German Bee Sting Cake (Bienenstich)

Introduction

German Bee Sting Cake (Bienenstich) is a classic dessert that holds a special place in German culinary tradition, offering a delightful mix of flavors and textures that make it irresistible. The soft, buttery dough forms the perfect base, while the creamy custard filling adds a luscious richness that complements the slightly crunchy, caramelized almond topping. The cake’s name, “Bienenstich,” meaning “bee sting,” comes from the honey-almond topping that gives it a sweet, golden finish, reminiscent of a beehive. It’s a dessert that’s as fun to make as it is to eat, with a beautiful combination of sweetness, creaminess, and texture.

The first time I made Bienenstich, I was enchanted by the process. As the dough rose and the almond topping bubbled and browned in the oven, my kitchen smelled like a bakery, filling me with anticipation. The cake came out perfectly, with a soft, pillowy base and the most divine, creamy filling. The crunchy almond topping was the cherry on top, providing the perfect contrast to the richness of the cake. My family couldn’t wait to dig in, and I could tell that this would become a go-to dessert in our household.

What I love most about German Bee Sting Cake is its versatility. While it’s perfect for special occasions like birthdays, weddings, or festivals, it also makes for an indulgent treat on a regular day when you want to savor something sweet and special. The combination of honey, almonds, and cream is timeless, and no matter when you make it, this cake will always bring joy to your table.

Perfect for:

• Special occasions like birthdays and weddings
• Afternoon tea or coffee breaks
• Festive celebrations
• Anyone who loves creamy, nutty desserts

Why You’ll Love This Recipe

Here’s why German Bee Sting Cake is so beloved:

• Irresistible Almond Crunch: The topping, made with almonds and honey, gives this cake a delightful crunch that contrasts perfectly with the soft, fluffy cake and creamy filling.
• Perfect Balance of Sweetness: The honey-sweetened topping, combined with the creamy filling, provides a balanced sweetness that isn’t overwhelming, making every bite a treat.
• Buttery, Light Cake Layers: The cake itself is light, airy, and buttery, with just the right amount of density to hold up the filling and topping.
• Make-Ahead Friendly: The cake is perfect for preparing ahead of time. Just refrigerate after assembling to allow the flavors to develop and the filling to set.
• A Showstopper Dessert: This cake is not only delicious but also visually stunning with its golden almond topping and soft, creamy interior, making it an impressive centerpiece for any gathering.

Preparation and Cooking Time

• Total Time: 3 hours
• Preparation Time: 45 minutes
• Cooking Time: 20 minutes
• Chilling Time: 1 hour
• Servings: 10-12 servings
• Calories per serving: Approximately 400-450 calories
• Key Nutrients: Protein: 6g, Carbs: 45g, Fat: 25g

Ingredients

Gather these ingredients to make your German Bee Sting Cake:

For the Dough:

• 2 ½ cups all-purpose flour
• ½ cup sugar
• 1 packet (2 ¼ tsp) active dry yeast
• 1/2 teaspoon salt
• 1/2 cup milk, lukewarm
• 1/4 cup unsalted butter, melted
• 2 large eggs

Honey-Almond Topping:

• ½ cup unsalted butter
• ½ cup honey
• 1/3 cup brown sugar, packed
• 1 ½ cups sliced almonds

the Cream Filling:

• 1 cup heavy cream
• 1 package (3.4 oz) vanilla pudding mix (instant)
• 1/3 cup powdered sugar
• ½ teaspoon vanilla extract

Ingredient Highlights

• Active Dry Yeast: This helps the dough rise, creating a soft and fluffy cake.
• Sliced Almonds: The almonds add a sweet, nutty crunch that perfectly complements the soft cake layers.
• Honey: Adds sweetness and richness to the almond topping, giving the cake its signature flavor.
• Vanilla Pudding Mix: This pre-made mix helps create a creamy, smooth filling that sets perfectly between the cake layers.

Step-by-Step Instructions

Here’s how to make German Bee Sting Cake:

Make the Dough:

1. Prepare Yeast Mixture: In a small bowl, combine the lukewarm milk, sugar, and active dry yeast. Let it sit for about 5 minutes, until it becomes foamy.
2. Mix the Dough: In a large bowl, whisk together the flour and salt. Add the yeast mixture, melted butter, and eggs, and mix until the dough forms. Knead the dough for about 5 minutes until it’s smooth and elastic.
3. Let it Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Prepare the Honey-Almond Topping:

4. Make the Topping: In a medium saucepan, melt the butter over medium heat. Stir in the honey and brown sugar, cooking until the sugar dissolves and the mixture becomes smooth and slightly bubbly.
5. Add the Almonds: Stir in the sliced almonds and cook for another 2-3 minutes until the almonds are coated with the syrup.
6. Set Aside: Remove the topping mixture from heat and set aside.

Assemble the Cake:

7. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a round 9-inch cake pan.
8. Shape the Dough: Punch down the risen dough and press it into the prepared cake pan, making sure to spread it evenly across the bottom of the pan.
9. Add the Topping: Evenly spread the almond and honey mixture over the top of the dough.
10. Bake: Bake the cake for 20-25 minutes or until golden brown. Let it cool completely in the pan on a wire rack.

Prepare the Cream Filling:

11. Whip the Cream: In a large mixing bowl, whip the heavy cream to stiff peaks.
12. Mix the Pudding: In another bowl, whisk the vanilla pudding mix, powdered sugar, and vanilla extract together. Gradually fold the whipped cream into the pudding mixture until fully combined.
13. Chill the Filling: Place the cream filling in the fridge to chill until you are ready to assemble the cake.

