard cream over bottom layer; replace top almond layer.
- Refrigerate 2 hours before slicing and serving.
Notes
- Prep Time: 120 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 120 mg