Bienenstich: German Bee Sting Cake

Bienenstich, or Bee Sting Cake, is a classic German dessert made of a sweet yeast dough filled with creamy vanilla custard and topped with caramelized almonds. Because it’s a yeast dough instead of cake, Bienenstich isn’t overly sweet. Instead, it’s a rich dessert that layers together several satisfying textures. Cracking through the honey almond topping reveals fluffy brioche layers sandwiching a silky pastry cream filling.



Yields one 9-inch (24cm) cake

1/4 cup whole milk, warmed to 115°F
2 1/4 teaspoons active dry yeast (1 packet)

2 large eggs
2 tablespoons sugar
1 tablespoon honey
1/4 teaspoon salt

2 1/3 cups all-purpose flour

1/4 cup unsalted butter, softened to room temperature

1/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt

Yolks from 3 large eggs

1 1/2 cups whole milk

1 teaspoon vanilla extract

1/2 cup heavy cream

3 tablespoons unsalted butter
2 tablespoons honey
2 tablespoons sugar
1 tablespoon heavy cream

3/4 cup sliced almonds

Make the Pastry Cream

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