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Authentic German Bee Sting Cake (Bienenstich)

Unveil the Magic of Authentic German Bee Sting Cake (Bienenstich)

Experience the delightful taste of Authentic German Bee Sting Cake (Bienenstich), a perfect blend of fluffy cake with rich cream and crunchy topping.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: German
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 teaspoons fresh yeast Use fresh, not dry, for optimal results.
  • 1 cup warm milk Keep it warm, not hot.
  • 3 cups all-purpose flour Gluten-free option available.
  • 1/4 cup granulated sugar Brown sugar can enhance flavor.
  • 1/2 teaspoon salt Balances sweetness.
  • 4 tablespoons unsalted butter Melted, margarine can be substituted.
For the Cream Filling
  • 1 teaspoon vanilla extract Opt for pure vanilla.
  • 1 cup heavy cream Coconut cream works as dairy-free.
  • 2 tablespoons powdered sugar Reduce if less sweetness is desired.
For the Topping
  • 1 cup sliced almonds Toast for intensified flavor.
  • 1/4 cup honey Maple syrup can be used as a substitute.

Equipment

  • mixing bowl
  • baking pan
  • whisk
  • Wire Rack

Method
 

Preparation
  1. Combine warm milk and fresh yeast in a bowl. Allow to sit for 10 minutes until bubbly.
  2. Stir in melted butter, sugar, and salt, then gradually add flour until a soft dough forms.
  3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
  4. Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour.
  5. Grease a baking pan and transfer the shaped dough, covering evenly.
  6. Combine sliced almonds, honey, and sugar in a bowl. Mix well to coat almonds.
  7. Sprinkle the almond mixture over the shaped dough and let rise for an additional 30 minutes.
  8. Preheat oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.
  9. Cool the cake for 15 minutes in the pan, then transfer to a wire rack.
  10. Whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
  11. Slice the cooled cake in half and spread whipped cream on the bottom half.
  12. Refrigerate the filled cake for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

For best results, use fresh yeast and ensure milk is warm, around 110°F. Toast almonds for better flavor and refrigerate the filled cake before serving for optimal texture.

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