Bienenstich (German Bee Sting Cake with Custard Cream)
In short: Soft yeast cake under a caramelized honey and almond crust, split and filled with vanilla custard cream, a coffee-time favorite. It takes about 1 h 30 min in total and makes 12 servings.
- Prep
- 50 min
- Cook
- 40 min
- Resting
- 3 h
- Total
- 1 h 30 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 460 kcal
Bienenstich, or bee sting cake, is a soft yeast cake covered with a crunchy topping of caramelized honey and almonds, then split and filled with vanilla custard cream. It is a coffee-and-cake favorite in bakeries across Germany. The topping bakes onto the dough, so the cake needs no glaze. The cream must be chilled well so the cake cuts neatly, so plan on a few hours of cooling.
Instructions
- Mix the flour, sugar, yeast and salt. Add the milk, egg and melted butter and knead 8 minutes until smooth and soft. Cover and let rise for 1 hour until doubled.
- Line a 26 cm (10 inch) springform pan with parchment. Press the dough into the base, cover and rest 20 minutes. Heat the oven to 180°C (350°F).
- For the topping, melt the butter with the sugar, honey and cream in a saucepan and boil for 1 minute. Stir in the almonds and cool for 5 minutes.
- Spread the topping over the dough. Bake for 30 to 35 minutes until deep golden. Cool completely, then release the ring.
- Whisk the yolks, sugar and cornstarch with 100 ml of the milk. Heat the rest of the milk with the vanilla until steaming and whisk it into the yolk mixture.
- Return it to the pan and stir over medium heat until thick and bubbling, then cook 1 minute more. Pour into a bowl, press cling film on the surface and chill until cold, at least 2 hours.
- Whip the cream to stiff peaks. Beat the cold custard smooth and fold in the cream in two additions.
- Split the cake horizontally into two layers with a serrated knife. Cut the top layer into 12 wedges, spread the cream over the bottom layer, set the wedges on top and chill for 1 hour before serving.
Tips
- Cut the top layer into wedges before it goes on the cream, so the crunchy topping does not crack under the knife later. Use a sharp serrated blade and saw gently.
- Chill the custard completely before folding in the cream, or the filling turns runny and squeezes out when you cut the cake.
Questions and answers
Why is it called bee sting cake?
The name is usually linked to the honey and almond topping. Several stories explain the name, but none is certain.
Can I make Bienenstich ahead?
Bake the cake a day ahead and fill it on the day. The filled cake keeps 2 days in the fridge, but the topping softens a little.
Can I use a different filling?
Yes. Whipped cream with a little vanilla works well, as does buttercream. Sweetened quark mixed with whipped cream also makes a lighter filling.
How long does it take to make Bienenstich (German Bee Sting Cake with Custard Cream)?
About 1 h 30 min in total: 50 min of preparation and 40 min of cooking.
How many calories are in Bienenstich (German Bee Sting Cake with Custard Cream)?
About 460 kcal per serving, with 8 g of protein, 44 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 460 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 44 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 24 g |
| Sodium | 150 mg |
Estimated values, calculated from the ingredients.
