If you’re looking for a showstopping dessert that tastes as dreamy as it looks, let me introduce you to the German Bee Sting Cake (Bienenstich). This gorgeous classic combines airy yeasted cake, a golden honey-almond topping, and a luscious pastry cream filling. Every bite is a harmonious balance of textures—soft, creamy, and crunchy—all with that irresistibly sweet honey-kissed finish. Whether you’re baking for a special occasion or just want to treat yourself, German Bee Sting Cake (Bienenstich) is a true crowd-pleaser that will have everyone coming back for seconds.
Ingredients You’ll Need
The beauty of German Bee Sting Cake (Bienenstich) lies in its harmonious blend of simple ingredients, each chosen to lend the perfect taste, texture, or touch of decadence. Be sure to use the freshest ingredients possible, as their quality really shines through in every layer. Here’s what you’ll need:
- All-purpose flour: Creates a soft yet sturdy cake base that holds up well to the filling and topping.
- Granulated sugar: Sweetens every component, from the dough to the almond glaze and pastry cream.
- Active dry yeast: Gives the cake its signature rise and incredibly tender crumb.
- Salt: Balances out the sweetness and enhances overall flavor.
- Warm milk (110°F): Activates the yeast and ensures a plush, airy texture.
- Unsalted butter: Adds richness to both the cake and all-important almond topping.
- Egg: Provides structure, color, and a touch of richness to the cake batter.
- Honey: Lends irresistible sweetness and an authentic floral note to the classic almond topping.
- Heavy cream: Brings luxurious body and creaminess to the almond mixture.
- Sliced almonds: Toast up beautifully on top for crunch, color, and that signature marzipan aroma.
- Whole milk (for pastry cream): Creates a creamy, smooth custard filling for the cake’s center.
- Cornstarch: Ensures the pastry cream thickens up perfectly without any lumps.
- All-purpose flour (for pastry cream): Works alongside cornstarch to stabilize and thicken the custard.
- Egg yolks: Infuse the filling with a gloriously rich, silky texture.
- Vanilla extract: Adds aromatic, round depth to the indulgent pastry cream.
How to Make German Bee Sting Cake (Bienenstich)
Step 1: Make the Dough
Start by combining the flour, sugar, yeast, and salt in a large mixing bowl. Create a small well in the center, then pour in the warm milk, melted butter, and egg. Stir everything together until a rough dough forms, then knead it by hand or with a stand mixer for 8 to 10 minutes, until you have a soft, smooth, and slightly springy dough. This step is where all the magic begins, setting the foundation for the cake’s delicate crumb!
Step 2: Let the Dough Rise
Once kneaded, shape your dough into a ball and place it in a lightly greased bowl. Cover with a clean towel and let it rise in a warm, draft-free spot for about 1 hour, or until it’s doubled in size. Watching the dough puff up is downright satisfying—as if the anticipation itself is part of the treat.
Step 3: Make the Honey Almond Topping
While your dough is rising, prepare the glorious topping: In a small saucepan, gently melt the butter along with sugar, honey, and heavy cream over medium heat. Stir until the mixture starts to gently bubble, becoming caramel-like and glossy. Toss in the sliced almonds, stir well to coat, and set aside to cool. This layer bakes into a crisp, golden crown that’s absolutely irresistible.
Step 4: Shape and Second Rise
Once the dough has doubled in size, transfer it to a greased 9-inch springform pan. Gently press it out to the edges, creating an even layer. Cover once more and let rise for an additional 20 to 30 minutes to develop even more pillowy softness. During this time, preheat your oven to 350°F (175°C) so everything comes together perfectly.
Step 5: Add the Almond Topping and Bake
Carefully spread the cooled honey almond topping over the risen dough, being extra gentle so you don’t squash those precious air bubbles. Bake for 25 to 30 minutes, until the top turns golden and crisp. Once baked, let it cool completely in the pan before moving on. Trust me, the wait is worth it!
Step 6: Prepare the Pastry Cream Filling
For the creamy center, start by heating milk in a saucepan until steaming but not boiling. In a separate bowl, whisk together sugar, cornstarch, flour, and egg yolks. Slowly stream in the hot milk, whisking all the while (this keeps things smooth). Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until thick and glossy. Remove from heat and stir in the vanilla and butter. Let cool fully, then chill for the ultimate creamy texture.
Step 7: Assemble the Cake
When both the cake and the pastry cream are completely cool, gently remove the cake from the pan and horizontally slice it into two even layers. Smooth the custardy pastry cream over the bottom half, then cap it off with the almond-crowned top. Pop the cake in the fridge for at least 1 hour to set—this makes slicing (and serving) a dream!
