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Bienenstich (Bee Sting Cake)

Bienenstich, also known as Bee Sting Cake, is a classic German dessert that combines a tender yeast dough with a rich vanilla custard filling and a crunchy almond topping. This decadent cake is perfect for special occasions or as a special treat for your family and friends. Follow this detailed recipe to create your own Bienenstich at home.



Bienenstich (Bee Sting Cake)
Bienenstich (Bee Sting Cake)


Ingredients:

For the dough:

- 2 1/4 tsp active dry yeast

- 1/4 cup warm water

- 2 1/4 cups all-purpose flour

- 1/4 cup granulated sugar

- 1/2 tsp salt

- 1/2 cup unsalted butter, softened

- 3 large eggs



For the custard filling:

- 2 cups whole milk

- 1/2 cup granulated sugar

- 1/4 cup cornstarch

- 4 large egg yolks

- 1 tsp vanilla extract



For the almond topping:

- 1/2 cup unsalted butter

- 1/2 cup granulated sugar

- 2 tbsp honey

- 2 tbsp heavy cream

- 1 1/2 cups sliced almonds



Instructions:


1. In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until it becomes frothy.


2. In a large mixing bowl, combine the flour, sugar, and salt. Add the softened butter, eggs, and yeast mixture. Mix until a soft dough forms.



3. Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.


4. While the dough is rising, prepare the custard filling. In a saucepan, heat the milk until just simmering. In a separate bowl, whisk together the sugar, cornstarch, egg yolks, and vanilla extract until well combined. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and let it cool.



5. Preheat the oven to 350°F (180°C). Punch down the risen dough and press it into a greased 9x13-inch baking pan, spreading it out evenly. Let it rise for another 20-30 minutes.


6. Once the dough has risen, spread the custard filling evenly over the top.



7. In a saucepan, combine the butter, sugar, honey, and heavy cream for the almond topping. Bring to a boil, then stir in the sliced almonds. Spread the almond mixture over the custard filling.


8. Bake the Bienenstich in the preheated oven for 25-30 minutes or until the almond topping is golden brown. Let it cool before slicing and serving.



9. Enjoy your homemade Bienenstich with a cup of


coffee or tea for a truly indulgent treat. Guten Appetit!


Hey there! We would love to hear your thoughts on this recipe. Did you give it a try? How did it turn out? Any comments, opinions, or suggestions are more than welcome! Your feedback means a lot to us.

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