German Bee Sting Cake: The Ultimate Recipe and Baking Guide

German Bee Sting Cake, or Bienenstich as it’s known in Germany, is a dessert that’s as intriguing as it is delicious. Imagine sinking your teeth into a sweet, yeasty cake, layered with a creamy vanilla custard filling, and topped with a crunchy, honey-almond glaze. Sounds heavenly, right? This isn’t just any cake; it’s a culinary experience steeped in German tradition.

The history of Bienenstich is shrouded in a charming legend. As the story goes, the citizens of a small German town were once attacked by neighboring villagers attempting to steal their beehives. The brave townsfolk defended their hives by throwing beehives at the attackers, who were then stung and driven away. To celebrate their victory, they baked a cake with honey and almonds, forever commemorating their sweet revenge. Whether the story is true or not, it adds a delightful layer to the cake’s appeal.

But what makes German Bee Sting Cake so universally loved? It’s the perfect balance of textures and flavors. The soft, slightly sweet cake provides a comforting base, while the creamy custard filling adds a luscious richness. And then there’s the star of the show: the honey-almond topping. It’s crunchy, sweet, and adds a delightful nutty flavor that perfectly complements the other elements. Plus, while it might seem intimidating, this cake is surprisingly straightforward to make, making it a perfect choice for both special occasions and everyday indulgence. So, are you ready to bake a little bit of German history and create a truly unforgettable dessert?

Ingredients:

• For the Sweet Yeast Dough:
• 500g (4 cups) all-purpose flour, plus more for dusting
• 75g (1/3 cup) granulated sugar
• 7g (1 packet) active dry yeast
• 250ml (1 cup + 1 tablespoon) lukewarm milk
• 75g (1/3 cup) unsalted butter, melted and cooled slightly
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• For the Honey-Almond Topping:
• 100g (1/2 cup) unsalted butter
• 100g (1/2 cup) granulated sugar
• 4 tablespoons honey
• 100ml (1/3 cup + 1 tablespoon) heavy cream
• 200g (2 cups) sliced almonds
• For the Vanilla Cream Filling:
• 500ml (2 cups) heavy cream
• 40g (1/4 cup) granulated sugar
• 1 teaspoon vanilla extract
• 250g (about 1 cup) pastry cream (store-bought or homemade)

Preparing the Sweet Yeast Dough

1. Activate the Yeast: In a large bowl, or the bowl of your stand mixer, combine the lukewarm milk, sugar, and yeast. Give it a gentle stir and let it sit for about 5-10 minutes, or until the yeast is foamy. This step is crucial to ensure your yeast is alive and active. If it doesn’t foam, your yeast might be old, and you’ll need to start over with fresh yeast.
2. Combine Wet and Dry Ingredients: Add the melted butter, egg, vanilla extract, and salt to the yeast mixture. Whisk everything together until well combined.
3. Gradually Add the Flour: Gradually add the flour to the wet ingredients, mixing with a wooden spoon or the dough hook attachment of your stand mixer. Start with about half of the flour and mix until just combined. Then, add the remaining flour gradually, mixing until a soft dough forms. The dough should be slightly sticky but not overly wet.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. If you’re using a stand mixer, knead with the dough hook for about 6-8 minutes on medium speed. The dough should pull away from the sides of the bowl.
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1-1.5 hours, or until doubled in size. This is where the magic happens! The yeast is working its wonders, creating those lovely air pockets that make the cake so light and airy.

Preparing the Honey-Almond Topping

1. Combine Ingredients: In a medium saucepan, combine the butter, sugar, honey, and heavy cream.
2. Cook the Topping: Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring the mixture to a simmer and cook for about 2-3 minutes, or until slightly thickened. Be careful not to burn the mixture.
3. Add Almonds: Remove the saucepan from the heat and stir in the sliced almonds. Make sure the almonds are evenly coated in the honey-butter mixture.

