bee sting cake
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5 from 1 vote

Bee Sting Cake (Bienenstich)

This traditional German Bee Sting Cake features a sweet, yeasted dough with vanilla cream filling crusted with honey and sliced almonds. 
Prep Time30 mins
Cook Time25 mins
Course: Dessert
Cuisine: German
Keyword: Bee Sting Cake, honey
Servings: 8
Author: Jeanette Footman and Alice Matuso

Ingredients

For the dough

  • 13.2 ounces flour
  • 0.5 ounce dry yeast
  • 2.2 ounces sugar
  • 1 pinch salt
  • 1 large egg
  • 7 ounces luke-warm milk
  • 1.8 ounces melted butter, cooled

For the topping

  • 9.7 ounces sliced almonds
  • 5.3 ounces butter
  • 3.2 ounces sugar
  • 4.4 ounces honey
  • 2.04 ounces whipping cream

For the filling

  • 35.2 ounces whole milk
  • 4 egg yolks
  • 7 ounces sugar
  • 2.08 ounces corn starch
  • 1 pinch salt
  • 14.1 ounces butter, room temperature

Instructions

For the dough

  • Mix all ingredients and knead first at lowest speed in mixer with a dough hook (speed 2) and then for 5 minutes on highest speed (speed 4) to reach a soft doughy consistency. Leave dough covered in a warm area until volume has doubled.
  • Quickly knead the dough by hand on a floured surface, then roll out to fit into a 15 by 11-inch pan.
  • Line the cake form with baking paper (for easy removal of cake), put the dough in the form and spread the topping evenly over the dough.
  • Bake in a preheated oven at 350°Ft (temperature and time might vary depending on oven) for 20 to 25 minutes, until the top is golden brown. 

For the topping

  • Slowly heat butter, sugar, honey and heavy whipping cream on the stove top while stirring constantly until just boiled; then stir in sliced almonds.

For the Filling

  • Heat the milk in a pot, reserving 7 tablespoons. Add the sugar, egg yolks, cornstarch and salt to the reserved milk, mix well and add to the milk in the pot when it comes to a boil.
  • Remove from heat and stir, then bring to a boil again. Let cool to room temperature, then cream the butter in a separate bowl and add it to the filling slowly until thoroughly combined.

To serve

  • When the cake has cooled, slice through horizontally and fill with the pudding cream. Replace the top layer and cut into squares with an electric knife for serving. Or, pre-slice the top layer of cake into squares with a serrated knife and place back on top of the pudding layer to make the cake easier to slice and serve.

Notes

*This recipe comes to us from Edible Indy.
Photo by Katherine Costello.