Dessert

Bienenstich (Bee Sting Cake)

Name: Bienenstich (Bee Sting Cake)
Prep time: 1 h
Cook time: 35 min
Total time: 3 h 35 min
Yield: 8 servings
Cuisine: german
Ingredients: 300 g all-purpose flour; 50 g granulated sugar; 7 g active dry yeast; 120 ml milk warm; 50 g unsalted butter melted; 1 pcs egg; 0.5 tsp salt; 80 g unsalted butter; 75 g granulated sugar; 2 tbsp honey; 2 tbsp heavy cream; 100 g sliced almond; 400 ml milk; 75 g granulated sugar; 3 pcs egg yolk; 3 tbsp cornstarch; 1 tsp vanilla extract; 50 g unsalted butter softened

This classic German dessert features a soft, sweet yeast cake topped with crunchy, caramelized almonds. The cake is sliced horizontally and filled with a rich vanilla pastry cream. It's a delightful balance of textures and flavors.

An original recipe by Forkin

Total time: 3 hr 35 min
Serves: 8
Difficulty: Hard
Per serving: 572 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
50 ggranulated sugar
7 gactive dry yeast
120 mlmilk, warm
50 gunsalted butter, melted
1 pcsegg
0.5 tspsalt

topping

80 gunsalted butter
75 ggranulated sugar
2 tbsphoney
2 tbspheavy cream
100 gsliced almond

filling

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

Equipment

medium saucepan · 23 cm springform pan · large bowl · wire rack · wooden spoon · small saucepan · whisk · stand mixer · serrated knife

The method

Step by step

1
In a large bowl, whisk together the flour, sugar, and yeast for the dough.
About 2 min
2
Add the warm milk, melted butter, egg, and salt to the dry ingredients.
About 1 min
3
Mix with a wooden spoon or stand mixer until a shaggy dough forms, then knead for 5-7 minutes until smooth and elastic.
About 7 min
Cook’s note: The dough should be slightly sticky but manageable.
4
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 60-90 minutes, or until doubled in size.
About 1 hr 30 min
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising dough.
5
While the dough rises, prepare the almond topping: in a small saucepan, melt the butter, sugar, honey, and heavy cream over medium heat.
About 5 min
6
Bring the mixture to a gentle boil, stirring constantly, then remove from heat and stir in the sliced almonds.
About 2 min
7
Preheat your oven to 180°C (350°F).
About 15 min
8
Once the dough has risen, punch it down gently and press it evenly into a greased 23 cm (9-inch) round springform pan.
About 3 min
Cook’s note: Ensure the dough is spread to the edges of the pan.
9
Spread the almond topping evenly over the dough in the pan.
About 2 min
10
Bake for 30-35 minutes, or until the cake is golden brown and the almonds are caramelized.
About 35 min
Cook’s note: If the topping browns too quickly, you can loosely tent it with foil.
11
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
About 1 hr
Cook’s note: Cooling completely is crucial before slicing and filling.
12
While the cake cools, prepare the pastry cream filling: in a medium saucepan, heat the milk over medium heat until simmering.
About 5 min
13
In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
About 2 min
14
Slowly temper the hot milk into the egg yolk mixture, whisking constantly, then pour the mixture back into the saucepan.
About 2 min
Cook’s note: Temper slowly to prevent the eggs from scrambling.
15
Cook over medium heat, whisking continuously, until the cream thickens and comes to a boil.
About 5 min
Cook’s note: Continue to whisk for about 1 minute after it boils to ensure the cornstarch is fully cooked.
16
Remove from heat and stir in the vanilla extract.
About 1 min
17
Transfer the pastry cream to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill completely in the refrigerator.
About 1 hr
Cook’s note: Chilling helps the cream set properly.
18
Once the pastry cream is cold, beat the softened butter into it until light and fluffy.
About 3 min
Cook’s note: Ensure the butter is truly soft for a smooth consistency.
19
Carefully slice the cooled cake horizontally into two layers.
About 2 min
Cook’s note: A long serrated knife works best for even slicing.
20
Spread the pastry cream evenly over the bottom cake layer.
About 2 min
21
Place the top cake layer (with the almond topping) on top of the cream.
About 1 min
22
Chill the Bienenstich for at least 30 minutes before serving to allow the filling to set further.
About 30 min

Per serving

Nutrition

56%Score

Calories: 571.9kcal
Protein: 11.3g
Carbs: 67.3g
Fat: 29.6g
Fibre: 2.8g
Sugar: 33.6g

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

Keep it good

Storage

Store leftover Bienenstich in an airtight container in the refrigerator.

Reheating

This cake is best enjoyed chilled or at room temperature; do not reheat.