Name: Heavenly Honey Almond Bee Sting Cake: A German Bienenstich Delight Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 3 h 30 min
Cuisine: German
Ingredients: 2 ¼ teaspoons (1 packet) active dry yeast; ¼ cup warm milk (about 110°F); 2 ½ cups all-purpose flour; ⅓ cup granulated sugar; ¼ teaspoon salt; 2 large eggs; 4 tablespoons unsalted butter, melted; ½ teaspoon vanilla extract; 4 tablespoons unsalted butter; ⅓ cup granulated sugar; 2 tablespoons honey; 2 tablespoons heavy cream; ½ cup sliced almonds; 2 cups whole milk; ⅓ cup granulated sugar; 3 large egg yolks; ¼ cup cornstarch; 1 teaspoon vanilla extract; ½ cup heavy whipping cream

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Introduction

Discover the delightful flavors of the German Bee Sting Cake, also known as Bienenstich. This heavenly honey almond cake combines a soft yeast dough with a rich custard filling and a crunchy honey-almond topping for a truly irresistible treat.

Heavenly Honey Almond Bee Sting Cake: A German Bienenstich Delight Recipe - Recipe Image

Ingredients

2 ¼ teaspoons (1 packet) active dry yeast
¼ cup warm milk (about 110°F)
2 ½ cups all-purpose flour
⅓ cup granulated sugar
¼ teaspoon salt
2 large eggs
4 tablespoons unsalted butter, melted
½ teaspoon vanilla extract
4 tablespoons unsalted butter (for topping)
⅓ cup granulated sugar (for topping)
2 tablespoons honey
2 tablespoons heavy cream (for topping)
½ cup sliced almonds
2 cups whole milk
⅓ cup granulated sugar (for custard)
3 large egg yolks
¼ cup cornstarch
1 teaspoon vanilla extract (for custard)
½ cup heavy whipping cream

Instructions

Step 1: In a small bowl, dissolve the yeast in the warm milk and let it sit for 5-10 minutes until foamy.
Step 2: In a large mixing bowl, combine the flour, sugar, and salt. Add the eggs, melted butter, vanilla extract, and the yeast mixture. Mix until a dough forms.
Step 3: Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours until doubled in size.
Step 4: Once risen, punch down the dough and press it evenly into a greased 9-inch springform pan. Let it rise for another 30 minutes.
Step 5: For the almond topping, melt butter with sugar, honey, and heavy cream in a saucepan over medium heat. Stir until combined and slightly thickened. Remove from heat and fold in the sliced almonds.
Step 6: Spread the almond mixture evenly over the risen dough.
Step 7: Preheat the oven to 350°F (175°C) and bake the cake for 25-30 minutes or until golden brown. Let the cake cool completely in the pan.
Step 8: Heat the milk and sugar in a medium saucepan over medium heat until warm.
Step 9: In a separate bowl, whisk the egg yolks and cornstarch until smooth. Gradually add the warm milk mixture to the yolks while whisking constantly. Return the mixture to the saucepan and cook over low heat until thickened. Remove from heat and stir in vanilla extract.
Step 10: Cover the custard with plastic wrap directly on its surface and let it cool completely.
Step 11: Once cooled, whip the heavy cream to stiff peaks and gently fold it into the custard mixture.
Step 12: Carefully remove the cooled cake from the pan and slice it horizontally into two layers.
Step 13: Spread the custard filling evenly over the bottom cake layer and place the top layer (with almond topping) back on top.
Step 14: Chill the assembled cake in the refrigerator for at least 1 hour before serving.

Tips & Variations

For a richer flavor, substitute ¼ cup of the all-purpose flour with almond flour in the dough.
Add a teaspoon of lemon zest to the custard for a subtle citrus twist.
Use a hand mixer to knead the dough initially to save time, then finish by hand for best texture.
Make sure to cover the custard with plastic wrap directly on the surface to prevent a skin from forming.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. To keep the almond topping crisp, avoid sealing it too tightly with plastic wrap. Reheat slices briefly at room temperature before serving if desired, but the cake is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast using the same amount, but you can mix it directly with the dry ingredients without dissolving in milk first.

Can I prepare parts of the cake in advance?

Absolutely. The dough, custard, and almond topping can be made a day ahead. Store each component separately in the refrigerator and assemble just before serving for the best texture.