If you’re searching for a show-stopping dessert that perfectly balances rich flavors and delightful textures, look no further than German Bee Sting Cake. Known as Bienenstich Kuchen in Germany, this dessert combines a soft yeast cake, a creamy custard filling, and a crunchy honey-almond topping. It’s a timeless classic that’s sure to become your new favorite in the world of dessert recipes.

Why You’ll Love This German Bee Sting Cake

Irresistible Texture Contrast: The fluffy cake layers paired with a smooth, luscious custard and a crisp, caramelized almond topping offer a delightful contrast in every bite.
Perfect for Any Occasion: Whether you’re celebrating a birthday, holiday, or just craving a homemade treat, this cake is an elegant and crowd-pleasing option.
Customizable and Make-Ahead Friendly: With simple substitutions and easy storage options, you can adapt this cake to suit your taste and schedule.

Ingredients You Need For German Bee Sting Cake

For the Dough:

2 1/4 cups all-purpose flour
2 1/4 teaspoons active dry yeast
3/4 cup warm milk (about 110°F or 45°C)
1/4 cup granulated sugar
4 tablespoons unsalted butter (softened)
1/4 teaspoon salt

Almond Topping:

4 tablespoons unsalted butter
1/3 cup granulated sugar
2 tablespoons honey
3/4 cup sliced almonds

Custard Filling:

1 1/4 cups whole milk
3 tablespoons granulated sugar
2 large egg yolks
2 tablespoons cornstarch
1/2 teaspoon vanilla extract
1/2 cup heavy cream (whipped to soft peaks)

How to Make German Bee Sting Cake

1. Prepare the Dough

In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine flour, sugar, butter, and salt. Add the activated yeast mixture.
Knead the dough until smooth and elastic (about 8-10 minutes).
Cover and let the dough rise in a warm spot until doubled in size (about 1-1.5 hours).

2. Make the Almond Topping

In a saucepan, melt butter, sugar, and honey over medium heat until smooth.
Stir in sliced almonds and remove from heat. Let it cool slightly.

3. Assemble and Bake the Cake

Preheat your oven to 350°F (175°C).
Roll out the risen dough to fit a 9-inch springform pan and place it in the pan.
Spread the almond topping evenly over the dough.
Let the dough rise for another 20-30 minutes.
Bake for 25-30 minutes, or until the cake is golden brown and cooked through.
Cool completely before slicing.

4. Prepare the Custard Filling

In a saucepan, whisk together milk, sugar, egg yolks, and cornstarch.
Cook over medium heat, stirring constantly, until the mixture thickens (about 5 minutes).
Remove from heat and stir in vanilla extract. Let the custard cool completely.
Fold in the whipped cream for a light, airy texture.

5. Assemble the Cake

Slice the cake horizontally into two layers.
Spread the custard filling evenly over the bottom layer.
Gently place the almond-topped layer on top.
Chill for at least 1 hour to allow the filling to set.

Expert Tips for Perfect Bee Sting Cake

Activate the Yeast Properly: Ensure your milk is warm but not hot (around 110°F) to activate the yeast without killing it.
Prevent Overcooking Custard: Stir the custard constantly and cook over medium heat to avoid scrambling the egg yolks.
Use a Serrated Knife: Slice the cake with a serrated knife to preserve the almond topping and avoid compressing the layers.

Variations and Substitutions

Filling Swap: Replace the custard with pastry cream for a richer texture.
Flavor Boost: Add a splash of almond or vanilla extract to the dough or custard for extra flavor.
Nut Variations: Swap sliced almonds for chopped hazelnuts or pecans for a unique twist.

Storage and Reheating Tips For German Bee Sting Cake

Refrigerate: Store the assembled cake in an airtight container in the refrigerator for up to 3 days.
Freeze: You can freeze the cake layers and almond topping separately for up to 2 months. Assemble after thawing for the best texture.
Reheat: If the almond topping softens, warm the cake slightly in the oven (at 300°F for 5-10 minutes), ensuring the custard remains chilled.

Frequently Asked Questions

1. Can I make this cake ahead of time? Yes! Prepare the cake and filling a day in advance, then assemble it before serving for optimal freshness.

2. Can I use instant yeast instead of active dry yeast? Absolutely. Skip the activation step and mix the yeast directly with the dry ingredients.

3. What is the best way to slice the cake? A serrated knife and gentle sawing motion will help keep the almond topping intact and prevent the custard from squeezing out.

More Desserts You Must Try

Conclusion

German Bee Sting Cake is a delectable dessert that combines airy yeast cake, creamy filling, and a caramelized almond topping. Whether you’re making it for a celebration or just to satisfy your sweet tooth, it’s a delicious and elegant addition to your dessert recipes collection. Try this timeless classic and savor every bite!

German Bee Sting Cake Recipe

If you're searching for a show-stopping dessert that perfectly balances rich flavors and delightful textures, look no further than German Bee Sting Cake. Known as Bienenstich Kuchen in Germany, this dessert combines a soft yeast cake, a creamy custard filling, and a crunchy honey-almond topping. It's a timeless classic that's sure to become your new favorite in the world of dessert recipes.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Refrigerate Time 2

Total Time 3

Course Dessert

Cuisine German

Servings 4 Servings

Calories 380 kcal

Ingredients

For the Dough:

2 1/4 cups all-purpose flour
2 1/4 teaspoons active dry yeast
3/4 cup warm milk about 110°F or 45°C
1/4 cup granulated sugar
4 tablespoons unsalted butter softened
1/4 teaspoon salt

For the Almond Topping:

4 tablespoons unsalted butter
1/3 cup granulated sugar
2 tablespoons honey
3/4 cup sliced almonds

For the Custard Filling:

1 1/4 cups whole milk
3 tablespoons granulated sugar
2 large egg yolks
2 tablespoons cornstarch
1/2 teaspoon vanilla extract
1/2 cup heavy cream whipped to soft peaks

Instructions

Prepare the Dough

In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine flour, sugar, butter, and salt. Add the activated yeast mixture.
Knead the dough until smooth and elastic (about 8-10 minutes).
Cover and let the dough rise in a warm spot until doubled in size (about 1-1.5 hours).

Make the Almond Topping

In a saucepan, melt butter, sugar, and honey over medium heat until smooth.
Stir in sliced almonds and remove from heat. Let it cool slightly.

Assemble and Bake the Cake

Preheat your oven to 350°F (175°C).
Roll out the risen dough to fit a 9-inch springform pan and place it in the pan.
Spread the almond topping evenly over the dough.
Let the dough rise for another 20-30 minutes.
Bake for 25-30 minutes, or until the cake is golden brown and cooked through.
Cool completely before slicing.

Prepare the Custard Filling

In a saucepan, whisk together milk, sugar, egg yolks, and cornstarch.
Cook over medium heat, stirring constantly, until the mixture thickens (about 5 minutes).
Remove from heat and stir in vanilla extract. Let the custard cool completely.
Fold in the whipped cream for a light, airy texture.

Assemble the Cake

Slice the cake horizontally into two layers.
Spread the custard filling evenly over the bottom layer.
Gently place the almond-topped layer on top.
Chill for at least 1 hour to allow the filling to set.

Notes

For best results, use fresh, high-quality vanilla extract.
The cake is best enjoyed on the day it’s made but can be stored in the refrigerator for up to 2 days.

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Keyword bake

German Bee Sting Cake Recipe

Why You’ll Love This German Bee Sting Cake

Ingredients You Need For German Bee Sting Cake