Heavenly Honey Almond Bee Sting Cake (Bienenstich) Recipe

Introduction

Discover the delightful combination of sweet honey, crunchy almonds, and creamy filling with the Heavenly Honey Almond Bee Sting Cake, also known as Bienenstich. This classic German dessert features a soft yeast dough topped with a caramelized almond crust and a luscious vanilla cream filling.

Ingredients

• 2 ½ cups all-purpose flour
• ½ cup sugar
• ½ cup butter
• 2 large eggs
• ½ cup milk
• 1 packet (2 ¼ tsp) active dry yeast
• ¼ cup honey
• 1 cup sliced almonds
• 1 cup heavy cream
• 1 teaspoon vanilla extract

Instructions

1. Step 1: In a small bowl, dissolve the yeast in warm milk and let it activate for about 5 minutes until foamy.
2. Step 2: In a large mixing bowl, combine flour, sugar, butter (softened), eggs, and the yeast mixture. Knead until a smooth dough forms. Cover and let it rise in a warm place until doubled in size, about 1 hour.
3. Step 3: Press the risen dough evenly into a greased baking pan.
4. Step 4: In a saucepan, gently heat butter, honey, sugar, and heavy cream. Stir until the sugar dissolves. Remove from heat and mix in the sliced almonds.
5. Step 5: Spread the warm almond topping evenly over the dough.
6. Step 6: Bake in a preheated oven at 350°F (175°C) for 25–30 minutes or until the cake is golden brown and the almond topping is bubbly.
7. Step 7: Let the cake cool completely. Slice the cake horizontally to create two layers.
8. Step 8: Whip the heavy cream with vanilla extract until stiff peaks form. Spread the whipped vanilla cream evenly over the bottom layer, then place the top almond layer back on.
9. Step 9: Refrigerate for at least one hour before serving to set the cream filling.

Tips & Variations

• For a lighter cream filling, fold whipped egg whites into the whipped cream before spreading.
• Use toasted almonds for a deeper flavor in the topping.
• Try adding a teaspoon of almond extract to the cream for extra almond aroma.
• If you prefer, replace honey with maple syrup for a different sweetness profile.

Storage

Store the assembled cake in the refrigerator covered with plastic wrap or in an airtight container. It will keep fresh for up to 3 days. Allow the cake to come to room temperature for 15–20 minutes before serving for the best texture. The cake is not ideal for freezing due to the cream filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake without yeast?

The yeast dough is essential for the traditional texture of Bienenstich. If you prefer, you can use a simple butter cake base, but the flavor and texture will be different from the classic version.

How do I know when the almond topping is ready?

The topping is done when it is golden brown and bubbly. Keep an eye during the last minutes of baking to prevent burning, as the sugar and honey can brown quickly.

Heavenly Honey Almond Bee Sting Cake (Bienenstich) Recipe

Print Recipe

★★★★★

4.6 from 71 reviews

Heavenly Honey Almond Bee Sting Cake (Bienenstich) is a traditional German dessert featuring a soft yeast dough base topped with a rich honey-almond caramelized crust. After baking to a golden perfection, the cake is sliced and filled with smooth whipped vanilla cream, creating a delightful contrast of textures and flavors that is both indulgent and comforting.

• Author: Mick
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

For the Dough

• 3 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 3/4 cup warm milk
• 2 1/4 tsp active dry yeast (1 packet)

For the Topping

• 1/2 cup unsalted butter
• 1/2 cup honey
• 1/2 cup sugar
• 1/2 cup heavy cream
• 1 cup sliced almonds

For the Filling

• 1 cup heavy cream
• 2 tbsp sugar
• 1 tsp vanilla extract

Instructions

1. Prepare the yeast dough: In a bowl, dissolve yeast in warm milk with a pinch of sugar and let it sit for about 5-10 minutes until frothy. In a large mixing bowl, combine the flour, sugar, butter, eggs, and the activated yeast mixture. Knead the ingredients until you obtain a smooth, elastic dough. Cover and let rise in a warm place for about 1 to 1.5 hours or until doubled in size.
2. Form the cake base: Once risen, press the dough evenly into a greased baking pan, about 9×13 inches in size. Make sure it reaches the edges for an even crust.
3. Prepare the almond topping: In a saucepan, gently heat the butter, honey, sugar, and heavy cream together, stirring frequently until the mixture is smooth and starts to thicken. Remove from heat and stir in the sliced almonds evenly.
4. Top the dough: Spread the warm almond mixture evenly over the pressed dough in the pan.
5. Bake the cake: Place the pan in a preheated oven at 350°F (175°C) and bake for 25-30 minutes or until the almond topping is golden brown and bubbly. Remove from the oven and allow to cool completely.
6. Prepare the whipped cream filling: Whip the heavy cream with sugar and vanilla extract until stiff peaks form.
7. Assemble the cake: Carefully slice the cooled cake horizontally into two layers. Spread the whipped vanilla cream evenly over the bottom layer, then place the almond-topped layer on top.
8. Serve: Refrigerate for at least 1 hour before slicing to allow the filling to set. Serve chilled or at room temperature and enjoy your decadent bee sting cake.

Notes

• Ensure the yeast is fresh for proper rising.
• Use room temperature ingredients for better dough consistency.
• Be cautious when heating the almond topping to avoid burning the sugar.
• The whipped cream filling can be stabilized with a bit of gelatin if you want it firmer.
• Store leftover cake refrigerated and consume within 2-3 days.

Keywords: Bienenstich, Bee Sting Cake, Honey Almond Cake, German Dessert, Yeast Cake, Almond Topping, Whipped Cream Filling