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Authentic German Bee Sting Cake (Bienenstich) with Homemade Vanilla Custard

A cross-section of a bee sting cake showing fluffy yeast dough, thick vanilla cream filling, and a caramelized honey-almond topping.
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Make this classic German Bee Sting Cake, Bienenstich, featuring a fluffy yeast dough base, creamy vanilla custard filling, and a crunchy, caramelized honey-almond topping. This recipe provides clear steps for a showstopper dessert.

Ingredients

  • For the Yeast Dough: 1 cup whole milk, warmed; 2 1/4 teaspoons active dry yeast; 1/4 cup granulated sugar; 3 cups all-purpose flour; 1/2 teaspoon salt; 1 large egg, room temperature; 4 tablespoons unsalted butter, softened
  • For the Honey-Almond Topping: 1/2 cup (1 stick) unsalted butter; 1/2 cup packed light brown sugar; 1/4 cup honey; 1/4 cup heavy cream; 1 1/2 cups sliced almonds; 1 teaspoon vanilla extract
  • For the Vanilla Custard Filling: 1 1/2 cups whole milk; 1/2 cup granulated sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 2 large egg yolks; 1 teaspoon vanilla extract; 1 cup heavy cream, cold

Instructions

  1. Prepare the Yeast Dough: In a small bowl, combine the warm milk and yeast; let stand until foamy, about 5 minutes. In a large bowl, whisk together the flour and salt. Add the yeast mixture, sugar, and egg to the flour. Mix until a shaggy dough forms. Add the softened butter and knead by hand or with a mixer until smooth, about 8 minutes. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 to 1.5 hours.
  2. Prepare the Topping: While the dough rises, combine the butter, brown sugar, honey, and heavy cream in a small saucepan. Heat over medium heat, stirring until the butter melts and the mixture just begins to simmer. Remove from heat and stir in the sliced almonds and vanilla extract. Set aside.
  3. Shape and Top the Dough: Preheat your oven to 375°F (190°C). Punch down the risen dough and press it evenly into a greased 9-inch springform pan. Spread the almond topping evenly over the dough surface.
  4. Bake the Base: Bake for 20 to 25 minutes, or until the edges are golden brown. Watch carefully to prevent the topping from burning. Let the cake cool completely on a wire rack.
  5. Make the Custard Filling: In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens significantly, about 5 to 7 minutes. Remove from heat. In a separate small bowl, whisk the egg yolks. Temper the yolks by slowly whisking about 1/2 cup of the hot milk mixture into the yolks, then pour the tempered yolks back into the saucepan. Cook for 1 minute more, whisking constantly. Remove from heat, stir in the vanilla extract, and press plastic wrap directly onto the surface of the custard. Cool completely in the refrigerator.
  6. Finish the Filling: Once the custard is cold, whip the 1 cup of cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled vanilla custard until just combined.
  7. Assemble the Cake: Once the baked cake base is completely cool, carefully slice it horizontally into two even layers. Spread the entire vanilla custard filling evenly over the bottom layer. Place the top, almond-covered layer back on top. Chill the cake for at least 2 hours before slicing and serving.

Notes

  • For the best results in achieving that crunchy topping, do not overbake the cake base.
  • If you are looking for alternatives to traditional baking methods, consider looking into meal planning services to free up time for baking projects like this.
  • This cake is excellent when served cold, which helps the custard filling set firmly.

Nutrition

Find it online: https://purecookingjoy.com/bee-sting-cake-recipe-bienenstich/

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