How to Make Bienenstich Cake: A Step-by-Step Guide to German Bee Sting Cake

Bienenstich, also known as bee sting cake, is a classic German dessert that’s as delightful to look at as it is to eat. Imagine a fluffy yeast cake topped with a crunchy, caramelized almond topping that’s drizzled with honey – pure heaven!

Whether you’re a baking enthusiast or just looking for a new dessert to impress your loved ones, this step-by-step guide will have you baking a perfect Bienenstich cake like a pro. Let’s get started!

Ingredients You’ll Need

For the Cake:

• 1 cup warm milk (110°F-115°F)
• 2 ¼ teaspoons active dry yeast
• ⅓ cup granulated sugar
• 4 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• ¾ cup unsalted butter, softened
• 2 large eggs

For the Almond Topping:

• ½ cup unsalted butter
• ½ cup granulated sugar
• ⅓ cup honey
• 1 cup sliced almonds

For the Pastry Cream Filling:

• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• ⅛ teaspoon salt
• 2 large egg yolks
• 1 teaspoon vanilla extract

Tools You’ll Need

• Mixing bowls
• Whisk
• Stand mixer or hand mixer
• 9×13 inch baking pan
• Saucepan
• Parchment paper

Making the Bienenstich Cake

Step 1: Preparing the Yeast Dough

1. In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for about 5 minutes, or until the yeast is foamy.

2. In a separate bowl, whisk together the flour and salt.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and remaining sugar until light and fluffy. Beat in the eggs one at a time.

4. Gradually add the dry ingredients to the wet ingredients, alternating with the yeast mixture, and mixing on low speed until just combined.

5. Change to the dough hook attachment and knead for 5-7 minutes, or until the dough is smooth and elastic. If you don’t have a stand mixer, you can knead the dough by hand on a lightly floured surface.

6. Place the dough in a greased bowl, turning to coat all sides. Cover with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.

Step 2: Creating the Crunchy Almond Topping

1. While the dough is rising, prepare the almond topping. In a medium saucepan, combine the butter, sugar, and honey over medium heat.

2. Bring the mixture to a boil, stirring constantly, then reduce heat and simmer for 5 minutes, or until the mixture thickens slightly.

3. Remove from heat and stir in the sliced almonds. Set aside to cool slightly.

Step 3: Assembling and Baking the Cake

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal later.

2. Punch down the risen dough and press it evenly into the prepared pan.

3. Spread the almond topping evenly over the dough.

4. Bake for 25-30 minutes, or until the cake is golden brown and the topping is bubbly.

Step 4: Whipping Up the Pastry Cream

1. While the cake is baking, make the pastry cream. In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt.

2. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.

3. Reduce heat to low and cook for 1 minute more, whisking constantly.

4. In a small bowl, whisk together the egg yolks. Gradually whisk about ½ cup of the hot milk mixture into the egg yolks to temper them, then pour the tempered egg yolk mixture back into the saucepan.

5. Cook over low heat, whisking constantly, for 1 minute more.

6. Remove from heat and stir in the vanilla extract. Pour the pastry cream into a bowl, cover with plastic wrap touching the surface of the cream to prevent a skin from forming, and refrigerate until chilled.

Step 5: The Grand Finale – Assembling the Bienenstich

1. Once the cake is baked and cooled slightly, use a serrated knife to carefully cut it horizontally in half.

2. Spread the chilled pastry cream evenly over the bottom layer of the cake.

3. Gently place the top layer of the cake over the pastry cream. Let the cake cool completely before slicing and serving.

Tips and Tricks for the Perfect Bienenstich

• Make sure your yeast is fresh! If it doesn’t foam after 5 minutes in the warm milk, it may be old and your dough won’t rise properly.

• Don’t overbake the cake! The topping should be a beautiful golden brown, not burnt.

• For a richer flavor, use browned butter in the almond topping.

• Don’t have sliced almonds? You can substitute them with chopped almonds or even pecans.

• If you’re short on time, you can use a store-bought pastry cream.

FAQs About Making Bienenstich Cake

Q: Can I freeze Bienenstich cake?

A: Yes, you can freeze the cake before adding the pastry cream. Wrap it tightly in plastic wrap and then in foil. Thaw it overnight in the refrigerator and then assemble with the pastry cream.

Q: Why is my almond topping too hard?

A: This could be because you cooked the topping for too long. Make sure to simmer it gently for only 5 minutes.

Q: Can I use a different type of filling?

A: While traditional Bienenstich uses pastry cream, you can get creative with the filling! Try whipped cream, vanilla custard, or even lemon curd.

Conclusion

There you have it! Now you have all the tips and tricks to create your own show-stopping Bienenstich cake. It’s a delicious treat that will impress your friends and family with its beautiful presentation and incredible flavors.

So why wait? Gather your ingredients and experience the joy of baking this classic German dessert. Once you try it, don’t forget to share your baking experience and photos in the comments below! And for more baking adventures, check out our other recipes on Family Cuisine!