How to Make Bienenstich “Bee Sting Cake” with Honey Almond Topping
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What’s Up, Hungry People
I’m delving deep into the Starving Chef recipe archives this week. I’ve been wanting to clear out a backlog of recipes that I made and photographed for all you Hungry People, but life got busy. Then there was that little blip of an event in 2020 that put a dent in many plans, including me having any spare time between planning a pandemic wedding, working full time, and blogging full time. Fast forward 4 years (I literally cannot believe it has been that long already!!), but I’ve built up a backlog of recipes that I just simply didn’t have time to publish for whatever reason.
But in February of 2024, I made the huge decision to quit my day job and pursue content creation full time! So now, not only can I pour all of my creative passion into creating new recipes for all you Hungry People, but I can also work through that backlog of recipes that I’ve been wanting to put out for literal years.
All this to say (and I know I’m falling into the blogger trope of adding too much unnecessary info at the beginning of the recipe) – THANK YOU!! THANK YOU, THANK YOU, THANK YOU!
It’s because of you all that I am able to do what I love: making you delicious recipes.
ANYWAYS BACK TO THE RECIPE
This recipe is inspired by all things spring! While I sit here waiting for the snow to stop falling in April – I’m dreaming of warmer weather, blooming flowers, and the buzz of honeybees. In the meantime, I’ll just have to make it through the dreary days ahead with this bienenstich cake.
It’s a hybrid between a cake and a bread – with the use of yeast to get a nice rise and texture of bread, but it still tastes sweet like cake. It’s then topped with a honey almond crust and filled with a creamy custard sandwiched in the center.
This bienenstich cake, or “bee sting cake,” is perfect for those who love the rich flavors of honey and the creamy texture of custard, all while enjoying the hearty feel of a yeast-leavened cake. The honey almond crust provides a sweet crunch that complements the soft, pillowy cake and smooth, rich custard filling beautifully. Whether you’re looking for a unique dessert to impress at a spring gathering or just want to treat yourself to a slice of comfort, this cake strikes the perfect balance between indulgence and homely warmth.
Brief History of Bienenstich
Bee sting cake, or bienenstich, is a classic German confection that’s as rich in flavor as it is in history. Dating back to the medieval times, legend has it that the cake was named after bakers in Andernach who fended off raiders with beehives and celebrated their victory with this honey-topped treat. The perfect harmony of crunchy almond topping, soft yeast cake, and creamy custard filling quickly made it a beloved dessert across Germany. Today, it continues to be a favorite, bringing a slice of German tradition to tables around the world.
Here’s What You Need
For Custard Filling
- sugar: Sweetens the custard, balancing the richness of the yolks and cream.
- flour: Thickens the custard, ensuring it’s stable enough to layer within the cake.
- salt: Enhances the flavor of the custard, making it more complex.
- whole milk: Provides the creamy base for the custard, adding richness.
- egg yolks: Thicken the custard, adding a smooth, rich texture.
- butter: Adds a silky, rich finish to the custard.
- vanilla: Offers a sweet, aromatic flavor that complements the custard.
- heavy cream: Whipped into peaks and folded into custard for a light, airy texture.
- sugar (for whipping cream): Stabilizes and sweetens the whipped cream before it’s folded into the custard.
For Cake
- flour: Forms the structure of the cake, making it soft and tender.
- sugar: Sweetens the cake and contributes to its golden color when baked.
- rapid rise yeast: Leavens the cake, creating a light, airy texture.
- salt: Enhances the overall flavor of the cake.
- whole milk: Adds moisture and richness to the cake batter.
- butter: Adds flavor and tenderizes the cake by shortening gluten strands.
- eggs: Bind the ingredients together, adding structure and richness.
For Almond Topping
- honey: Sweetens the topping, adding a distinct flavor and sticky texture.
- butter: Combines with honey to create a rich, flavorful glaze.
- almond slivers: Add crunch and nutty flavor to the topping.
- sugar: Sweetens and helps thicken the almond topping.
Let’s Cook
Start with the custard because it needs the most time to chill. Grab a sauce pot and whisk together the milk, sugar, and salt on medium-high heat. When it gets frothy and begins to bubble lightly, about 5-10 minutes in, turn the heat down to medium-low and let it simmer for a couple more minutes. In a different bowl, get those egg yolks whisked up until they’re nice and frothy.
You’ll need to temper these yolks, which sounds fancy but just means you’ll slowly mix in about 1/2 cup of your hot milk mixture to bring the eggs up to temperature without cooking them outright. Once they’re acquainted, slowly stir the tempered yolks back into the sauce pot. Keep stirring on that medium-low heat until it thickens up, which should take another 5-10 minutes.
Off the heat it goes, then stir in your butter and vanilla until it’s one smooth mixture. Transfer it to a bowl to cool down, but don’t let it feel lonely—cover it with plastic wrap directly on the surface to avoid a skin forming. In a different bowl, whip up the heavy cream and sugar until stiff peaks form, then fold it into your custard gently. Stick it in the fridge to chill thoroughly.
Cake Crafting
Now, the cake. In a large mixing bowl, whisk a cup of flour with the sugar and yeast. Warm up your milk and butter in a saucepan until it hits that sweet spot between 120°F and 130°F, then gradually combine it with your dry ingredients. Add the eggs next, then gradually mix in the remaining flour a cup at a time until you have a thick, pliable dough. Flour up a surface and knead the dough until it’s soft, about 10-20 minutes. Plop it into a greased bowl, cover with a damp towel, and let it rise for an hour.
Honey Almond Crunch Topping
While the dough is doing its thing, let’s get the almond topping ready. Mix honey, sugar, and butter in a bowl and microwave it in 30-second bursts, stirring between each zap, until everything’s melted together. Let it cool a bit before you mix in the almond slivers, making sure they get nicely coated.
