Description
Bienenstich, or Bee Sting Cake, is a beloved German classic — a light, fluffy yeast cake layered with luscious vanilla cream and topped with caramelized honey almonds. Legend says a bee was attracted to the sweet topping and stung the baker — but the taste makes it all worth it!
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ½ tsp salt
- 1 packet (7 g / 2¼ tsp) instant yeast
- ¾ cup (180 ml) warm milk (not hot)
- 3 tbsp (40 g) unsalted butter, softened
- 1 large egg
- ¼ cup (60 g) unsalted butter (for topping)
- ⅓ cup (80 ml) honey
- ¼ cup (50 g) granulated sugar (for topping)
- 2 tbsp heavy cream
- ¾ cup (70 g) sliced almonds
- 1½ cups (360 ml) milk (for filling)
- 1 packet (40 g) vanilla pudding mix (or 4 tbsp cornstarch + 2 tsp vanilla extract)
- 3 tbsp sugar (for filling)
- ½ cup (120 ml) heavy whipping cream
- 1 tbsp powdered sugar
- 2 tbsp unsalted butter (for filling)
Instructions
- Make the Cake Dough: In a large bowl, whisk together flour, sugar, salt, and yeast. Add warm milk, egg, and butter, mixing until a soft dough forms. Knead for 5–7 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour, until doubled in size.
- Prepare the Honey-Almond Topping: In a small saucepan, combine butter, honey, sugar, and cream. Bring to a gentle simmer for 2–3 minutes. Stir in sliced almonds, coating them evenly. Set aside to cool slightly.
- Assemble and Bake the Cake: Preheat oven to 175°C (350°F). Line an 8-inch (20 cm) round or square baking pan with parchment paper. Punch down the risen dough and press it evenly into the pan. Spread the honey-almond mixture gently over the top. Bake for 25–30 minutes, until golden brown and set. Cool completely on a wire rack.
- Prepare the Cream Filling: Cook vanilla pudding mix, milk, and sugar according to package directions. Stir in butter, then let cool completely. Whip heavy cream with powdered sugar until stiff, then fold into the cooled pudding mixture. Chill for 15–20 minutes before assembling.
- Assemble the Bienenstich: Slice the cooled cake horizontally into two layers. Spread the vanilla cream filling evenly on the bottom layer. Gently place the almond-topped layer on top. Chill for at least 1 hour before slicing.
Notes
- Ensure the milk is warm, not hot, to activate the yeast properly.
- Let the cake cool completely before adding the cream filling to prevent it from melting.
- Chilling the assembled cake helps the layers set and makes slicing easier.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg