Bee Sting Cake (German Bienenstich) Recipe
If you’re ready to create a bake that’s part showstopper, part comfort food, and 100% delicious, look no further than this Bee Sting Cake (German Bienenstich) Recipe. Imagine an airy, sweet yeast cake layered with silky vanilla pudding cream and topped with a golden, crackly honey-almond crust. This recipe brings the traditional flavors of Germany right into your kitchen, and every bite promises that perfect harmony of creamy, crunchy, and tender textures—truly a cake worth every step!
Ingredients You’ll Need
This Bee Sting Cake (German Bienenstich) Recipe calls for familiar ingredients that come together to create something extraordinary. Each one plays a key role in forging that classic taste and layered experience—from the pillowy dough and luscious cream filling to the decadent honey-almond topping.
- All-Purpose Flour: The foundation of the cake, providing a soft and light crumb that soaks up all those gorgeous flavors.
- Sugar or Monk Fruit Sweetener: Adds just the right touch of sweetness to balance both cake and topping.
- Instant Yeast: Ensures a lovely rise and fluffy, pillow-like texture for the cake base.
- Salt: A pinch brings out the flavors in both the dough and the topping.
- Large Eggs (Room Temperature): Eggs lend rich structure and moisture to the cake, helping it bake up beautifully.
- Unsalted Butter (Melted): Adds richness and that signature tenderness to the crumb.
- Warm Milk: Helps activate the yeast and gives the dough its signature softness.
- Butter (for topping): Creates a luscious, golden base for the honey-almond glaze.
- Honey: The star of the topping, responsible for that irresistible sticky-sweet layer.
- Sliced Almonds: Add crunch and nutty depth, creating the beloved crackly topping.
- Unflavored Gelatin Powder: Stabilizes the creamy filling for easy slicing and beautiful presentation.
- Water (for gelatin): Blooming the gelatin ensures a smooth, lump-free cream.
- Heavy Cream: Whipped into soft peaks to create a dreamy, light filling.
- Instant (Sugarfree) Vanilla Pudding Mix: The secret shortcut for a never-fail, ultra-silky cream layer.
- Milk (Lowfat or Whole): Combines with pudding mix and cream to form the luxurious filling.
- Vanilla: Rounds out the filling and enhances the overall flavor profile.
How to Make Bee Sting Cake (German Bienenstich) Recipe
Step 1: Make the Sweet Yeast Dough
Start by whisking together your flour, sugar (or monk fruit sweetener), instant yeast, and salt in a large mixing bowl. Add the eggs, followed by the cooled melted butter and warm milk. If you have a stand mixer, this is your moment to let it shine—use the dough hook to knead until supple and smooth, about 8-10 minutes. If you’re working by hand, gather your strength and knead until the dough is elastic and holds its shape. The result should be a slightly sticky but very pliable dough.
Step 2: First Rise
Shape the dough into a neat ball and nestle it into a lightly oiled bowl. Cover snugly with plastic wrap and set it in a warm, draft-free spot. Let it rise for 1 to 1½ hours, until doubled in size. This rise is where all the magic happens, giving your Bee Sting Cake (German Bienenstich) Recipe its distinctive lightness.
Step 3: Pan and Second Rise
Prepare your baking pans—either two 8-inch cake pans or a single 8-inch springform pan—by lining them with parchment and buttering the sides. Divide your dough in half for two layers, or use it whole for a single layer in a springform. Gently stretch the dough to the edges, cover again, and let it have a second rise for another 1 to 1½ hours. This ensures the cake will be light as air, with just the right chew.
Step 4: Prepare the Honey Almond Glaze
While your dough rises, get started on the star topping. In a saucepan, melt the butter over low to medium heat. Remove from heat and stir in the honey and sliced almonds until every nut is glossy and coated. Don’t worry if it looks pale—the oven will work its caramelizing magic later!
Step 5: Bake and Glaze
Preheat your oven to 350°F (180°C). Bake the cake layers for 15 minutes, then gently spoon or spatula the honey-almond mixture across the top (either just one cake or the single cake in a springform pan). Return to the oven for another 10-15 minutes, watching for that sweet, golden-brown finish and heavenly aroma. Let the cake cool for at least 30 minutes on a rack so the topping firms up—it’s worth the wait!
Step 6: Make the Vanilla Cream Filling
As the cake cools, bloom the gelatin by sprinkling it over water and letting it thicken, then gently melt it in a small saucepan. Meanwhile, whip the heavy cream until soft peaks form. In a separate bowl, combine the instant vanilla pudding mix with milk, and before it fully thickens, fold in the whipped cream, gelatin, and vanilla. The result: a billowy, creamy filling that holds its shape beautifully inside the cake.
Step 7: Assemble the Cake
Carefully release your cakes from their pans. If you used a springform pan, wait until completely cool before slicing the cake horizontally with a serrated knife. Spoon or pipe the vanilla cream onto the bottom layer, using the pan ring for precision if you wish. Place the honey-almond-topped layer on top. Chill your Bee Sting Cake (German Bienenstich) Recipe in the fridge for at least two hours to let everything set.
Step 8: Slice and Serve
Serving can be a little fiddly with that lovely creamy layer! For best results, use a sharp, long knife and slice gently from the center outward. A clever trick: pre-slice the almond-topped layer and arrange the pieces on each serving, then cut through the bottom after. However you serve it, that first bite is well worth the anticipation!
