Description

This authentic German Bee Sting Cake (Bienenstich) features a soft and tender yeast dough base topped with a caramelized honey-almond crust and filled with a smooth, rich vanilla custard. Combining traditional baking techniques with a luscious creamy filling, this classic dessert is perfect for special occasions or any time you crave a sweet and nutty treat.

Ingredients

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For the Dough:

2 1/4 teaspoons active dry yeast
1/4 cup warm milk (110°F/45°C)
1/4 cup granulated sugar
1/4 cup unsalted butter, softened
1/2 teaspoon salt
1 large egg, room temperature
1 3/4 cups all-purpose flour, sifted

For the Topping:

1/4 cup unsalted butter
1/4 cup granulated sugar
2 tablespoons pure honey
1 tablespoon heavy cream
1/2 cup sliced almonds

For the Filling:

1 1/2 cups whole milk
1/4 cup granulated sugar
1/4 cup all-purpose flour
2 large egg yolks
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, softened

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Instructions

Prepare the yeast dough: Dissolve the active dry yeast in warm milk and let it sit for 5–10 minutes until it becomes frothy, indicating the yeast is active. In a mixing bowl, combine sugar, softened butter, salt, and the egg. Add the yeast mixture to these ingredients, then gradually incorporate the sifted flour. Knead the dough for 5–7 minutes until it becomes smooth and elastic. Cover the dough and let it rise in a warm place for about 1 hour or until it doubles in size.
Make the honey-almond topping: In a saucepan over medium heat, melt the butter. Add the sugar, honey, and heavy cream, stirring continuously until the mixture bubbles and turns golden, about 3–4 minutes. Remove from heat and quickly stir in the sliced almonds. Allow the topping to cool while you prepare the next steps.
Assemble and bake: After the dough has risen, punch it down to release air. Press the dough evenly into a greased 9-inch round baking pan. Spread the cooled almond topping evenly over the dough surface. Bake in a preheated oven at 350°F (175°C) for 25–30 minutes until the crust is golden brown and sounds hollow when tapped. Remove from oven and let the cake cool completely in the pan.
Prepare custard filling: Warm the milk in a saucepan over medium heat, making sure it doesn’t boil. In a separate bowl, whisk together sugar, flour, and egg yolks until smooth. Gradually whisk the warm milk into the egg mixture to temper it. Return the entire mixture to the saucepan and cook over medium heat, stirring constantly for 5–7 minutes until it thickens to a custard consistency. Remove from heat and stir in the vanilla extract. Cover the surface with plastic wrap to prevent a skin from forming and chill until completely cool. Once cooled, beat the softened butter into the custard until it becomes light and spreadable.
Final assembly: Using a serrated knife, carefully slice the cooled cake horizontally in half. Spread the custard filling evenly onto the bottom layer, leaving a 1/2-inch border around the edges. Place the top layer with the honey-almond topping on top of the custard. Gently press to secure layers together. Refrigerate the assembled cake for at least 2 hours to set before serving.

Notes

Use fresh yeast and ensure the milk temperature is about 110°F (45°C) for best dough rise.
Avoid overheating the honey-almond topping to prevent it from burning or becoming too hard.
The cake’s flavor and texture improve after resting overnight in the refrigerator.
For clean slices, use a sharp knife dipped in warm water and wiped dry between cuts.
Unfilled cake layers can be frozen for up to 2 months, but the assembled cake does not freeze well due to the custard filling.