How to Make a Classic German Bee Sting Cake (Bienenstich)

How to Make a Classic German Bee Sting Cake (Bienenstich)

Bienenstich, or Bee Sting Cake, is a delightful traditional German dessert. It features a soft, yeasted cake base topped with a crunchy caramelized almond layer and filled with a luscious creamy custard or whipped cream. The origins of the cake date back to the 15th century, with various stories of how it got its name. Whether it was inspired by the bees attracted to the honey in the cake or a baker’s humorous attempt to create a sweet treat that stung just like a bee, it remains one of Germany’s beloved confections. If you’re looking to bake an authentic Bienenstich, here’s a step-by-step guide on how to make this delicious dessert.

Ingredients:

For the Dough:

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 cup warm milk (about 110°F or 45°C)
• 1 tablespoon sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract

For the Almond Topping:

• 1/2 cup sliced almonds
• 1/3 cup honey
• 1/3 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons sugar

For the Cream Filling:

• 1 cup heavy cream, whipped
• 1/2 cup mascarpone cheese or vanilla pudding (optional, for richer flavor)
• 1 tablespoon powdered sugar (optional, if you want a sweeter filling)

Instructions:

Step 1: Preparing the Dough

1. Activate the Yeast: In a small bowl, combine the warm milk, sugar, and yeast. Stir and let it sit for about 5 minutes, or until the yeast becomes frothy.

2. Mix the Dough: In a large mixing bowl, whisk together the flour and salt. Add the softened butter, egg, and vanilla extract, then pour in the activated yeast mixture. Stir until a dough begins to form.

3. Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes, or until it’s smooth and elastic. If you have a stand mixer, you can use the dough hook attachment for about 3-4 minutes.

4. Let the Dough Rise: Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for about 1 to 1.5 hours, or until it has doubled in size.

Step 2: Preparing the Almond Topping

1. Cook the Almond Topping: While the dough is rising, prepare the almond topping. In a medium saucepan, combine the sliced almonds, honey, heavy cream, butter, and sugar over medium heat. Stir constantly and cook for 3-4 minutes, until the mixture thickens slightly and becomes syrupy. Set it aside to cool slightly.

Step 3: Assembling the Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.

2. Shape the Dough: Once the dough has risen, punch it down and transfer it to your prepared cake pan. Gently stretch and press the dough to fit the bottom of the pan.

3. Top with Almond Mixture: Spread the almond topping evenly over the surface of the dough. Be sure to cover the dough completely with the caramelized almonds.

4. Second Rise: Allow the dough to rise in the pan for an additional 15-20 minutes while the oven heats up.

Step 4: Baking the Cake

1. Bake the Cake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the cake is golden brown and the almond topping is caramelized and bubbly.

2. Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.

Step 5: Preparing the Cream Filling

1. Whip the Cream: In a chilled bowl, whip the heavy cream until stiff peaks form. If you want a richer filling, you can mix in mascarpone cheese or a bit of vanilla pudding. Add powdered sugar if you prefer a sweeter filling.

2. Slice the Cake: Once the cake is completely cool, slice it horizontally to create two layers. Be sure to cut carefully, as the topping can be quite crunchy.

3. Fill the Cake: Spread the whipped cream mixture evenly over the bottom half of the cake. Place the top layer of the cake, almond side up, onto the cream layer.

Step 6: Serve and Enjoy

1. Chill the Cake: For the best results, refrigerate the assembled cake for about 30 minutes before serving. This helps the cream filling set and makes slicing easier.

2. Slice and Serve: Slice the cake into wedges and serve it chilled or at room temperature.

Tips for Perfecting Your Bienenstich:

• For a Softer Cake: If you prefer a softer cake texture, use a bit more butter or milk in the dough. You can also experiment with different types of flour for a slightly different texture.
• Customize the Filling: While the classic filling is whipped cream, you can also use vanilla pudding, mascarpone, or a combination of both for a richer filling.
• Almond Topping: Be sure to let the almond topping cool slightly before applying it to the dough to prevent it from melting into the dough and losing its texture.

Final Thoughts

Making a classic German Bee Sting Cake (Bienenstich) might take some time, but it’s absolutely worth the effort. The combination of soft, yeasted dough, sweet caramelized almonds, and rich cream filling makes for a cake that’s both indulgent and comforting. Whether you’re baking for a special occasion or just craving a new dessert to try, this traditional German treat is sure to impress.