Heavenly Honey Almond Bee Sting Cake (Bienenstich) Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
Ingredients
Scale
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
- 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.
- 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.
- 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.
- Top the dough: Spread the warm almond mixture evenly over the pressed dough in the pan.
- 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.
- Prepare the whipped cream filling: Whip the heavy cream with sugar and vanilla extract until stiff peaks form.
- 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.
- 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
