Description
Authentic German Bee Sting Cake (Bienenstich) is a classic layered dessert featuring a soft yeast dough base topped with a caramelized almond glaze and filled with rich vanilla custard and whipped cream. This traditional cake offers a delightful combination of pillowy texture, creamy filling, and crunchy, sweet almond topping, perfect for celebrations or weekend treats.
Ingredients
Yeast Cake Base:
- 2 ½ cups (300 g) all-purpose flour
- 1 packet (7 g) active dry yeast
- 1/3 cup (70 g) granulated sugar
- 1/2 cup (120 ml) warm milk
- 1/4 cup (60 g) unsalted butter, softened
- 1 large egg
- 1/2 teaspoon salt
Almond Topping:
- 1/4 cup (60 g) unsalted butter
- 1/3 cup (70 g) granulated sugar
- 2 tablespoons honey
- 2 tablespoons heavy cream
- 1 cup (100 g) sliced almonds
Cream Filling:
- 1 ½ cups (360 ml) whole milk
- 1 packet (40 g) vanilla pudding mix (or homemade custard base)
- 2 tablespoons granulated sugar
- 1 cup (240 ml) heavy cream, whipped
Instructions
- Prepare Yeast Dough: Dissolve the active dry yeast in warm milk with 1 tablespoon of sugar and let it froth for about 5-10 minutes until bubbly. In a large bowl, combine the flour, remaining sugar, softened butter, egg, and salt. Add the yeast mixture and knead the dough until it becomes smooth and elastic. Cover the dough with a clean towel and let it rise in a warm place for about 1 hour or until it doubles in size.
- Make Almond Topping: In a saucepan, melt the butter over medium heat. Add the sugar, honey, and heavy cream, stirring until the mixture is dissolved and slightly thickened. Remove from heat and quickly stir in the sliced almonds. Allow the topping to cool slightly before using.
- Bake Cake: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan well. Punch down the risen yeast dough to release the air, then press it evenly into the bottom of the prepared pan. Spread the almond topping evenly over the dough. Bake for 25 to 30 minutes, or until the cake is golden brown and the almond topping is bubbly and caramelized. Remove from oven and allow to cool completely.
- Prepare Filling: In a saucepan, cook the vanilla pudding mix with the whole milk and sugar according to package instructions until thickened. Remove from heat and let it cool completely. Once cooled, gently fold in the whipped heavy cream to create a light and creamy filling.
- Assemble Cake: Once the cake is fully cooled, carefully slice it horizontally to create two even layers. Spread the creamy custard filling evenly over the bottom layer. Place the almond-topped cake layer on top, pressing lightly to secure. Chill the assembled cake in the refrigerator for at least 1 hour to set before slicing and serving.
Notes
- Use warm milk at around 105°F (40°C) to properly activate the yeast without killing it.
- Do not overcook the almond topping; it should remain glossy and not turn brittle to retain the crunch and chewiness.
- Ensure the cake is completely cooled before slicing and adding the cream filling to prevent melting or collapsing.
- Chill the assembled cake for at least 1 hour for clean, neat slices.
- Store the cake refrigerated for up to 3 days or freeze individual slices for up to 1 month.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