Assembly Time
Once your dough has risen and doubled in size, give it a gentle punch and shape it into a round that fits a greased springform pan. Spread the almond mixture evenly on top. Give it another 30 minutes to rise and puff up again.
Baking the Bread
Preheat your oven to 350°F. Cover the cake with foil to protect the top from getting too brown, then bake it for 35-40 minutes until it looks golden and lovely. Let it cool in the pan to room temp, then take it out carefully.
Filling and Finishing Touches
Cut the cake in half horizontally and chill both pieces. Spread the custard over the bottom half, about half an inch thick. Gently place the top half back on and chill the assembled cake for at least another hour to set everything nicely. Slice it up and serve either chilled or at room temperature.
Tips for a Perfect Custard Cake
- Achieving the Perfect Custard Texture: The key to smooth custard is constant, gentle whisking as it heats. If you notice lumps forming, strain the mixture before cooling to remove any cooked egg bits. This ensures your custard is silky and smooth.
- Proofing Yeast Effectively: Ensure your milk is warmed to the right temperature (120°F – 130°F) before adding to the yeast. Too hot, and it will kill the yeast; too cool, and the yeast won’t activate. This step is crucial for a light, airy cake.
- Folding in Whipped Cream: When incorporating whipped cream into the custard, use a gentle folding motion to keep the mixture light and airy. Overmixing can deflate the whipped cream, leading to a denser custard.
- Preventing a Dry Cake: Avoid overbaking the cake by checking it for doneness around the 35-minute mark. A toothpick inserted into the center should come out clean. Letting it cool in the pan helps retain moisture.
- Creating a Smooth Layer of Custard: When assembling the cake, chill the cake layers before spreading the custard. This makes it easier to spread a smooth, even layer without tearing the cake.
- Letting the Cake Set: After assembly, chilling the cake allows the layers to firm up, making it easier to slice and serve. A chilled cake holds its shape better and ensures a neat presentation.
As we wrap this up, keep in mind this bienenstich cake is more than just baking—it’s creating a moment, a slice of joy, if you will.
Each layer, from the crunchy almond topping to the creamy custard nestled between the yeast-raised cake, combines tradition with a touch of your own kitchen flair. Approach it step by step, and you’ll find that what seemed like a complex dessert unfolds into an achievable, rewarding baking project. It’s a chance to slow down, enjoy the process, and anticipate the smiles this cake will bring.
So, Hungry People, grab your whisk and let’s make those dreary days a bit brighter with this slice of sweetness.
Bee Sting Cake
Equipment
- fridge space
- counter space for kneading
Ingredients
For Custard Filling
For Cake
Instructions
Making the Custard
- In a sauce pot over medium-high heat, whisk together the milk, sugar, and salt until frothy and just starting to bubble, about 5-10 minutes. Reduce the heat to medium-low and simmer for another 2-3 minutes.
- Meanwhile, in a separate bowl, whisk the egg yolks until frothy. Then temper the yolks by measuring out about 1/2 cup of the simmering milk mixture and pouring it in a constant stream, very slowly, into the eggs while whisking constantly. This will bring the eggs up to temperature without scrambling them.
- Slowly pour the tempered eggs back into the rest of the simmering milk mixture while stirring constantly. Continue to simmer over medium-low until the mixture begins to thicken, about 5-10 more minutes.
- Remove from the heat and stir in the butter and vanilla until the butter has melted into the custard. Transfer to a new bowl to cool.
- Once no longer steaming, in a separate bowl add the heavy cream and sugar, then use a hand mixer to beat until whipped cream with stiff peaks forms.
- Fold the whipped cream into the custard until just combined. Use plastic wrap to cover the custard, pressing the plastic wrap to the surface to prevent air from touching and hardening the surface. Transfer to the fridge and cool completely.
Making the Cake
- In a large bowl, whisk together one cup of flour, sugar, and yeast.
- In a saucepan over medium-high heat, whisk the milk and butter until the temperature reaches 120°F – 130°F. Remove from the heat and pour in a constant stream into the dry mixture while stirring.
- Mix in the eggs and the rest of the flour, one cup at a time, until a thick but pliable dough comes together.
- Dust a flat surface with flour and tip the dough out of the bowl. Knead until softened, about 10-20 minutes.
- Place the dough into a large bowl greased with butter or oil and cover with a damp towel. Let it rise for one hour.
Making the Honey Almond Topping
- In a small bowl, add the honey, sugar, and butter. Microwave in 30-second intervals, stirring in between, until completely melted. Then cool until no longer steaming.
- In a separate bowl, add the slivered almonds and pour the honey butter mixture over while mixing together. Stir until well coated.
Continuing the Dough
- Once the dough has doubled in size, punch it down, lightly knead into a circular shape, and transfer to a greased springform pan.
- Pour the almond topping over the dough in an even layer. Use a spatula to spread it out so it covers the dough evenly. Let it rise for another 30 minutes or until the dough is puffed up again.
Baking and Assembling
- Preheat the oven to 350°F. Tent the cake with foil to prevent the top from burning. Bake for 35-40 minutes or until puffed up and golden brown.
- Let the cake cool in the pan until it reaches room temperature. Then remove it from the springform after running a knife along the edges to prevent any sides from sticking.
- Cut the cake in half lengthwise. Chill the halves until cold, at least one hour.
- Spread the custard filling onto the lower half of the cake so it stands about a half inch thick. Place the top half of the cake on top. Chill for another hour to set everything together.
- Cut into slices and serve chilled or at room temperature. Enjoy!
