Description
Indulge in the delightful experience of making Irresistibly Authentic German Bee Sting Cake, a traditional dessert that combines the rich flavors of creamy custard and caramelized honey almonds. This unique cake, known as Bienenstich, features a soft yeast dough that rises to perfection, topped with a crunchy almond layer. Whether you’re celebrating a special occasion or simply enjoying an afternoon treat, this cake is sure to impress family and friends alike. With straightforward instructions and common ingredients, even novice bakers can create this show-stopping dessert. Each bite offers a satisfying blend of textures and flavors that transports you straight to Germany.
Ingredients
Scale
- 3 cups all-purpose flour (sifted)
- 1/4 cup granulated sugar (for dough)
- 1 packet active dry yeast (or instant yeast)
- 3/4 cup whole milk (lukewarm, for activating yeast)
- 1/4 cup unsalted butter (softened)
- 2 large eggs
- 1/4 teaspoon salt (for dough)
- 1/4 cup granulated sugar (for almond-honey topping)
- 2 tablespoons honey (for almond-honey topping)
- 1/2 cup sliced almonds (for topping)
- 2 egg yolks (for custard filling)
- 1/4 cup granulated sugar (for custard filling)
- 2 cups whole milk (for custard filling)
- 2 tablespoons cornstarch (for custard filling)
- 2 teaspoons vanilla extract (for custard filling)
Instructions
- Activate the yeast by warming milk, adding sugar and yeast, and letting it froth for 10 minutes.
- Combine sifted flour, sugar, salt, softened butter, eggs, and the yeast mixture in a large bowl. Knead for about 10 minutes until smooth.
- Cover the dough and let it rise in a warm spot for 1 hour until doubled in size.
- Prepare the almond-honey topping by melting butter in a saucepan with sugar, honey, and sliced almonds.
- Punch down the risen dough and spread it evenly in a greased baking pan. Top with almond-honey mixture.
- Allow the cake to rest for an additional 20 minutes for a second rise before baking at 350°F for 25-30 minutes until golden brown.
- For the custard filling, heat milk with vanilla extract; whisk egg yolks with cornstarch and sugar before combining them over medium heat until thickened.
- Once cooled completely, assemble by spreading custard over one layer of the cake before placing the other layer on top.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg