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German Bee Sting Cake Recipe

German Bee Sting Cake Recipe
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★★★★★

5.2 from 27 reviews

German Bee Sting Cake, or Bienenstich, is a delightful traditional German dessert featuring a soft yeast dough base topped with a rich honey-almond glaze and filled with a luscious whipped cream filling. This cake offers a perfect balance of sweetness, crunch, and creamy smoothness, making it an irresistible treat for any occasion.

Ingredients

Scale

Dough Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon active dry yeast
  • 1/2 cup whole milk
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon zest

Almond Topping Ingredients

  • 1/2 cup heavy cream
  • 2 tablespoons honey
  • 1/2 cup sliced almonds
  • 2 tablespoons unsalted butter

Cream Filling Ingredients

  • 1/2 cup heavy cream
  • 1/2 cup powdered sugar

Instructions

  1. Prepare the dry ingredients: In a large mixing bowl, combine the flour and salt to create the base for the dough.
  2. Activate the yeast: In a small bowl, dissolve the active dry yeast in warm water and let it sit for about five minutes until it becomes foamy, indicating it’s active.
  3. Heat milk mixture: In a saucepan, warm the milk, granulated sugar, and butter over medium heat, stirring occasionally until the butter melts.
  4. Combine dough ingredients: Add the warm milk mixture to the flour mixture, then incorporate the activated yeast, eggs, vanilla extract, and lemon zest. Mix until the dough starts to come together.
  5. Knead the dough: Transfer the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
  6. Let dough rise: Place the kneaded dough into a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
  7. Prepare almond topping: While the dough rises, melt butter in a small saucepan over medium heat. Stir in honey, heavy cream, and sliced almonds. Cook for 3-4 minutes until the mixture is smooth and almonds are slightly toasted. Set aside to cool slightly.
  8. Shape the dough: Once risen, gently punch down the dough and press it evenly into a greased 9×13-inch baking pan to cover the bottom completely.
  9. Add almond topping: Pour the almond mixture over the dough, spreading it evenly with a spatula.
  10. Preheat oven: Preheat your oven to 350°F (175°C) to get ready for baking.
  11. Bake the cake: Bake the cake for 25-30 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
  12. Cool the cake: Remove from oven and let the cake cool in the pan for about 10 minutes.
  13. Prepare cream filling: In a mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form.
  14. Slice the cake: Carefully cut the cooled cake horizontally into two layers.
  15. Fill the cake: Spread the whipped cream filling evenly over the bottom half of the cake.
  16. Assemble the cake: Place the top half of the cake over the cream filling and gently press down to secure the layers.
  17. Chill the cake: Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld beautifully.
  18. Serve and enjoy: Slice the chilled German Bee Sting Cake and enjoy a delicious combination of crunchy honey-almond topping, soft cake layers, and creamy filling.

Notes

  • Make sure the water used to activate yeast is warm, not hot, to avoid killing the yeast.
  • Let the almond topping cool slightly before pouring it on the dough to prevent melting the dough prematurely.
  • Use fresh active dry yeast for best rising results.
  • For an extra rich filling, substitute some of the heavy cream with pastry cream or custard if preferred.
  • Store the cake refrigerated and consume within 2-3 days for optimal freshness.

Nutrition

Keywords: German Bee Sting Cake, Bienenstich, honey almond cake, yeast cake, whipped cream filling, traditional German dessert

Find it online: https://cheframiflavor.com/german-bee-sting-cake-recipe/