Authentic German Bee Sting Cake (Bienenstich)

This classic German cake, known as Bienenstich (Bee Sting), is a delightful combination of a sweet yeast cake, a crunchy honey-almond topping, and a luscious vanilla cream filling. The name “Bee Sting” comes from the honey in the topping, which, according to legend, once attracted a bee and led to someone getting stung. Whether that’s true or not, this cake is guaranteed to be a sweet treat that will impress anyone!

Ingredients:

For the Yeast Cake:

• 250g (2 cups) all-purpose flour
• 7g (2 ¼ tsp) active dry yeast
• 50g (¼ cup) granulated sugar
• 120ml (½ cup) warm milk (not hot!)
• 50g (¼ cup) unsalted butter, softened
• 1 large egg
• ½ tsp salt

For the Honey-Almond Topping:

• 75g (⅓ cup) unsalted butter
• 100g (½ cup) granulated sugar
• 2 tbsp honey
• 2 tbsp heavy cream
• 100g (1 cup) sliced almonds

For the Vanilla Cream Filling:

• 500ml (2 cups) whole milk
• 100g (½ cup) granulated sugar
• 2 large egg yolks
• 30g (¼ cup) cornstarch
• 1 tsp vanilla extract
• 200ml (¾ cup) heavy cream, whipped

Preparation:

Step 1: Prepare the Cake Dough

Activate the yeast – In a small bowl, mix the warm milk, sugar, and active dry yeast. Ensure the milk is warm, not hot, as excessive heat can kill the yeast. Gently stir the mixture and let it sit for about 5-10 minutes. You’ll know the yeast is active when the mixture becomes foamy and bubbly on top. This indicates that the yeast is alive and ready to help the dough rise.

Make the dough – In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture. Add the egg and softened butter. Begin kneading the ingredients together. You can do this by hand or use a stand mixer with a dough hook attachment. Knead the dough for about 5-7 minutes until it forms a smooth and elastic ball. If the dough is too sticky, add a little flour at a time until it comes together.

Cover and let it rise – Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 1 hour, or until it has doubled in size. This rising period is crucial for the cake to achieve a light and airy texture.

Step 2: Make the Honey-Almond Topping

Combine ingredients – In a medium-sized saucepan, combine the unsalted butter, granulated sugar, honey, and heavy cream. This mixture will create the sweet and sticky base for the almond topping.

Cook the topping – Place the saucepan over medium heat and melt the butter while stirring continuously. Once the butter is melted, the sugar will dissolve into the mixture. Continue stirring until the mixture is smooth and simmering. Add the sliced almonds to the saucepan and stir them in until they are evenly coated.

Thicken and cool – Cook the honey-almond mixture for about 1-2 minutes, stirring constantly, until it slightly thickens. Be careful not to burn the mixture. Remove the saucepan from the heat and let the topping cool slightly while you prepare the cake pan and preheat the oven.

Step 3: Bake the Cake

Preheat the oven – Preheat your oven to 175°C (350°F). Make sure the oven is fully preheated before placing the cake in to ensure even baking.

Prepare the cake pan – Grease a 9-inch round cake pan with butter or cooking spray. This will prevent the cake from sticking to the pan. Press the risen dough evenly into the prepared cake pan. Use your fingers to spread the dough to the edges of the pan, creating a smooth and even surface.

Add the topping – Carefully spread the honey-almond mixture evenly over the dough in the cake pan. Make sure the entire surface of the dough is covered with the topping, as this will create a beautiful, crunchy layer on top of the cake.

Bake the cake – Place the cake pan in the preheated oven and bake for 25-30 minutes, or until the cake is golden brown and the honey-almond topping is bubbly and caramelized. Keep an eye on the cake while it’s baking to prevent the topping from burning. If the topping starts to brown too quickly, you can loosely cover the cake with aluminum foil for the last few minutes of baking.

Cool completely – Once the cake is done, remove it from the oven and let it cool completely in the cake pan before slicing and filling.

Step 4: Make the Vanilla Cream Filling

Heat the milk – In a medium-sized saucepan, heat the whole milk over medium heat until it is warm, but not boiling. Keep an eye on the milk to prevent it from scalding.

Prepare the egg yolk mixture – In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until the mixture is smooth and pale yellow. This mixture will help thicken the vanilla cream filling.

Combine and cook – Slowly pour the warm milk into the egg yolk mixture while whisking constantly to prevent the eggs from scrambling. Once the mixture is well combined, return it to the saucepan. Cook over medium heat, stirring continuously, until the cream thickens and coats the back of a spoon.

Cool and add vanilla – Remove the saucepan from the heat and stir in the vanilla extract. Pour the vanilla cream into a clean bowl, cover it with plastic wrap (placing the plastic wrap directly on the surface of the cream to prevent a skin from forming), and let it cool completely in the refrigerator.

Fold in whipped cream – Once the vanilla cream is completely cooled, gently fold in the whipped heavy cream. This will lighten the cream and give it a smooth, airy texture.

Step 5: Assemble the Cake

Slice the cake – Once the cake has cooled completely, use a long, serrated knife to carefully slice the cake horizontally in half. This will create two layers: the bottom layer and the top layer with the honey-almond topping.

Add the filling – Spread the vanilla cream filling evenly over the bottom half of the cake. Make sure the filling is evenly distributed to ensure every bite is delicious.

Replace the top layer – Carefully place the top layer of the cake (with the honey-almond topping) back on top of the cream filling. Gently press down to secure the layers together.

Chill and serve – Cover the cake with plastic wrap and chill it in the refrigerator for at least 1-2 hours before serving. This will allow the flavors to meld together and the cream to set, making it easier to slice.

Enjoy this classic German Bee Sting Cake. It’s perfect for celebrations, afternoon tea, or any occasion that calls for a special treat. Guten Appetit!