Irresistible Authentic German Bee Sting Cake

If you’re looking to treat yourself and your loved ones to a delicious, authentic dessert, German Bee Sting Cake (Bienenstich) is the perfect choice! This classic cake is filled with a rich, creamy custard and topped with a sweet, crunchy layer of honey and sliced almonds. The combination of flavors and textures creates a dessert that’s hard to resist.

While it may sound intimidating to make, German Bee Sting Cake is actually straightforward and can be made with simple ingredients. The cake is fluffy and light, the filling is creamy and decadent, and the topping is a delightful contrast of sweetness and crunch. Let’s dive into how you can make this delicious dessert in 7 easy steps.

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Why German Bee Sting Cake Is the Perfect Dessert

German Bee Sting Cake is the perfect dessert for any occasion. It’s flavorful, textured, and beautifully layered, making it an excellent choice for celebrations, special events, or simply for an indulgent treat at home. The layers of fluffy cake, luscious cream filling, and crunchy almond topping make this cake a true standout.

This cake also has a unique history—it’s believed to have been created in Germany in the 19th century, where it was named after a tale involving a bee sting. Whether or not you believe in the story, one thing’s for sure: Bienenstich cake will leave everyone asking for the recipe!

Ingredients You’ll Need for German Bee Sting Cake

To make this authentic German Bee Sting Cake, you’ll need the following ingredients:

For the Filling:

• 1/3 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• Yolks from 3 large eggs
• 1 1/2 cups whole milk
• 1 teaspoon vanilla extract
• 1/2 cup heavy whipping cream

For the Cake:

• 1/4 cup (60ml) whole milk
• 1/4 cup (60g) unsalted butter
• 2 tablespoons (40g) honey
• 2 large eggs
• 2 1/3 cups (280g) bread flour
• 1 3/4 teaspoons yeast
• 1/4 teaspoon salt

For the Topping:

• 1/4 cup (60g) unsalted butter
• 2 tablespoons (40g) honey
• 2 tablespoons sugar
• 1 cup (115g) sliced almonds

These ingredients will come together to create a stunning, layered cake with a sweet honey glaze and crunchy almond topping.

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Step-by-Step Instructions for Making German Bee Sting Cake

Making German Bee Sting Cake is easier than it sounds! Here’s how you can do it:

1. Make the Custard Filling:

In a medium heat-proof mixing bowl, whisk together sugar, cornstarch, and salt. Add the egg yolks and whisk until smooth and pale, about 1 minute. Gradually add whole milk in small splashes while whisking constantly until the milk is fully incorporated.

Transfer the mixture to a saucepan and cook over medium-low heat, whisking constantly. When the mixture starts to simmer and thicken, keep stirring for an additional minute to cook out the starch. Once thickened, remove from heat and whisk in the vanilla extract.

Strain the pastry cream through a fine-mesh strainer into a clean bowl to remove any lumps. Cover the surface of the custard with plastic wrap to prevent a skin from forming, and refrigerate it while you prepare the cake.

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2. Prepare the Cake Dough:

In a separate bowl, heat the whole milk and unsalted butter in a microwave or saucepan until warm and the butter is melted. Stir in honey and let the mixture cool until it’s just warm to the touch.

In a large bowl, combine the bread flour, yeast, and salt. Gradually pour in the warm milk mixture and stir until a dough forms. Knead the dough for about 5-7 minutes until smooth and elastic.

3. Let the Dough Rise:

Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.

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4. Prepare the Almond Topping:

While the dough is rising, prepare the almond topping. In a saucepan, melt the unsalted butter over medium heat, then add honey and sugar. Stir constantly until the sugar is dissolved, and the mixture is smooth. Stir in the sliced almonds and cook for another 2 minutes, then set aside to cool slightly.

5. Assemble the Cake:

Once the dough has risen, punch it down to release air bubbles. Roll it out into a round shape that fits into a 9-inch cake pan. Spread the dough evenly in the pan, pressing it up the sides of the pan slightly.

Evenly pour the almond mixture over the dough, ensuring the sliced almonds are distributed evenly across the surface.

6. Bake the Cake:

Preheat the oven to 350°F (175°C). Bake the cake for 25-30 minutes, or until the top is golden and the dough is cooked through. Remove the cake from the oven and let it cool completely.

7. Assemble and Serve:

Once the cake has cooled, slice it in half horizontally. Spread the chilled pastry cream evenly on the bottom half of the cake, then place the top layer back on. Serve the cake immediately, or chill it for a few hours to allow the flavors to set.

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How to Customize Your German Bee Sting Cake

This cake is delicious as-is, but here are a few ways you can customize it:

• Add more fruit: You can add fresh berries like raspberries, strawberries, or blueberries for a fruity twist.
• Use different nuts: If you prefer other nuts, feel free to use hazelnuts, walnuts, or pecans for the topping.
• Make it smaller: If you’re only serving a few people, you can make individual bee sting cakes by using smaller pans or muffin tins.

For more traditional German desserts, try making German apple cake or black forest cake for another classic treat.

Serving Suggestions for German Bee Sting Cake

This German Bee Sting Cake is perfect on its own, but here are a few ways to enjoy it:

• With coffee or tea: Serve this cake with a nice cup of coffee, tea, or even a latte for a delightful afternoon treat.
• As a special occasion cake: This cake is perfect for birthdays, anniversaries, or holiday celebrations.

How to Store and Reheat Leftover German Bee Sting Cake

If you have leftovers, here’s how to store and reheat them:

• In the fridge: Store the leftover cake in an airtight container in the fridge for up to 4 days.
• Freezing: You can freeze the cake for up to 1 month. Wrap it tightly in plastic wrap and foil before freezing.
• Reheating: To reheat, place slices in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for about 5 minutes.

Common Mistakes to Avoid When Making German Bee Sting Cake

To ensure your German Bee Sting Cake turns out perfect, here are a few tips:

• Don’t skip the straining step: Straining the pastry cream will ensure a smooth filling without lumps.
• Watch the baking time: Keep an eye on the cake while it’s baking to prevent it from becoming too dark or overcooked.
• Let the cake cool completely: Be sure to let the cake cool fully before adding the filling and topping, as this will help the layers set and avoid a soggy cake.

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FAQs About German Bee Sting Cake

Can I use a different filling?
Yes! You can substitute the pastry cream with whipped cream, buttercream, or custard if you prefer.

Can I make this cake ahead of time?
Yes, you can prepare the cake and pastry cream in advance. Just assemble the cake a few hours before serving to allow it to set.

Can I make this cake gluten-free?
Yes, you can substitute gluten-free flour for the bread flour to make the cake gluten-free, but the texture may differ slightly.

Final Thoughts on Authentic German Bee Sting Cake

German Bee Sting Cake is a true masterpiece—perfectly fluffy, creamy, and indulgent. With a delicious custard filling, a crunchy almond topping, and a honey-sweetened dough, this cake is sure to impress at any occasion. Don’t let the layers intimidate you—this cake is actually simple to make and worth every step.

Give this authentic German Bee Sting Cake a try today and enjoy a dessert that’s as rich in history as it is in flavor. Don’t forget to share, save, and subscribe for more traditional dessert recipes!

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