Irresistible Homemade Bee Sting Cake (Bienenstich) Recipe

Bee sting cake whispers tales of sweet German bakery traditions with its irresistible honey-almond charm.

Golden layers cradle a luxurious custard that promises pure indulgence for dessert enthusiasts.

Crafted with meticulous care, this pastry upgrades simple ingredients into a symphony of textures and flavors.

Its distinctive name originates from fascinating culinary folklore involving industrious bees and clever bakers.

Creamy filling nestled between soft cake layers creates a sensory experience that defies ordinary dessert expectations.

Crunchy caramelized almonds crown the delicate base, adding a delightful contrast of smooth and crisp elements.

Delectable and sophisticated, this cake represents a perfect balance of rustic elegance and refined technique.

How to Layer and Glaze Like a Pro

Step 1: Prepare the Oven and Pan

Preheat the oven to 375°F. Grease a 9-inch springform pan with butter and dust lightly with flour.

Step 2: Mix Dry Ingredients

• Flour
• Baking powder
• Salt

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream butter until fluffy. Gradually add sugar, beating until light and airy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Step 4: Combine Cake Batter

Alternately add dry ingredients and milk to the butter mixture in 3 parts. Blend until just combined. Pour batter into prepared pan.

Step 5: Top and Bake the Cake

Warm honey slightly and brush evenly over batter. Sprinkle almonds across the top. Bake for 25-30 minutes until a cake tester comes out clean. Cool on a wire rack.

Step 6: Prepare Custard Base

• Sugar
• Cornstarch
• Egg yolks

Step 7: Create Custard Filling

Heat milk to 180°F. Gradually whisk hot milk into egg mixture. Cook over simmering water for 3 minutes, stirring constantly until thickened. Remove from heat and stir in extract.

Step 8: Whip Egg Whites

In a clean bowl, whip egg whites with cream of tartar until stiff peaks form. Gently fold into cooled yolk mixture. Chill with wax paper covering.

Step 9: Prepare Whipped Cream

Whip heavy cream with a pinch of cream of tartar. Add sugar and refrigerate.

Step 10: Assemble the Cake

Fold whipped cream into chilled custard. Slice cake horizontally. Spread filling on bottom layer. Replace top layer. Dust with confectioners’ sugar. Serve immediately or refrigerate.

Tips for That Soft Inside and Crunchy Top

• Butter Temperature Matters: Ensure butter is at room temperature for smooth, even creaming to create a light, fluffy cake base.
• Precise Milk Heating: Scalding milk at exactly 180°F helps develop rich custard flavor without curdling egg yolks.
• Almond Topping Technique: Toast almonds briefly before sprinkling to enhance their nutty flavor and create a crunchier texture.
• Whipping Whites Perfectly: Use a clean, dry bowl and room temperature egg whites for maximum volume when creating stiff peaks.
• Chilling is Crucial: Allow custard and cake to cool completely before assembling to prevent filling from becoming runny and maintain the cake's structural integrity.

How to Store a Cake That Deserves a Showcase

• Refrigeration: Carefully wrap the bee sting cake in plastic wrap or store in an airtight container. Keep refrigerated for up to 3-4 days to maintain its delicate texture and creamy filling. Protect the cake from absorbing other refrigerator odors by sealing it completely.
• Freezing: Slice the cake before freezing to make future serving easier. Wrap individual portions tightly in plastic wrap, then place in a freezer-safe container. Frozen bee sting cake can last up to 2 months without losing its delightful flavor and soft consistency.
• Reheating: Thaw refrigerated or frozen cake in the refrigerator overnight. Bring to room temperature for about 30 minutes before serving.

Sips and Plates That Compliment the Sweetness

• Savor Creamy German White Wine: Pair this sweet bee sting cake with a crisp German Riesling to complement its honey and almond richness. The wine's slight acidity cuts through the cake's creamy custard, creating a delightful balance.
• Match with Aromatic Coffee: Serve alongside a smooth cappuccino or strong espresso. The coffee's robust flavor enhances the cake's nutty almond topping and provides a perfect contrast to the sweet custard filling.
• Elevate with Vanilla Gelato: Add a scoop of creamy vanilla gelato next to your cake slice. The cold, smooth gelato beautifully offsets the cake's warm honey notes and provides a luxurious texture combination.
• Refresh with Chamomile Tea: Brew a delicate chamomile tea that echoes the cake's subtle honey undertones. Its light, floral character cleanses the palate between rich bites and offers a soothing accompaniment.

Bee-licious Twists to Try in Your Next Bake

• Nutty Bliss: Replace almonds with chopped hazelnuts or pecans for a rich, earthy flavor profile that complements the cake's creamy texture.
• Berry Burst: Layer fresh strawberries or raspberries between the custard filling for a fruity, tangy contrast that brightens the traditional recipe.
• Chocolate Dream: Incorporate melted dark chocolate into the custard filling and sprinkle cocoa powder on top for a decadent chocolate lovers' version of the classic bee sting cake.
• Tropical Touch: Add shredded coconut to the almond topping and mix passion fruit puree into the custard for an exotic, vibrant interpretation of this German dessert.

Why This Cake Is a Sweet Sting You’ll Welcome

• Savor Luxurious Layered Delight: This bee sting cake offers a heavenly combination of soft cake, creamy custard, and crunchy almond topping that creates an irresistible multi-textural experience.
• Master Sophisticated Baking Technique: The recipe demonstrates advanced pastry skills through its intricate preparation methods, including double boiler custard making and precise whipping of egg whites and cream.
• Celebrate German Culinary Heritage: Originating from traditional German baking, this dessert brings an authentic European flavor profile that transforms an ordinary cake into an extraordinary cultural celebration of sweet craftsmanship.
• Impress with Elegant Presentation: The cake's beautiful layered structure with honey-glazed almond topping and silky custard filling makes it perfect for special occasions, guaranteeing wow-factor for any gathering or dessert table.

