German
Bienenstich
A small German bee sting cake with soft yeast dough, a glossy honey-almond crust, and a cool vanilla cream filling. It is best served in thick slices once the cream has fully set.
Watch it madeCakeClassics · 11:29
Ingredients
- All-purpose flour100g
- Instant dry yeast1/2 tsp
- Whole milk, lukewarm45ml
- Granulated sugar15g, for the dough
- Unsalted butter, softened20g, for the dough
- Egg yolk1, for the dough
- Fine salt1 pinch
- Unsalted butter25g, for the almond topping
- Granulated sugar20g, for the almond topping
- Honey10g
- Heavy cream1 tbsp, for the almond topping
- Sliced almonds35g
- Whole milk125ml, for the filling
- Egg yolk1, for the filling
- Granulated sugar12g, for the filling
- Cornstarch10g
- Vanilla bean or vanilla sugar1/4 bean or 1 tsp vanilla sugar
- Heavy cream, cold60ml, for folding into the filling
Method
- Mix the flour, yeast, lukewarm milk, sugar, softened butter, egg yolk, and salt into a soft yeast dough, then knead for 6 to 8 minutes until smooth and elastic.
- Cover the dough and let it rise in a warm place for 60 to 75 minutes, until visibly puffed.
- Meanwhile, make the filling by whisking the milk, egg yolk, sugar, cornstarch, and vanilla in a small saucepan until smooth.
- Cook the mixture over medium heat, whisking constantly, until it thickens into a pudding, then transfer it to a bowl, cover the surface directly, and chill completely.
- Grease a 12 cm springform pan or small cake ring and press the risen dough evenly into the base.
- Cover and let the dough rise again for 25 to 30 minutes while heating the oven to 180°C.
- For the topping, melt the butter, sugar, honey, and 1 tablespoon cream in a small saucepan, simmer for 1 minute, then stir in the sliced almonds.
- Spread the warm almond mixture gently over the risen dough without deflating it.
- Bake for 20 to 25 minutes, until the almond top is deep golden and the yeast cake is cooked through.
- Let the cake cool for 10 minutes, release it from the pan, and cool completely on a rack.
- Whip the cold heavy cream to soft peaks, then whisk the chilled vanilla pudding smooth and fold in the whipped cream.
- Slice the cake horizontally with a serrated knife, keeping the almond top intact as much as possible.
- Spread the vanilla cream over the bottom half, place the almond top back on, and chill for at least 1 hour before cutting into 2 servings.
Common questions
Can I substitute the instant dry yeast or dairy in Bienenstich?
Use active dry yeast instead of instant by blooming it in the lukewarm milk first; use about 25% more by weight. For dairy, whole milk can be swapped with 2% milk, but the filling and topping will be less rich.
How long does Bienenstich take, including rising and chilling?
Plan on about 2.5 to 3.5 hours total. The dough needs 60 to 75 minutes for the first rise, 25 to 30 minutes for the second, and the custard must chill completely before filling, which usually takes at least 1 hour.
What are the most common mistakes when making Bienenstich?
The biggest mistakes are using milk that is too hot and killing the yeast, under-kneading the dough, and not cooking the custard long enough to thicken. Also, don’t overbake the almond topping or it can turn bitter.
How should I store Bienenstich, and can I make it ahead?
Store it covered in the refrigerator because of the custard filling. It keeps well for 2 to 3 days. You can bake the cake base and make the custard a day ahead, then assemble before serving for the best texture.
What is the best way to serve Bienenstich?
Serve it chilled or at cool room temperature, sliced with a sharp knife. It pairs well with coffee or tea. For cleaner slices, chill the cake well before cutting and wipe the knife between cuts.