Bake a Classic: German Bee Sting Cake (Bienenstich)
Imagine biting into a cake where every single texture and flavor note sings in perfect harmony. That, my friends, is the magic of German Bee Sting Cake, or Bienenstich as it’s known in its homeland. It’s a symphony of fluffy, buttery yeast cake, a rich, velvety vanilla pastry cream, and a gloriously golden, crunchy almond-caramel topping that’s utterly irresistible. This isn’t just a cake; it’s an experience, a journey for your tastebuds that promises pure delight with every forkful. If you’re looking for more delightful baking adventures, See more easy recipes and let your culinary creativity soar!
My Fondest Food Memory of Bienenstich
My first encounter with Bienenstich was in a small, cozy bakery nestled in a Bavarian village. The aroma alone was intoxicating – a mix of sweet yeast and toasted almonds. One bite, and I was hooked. The delicate tenderness of the cake, the cool, smooth cream, and that satisfying crunch on top… it was pure bliss. That memory has stayed with me, inspiring me to perfect this recipe so you can create equally cherished moments in your own kitchen.
Why This Bee Sting Cake Recipe Works
- Melted Butter in Dough: We use melted butter, which effortlessly incorporates into the dough, yielding a supremely soft and moist crumb without the fuss of softening butter.
- One-Bowl Pastry Cream: Our vanilla pastry cream comes together beautifully in a single saucepan, minimizing cleanup while maximizing that silky-smooth texture.
- Pre-baked Topping: The almond topping is applied to the dough before its final rise and bake, ensuring the caramel adheres perfectly and the almonds toast to golden perfection, creating that iconic crunchy crust.
- Foolproof Yeast Dough: This recipe demystifies yeast baking, guiding you through each step to achieve a light, airy dough that’s a joy to work with.
Ingredients You’ll Need (and Why)
Here is what you need and why:
For the Yeast Dough: The Foundation of Flavor
- All-Purpose Flour: The backbone of our cake. I prefer unbleached for its consistent quality. While you could try substituting a small amount of cake flour for an even lighter crumb, stick to AP for classic results.
- Granulated Sugar: Feeds the yeast and adds sweetness to the cake itself.
- Active Dry Yeast: Our leavening agent! This is what gives the cake its lovely, airy texture. Ensure it’s fresh for the best rise.
- Milk: Provides moisture and activates the yeast. Whole milk adds richness, but 2% works well too.
- Unsalted Butter: Adds incomparable flavor and tenderness. Melted helps achieve a smooth, uniform dough.
- Eggs: Contribute to richness, structure, and moisture, making the dough wonderfully soft.
- Salt: Balances the sweetness and enhances all the other flavors. Don’t skip it!
- Vanilla Extract: A touch of warmth and aromatic depth to the dough.
For the Almond Topping: Crunchy, Sweet Perfection
- Sliced Almonds: The star of the topping! They toast beautifully and provide that signature crunch.
- Unsalted Butter: Forms the base of our caramel, lending richness and flavor.
- Granulated Sugar: Caramelizes with the butter, creating a sweet, sticky glaze.
- Honey: Adds a lovely golden hue and a nuanced sweetness that complements the almonds.
- Heavy Cream: Helps to make the caramel topping pliable and prevents it from becoming too brittle.
For the Vanilla Pastry Cream: Silky Smooth Filling
- Milk: The liquid base for our cream. Whole milk yields the richest, silkiest cream.
- Granulated Sugar: Sweetens the cream to perfection.
- Egg Yolks: Provide richness, color, and act as a thickener for the cream.
- Cornstarch: Our primary thickening agent, ensuring a perfectly set, yet smooth, pastry cream.
- Vanilla Extract or Vanilla Bean Paste: Essential for that classic, aromatic vanilla flavor. Paste offers visible specks for an elegant touch.
- Unsalted Butter: Whisked in at the end for extra richness, gloss, and a melt-in-your-mouth texture.
- Heavy Cream (whipped): Folded into the cooled pastry cream to lighten it, making it wonderfully airy and luscious.
