Description

This German classic Bee Sting Cake (Bienenstich) combines a tender, yeast-based cake with a golden, caramelized almond topping and a luscious vanilla cream filling. It offers the perfect balance of crunch, cream, and buttery sweetness in every bite, making it a delightful treat for any occasion.

Ingredients

Units Scale

For the Dough:

2 cups all-purpose flour
2 1/4 tsp active dry yeast
1/4 cup sugar
1/2 cup warm milk
1 egg
1/4 cup unsalted butter, melted
1/4 tsp salt

For the Almond Topping:

1/4 cup unsalted butter
1/4 cup sugar
2 tbsp honey
2 tbsp heavy cream
3/4 cup sliced almonds

For the Cream Filling:

1 1/2 cups milk
1/3 cup sugar
2 tbsp cornstarch
1 egg yolk
1 tsp vanilla extract
1/2 cup heavy cream, whipped

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Instructions

In a bowl, combine warm milk, sugar, and yeast. Let sit until foamy (5–10 minutes).

Mix in egg, melted butter, salt, and flour. Knead until smooth. Cover and let rise for 1 hour.

Press dough into a greased 9-inch springform pan. Let rise again for 30 minutes.
Preheat oven to 350°F (175°C). For topping, melt butter, sugar, honey, and cream in a pan. Stir in almonds and spread over the risen dough.
Bake for 25–30 minutes until golden and set. Cool completely.
For the filling, heat milk and vanilla in a saucepan. Whisk egg yolk, sugar, and cornstarch in a bowl, then pour warm milk in gradually. Return to heat and cook until thick. Cool, then fold in whipped cream.
Slice cake horizontally. Spread cream filling on bottom half and gently place the almond-topped layer back on. Chill before slicing.

Notes

Nutrition

Serving Size: 1 slice
Calories: 340 kcal
Sugar: 15g
Sodium: 150mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 6g
Cholesterol: 80mg