Description
Indulge in the classic German Bee Sting Cake (Bienenstich Kuchen), a delightful dessert featuring soft yeast cake, creamy vanilla custard filling, and a caramelized honey-almond topping. Perfect for special occasions or a cozy treat, this traditional cake is sure to impress with its unique blend of textures and flavors.
Ingredients
For the Yeast Cake:
- All-purpose flour
- Sugar
- Warm milk
- Active dry yeast
- Large egg
- Unsalted butter, softened
- Pinch of salt
For the Honey-Almond Topping:
- Butter
- Honey
- Sugar
- Sliced almonds
For the Vanilla Cream Filling:
- Heavy cream
- Sugar
- Milk
- Cornstarch
- Vanilla extract
Instructions
- Prepare the Yeast Dough:
- Dissolve yeast in warm milk with sugar; let it foam.
- Mix flour, softened butter, sugar, egg, and yeast mixture; knead into a smooth dough.
- Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Make the Honey-Almond Topping:
- Melt butter in a saucepan.
- Stir in honey, sugar, and sliced almonds; cook until sugar dissolves and almonds are coated.
- Let cool slightly.
- Shape and Bake the Cake:
- Press risen dough into a greased 9-inch springform pan.
- Spread the almond topping evenly.
- Bake at 350°F (175°C) for 25–30 minutes until golden. Cool completely.
- Prepare the Vanilla Cream Filling:
- Whip heavy cream with sugar until stiff.
- Heat milk, sugar, and cornstarch over medium heat, stirring until thickened.
- Remove from heat, add vanilla, and cool. Fold in whipped cream.
- Assemble the Cake:
- Slice the cooled cake horizontally.
- Spread vanilla cream over the bottom half.
- Replace the top layer and chill for 1–2 hours before serving.
Notes
- For a nut-free option, substitute almonds with crushed cookies or toasted oats.
- To prevent runny filling, ensure the cake is fully cooled before assembly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
