How to Bake a Classic German Bienenstich (Bee Sting Cake)

Bienenstich, or Bee Sting Cake, is a delightful German dessert that features a soft yeast dough topped with caramelized almonds and a creamy filling. This cake is perfect for special occasions and is sure to impress your family and friends. Follow this detailed recipe to create an authentic German Bienenstich at home.

Ingredients

To bake a classic Bienenstich, you will need the following ingredients:

  • For the dough:
  • 500g (4 cups) all-purpose flour
  • 1 packet (7g) active dry yeast
  • 75g (1/3 cup) sugar
  • 1 tsp salt
  • 250ml (1 cup) milk, lukewarm
  • 75g (1/3 cup) unsalted butter, melted
  • 1 large egg
  • For the almond topping:
  • 100g (1 cup) sliced almonds
  • 100g (1/2 cup) sugar
  • 75g (1/3 cup) unsalted butter
  • 150ml (2/3 cup) heavy cream

Instructions

Step 1: Prepare the Dough

In a large mixing bowl, combine the lukewarm milk and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes until frothy. This step ensures that the yeast is active.

Once frothy, add the melted butter, egg, flour, and salt to the yeast mixture. Mix until a dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Step 2: Make the Almond Topping

In a saucepan over medium heat, combine sugar, butter, and cream. Stir until the butter has melted and the sugar is dissolved. Add sliced almonds and allow the mixture to simmer for about 3-5 minutes, stirring continuously. Remove from heat and let it cool slightly.

Step 3: Assemble the Cake

Preheat your oven to 180°C (350°F). Once the dough has risen, punch it down and roll it out to fit a greased 9-inch round cake pan. Pour the almond topping evenly over the dough, making sure to cover it completely.

Bake in the preheated oven for 25-30 minutes or until golden brown. Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 4: Prepare the Cream Filling

While the cake is cooling, whisk the heavy cream until soft peaks form. You can sweeten the cream with sugar or vanilla extract, according to your taste.

Step 5: Final Assembly

Once the cake is completely cooled, slice it in half horizontally. Spread the whipped cream gently over the bottom half, then place the top half back on. Your classic German Bienenstich is now ready to serve!

Enjoy Your Bienenstich!

Slice the cake into generous pieces for serving. Bienenstich is delicious on its own or paired with coffee or tea. Store leftover cake in the refrigerator, where it can last up to 3 days.

Impress your guests with this classic German dessert that balances sweetness with a delightful crunch from the almond topping. Happy baking!