Bienenstich (Bee Sting Cake): The Sweetest Treat You’ll Ever Taste!

Bienenstich – Bienenstich, also known as Bee Sting Cake, is a traditional German dessert that is beloved by many. This cake is a perfect combination of a soft, buttery dough topped with caramelized honey and almond slices, filled with a creamy vanilla filling. Every bite of this cake is a sweet explosion of flavor that will leave you wanting more. In this recipe, I’ll share my personal tips and tricks for making the perfect Bienenstich that will impress your family and friends.

Bienenstich is a family favorite in my household. My husband fell in love with it during our trip to Germany, and since then, we have been making it regularly. I remember the first time I made this cake, I was nervous about the yeast rising and the topping caramelizing correctly. However, when the cake came out of the oven, the aroma of the honey and almonds was so inviting that we couldn’t resist trying it right away. It was love at first bite, and we have been making it ever since. Bienenstich has become a staple dessert in our family, and I can’t wait for you to try it too!

Why This Cake Is So Special?

• The combination of honey, almonds, and cream is the perfect balance of sweetness and richness.
• The dough is soft and buttery, making it easy to work with and adding a nice texture to the cake.
• The topping adds a crispy, crunchy texture that complements the softness of the dough and the creaminess of the filling.
• The vanilla filling is a perfect complement to the sweet flavors of the cake, adding a subtle hint of creaminess to each bite.

Ingredients:

Dough:

• 2 tsp active yeast (8g)
• 1/2 cup very warm water (120ml)
• 2 cups flour (250g)
• 4 Tbsp. butter, soft (56g)
• 2 Tbsp. honey (30ml)
• scant 1 tsp salt
• 2 eggs

Topping:

• 6 Tbsp. butter (85g)
• 1/3 cup sugar (67g)
• 3 Tbsp. honey (45ml)
• pinch salt
• 2 Tbsp. whipping cream (heavy cream) (30ml)
• 1 1/2 cup sliced almonds (150g)

Filling:

• 2 cups whipping cream (heavy cream) (480ml)
• 1 pkg. vanilla instant pudding
• 1 Tbsp. honey (15ml)

Directions:

Lightly grease a 10-inch springform pan and place a piece of parchment paper on the bottom. Set aside.

To prepare the dough, place the active yeast and warm water in a small bowl and stir. Let it sit for about 5 minutes to activate the yeast.

In the bowl of a stand mixer, add the flour, soft butter, honey, and salt. Turn the mixer on low and add in the eggs, then add the yeast mixture. Turn the mixer to medium and beat for about 5 minutes, until the dough pulls away from the sides of the bowl. If the dough is too sticky, add up to 1/2 cup more flour, about 2 tablespoons at a time, if needed.

Place the dough in an oiled bowl, cover, and place it somewhere warm for an hour. After an hour, the dough should have risen. It won’t double in size like regular bread, but it should still rise noticeably.

Place the risen dough into the prepared 10-inch springform pan and press it out to cover the bottom. Cover and let rest while you prepare the topping.

Preheat the oven to 350°F (180°C).

To prepare the topping, melt the butter in a large pan over medium heat. Add in the sugar, honey, salt, and whipping cream (heavy cream) and bring to a boil. Boil for 3-5 minutes, until it starts to turn golden. Stir in the sliced almonds. Cool the mixture for about 2 minutes, then gently spread it on top of the dough in the springform pan.

Bake the cake at 350°F (180°C) for 25-30 minutes. Check if the cake is done by inserting a toothpick near the center of the cake; it should come out clean, and the top should be golden brown. If the topping still looks pale but the cake is done, turn the oven to broil for a minute and watch the cake closely until it browns.

Let the cake sit in the pan on a wire rack to cool down to room temperature. When cool, carefully remove the sides of the springform pan and the bottom of the pan. Let it cool completely.

To prepare the filling, combine the whipping cream, vanilla instant pudding, and honey in a mixing bowl. Beat until it becomes a thick, spreadable consistency.

Cut the cake in half horizontally and spread all of the filling on the bottom half of the cake. Then, carefully place the top half back on top.

Serve the cake immediately or chill it until ready to serve. Enjoy!

Notes:

• Make sure to use very warm water to activate the yeast.
• If the dough is too sticky, add a little bit of flour at a time until it reaches the right consistency.
• The dough won’t double in size like regular bread, but it should rise.
• If the topping is still pale but the cake is done, turn the oven to broil for a minute to brown the topping quickly.
• Chill the cake before serving to allow the filling to set.

In conclusion, Bienenstich, or Bee Sting Cake, is a delicious and unique dessert that is sure to impress. The combination of a soft, sweet yeast dough, a crunchy almond topping, and a creamy filling is irresistible. While it may seem intimidating to make, especially for those who are not experienced with yeast-based recipes, with a little patience and attention to detail, it is a manageable and rewarding baking project. So, next time you are looking to try something new and impressive, give Bienenstich a try – your taste buds (and your loved ones) will thank you!