Assembling and Baking the Cake

1. Preheat Oven: Preheat your oven to 180°C (350°F).
2. Prepare Baking Pan: Grease and flour a 9×13 inch baking pan. This will prevent the cake from sticking.
3. Punch Down the Dough: Once the dough has doubled in size, gently punch it down to release the air.
4. Transfer to Pan: Transfer the dough to the prepared baking pan and spread it evenly to fill the pan.
5. Spread Topping: Evenly spread the honey-almond topping over the dough. Make sure the topping covers the entire surface of the dough.
6. Second Rise: Let the cake rise for another 20-30 minutes in a warm place. This second rise will help the cake become even lighter and fluffier.
7. Bake the Cake: Bake in the preheated oven for about 25-30 minutes, or until the cake is golden brown and the topping is bubbly and caramelized. Keep a close eye on it, as the almonds can burn easily. If the topping starts to brown too quickly, you can tent the cake with aluminum foil.
8. Cool Completely: Remove the cake from the oven and let it cool completely in the pan before slicing and filling. This is important to prevent the cream filling from melting.

Preparing the Vanilla Cream Filling

1. Whip the Cream: In a large bowl, or the bowl of your stand mixer, combine the heavy cream, sugar, and vanilla extract.
2. Whip to Stiff Peaks: Whip the cream until stiff peaks form. Be careful not to overwhip, or the cream will turn into butter.
3. Fold in Pastry Cream: Gently fold in the pastry cream until just combined. This will stabilize the whipped cream and add a lovely richness to the filling.

Assembling the Bee Sting Cake

1. Cut the Cake: Once the cake has cooled completely, use a long serrated knife to carefully cut it in half horizontally.
2. Spread the Filling: Spread the vanilla cream filling evenly over the bottom layer of the cake.
3. Place Top Layer: Carefully place the top layer of the cake (the honey-almond topping) over the filling.
4. Chill Before Serving: Chill the cake in the refrigerator for at least 30 minutes before serving. This will allow the filling to set and the flavors to meld together.
5. Slice and Serve: Slice the cake into squares or rectangles and serve. Enjoy! This cake is best enjoyed fresh, but it can be stored in the refrigerator for up to 3 days.

Conclusion:

This German Bee Sting Cake, or Bienenstich, is more than just a dessert; it’s a journey to a cozy German bakery, a taste of tradition, and a guaranteed crowd-pleaser. I truly believe this recipe is a must-try because it perfectly balances the soft, yeasty sweetness of the cake with the crunchy, caramelized almond topping and the luscious, creamy vanilla filling. It’s a symphony of textures and flavors that will leave you wanting more. The slight tang from the honey in the almond topping cuts through the richness beautifully, preventing it from being overly sweet. It’s a sophisticated dessert that’s surprisingly easy to make at home, and I promise, the aroma alone will have your family and neighbors lining up at your door!

But the best part? It’s incredibly versatile! While the classic vanilla cream filling is divine, feel free to experiment. For a richer experience, try adding a layer of pastry cream underneath the whipped cream. Or, if you’re feeling adventurous, incorporate a hint of lemon zest into the cream for a bright, citrusy twist. During the summer months, fresh berries like raspberries or strawberries nestled into the cream filling would be absolutely delightful.

Serving suggestions are endless too! This German Bee Sting Cake is perfect as an afternoon treat with a cup of coffee or tea. It’s also an impressive dessert to bring to potlucks, family gatherings, or any special occasion. For a truly authentic experience, serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream. You can even drizzle a little extra honey over the top for an extra touch of sweetness. If you want to get fancy, try dusting the plate with powdered sugar before serving.

Variations to Explore:

* Chocolate Bee Sting Cake: Add cocoa powder to the cake batter and a chocolate ganache to the filling.
* Nutella Bee Sting Cake: Swirl Nutella into the vanilla cream filling for a hazelnut twist.
* Coffee Bee Sting Cake: Add instant coffee to the cake batter and the cream filling for a coffee-flavored delight.
* Seasonal Fruit Bee Sting Cake: Incorporate seasonal fruits like peaches, apples, or pears into the filling.

I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. Don’t be intimidated by the multiple steps; each one is straightforward and manageable. The key is to take your time and enjoy the process. Baking should be a relaxing and rewarding experience, and this recipe is no exception.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a masterpiece! I’m so excited for you to try this recipe and experience the magic of Bienenstich for yourself.

Share Your Creations!

Once you’ve baked your own German Bee Sting Cake, I’d absolutely love to see your creations! Please share your photos and experiences in the comments below. Let me know what variations you tried, what you loved about the recipe, and any tips or tricks you discovered along the way. Your feedback is invaluable, and it helps me to continue improving and sharing delicious recipes with all of you. Happy baking! I can’t wait to hear all about your German Bee Sting Cake adventures!

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