How to Serve Bee Sting Cake (German Bienenstich) Recipe
Garnishes
For a truly stunning finish, dust the top lightly with powdered sugar right before serving. A few extra toasted sliced almonds scattered on the plate or a sprig of fresh mint brings a lovely contrast both visually and in flavor.
Side Dishes
This cake is perfect alongside a strong cup of coffee or espresso, echoing its German Kaffeezeit tradition. For a brunch table, pair it with fresh berries or a fruit salad to balance the richness of the honey and cream filling.
Creative Ways to Present
Try slicing your Bee Sting Cake (German Bienenstich) Recipe into petite squares or mini wedges and serving on a beautiful tiered platter for a tea party feel. For a festive look, plate individual slices with a drizzle of honey or a dollop of extra whipped cream on the side.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Bee Sting Cake (German Bienenstich) Recipe refrigerated in an airtight container. Thanks to the creamy filling, it stays moist and delicious for up to three days, making it a wonderful make-ahead treat.
Freezing
If you’d like to freeze the cake, it’s best to do so before assembling. Freeze the baked, cooled cake layers and the honey-almond topping separately, then wrap well. Assemble with fresh cream filling after thawing for best taste and texture. Cream-filled slices don’t freeze as well, but if you must, wrap tightly and freeze for up to two weeks—just expect some texture changes.
Reheating
Bee Sting Cake (German Bienenstich) Recipe is best served chilled or at room temperature; there’s no need for reheating. If you’d like to warm the almond topping slightly for extra flavor, place a slice in the oven for just a few minutes—but keep an eye on the cream!
FAQs
Can I make Bee Sting Cake (German Bienenstich) Recipe gluten-free?
Absolutely! Simply swap the all-purpose flour for your favorite gluten-free flour blend, making sure it’s suitable for yeast baking. Keep in mind that the texture may differ slightly, but the honey-almond and creamy fillings will still shine through.
What if I don’t have a stand mixer?
No worries at all. The dough can be kneaded by hand; it just takes a bit of elbow grease and an extra five to ten minutes. The result will be just as light, fluffy, and perfect for layering that creamy filling.
Can I use another filling besides vanilla pudding?
The classic is vanilla, but you can experiment with pastry cream, mascarpone whipped cream, or even a chocolate pudding layer for your own twist on the Bee Sting Cake (German Bienenstich) Recipe. Just be sure any filling is thick enough to hold between the layers.
How do I slice the cake without making a mess?
The trick is chilling the cake thoroughly before slicing. Use a sharp serrated knife, and gently saw through the almond top first, then continue smoothly through the cream and cake base. Cutting individual portions of the almond top before assembly is another helpful hack.
Can I make this cake in advance for a celebration?
Definitely! This recipe is actually ideal for parties or gatherings since the flavors develop beautifully after a few hours in the fridge. Just assemble it up to a day ahead and keep chilled until serving time for best results.
Final Thoughts
Few desserts are as memorable or satisfying as a homemade Bee Sting Cake (German Bienenstich) Recipe, with its tender crumb, creamy center, and caramelized almond crown. Invite your friends or family to gather around and share a slice—you just might create a new tradition. Happy baking!
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Bee Sting Cake (German Bienenstich) Recipe
- Total Time: 3 hours
- Yield: 1 cake (8-inch) 1x
- Diet: Vegetarian
Description
Bee Sting Cake, also known as German Bienenstich, is a delicious dessert featuring a tender yeast dough filled with a creamy vanilla pudding layer and topped with a honey almond glaze. This recipe combines the richness of butter and almonds with the sweetness of honey for a truly delightful treat.
Ingredients
Dough:
- 2¼ Cups All-Purpose Flour (270 grams)
- 3 Tablespoons Sugar or Zero-Calorie Monk Fruit (36 grams)
- 2¼ Teaspoons Instant Yeast (7 grams) (1 packet)
- ½ Teaspoon Salt (2 grams)
- 2 Large Eggs at Room Temperature
- ¼ Cup Unsalted Butter, Melted (57 grams)
- ¼ Cup Warm Milk (57 grams)
Honey Almond Glaze:
- ¼ Cup Butter (57 grams)
- 3½ Tablespoons Honey (63 grams)
- 1½ Cups Sliced Almonds (135 grams)
Creamy Vanilla Pudding Filling:
- 2 Teaspoons Unflavored Gelatin Powder (5 grams)
- 2 Tablespoons Water (24 grams)
- 1 Cup Heavy Cream (237 ml)
- 1 Ounce Instant (Sugarfree) Vanilla Pudding Mix (28 grams)(Small Box)
- 1½ Cups Milk, Lowfat, or Whole (354 ml)
- 1 Teaspoon Vanilla (4 grams)
Instructions
- The Dough: Combine flour, sugar or monk fruit, instant yeast, salt. Add eggs, melted butter, warm milk, knead until smooth. Let rise.
- The Honey Almond Glaze: Melt butter, mix in almonds and honey. Spread over cake and bake.
- The Creamy Vanilla Pudding Filling: Combine gelatin with water, whip cream, mix pudding and milk, add gelatin and vanilla, fold in whipped cream.
- Assemble the Bee Sting Cake: Slice cake, add pudding layer, top with second layer. Refrigerate before serving.
Notes
- You can customize the sweetness by adjusting the amount of honey or sugar used in the glaze.
- For a nut-free version, you can omit the sliced almonds or replace them with seeds like pumpkin or sunflower.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380
- Sugar: 18g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg
Keywords: Bee Sting Cake, Bienenstich, German cake recipe, honey almond cake, creamy pudding filling
