Dessert

Bee Sting Cake (Bienenstich)

Name: Bee Sting Cake (Bienenstich)
Prep time: 1 h
Cook time: 40 min
Total time: 3 h 40 min
Yield: 8 servings
Cuisine: german
Ingredients: 300 g all-purpose flour; 30 g granulated sugar; 7 g active dry yeast; 120 ml milk lukewarm; 50 g unsalted butter melted; 1 pcs egg; 0.5 tsp salt; 100 g unsalted butter; 100 g granulated sugar; 2 tbsp honey; 2 tbsp heavy cream; 100 g sliced almonds; 400 ml milk; 3 pcs egg yolk; 75 g granulated sugar; 30 g cornstarch; 1 tsp vanilla extract; 50 g unsalted butter softened

This classic German Bee Sting Cake features a soft, sweet yeast dough, topped with a crunchy, caramelized almond layer. It's filled with a rich vanilla pastry cream, offering a delightful contrast of textures and flavors.

An original recipe by Forkin

Total time: 3 hr 40 min
Serves: 8
Difficulty: Hard
Per serving: 593 kcal

Vegetarian

Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

300 gall-purpose flour
30 ggranulated sugar
7 gactive dry yeast
120 mlmilk, lukewarm
50 gunsalted butter, melted
1 pcsegg
0.5 tspsalt

topping

100 gunsalted butter
100 ggranulated sugar
2 tbsphoney
2 tbspheavy cream
100 gsliced almonds

filling

400 mlmilk
3 pcsegg yolk
75 ggranulated sugar
30 gcornstarch
1 tspvanilla extract
50 gunsalted butter, softened

Equipment

23 cm springform pan · wire rack · small saucepan · whisk · large mixing bowl · serrated knife

The method

Step by step

1
Warm the milk for the dough until lukewarm (about 40°C), then stir in the active dry yeast and a pinch of granulated sugar. Let it sit for 5-10 minutes until foamy.
About 10 min
2
In a large mixing bowl, combine the all-purpose flour, remaining granulated sugar, and salt.
About 2 min
3
Add the melted unsalted butter, egg, and the yeast mixture to the dry ingredients. Mix until a shaggy dough forms.
About 3 min
4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
About 10 min
Cook’s note: The dough should be slightly tacky but not sticky.
5
Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
About 1 hr 30 min
Cook’s note: A turned-off oven with the light on can create a perfect warm environment for rising.
6
While the dough is rising, prepare the pastry cream. Whisk the egg yolks and granulated sugar together in a medium bowl until pale and creamy.
About 3 min
7
Whisk in the cornstarch until well combined, creating a smooth paste.
About 1 min
8
Heat the milk for the filling in a saucepan over medium heat until it just begins to simmer around the edges.
About 5 min
Cook’s note: Do not let it boil vigorously.
9
Slowly pour about half of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs.
About 1 min
Cook’s note: This prevents the eggs from scrambling.
10
Pour the tempered egg mixture back into the saucepan with the remaining hot milk.
11
Cook over medium-low heat, whisking constantly, until the mixture thickens significantly and coats the back of a spoon, about 5-7 minutes.
About 7 min
Cook’s note: It should be thick enough to hold its shape somewhat.
12
Remove from heat and stir in the vanilla extract and softened unsalted butter until melted and smooth.
About 1 min
13
Pour the pastry cream into a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely chilled, at least 2 hours.
About 2 hr
14
Once the dough has risen, gently punch it down and roll it out into a 23 cm (9-inch) circle. Place it into a greased 23 cm springform pan.
About 5 min
15
Cover the pan and let the dough rise for another 30 minutes while you prepare the topping.
About 30 min
16
For the topping, melt the unsalted butter, granulated sugar, honey, and heavy cream in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves.
About 5 min
17
Remove from heat and stir in the sliced almonds.
About 1 min
18
Preheat your oven to 180°C (350°F).
About 15 min
19
Spread the almond topping evenly over the risen dough in the springform pan.
About 2 min
20
Bake for 30-40 minutes, or until the dough is golden brown and the topping is caramelized and bubbly.
About 40 min
Cook’s note: If the topping browns too quickly, you can loosely tent it with foil.
21
Let the cake cool completely in the pan on a wire rack.
About 1 hr
22
Once completely cool, carefully remove the cake from the springform pan and slice it horizontally into two equal layers.
About 2 min
Cook’s note: A long serrated knife works best for slicing.
23
Spread the chilled pastry cream evenly over the bottom cake layer.
About 2 min
24
Carefully place the top cake layer (with the almond topping) over the pastry cream.
About 1 min
25
Refrigerate for at least 30 minutes to allow the filling to set before slicing and serving.
About 30 min

Per serving

Nutrition

56%Score

Calories: 593.2kcal
Protein: 11.2g
Carbs: 68.6g
Fat: 31.5g
Fibre: 2.8g
Sugar: 34.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Bee Sting Cake in an airtight container in the refrigerator.

Reheating

This cake is best enjoyed chilled or at room temperature; reheating is not recommended.