Desserts
Recipes1Made this recipe
Serves: 10-12
Prep Time: 30 minutes
Cook Time: 30 minutes (plus 2-3 hours for rising, cooling, and chilling)
About Bienenstich (Bee Sting Cake)
Bienenstich, pronounced “bee-nen-shtikh,” also known as Bee Sting Cake, is a classic German dessert that’s as delightful as its name! This indulgent cake features a fluffy, yeast-based dough filled with honey-sweetened whipped cream and topped with sweet almonds. The sweet, nutty topping is said to be what gives the cake its “sting,” creating a perfect balance of creamy, crunchy, and sweet flavors. It’s a delicious treat that’s sure to make a lasting impression!
Ingredients for Dough
2 cups (250g) all-purpose flour
1 packet (2 1/4 teaspoons or 7g) active dry yeast
1/4 cup (50g) sugar
1/4 teaspoon salt
1/2 cup (125ml) warm milk
1 large egg
1/4 cup (50g) unsalted butter, melted
Ingredients for Topping
1/2 cup (100g) unsalted butter
1/3 cup (75g) sugar
2 tablespoons honey
2 tablespoons heavy cream
1 cup (100g) sliced almonds
Ingredients for Filling
2 cups (500ml) milk
3 tablespoons cornstarch and 2 tsp vanilla extract
1/4 cup (50g) sugar
1 tablespoon honey
1 cup (250ml) heavy cream
Preparation
01To make the dough, in a large mixing bowl, combine the flour, yeast, sugar, and salt. Add the warm milk, egg, and melted butter. Mix until the dough comes together.
02Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Once done, place the dough in a lightly greased bowl, cover with a cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
03To make the topping, in a small saucepan, melt the butter over medium heat. Add the sugar, honey, and cream. Stir until the sugar is dissolved. Bring the mixture to a gentle boil and let it simmer for 2-3 minutes.
04Remove from heat and stir in the sliced almonds. Set aside to cool slightly.
05Preheat the oven to 350 F.
06Once the dough has risen, punch it down and roll it out to fit a greased 9-inch springform pan and spread the almond topping evenly over the dough.
07Bake in the preheated oven for about 25-30 minutes, or until the topping is golden brown and the cake is cooked through. Let the cake cool completely in the pan.
08To prepare the filling, in a medium saucepan, bring the milk to a boil. Mix the cornstarch with a bit of cold milk to make a slurry, then add to the boiling milk along with the sugar and vanilla extract. Cook until thickened and let the pudding cool completely.
09Whip the heavy cream until stiff peaks form and fold it into the cooled pudding.
10To fill the cake, once the cake is completely cool, carefully remove it from the pan and slice it horizontally to create two layers.
11Spread the filling evenly over the bottom layer. Place the top layer with the almond topping back on top. Refrigerate for at least 1 hour before serving to allow the filling to set.
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