How to Serve German Bee Sting Cake (Bienenstich)
Garnishes
This cake is such a beauty on its own, but a light dusting of powdered sugar or a few scattered toasted almond slivers on each slice gives it a lovely, bakery-worthy finish. For a refreshing twist, add a couple of fresh berries on the side—think raspberries or sliced strawberries for color and tartness.
Side Dishes
German Bee Sting Cake (Bienenstich) is classically served with a cup of coffee or tea to balance out its sweet, creamy richness. If you’re feeling extra celebratory, a little dollop of lightly whipped cream alongside each slice makes it feel even more decadent.
Creative Ways to Present
For a festive occasion, consider slicing the assembled cake into petite squares or diamonds instead of standard wedges for an elegant dessert platter. Or, if you’re serving at a party, you can make mini Bienenstich by baking the dough in a muffin tin for adorable, single-serve treats—perfect for sharing and sampling!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover German Bee Sting Cake (Bienenstich) tightly in plastic wrap or store in an airtight container in the refrigerator. The cake will stay deliciously fresh for up to 3 days. You’ll want to keep it chilled to maintain that perfect pastry cream texture.
Freezing
If you find yourself with extra cake or want to prepare ahead, you can freeze the unfilled cake layers and pastry cream separately. Wrap the cake tightly and store it in the freezer for up to 2 months. The almond topping may lose a little crunch upon thawing, but the flavors will still shine.
Reheating
While German Bee Sting Cake (Bienenstich) is best enjoyed chilled, you can briefly let it sit at room temperature (10–15 minutes) before serving if you prefer a slightly softer bite. Avoid microwaving as it can affect the texture of the pastry cream and almond topping.
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! Instant yeast can be used in equal amounts and will even cut down a bit on the rise time. Just add it directly with the dry ingredients as you would with active dry yeast.
What’s the best way to slice German Bee Sting Cake (Bienenstich) without making a mess?
Chilling the assembled cake well before slicing is key. Use a sharp, serrated knife, and wipe it clean between cuts for the neatest slices and picture-perfect layers.
Can I make this cake dairy-free?
With a few tweaks, yes! Swap in your favorite unsweetened plant milks and plant-based butter for both the cake and filling. Just note that flavor and richness will vary slightly from the classic version.
How do I prevent the almond topping from sinking into the dough?
Letting the dough have its second brief rise in the pan ensures it’s puffy enough to support the topping. Be sure to spread the almond mixture gently and evenly so it sits atop the dough, not sinking in before baking.
Can I add whipped cream to the pastry cream filling?
Yes! For a lighter, mousseline-style filling, gently fold in about 1/2 to 1 cup of softly whipped cream into the cooled pastry cream before assembling the cake. This makes the filling even silkier and airier—simply divine!
Final Thoughts
If you’re on the fence about trying this recipe, take the leap! Baking a German Bee Sting Cake (Bienenstich) is truly an act of love, and the reward is a showstopping dessert with layers of flavor and texture you’ll adore. Gather your ingredients, invite your favorite people, and get ready to delight everyone with an unforgettable treat. Enjoy every bite!
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German Bee Sting Cake (Bienenstich) Recipe
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this traditional German Bee Sting Cake, known as ‘Bienenstich’. A soft, yeasted cake base topped with a honey almond crunch and filled with a luscious pastry cream, this dessert is a true treat for any occasion.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 teaspoon salt
- 2/3 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
For the honey almond topping:
- 1/3 cup unsalted butter
- 1/3 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons heavy cream
- 3/4 cup sliced almonds
For the pastry cream filling:
- 1 1/2 cups whole milk
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Instructions
- Prepare the cake: Combine flour, sugar, yeast, and salt. Add warm milk, melted butter, and egg. Knead until a soft dough forms. Let rise.
- Make the honey almond topping: Melt butter, sugar, honey, and cream. Stir in almonds.
- Bake the cake: Press dough into pan, let rise, top with almond mixture, and bake.
- Prepare the pastry cream: Heat milk, whisk sugar, cornstarch, flour, and yolks. Cook until thickened. Stir in vanilla and butter.
- Assemble the cake: Slice cake, spread pastry cream, and top with second layer. Chill before serving.
Notes
- For a lighter texture, fold whipped cream into the cooled pastry cream before assembling.
- Best served chilled.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 22g
- Sodium: 140mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