Honey, Almond, Custard—Here’s What Makes It Buzz

• All-Purpose Flour: Provides structure and foundation for the cakes tender crumb.
• Baking Powder: Essential leavening agent for creating a light, fluffy texture.
• Salt: Enhances overall flavor and balances sweetness.
• Butter: Adds richness and creates a smooth, creamy base for the cake.
• Sugar: Provides sweetness and helps with cakes tender texture.
• Eggs: Bind ingredients and add structure to the cake.
• Vanilla Extract: Adds warm, classic flavor to the cake.
• Milk: Moistens the batter and helps ingredients combine smoothly.

• Honey: Creates a sweet, glossy surface with a golden sheen.
• Sliced Almonds: Adds crunchy texture and nutty flavor to the cake top.

• Sugar: Sweetens the custard and filling.
• Cornstarch: Helps thicken the custard to the right consistency.
• Egg Yolks: Provide richness and help create smooth custard.
• Milk: Forms the base of the creamy custard.
• Vanilla Extract: Adds subtle, classic flavor to the filling.
• Egg Whites: Creates light, airy texture when whipped.
• Cream of Tartar: Stabilizes egg whites during whipping.
• Heavy Cream: Adds richness and creates a smooth, creamy filling.
• Confectioners Sugar: Provides delicate sweetness and decorative finishing touch.

Bee Sting Cake Bienenstich Recipe

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4.6 from 20 reviews

• Total Time: 1 hour 5 minutes
• Yield: 1 1x

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Description

German bakeries shine with bee sting cake, a delightful pastry combining sweet yeasted dough, creamy vanilla custard, and crunchy caramelized almond topping. Pillowy layers and honey-glazed almonds create a classic dessert that delights palates with its perfect balance of textures and flavors.

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Ingredients

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Cake Ingredients:

• 1 ½ cups (375 ml) sifted all-purpose flour
• 2 large eggs
• 1 tablespoon (15 ml) baking powder
• ½ teaspoon (2.5 ml) salt
• ½ cup (100 g) granulated sugar
• 8 tablespoons (1 stick or 113 g) unsalted butter
• 6 tablespoons (90 ml) whole milk
• 1 teaspoon (5 ml) vanilla extract
• ¼ teaspoon (1.25 ml) almond or vanilla extract

Topping Ingredients:

• ½ cup (50 g) sliced almonds
• 2 ½ tablespoons (37.5 g) sugar

Cream Filling Ingredients:

• 1 cup (240 ml) milk
• 3 egg yolks, lightly beaten
• 2 tablespoons (16 g) cornstarch
• 3 egg whites
• ½ teaspoon (2.5 ml) cream of tartar
• ½ cup (120 ml) heavy whipping cream
• 2 tablespoons (15 g) confectioners’ sugar

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Instructions

1. Preheat the oven to 375°F (190°C) and meticulously coat a 9-inch (23 cm) springform pan with butter and flour to prevent sticking.
2. In a medium mixing bowl, sift together flour, baking powder, and salt. In a separate large bowl, cream butter until light and fluffy, gradually incorporating sugar while beating until the mixture becomes airy and pale.
3. Add eggs one at a time, thoroughly beating after each addition. Mix in vanilla extract to enhance the flavor profile of the batter.
4. Gently fold the dry ingredient mixture and milk alternately into the butter mixture, blending just until combined. Avoid overmixing to maintain the cake’s delicate texture.
5. Transfer the batter to the prepared springform pan, creating an even surface. Warm honey slightly and brush evenly across the top of the batter.
6. Sprinkle a generous layer of sliced almonds over the honey-coated surface, ensuring even distribution for consistent crunch and flavor.
7. Bake for 25-30 minutes, or until a cake tester inserted into the center comes out clean. Remove from the oven and allow to cool completely on a wire rack.
8. For the custard filling, combine sugar, cornstarch, and egg yolks in a heat-safe bowl. Heat milk until it reaches a scalding temperature of 180°F (82°C).
9. Gradually whisk the hot milk into the egg mixture, stirring constantly to prevent curdling. Transfer the mixture to a double boiler and cook, continuously stirring until the custard thickens, approximately 3-4 minutes.
10. Remove from heat and stir in vanilla extract. Allow the custard to cool completely, covering the surface with plastic wrap to prevent skin formation.
11. Whip heavy cream with a pinch of cream of tartar until soft peaks form. Gently fold the whipped cream into the cooled custard, creating a light and airy filling.
12. Carefully slice the cooled cake horizontally into two even layers using a serrated knife.
13. Spread the cream filling generously over the bottom layer, ensuring an even distribution. Carefully place the top layer back onto the filled bottom.
14. Dust the top of the cake with confectioners’ sugar for a elegant finishing touch. Refrigerate for at least 30 minutes before serving to allow the filling to set.

Notes

• Dive into a German classic that’s buzzing with sweet almond crunch and creamy custard layers.
• Prepare this show-stopping dessert by breaking down complex steps into manageable kitchen magic.
• Master the art of creating silky custard filling by gently tempering egg yolks without scrambling them.
• Capture the authentic bee sting essence through precise temperature control and careful ingredient incorporation.
• Transform simple ingredients into a decadent cake that tells a delightful culinary story with every slice.

• Prep Time: 35 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 1
• Calories: 611 kcal
• Sugar: 43 g
• Sodium: 274 mg
• Fat: 34 g
• Saturated Fat: 19 g
• Unsaturated Fat: 14 g
• Trans Fat: 1.5 g
• Carbohydrates: 64 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 187 mg