FAQs

What is Bienenstich?

Bienenstich, which means “bee sting” in German, is a type of cake made with a yeast dough base and topped with a crunchy almond-honey mixture. It is usually filled with a creamy vanilla pudding and whipped cream filling. The cake got its name from the honey topping, which can be sticky like a bee sting.

What is the best way to store Bienenstich?

Store the cake in the refrigerator, covered with plastic wrap or in an airtight container. It can be stored for up to three days. If you need to keep it for longer, it’s best to freeze it.

Can I freeze Bienenstich?

Yes, you can freeze Bienenstich. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. It can be stored for up to two months in the freezer. Thaw it overnight in the refrigerator before serving.

Can I substitute the almond topping with something else?

If you have a nut allergy or simply don’t like almonds, you can substitute the sliced almonds with coconut flakes or leave it out entirely. You can also add different types of nuts or seeds that you prefer.

What is the best way to cut Bienenstich?

To get clean and even slices, use a serrated knife and cut the cake while it’s still cold. Let it sit at room temperature for a few minutes before serving to allow it to soften slightly.

Bienenstich

Sacrlett

Bienenstich, also known as Bee Sting Cake, is a traditional German dessert that is beloved by many. This cake is a perfect combination of a soft, buttery dough topped with caramelized honey and almond slices, filled with a creamy vanilla filling. Every bite of this cake is a sweet explosion of flavor that will leave you wanting more.

Print Recipe Pin Recipe

Course Dessert

Cuisine Germany

Ingredients

  

Dough:

• 2 tsp active yeast 8g
• 1/2 cup very warm water 120ml
• 2 cups flour 250g
• 4 Tbsp. butter soft (56g)
• 2 Tbsp. honey 30ml
• scant 1 tsp salt
• 2 eggs

Topping:

• 6 Tbsp. butter 85g
• 1/3 cup sugar 67g
• 3 Tbsp. honey 45ml
• pinch salt
• 2 Tbsp. whipping cream heavy cream (30ml)
• 1 1/2 cup sliced almonds 150g

Filling:

• 2 cups whipping cream heavy cream (480ml)
• 1 pkg. vanilla instant pudding
• 1 Tbsp. honey 15ml

Instructions

 

• Lightly grease a 10-inch springform pan and place a piece of parchment paper on the bottom. Set aside.
• To prepare the dough, place the active yeast and warm water in a small bowl and stir. Let it sit for about 5 minutes to activate the yeast.
• In the bowl of a stand mixer, add the flour, soft butter, honey, and salt. Turn the mixer on low and add in the eggs, then add the yeast mixture. Turn the mixer to medium and beat for about 5 minutes, until the dough pulls away from the sides of the bowl. If the dough is too sticky, add up to 1/2 cup more flour, about 2 tablespoons at a time, if needed.
• Place the dough in an oiled bowl, cover, and place it somewhere warm for an hour. After an hour, the dough should have risen. It won't double in size like regular bread, but it should still rise noticeably.
• Place the risen dough into the prepared 10-inch springform pan and press it out to cover the bottom. Cover and let rest while you prepare the topping.
• Preheat the oven to 350°F (180°C).
• To prepare the topping, melt the butter in a large pan over medium heat. Add in the sugar, honey, salt, and whipping cream (heavy cream) and bring to a boil. Boil for 3-5 minutes, until it starts to turn golden. Stir in the sliced almonds. Cool the mixture for about 2 minutes, then gently spread it on top of the dough in the springform pan.
• Bake the cake at 350°F (180°C) for 25-30 minutes. Check if the cake is done by inserting a toothpick near the center of the cake; it should come out clean, and the top should be golden brown. If the topping still looks pale but the cake is done, turn the oven to broil for a minute and watch the cake closely until it browns.
• Let the cake sit in the pan on a wire rack to cool down to room temperature. When cool, carefully remove the sides of the springform pan and the bottom of the pan. Let it cool completely.
• To prepare the filling, combine the whipping cream, vanilla instant pudding, and honey in a mixing bowl. Beat until it becomes a thick, spreadable consistency.
• Cut the cake in half horizontally and spread all of the filling on the bottom half of the cake. Then, carefully place the top half back on top.
• Serve the cake immediately or chill it until ready to serve. Enjoy!

Notes

Make sure to use very warm water to activate the yeast.

If the dough is too sticky, add a little bit of flour at a time until it reaches the right consistency.

The dough won't double in size like regular bread, but it should rise.

If the topping is still pale but the cake is done, turn the oven to broil for a minute to brown the topping quickly.

Chill the cake before serving to allow the filling to set.

Keyword Bienenstich