German Bee Sting Cake Recipe (Bienenstich Kuchen)
- Author: Laura
- Total Time: 2 hours 30 minutes
- Yield: 8 servings 1x
This German Bee Sting Cake recipe is light, fluffy, and filled with creamy goodness! Finished with a crunchy almond topping, it’s an irresistible dessert everyone will love.
Ingredients
For the yeast cake:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup warm milk
- 1 packet active dry yeast (7g)
- 1 large egg
- 1/4 cup unsalted butter, softened
- Pinch of salt
For the honey almond topping:
- 1/4 cup butter
- 1/4 cup honey
- 1/4 cup sugar
- 1/2 cup sliced almonds
For the vanilla cream filling:
- 1 1/2 cups heavy cream
- 2 tbsp sugar
- 1 cup milk
- 2 tbsp cornstarch
- 1 tsp vanilla extract
Instructions
- Prepare the Yeast Dough: In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit until foamy. In a mixing bowl, combine flour, butter, sugar, egg, and yeast mixture. Knead until smooth. Let rise for 1 hour.
- Prepare the Honey Almond Topping: Melt butter in a saucepan, then add honey, sugar, and almonds. Cook until golden. Set aside.
- Shape and Bake the Cake: Punch down dough, press into a greased pan, and top with almond mixture. Bake at 350°F (175°C) for 25-30 minutes. Cool completely.
- Make the Vanilla Cream Filling: Whip cream with sugar until stiff. Prepare vanilla custard by heating milk, sugar, and cornstarch until thick. Fold whipped cream into the cooled custard.
- Assemble the Cake: Slice the cooled cake in half horizontally. Spread the cream filling on the bottom half, then place the top half back on. Chill for 1-2 hours.
Notes
Ensure the cake is completely cooled before slicing to keep the cream from melting.
For extra crunch, toast the almonds before adding them to the topping.
Nutrition
- Calories: 380
- Sugar: 28g
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Protein: 6g