Step-by-Step Instructions: Your Bee Sting Cake Journey
Follow these step-by-step photos:
1. Act 1: Preparing the Yeast Dough
In the bowl of a stand mixer, combine the warm milk (105-115°F / 40-46°C) with a teaspoon of sugar and sprinkle the active dry yeast over top. Let it sit for 5-10 minutes until foamy, indicating the yeast is active. Add the remaining sugar, melted butter, eggs, vanilla extract, and salt. Gradually add the flour, mixing on low speed with the dough hook attachment until a shaggy dough forms. Increase speed to medium-low and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be slightly sticky but manageable. Transfer the dough to a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm spot for 1-1.5 hours, or until doubled in size. This slow rise develops great flavor and texture.
2. Act 2: Crafting the Almond Crunch Topping
While the dough is rising, prepare the almond topping. In a medium saucepan, combine the butter, sugar, honey, and heavy cream. Heat over medium-low heat, stirring until the butter is melted and the sugar is dissolved. Bring to a gentle simmer for 1 minute, then remove from heat. Stir in the sliced almonds. Set aside to cool slightly. Once the dough has risen, punch it down gently and press it evenly into a greased 9-inch round springform pan. Spread the almond topping evenly over the dough, ensuring every part is covered for that perfect crunchy crust. Cover the pan loosely with plastic wrap and let it rise again for another 30-45 minutes, or until visibly puffy. This second rise is crucial for a light cake.
3. Act 3: Baking Your Cake
Preheat your oven to 350°F (175°C). Bake the cake for 30-35 minutes, or until the topping is golden brown and bubbly, and a wooden skewer inserted into the center of the cake comes out clean (avoiding the topping). If the topping starts to brown too quickly, you can loosely tent it with foil. Once baked, remove the cake from the oven and carefully run a thin knife around the edge of the pan. Let it cool in the pan on a wire rack for 15-20 minutes, then release the springform and transfer the cake to the wire rack to cool completely. It’s essential that the cake is completely cool before filling, otherwise, your cream will melt. For an excellent primer on perfect almond toasting, check out King Arthur Baking’s guide to toasting nuts.
4. Act 4: Whipping Up the Vanilla Pastry Cream & Assembling
In a medium saucepan, whisk together the milk, sugar, egg yolks, and cornstarch until smooth. Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute, still whisking, then remove from heat. Stir in the vanilla extract and butter until melted and fully incorporated. Transfer the pastry cream to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate for at least 2-3 hours, or preferably overnight, until thoroughly chilled. Once chilled, whip the heavy cream to stiff peaks in a separate bowl. Gently fold the whipped cream into the cooled pastry cream until light and airy. Slice the completely cooled cake horizontally into two layers using a serrated knife. Spread the vanilla pastry cream evenly over the bottom layer of the cake. Carefully place the top layer with the almond topping on top of the cream. Chill for at least 30 minutes before serving to allow the cream to set properly.
Expert Tips for a Flawless Bee Sting Cake
- Yeast Proofing: Don’t Rush It: Ensure your milk is the correct temperature (105-115°F) for activating yeast. If it’s too cold, the yeast won’t activate; too hot, and it will kill it. Patience during the rising times is paramount for a light, airy crumb.
- Topping Perfection: Evenly Spaced Almonds: Spread the almond mixture as evenly as possible over the dough. This ensures consistent caramelization and an equal crunch in every bite.
- Cooling Down: Patience is Key: Resist the urge to fill the cake before it’s completely cooled. A warm cake will melt your beautifully prepared pastry cream, leading to a soggy disaster. Allow ample time on a wire rack.
- Cream Filling: Smooth and Silky: Whisk the pastry cream consistently while it cooks to prevent lumps. Pressing plastic wrap directly onto its surface while chilling prevents a skin from forming, ensuring a silky-smooth texture upon folding in the whipped cream.
- Sharp Knife for Slicing: Use a long, sharp serrated knife to split the cake layers. A gentle sawing motion will prevent tearing the delicate yeast cake.
Serving Suggestions: What Goes with Bienenstich?
Beverage Pairings
- Coffee: A classic German pairing! A robust filter coffee or a milky latte beautifully complements the sweetness of the cake.
- Black Tea: A strong Earl Grey or English Breakfast tea provides a lovely counterpoint.
- Dry Riesling: For an adult pairing, a slightly off-dry or dry German Riesling can cut through the richness and highlight the cake’s flavors.
Accompaniments
- Fresh Berries: A side of fresh raspberries or sliced strawberries adds a touch of acidity and freshness.
