German Bee Sting Cake, or Bienenstich, is a beloved classic in German baking. This delightful dessert features a soft, yeasted cake filled with creamy vanilla custard and topped with a sweet, crunchy honey-almond glaze. The combination of textures—from the pillowy cake to the rich filling and crisp topping—makes it a perfect treat for special occasions or simply when you’re craving something sweet. Whether you’re new to baking or an experienced baker, this step-by-step guide will help you master the art of making Bee Sting Cake.
The Story Behind the Bee Sting Cake
The origins of Bee Sting Cake are wrapped in legend. One popular tale from the 15th century tells of German bakers who defended their village from invaders by throwing beehives at them. After their victory, they baked this honey-topped cake to celebrate. While the story is likely more myth than fact, one thing remains certain: Bee Sting Cake is as popular today as ever, cherished for its unique flavor and texture.
Ingredients for Bee Sting Cake
To create this delicious cake, you’ll need a few essential ingredients:
Yeast Cake:
- 3 cups all-purpose flour
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup sugar
- ½ cup warm milk (about 110°F/43°C)
- ¼ cup unsalted butter (softened)
- 2 large eggs
- ½ teaspoon salt
Honey-Almond Topping:
- ½ cup unsalted butter
- ¼ cup sugar
- 2 tablespoons honey
- 2 tablespoons heavy cream
- 1 cup sliced almonds
Vanilla Custard Filling:
- 2 cups milk
- 4 large egg yolks
- ½ cup sugar
- ¼ cup cornstarch
- 1 tablespoon vanilla extract
- ½ cup heavy cream (whipped)
Instructions for Making Bee Sting Cake
Step 1: Preparing the Yeast Dough
The soft, fluffy yeast dough is the base of this cake, giving it a light, bread-like texture.
a. Activate the Yeast
Start by dissolving sugar in warm milk (about 110°F/43°C). Sprinkle the active dry yeast over the milk, stir lightly, and let it sit for 5-10 minutes until it becomes foamy. This step ensures your yeast is active and ready to leaven the dough.
b. Mixing the Dough
In a large bowl, combine the flour and salt. Add the softened butter, eggs, and the activated yeast mixture. Use a stand mixer with a dough hook or mix by hand until the dough comes together and is smooth. The dough should be soft but not overly sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
c. Kneading and Rising
Knead the dough on a floured surface for about 5 minutes until it becomes elastic and smooth. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
Step 2: Making the Honey-Almond Topping
The crunchy, sweet topping is what gives the Bee Sting Cake its signature flavor.
a. Cooking the Topping
In a medium saucepan, melt the butter over medium heat. Add the sugar, honey, and heavy cream, stirring constantly. Bring the mixture to a simmer and cook for about 3-4 minutes until slightly thickened. Remove from heat and stir in the sliced almonds. Set the topping aside to cool slightly.
Step 3: Baking the Cake
Once the dough has risen, you’re ready to assemble the cake.
a. Preparing the Cake Pan
Grease a 9-inch round cake pan or line it with parchment paper. Punch down the risen dough to release any air, then press it evenly into the prepared pan.
b. Adding the Almond Topping
Spread the honey-almond mixture evenly over the top of the dough, making sure it covers the entire surface.
c. Baking
Preheat your oven to 350°F (175°C). Bake the cake for 25-30 minutes, or until the edges are golden brown and the center is set. If the almond topping starts to brown too quickly, loosely cover the cake with aluminum foil during the last 10 minutes of baking.
Once baked, let the cake cool completely in the pan.
Step 4: Making the Vanilla Custard Filling
The creamy vanilla custard is the heart of the Bee Sting Cake, adding a rich, smooth texture that balances the sweet topping.
a. Preparing the Custard
Heat the milk in a saucepan over medium heat until it starts to simmer. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour a small amount of the hot milk into the egg mixture, whisking constantly to temper the eggs and prevent curdling. Gradually add the rest of the milk while continuing to whisk.
b. Thickening the Custard
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency, about 5 minutes. Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface of the custard to prevent a skin from forming), and refrigerate until completely cool.
c. Whipping the Cream
Once the custard has cooled, whip the heavy cream to stiff peaks and gently fold it into the custard, creating a light, airy filling.
Step 5: Assembling the Bee Sting Cake
Now it’s time to put everything together.
a. Slicing the Cake
Once the cake has cooled completely, carefully slice it horizontally into two layers using a serrated knife. Be gentle, as the almond topping can be a bit brittle.
b. Adding the Filling
Spread the custard filling evenly over the bottom half of the cake. Place the top layer (with the honey-almond topping) back on top.
Step 6: Chill and Serve
For best results, chill the assembled cake in the refrigerator for 1-2 hours before serving. This helps the filling set and makes it easier to slice. Once chilled, cut the cake into wedges and enjoy!
Tips for Perfect Bee Sting Cake
- Proper Dough Rising: Yeast dough needs warmth to rise properly. If your kitchen is cold, try placing the dough in a warm oven (with the oven turned off) or near a window with sunlight.
- Custard Care: Stir constantly when thickening the custard to avoid lumps. If you do end up with a few lumps, you can strain the custard through a fine mesh sieve to ensure a smooth texture.
- Watching the Topping: Almonds can brown quickly, so keep an eye on your cake during the last few minutes of baking. Covering the top with foil can prevent burning.
Variations and Customizations
Bee Sting Cake can be adapted to suit different tastes. Here are a few ideas for customizing your cake:
- Flavored Fillings: While vanilla custard is traditional, you can try other flavors such as chocolate, lemon, or coffee-flavored custard to mix things up.
- Different Nuts: If you’re not a fan of almonds, feel free to substitute with other nuts like hazelnuts or walnuts for a different flavor and texture.
- Boozy Custard: For an adult twist, add a splash of rum, amaretto, or another liqueur to the custard filling.
Storing Bee Sting Cake
In the Refrigerator
Bee Sting Cake is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The cake will stay moist, and the custard filling will remain creamy.
Freezing
If you want to freeze the cake, it’s best to freeze the cake and custard filling separately. Once you’re ready to serve, thaw the cake and filling in the refrigerator, then assemble them.
Conclusion
Bee Sting Cake is a delightful combination of textures and flavors—fluffy cake, creamy custard, and a crunchy, sweet almond topping. This German classic might look complicated, but with a bit of patience, you’ll find it’s quite manageable and definitely worth the effort. Whether for a special occasion or a family treat, Bee Sting Cake is sure to impress your guests and satisfy your sweet tooth.