Assemble the Cake:

14. Slice the Cake: Once the cake has cooled completely, carefully slice it in half horizontally to create two layers.
15. Add the Cream Filling: Spread the chilled cream filling evenly over the bottom layer of the cake.
16. Top with the Second Layer: Place the top layer of the cake on top of the cream filling.
17. Chill the Cake: Refrigerate the assembled cake for about an hour to allow the filling to set and the flavors to meld.

How to Serve

German Bee Sting Cake is perfect for a variety of occasions. Here’s how to serve it:

• Serve Chilled: This cake is best served cold, with the cream filling firm and the flavors fully developed.
• With Coffee or Tea: Pair with a warm beverage like coffee or tea for an afternoon treat.
• For Celebrations: Serve as a special dessert for birthdays, weddings, or holiday gatherings.
• With Fresh Berries: Top with fresh raspberries or strawberries for a fresh, tangy contrast to the rich cake and cream.
• With a Dusting of Powdered Sugar: For a simple touch of elegance, lightly dust the top with powdered sugar before serving.

Additional Tips

Here are some helpful tips for making German Bee Sting Cake:

• Don’t Over-Bake: Be sure to keep an eye on the cake while baking. Once the top is golden brown, it’s done. Overbaking can cause the dough to dry out.
• Customize the Cream Filling: If you prefer a less sweet filling, reduce the powdered sugar or substitute with a different flavor of pudding, such as butterscotch or chocolate.
• Store Properly: Store any leftover cake in an airtight container in the fridge for up to 3 days. The cake stays fresh and moist when stored properly.
• Add Lemon Zest: For an extra flavor boost, try adding a teaspoon of lemon zest to the cream filling for a citrusy contrast.
• Make Smaller Cakes: You can make individual Bee Sting Cakes by using smaller cake pans and slicing them into portions.

Recipe Variations

Here are 10 variations you can try for German Bee Sting Cake:

• Chocolate Bee Sting Cake: Add cocoa powder to the dough or replace part of the cream with chocolate mousse.
• Berry Bee Sting Cake: Add fresh berries like strawberries or raspberries between the cake layers for a fruity twist.
• Lemon Bee Sting Cake: Add lemon zest to the cream filling or drizzle the cake with lemon glaze for a tangy version.
• Almond-Orange Bee Sting Cake: Add orange zest to the dough and the cream filling for a citrus-infused dessert.
• Coconut Bee Sting Cake: Stir in shredded coconut into the cream filling for a tropical version of the classic.
• Nut-Free Bee Sting Cake: Omit the almonds and use a honey glaze without nuts for a more traditional version.
• Churro Bee Sting Cake: Add cinnamon to the dough and the almond topping for a sweet and spicy twist.
• Caramel Bee Sting Cake: Drizzle caramel sauce on top of the cream filling for an extra layer of sweetness.
• Pumpkin Bee Sting Cake: Add pureed pumpkin to the dough and spice it with cinnamon and nutmeg for a fall-inspired dessert.
• Maple Bee Sting Cake: Substitute the honey in the topping with maple syrup for a fall-inspired version of the classic.

Freezing and Storage

• Freezing: Bee Sting Cake can be frozen before or after assembly. If freezing, wrap it tightly in plastic wrap and foil and store in the freezer for up to 3 months. Thaw in the refrigerator before serving.
• Storage: Store the cake in an airtight container in the refrigerator for up to 3 days for the best freshness.

Special Equipment

Here are some special equipment items that will help you make German Bee Sting Cake:

• Electric Mixer: Use an electric mixer to whip the heavy cream and combine the cream filling ingredients.
• 9-inch Round Cake Pan: This is the ideal pan size for baking the cake layers.
• Saucepan: A medium saucepan is used for making the honey-almond topping.
• Wire Rack: A wire rack is essential for cooling the cake properly before assembling.
• Cake Slicer: A serrated knife or cake slicer will help you evenly cut the cake into layers without damaging the delicate crumb.

FAQ Section

1. Can I use a different type of nut for the topping?
   Yes, you can use hazelnuts, walnuts, or pistachios in place of the almonds.
2. Is the honey-almond topping necessary?
   The honey-almond topping is a signature feature of Bee Sting Cake. However, you can experiment with other toppings like caramelized sugar or even chocolate.
3. Can I use homemade vanilla pudding instead of the instant mix?
   Yes, you can use homemade vanilla pudding, but be sure it’s fully chilled before using it in the cake.
4. Can I freeze the cake?
   Yes, Bee Sting Cake freezes well if wrapped properly. Just be sure to thaw it in the refrigerator before serving.
5. How long should I let the dough rise?
   Let the dough rise for about 1 hour or until it has doubled in size. The rising time may vary depending on the room temperature.

Print

Conclusion

German Bee Sting Cake (Bienenstich) is a show-stopping dessert that combines rich, buttery dough with a smooth and creamy filling, topped with a sweet and crunchy almond-honey mixture. It’s perfect for any occasion, from birthdays and weddings to cozy family gatherings. Whether you’re a novice baker or an experienced pastry chef, this cake is sure to impress with its unique flavors and textures.

The soft, pillowy dough creates the perfect foundation for the luscious filling, while the sweet almond topping gives each bite a satisfying crunch. The balance of flavors—rich, sweet, and nutty—makes this cake a memorable treat for anyone who tries it.

I can’t wait to see your Bee Sting Cake creations! Be sure to snap a photo and tag me on Instagram—I’d love to see how you bring this delicious dessert to life! Don’t forget to leave a comment and share how you made it your own. Happy baking!