Description
Experience the classic German dessert with this Heavenly Honey Almond Bee Sting Cake recipe. Featuring a soft yeasted dough base topped with a luscious honey-almond caramel crust and filled with smooth vanilla custard whipped with cream, this Bienenstich is a delightful treat that combines a mild sweetness and crunchy topping to impress at any gathering.
Ingredients
Scale
Dough
- 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
Almond Topping
- 4 tablespoons unsalted butter
- ⅓ cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons heavy cream
- ½ cup sliced almonds
Custard Filling
- 2 cups whole milk
- ⅓ cup granulated sugar
- 3 large egg yolks
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
Instructions
- Prepare Yeast: In a small bowl, dissolve the active dry yeast in warm milk at about 110°F. Allow it to sit for 5-10 minutes until it becomes foamy, indicating that the yeast is active.
- Make Dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the eggs, melted butter, vanilla extract, and the activated yeast mixture. Mix together until a cohesive dough forms.
- Knead Dough: Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough into a greased bowl, cover, and let it rise in a warm place for 1 to 2 hours or until it has doubled in size.
- First Rise: Once the dough has risen, punch it down to remove excess air and evenly press it into a greased 9-inch springform pan. Allow it to rise again for 30 minutes until puffed up.
- Make Almond Topping: In a saucepan over medium heat, melt butter and stir in sugar, honey, and heavy cream. Cook while stirring until the mixture is combined and slightly thickened. Remove from heat and fold in the sliced almonds evenly.
- Top Dough: Spread the almond topping mixture evenly over the risen dough in the pan.
- Bake Cake: Preheat the oven to 350°F (175°C). Bake the cake for 25-30 minutes or until the topping is golden brown and bubbly. Allow the cake to cool completely in the pan.
- Heat Milk: In a medium saucepan, warm the whole milk and sugar over medium heat until the sugar dissolves and the milk is warm but not boiling.
- Prepare Custard: Whisk the egg yolks and cornstarch in a bowl until smooth. Gradually whisk the warm milk mixture into the egg yolk mixture to temper the eggs. Return everything to the saucepan and cook over low heat, stirring constantly until the custard thickens. Remove from heat and stir in vanilla extract.
- Cool Custard: Pour the custard into a bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool completely to room temperature, then chill.
- Whip Cream: Whip the heavy whipping cream to stiff peaks and gently fold it into the cooled custard until fully incorporated, creating a light and creamy filling.
- Slice Cake: Carefully remove the cooled cake from the pan and use a serrated knife to slice it horizontally into two even layers.
- Assemble Cake: Spread the vanilla custard filling evenly over the bottom layer. Place the top layer with the almond topping back on gently.
- Chill Before Serving: Refrigerate the assembled cake for at least 1 hour to allow the custard to set and flavors to meld before slicing and serving.
Notes
- Ensure the milk for yeast activation is warm but not hot to avoid killing the yeast.
- Kneading the dough properly is essential for a soft, elastic crumb.
- Cover the custard with plastic wrap directly on the surface to prevent a skin from forming while it cools.
- Use a serrated knife when slicing the cake to avoid damaging the delicate layers.
- Chilling the cake before serving helps the custard firm up for cleaner slices and better flavor.
- You can substitute honey in the topping with maple syrup for a different yet complementary flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: German
Keywords: Bienenstich, Bee Sting Cake, German dessert, yeast cake, honey almond cake, creamy custard cake, almond topping