- A Light Dusting of Powdered Sugar: Purely for aesthetics, but it certainly enhances the visual appeal.
Storing and Reheating Your Bee Sting Cake
Storing Leftovers
Due to the dairy-based pastry cream, German Bee Sting Cake should always be stored in the refrigerator. Cover it loosely with plastic wrap or place it in an airtight cake container. It will stay fresh and delicious for 3-4 days. The topping may soften slightly over time, but the flavors will still be wonderful.
Can You Freeze Bee Sting Cake?
While you can freeze the unfrosted cake layers (well-wrapped, for up to a month), freezing the assembled cake with the pastry cream is generally not recommended. The pastry cream can change in texture, becoming watery or grainy once thawed. The almond topping also might lose some of its crispness. It’s best enjoyed fresh or stored in the fridge.
Reheating for Best Enjoyment
Bienenstich is typically served chilled or at cool room temperature. There’s no need to reheat it. Simply take it out of the refrigerator 15-20 minutes before serving to allow the chill to slightly dissipate, bringing out more of its subtle flavors and softening the textures slightly.
Frequently Asked Questions About Bee Sting Cake
What gives Bee Sting Cake its name?
Can I make Bee Sting Cake ahead of time?
What’s the best way to slice Bienenstich?
Can I use a different nut for the topping?
German Bee Sting Cake (Bienenstich)
- Total Time: 2 minute
- Yield: 12 servings 1x
Description
Indulge in this classic German Bee Sting Cake, featuring a tender yeast cake base, a luscious vanilla pastry cream, and a crunchy, caramelized almond topping. It’s a delightful balance of textures and flavors, perfect for any special occasion.
Ingredients
- For the Yeast Dough:
- 1 cup (240ml) warm milk (105-115°F / 40-46°C)
- 1 tsp granulated sugar (for yeast)
- 2 ¼ tsp (7g) active dry yeast (1 standard packet)
- ½ cup (100g) granulated sugar
- ⅓ cup (75g) unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp salt
- 3 ½ cups (420g) all-purpose flour, plus more for dusting
- For the Almond Topping:
- ½ cup (113g) unsalted butter
- ½ cup (100g) granulated sugar
- 2 tbsp honey
- 2 tbsp heavy cream
- 1 cup (100g) sliced almonds
- For the Vanilla Pastry Cream:
- 2 cups (480ml) whole milk
- ½ cup (100g) granulated sugar
- 4 large egg yolks
- ¼ cup (30g) cornstarch
- 1 tsp vanilla extract or vanilla bean paste
- 2 tbsp (28g) unsalted butter, cold and cut into cubes
- 1 cup (240ml) heavy cream, cold (for whipping)
Instructions
- Prepare the Yeast Dough: In a stand mixer bowl, combine warm milk, 1 tsp sugar, and yeast; let foam for 5-10 min. Add remaining sugar, melted butter, eggs, vanilla, and salt. Gradually add flour, mix on low, then knead on medium-low for 8-10 min until elastic. Transfer to an oiled bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled.
- Craft the Almond Topping: In a saucepan, melt butter, ½ cup sugar, honey, and 2 tbsp cream. Simmer 1 min, then stir in almonds. Punch down risen dough, press into a greased 9-inch springform pan. Spread almond topping evenly. Cover and let rise again for 30-45 min.
- Bake the Cake: Preheat oven to 350°F (175°C). Bake for 30-35 minutes until golden and a skewer comes out clean. Cool in pan for 15-20 min, then transfer to a wire rack to cool completely.
- Whip Up the Vanilla Pastry Cream: In a saucepan, whisk milk, ½ cup sugar, egg yolks, and cornstarch until smooth. Cook over medium heat, whisking constantly, until thickened and boiling (1 min boil). Remove from heat, stir in vanilla and 2 tbsp butter. Transfer to a bowl, cover surface with plastic wrap, and refrigerate 2-3 hours or overnight until chilled.
- Assemble the Cake: Whip 1 cup cold heavy cream to stiff peaks. Gently fold into the chilled pastry cream until light and airy. Slice the completely cooled cake horizontally into two layers. Spread the pastry cream evenly over the bottom layer. Place the top layer with the almond topping on top. Chill for at least 30 minutes before serving.
- Prep Time: 1 hour 30 mins
- Cook Time: 30-35 mins