Bienenstich, or Bee Sting Cake, is a beloved traditional German dessert. This sweet treat combines a rich, yeasty dough with a creamy, buttery filling and a crunchy almond topping, making it a delightful addition to any celebration. Here’s how to make a classic Bienenstich at home.
Ingredients
For the Dough:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 cup warm milk (about 110°F or 43°C)
- 1/2 teaspoon sugar
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional)
For the Topping:
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1/4 cup sugar
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 1/2 cups sliced almonds
For the Filling:
- 1 1/4 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mascarpone or cream cheese (optional, for a thicker filling)
Instructions
1. Prepare the Dough
Start by activating the yeast. In a small bowl, mix the warm milk with 1/2 teaspoon of sugar. Sprinkle the yeast over the milk and stir gently. Let it sit for about 5-10 minutes until it becomes foamy.
In a large mixing bowl, combine the flour, 1/4 cup sugar, and salt. Make a well in the center and add the activated yeast mixture, butter, eggs, and vanilla extract. If you’re using lemon zest, add it now. Mix everything together using a spoon or your hands until the dough begins to come together.
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until it’s smooth and elastic. If it’s too sticky, add a little more flour. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
2. Make the Almond Topping
While the dough is rising, prepare the almond topping. In a small saucepan, melt the butter over medium heat. Add the heavy cream, sugar, and honey. Stir constantly until the sugar is dissolved and the mixture starts to bubble. Remove from heat and stir in the vanilla extract. Set aside to cool.
Once the almond mixture is slightly cooled, add the sliced almonds and stir to coat them evenly.
3. Shape the Dough and Let It Rise Again
Once the dough has doubled in size, punch it down and turn it onto a lightly floured surface. Roll it out into a circle, about 12 inches in diameter, or slightly larger than your round baking pan. Grease a 9-inch round cake pan or a springform pan, and place the dough inside, pressing it gently to fit the pan.
Spread the almond mixture evenly over the top of the dough, ensuring the almonds are distributed evenly. Cover the pan with a towel and let the dough rise for another 30 minutes to 1 hour.
4. Bake the Cake
Preheat your oven to 350°F (175°C). Once the dough has risen, place the pan in the preheated oven. Bake for 25-30 minutes, or until the top is golden brown and the cake is fully cooked. Remove from the oven and let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
5. Prepare the Filling
While the cake cools, prepare the filling. In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. If you’re using mascarpone or cream cheese, fold it into the whipped cream for a thicker, richer texture.
6. Assemble the Cake
Once the cake has completely cooled, carefully slice it in half horizontally. Spread the whipped cream filling generously over the bottom half of the cake. Place the top half of the cake with the almond topping back on top.
7. Serve and Enjoy
Bienenstich is best served fresh but can be stored in an airtight container in the refrigerator for up to 2-3 days. This cake is perfect for celebrations, afternoon tea, or as a sweet ending to any meal.
With its sweet, nutty topping and luscious cream filling, Bienenstich is sure to become a favorite in your dessert repertoire.
Leave a Reply