Description
This authentic German Bee Sting Cake (Bienenstich Kuchen) features a soft yeasted cake base, a crunchy honey-almond caramel topping, and a luscious vanilla pastry cream filling. It’s a stunning, celebratory dessert full of traditional flavor and beautiful contrast in texture.
Ingredients
Scale
- For the Cake Base:
- 2¼ cups (280g) all-purpose flour
- 2¼ teaspoons active dry yeast (1 packet)
- ¼ cup (50g) granulated sugar
- ½ teaspoon salt
- ½ cup (120ml) milk, lukewarm
- ¼ cup (60g) unsalted butter, softened
- 2 large eggs, room temperature
- For the Honey Almond Topping:
- ½ cup (115g) unsalted butter
- ⅓ cup (67g) granulated sugar
- 3 tablespoons honey
- 2 tablespoons heavy cream
- 1½ cups (150g) sliced almonds
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Vanilla Pastry Cream Filling:
- 2 cups (480ml) whole milk
- ½ cup (100g) granulated sugar, divided
- ¼ cup (30g) cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 2 teaspoons vanilla extract
- ¼ cup (60g) unsalted butter, softened
- ½ cup (120ml) heavy cream, whipped to soft peaks (optional)
Instructions
- Make the Pastry Cream: In a saucepan, heat milk and half the sugar until simmering. In a bowl, whisk remaining sugar, cornstarch, salt, and egg yolks. Temper with hot milk, return to pan, and cook until thickened. Remove from heat, stir in butter and vanilla. Chill completely.
- Make the Cake: In a mixer bowl, combine flour, yeast, sugar, and salt. Add lukewarm milk, butter, and eggs. Mix and knead until smooth. Let rise 1 hour.
- Press dough into a lined 9-inch springform pan. Rest 15 minutes while you make topping.
- Make the Topping: In a saucepan, melt butter with sugar, honey, and cream. Simmer 3 minutes. Stir in almonds, vanilla, and salt. Spread evenly over cake.
- Bake: Bake at 350°F (175°C) for 25–30 minutes until topping is deep golden. Cool 10 minutes in pan, then release and cool completely.
- Assemble: Slice cake in half. Fold whipped cream (if using) into chilled pastry cream. Spread filling over bottom layer. Top with almond crust layer. Chill 1 hour before slicing.
Notes
Pastry cream can be made 2 days in advance. The unfilled cake layers freeze well. Assembled cake is best enjoyed within 2 days. Let sit at room temperature 30 minutes before serving for best flavor and texture.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 22g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: bee sting cake, bienenstich, German cake, almond honey cake, vanilla cream filling