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Bee Sting Cake (Bienenstich)
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
145 minutes
German yeasted cake with honey and almond topping, filled with cream. Truly irresistible Bienenstich.
Ingredients:
  • For the filling
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • Yolks from 3 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup heavy whipping cream
  • For the cake
  • 1/4 cup (60ml) whole milk
  • 1/4 cup (60g) unsalted butter
  • 2 tablespoons (40g) honey
  • 2 large eggs
  • 2 1/3 cups bread flour
  • 1 3/4 teaspoons instant yeast
  • For the topping
  • 2 tablespoons sugar
  • 1 cup (115g) sliced almonds
Instructions:
  • In a medium heat-proof mixing bowl, whisk together the sugar, cornstarch, and salt to create the filling.
  • Combine egg yolks and milk: Whisk together until the mixture becomes pale and smooth, which should take about 1 minute. Despite appearing dry initially, continue whisking until the mixture loosens. Gradually incorporate the milk, adding a splash at a time, while whisking constantly until all the milk is fully mixed in.
  • Prepare the pastry cream: Heat the milk mixture in a saucepan over medium-low heat, whisking constantly until it simmers and thickens, approximately 5 minutes. Allow it to gently bubble for an additional minute while stirring continuously to cook out the starch. Remove from heat and blend in the vanilla extract.
  • Strain and chill the pastry cream by pouring it through a fine-mesh strainer into a clean bowl. Cover the surface directly with plastic wrap and refrigerate until ready to use for the cake.
  • In a small saucepan, gently warm the milk and butter until the butter has melted. Remove from heat and allow the mixture to cool to lukewarm before using it for the cake.
  • Create the dough: Combine milk, butter, honey, eggs, bread flour, yeast, and salt in the bowl of a stand mixer with a dough hook. Mix on low speed for 1 minute until a rough dough forms. Increase speed to medium and knead for 6 minutes until dough is smooth, elastic, and non-sticky.
  • Allow the dough to rise by transferring it to a lightly greased mixing bowl. Cover and place in a warm spot until it doubles in size, approximately 1 hour.
  • Prepare the topping: While the dough is rising, combine butter, honey, and sugar in a small saucepan over medium heat. Cook until sugar dissolves and mixture starts to bubble. Remove from heat, stir in sliced almonds, and let cool.
  • Prepare the pan by lightly greasing a 9-inch springform pan with butter. Dust the bottom and sides with flour, tapping out the excess.
  • Shape the dough: After punching it down, transfer it to the pan and gently press and stretch to fill it evenly. Spread the almond topping over the dough to cover the entire surface.
  • Allow the cake to proof: Cover the pan and let the cake proof in a warm spot until it doubles in size, approximately 30 minutes.
  • Preheat the oven to 350°F by setting a rack in the center of the oven about 20 minutes before baking the cake.
  • Bake the cake until the edges turn golden and the topping bubbles, approximately 25-30 minutes.
  • After baking, let the cake rest in the pan for 20 minutes to set the topping. Run a knife along the edges to release the cake, then transfer it to a wire rack to cool completely before adding the filling.
  • Prepare the filling: In a stand mixer with a whisk attachment or a large mixing bowl with a hand mixer, whisk heavy cream on medium-high until stiff peaks form in 1-2 minutes. The cream should thicken and peaks should stand up. Take the pastry cream from the fridge, whisk until smooth, then add half of the whipped cream and gently combine with a spatula. Fold in the remaining whipped cream until the filling is smooth and airy.
  • Assemble the cake: Once the cake has cooled completely, carefully slice it in half horizontally using a serrated bread knife. Spread the filling over the bottom layer, leaving a half-inch margin around the edges. Place the top layer over the filling, ensuring a snug fit. For best results, chill the cake for a couple of hours before slicing and serving.
  • Refrigerate the cake covered for up to 2 days. Avoid freezing since the pastry cream with cornstarch doesn't freeze and thaw well. Share your feedback by leaving stars below!

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