Why You’ll Love This Recipe
- Unique Flavor Combination: The sweet dough, creamy filling, and caramelized almond topping create a delightful taste experience.
- Impressive Appearance: Its glossy almond topping and layered structure make it a showstopper at any gathering.
- Versatile Serving Options: Perfect for afternoon tea, special occasions, or as a sweet ending to a meal.
Ingredients
For the Dough:
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk
- 1/4 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
For the Filling:
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
For the Topping:
- 1/2 cup sliced almonds
- 1/4 cup honey
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Dough:
- In a small bowl, dissolve the yeast and 1 teaspoon of sugar in warm milk. Let it sit for 5 minutes until frothy.
- In a large bowl, mix the flour, remaining sugar, and salt. Add the yeast mixture, softened butter, eggs, and vanilla extract.
- Knead until a smooth dough forms. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Filling:
- In a saucepan, combine the heavy cream, whole milk, sugar, and cornstarch. Cook over medium heat, whisking constantly, until the mixture thickens.
- Remove from heat and stir in the vanilla extract. Allow it to cool completely.
- Prepare the Topping:
- In a saucepan, melt the butter and sugar over medium heat. Stir in the honey and sliced almonds. Cook until the mixture turns golden brown.
- Assemble the Cake:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Punch down the risen dough and press it into the prepared pan.
- Spread the almond topping evenly over the dough.
- Bake for 25-30 minutes, or until the cake is golden brown.
- Allow the cake to cool completely. Once cooled, slice the cake horizontally and fill it with the prepared vanilla cream filling.
Servings and Timing
- Servings: 12 slices
- Prep Time: 1 hour 30 minutes (including rising time)
- Cook Time: 30 minutes
- Total Time: 2 hours
Variations
- Fruit Additions: Incorporate fresh berries or fruit preserves into the cream filling for added flavor.
- Nut Alternatives: Replace sliced almonds with chopped hazelnuts or walnuts for a different nutty taste.
- Spiced Flavor: Add a teaspoon of ground cinnamon or cardamom to the dough for a warm, spiced note.
Storage/Reheating
- Storage: Keep the assembled cake refrigerated for up to 3 days.
- Freezing: Freeze the unfilled cake layers and almond topping separately for up to 1 month. Thaw before assembling.
- Reheating: Serve chilled or at room temperature. If preferred warm, gently heat individual slices in the microwave for 10-15 seconds.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast in the same amount without the need for proofing.
Is it necessary to use whole milk for the filling?
Whole milk provides a richer flavor, but you can use 2% milk as a substitute if preferred.
Can I prepare the cake in advance?
Yes, you can prepare the cake layers and almond topping a day ahead. Assemble and fill the cake just before serving.
How can I make the cake more moist?
Ensure the cake is fully cooled before slicing and filling to prevent the cream from melting. Additionally, using full-fat dairy products can enhance moisture.
Can I make a smaller or larger cake?
Yes, adjust the ingredient quantities proportionally and use appropriately sized cake pans.
Conclusion
The German Bee Sting Cake is a delightful dessert that combines a sweet, yeasted dough with a rich vanilla cream filling and a crunchy, honey-glazed almond topping. Its unique flavor and texture make it a beloved treat in German bakeries and homes. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress.
German Bee Sting Cake (Bienenstich)
German Bee Sting Cake (Bienenstich) is a traditional dessert made with sweet yeasted dough, a rich vanilla cream filling, and a caramelized honey-almond topping. This elegant and flavorful cake is perfect for special occasions, offering a delicate balance of textures and a delightful combination of sweetness and crunch.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 slices
- Category: Dessert, Cake
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
For the Dough:
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 cups all-purpose flour
For the Filling:
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
For the Topping:
- 1/2 cup sliced almonds
- 1/4 cup honey
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1/4 cup granulated sugar
Instructions
- Prepare the Dough:
- In a small bowl, dissolve the yeast in warm milk with a teaspoon of sugar. Let it sit for about 5 minutes until frothy.
- In a large bowl, mix the remaining sugar, salt, softened butter, egg, and the yeast mixture.
- Gradually add the flour, mixing until a soft dough forms.
- Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Filling:
- In a saucepan, combine the heavy cream, whole milk, sugar, and cornstarch.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
- Remove from heat and stir in the vanilla extract.
- Transfer the custard to a bowl, cover with plastic wrap, and let it cool completely.
- Prepare the Topping:
- In a skillet over medium heat, melt the butter.
- Add the sliced almonds and sugar, stirring until the almonds are coated and the sugar begins to caramelize.
- Pour in the honey and heavy cream, stirring until the mixture is smooth and the almonds are evenly coated.
- Remove from heat and let it cool slightly.
- Assemble the Cake:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9-inch round cake pan.
- Once the dough has risen, punch it down and transfer it to the prepared pan, spreading it evenly.
- Pour the almond topping over the dough, spreading it evenly to cover the surface.
- Bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
- Fill the Cake:
- Once cooled, slice the cake horizontally to create two layers.
- Spread the cooled vanilla custard evenly over the bottom layer.
- Place the top layer back on and gently press down.
- Serve:
- Slice and enjoy your homemade German Bee Sting Cake!
Notes
- Fruit Addition: Add fresh berries or fruit preserves between the custard and top layer for an extra flavor twist.
- Nut-Free Option: Replace the almond topping with a simple glaze or powdered sugar for a nut-free version.
