Description
German Bee Sting Cake (Bienenstich) is a classic layered yeast cake featuring a moist, tender crumb topped with a caramelized almond crust. It is filled with a luscious, smooth vanilla pastry cream whipped with heavy cream for an airy texture. This traditional German dessert blends rich, buttery almond flavors with a creamy vanilla filling for an indulgent, elegant treat perfect for any occasion.
Ingredients
Scale
For the Yeast Dough:
- 1 cup (240ml) warm milk (105-115°F / 40-46°C)
- 1 tsp granulated sugar (for yeast)
- 2 ¼ tsp (7g) active dry yeast (1 standard packet)
- ½ cup (100g) granulated sugar
- â…“ cup (75g) unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp salt
- 3 ½ cups (420g) all-purpose flour, plus more for dusting
For the Almond Topping:
- ½ cup (113g) unsalted butter
- ½ cup (100g) granulated sugar
- 2 tbsp honey
- 2 tbsp heavy cream
- 1 cup (100g) sliced almonds
For the Vanilla Pastry Cream:
- 2 cups (480ml) whole milk
- ½ cup (100g) granulated sugar
- 4 large egg yolks
- ¼ cup (30g) cornstarch
- 1 tsp vanilla extract or vanilla bean paste
- 2 tbsp (28g) unsalted butter, cold and cut into cubes
- 1 cup (240ml) heavy cream, cold (for whipping)
Instructions
- Prepare the Yeast Dough: In a stand mixer bowl, combine warm milk, 1 tsp sugar, and active dry yeast. Allow the mixture to foam for 5-10 minutes until frothy. Add remaining sugar, melted butter, eggs, vanilla extract, and salt. Gradually add flour while mixing on low speed, then knead on medium-low speed for 8-10 minutes until the dough is elastic and smooth. Transfer the dough to an oiled bowl, cover it, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Craft the Almond Topping: Melt butter, sugar, honey, and heavy cream together in a saucepan over medium heat. Let the mixture simmer for 1 minute, then stir in the sliced almonds. Punch down the risen dough and press it evenly into a greased 9-inch springform pan. Spread the warm almond topping evenly over the dough. Cover the pan and let the dough rise again for 30-45 minutes.
- Bake the Cake: Preheat your oven to 350°F (175°C). Bake the cake for 30-35 minutes until the almond topping is golden brown and a skewer inserted in the dough comes out clean. Let the cake cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely.
- Whip Up the Vanilla Pastry Cream: In a saucepan, whisk together milk, sugar, egg yolks, and cornstarch until fully combined and smooth. Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil; hold the boil for 1 minute. Remove from heat, then stir in the vanilla extract and cold butter cubes until smooth. Transfer the pastry cream to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and refrigerate for 2-3 hours or overnight until thoroughly chilled.
- Assemble the Cake: Whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the chilled pastry cream to lighten the texture. Slice the cooled cake horizontally into two layers. Spread the pastry cream mixture evenly over the bottom layer, then place the almond-topped layer on top. Chill the assembled cake for at least 30 minutes before serving for best flavor and texture.
Notes
- Ensure milk is warm (not hot) when activating yeast to avoid killing it.
- Covering the dough during rises helps maintain moisture and encourages proper fermentation.
- Use a greased springform pan to easily remove the delicate almond topping layer.
- The pastry cream must be completely chilled before folding with whipped cream to prevent melting.
- Slice the cake carefully with a serrated knife to avoid crumbling.
- Chilling the assembled cake improves flavor melding and helps the cream set.
