If you're on the hunt for a show-stopping dessert that will leave your guests buzzing with delight, look no further than the classic German Bee Sting Cake, or Bienenstich! This delightful treat combines a soft, buttery cake topped with a luscious honey-almond glaze and a rich, creamy filling that’s simply irresistible. With its unique flavor profile and stunning presentation, this cake is perfect for any occasion—from birthday celebrations to afternoon tea. Ready to impress your friends and family? Let’s dive into this mouthwatering recipe that’s sure to become a favorite!
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: German
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 cup milk
- 1/2 cup butter
- 2 eggs
- 1 packet active dry yeast
- 1 cup sliced almonds
- 1 cup heavy cream
- 1/2 cup honey
Instructions
- In a large mixing bowl, dissolve the active dry yeast in warm milk (around 110°F), letting it sit for 5-10 minutes until it becomes foamy and activated.
- Add sugar, softened butter, eggs, and flour to the yeast mixture. Mix thoroughly until a smooth, elastic dough forms. Knead the dough for about 8-10 minutes until it becomes soft and slightly tacky.
- Cover the dough with a clean kitchen towel and let it rise in a warm place for approximately 1 hour, or until it has doubled in size.
- Prepare the honey-almond topping by melting butter in a saucepan, then adding honey and sliced almonds. Stir until well combined and set aside to cool slightly.
- Punch down the risen dough and spread it evenly into a greased 9x13 inch baking pan. Carefully pour the honey-almond mixture over the top, spreading it uniformly.
- Preheat the oven to 375°F (190°C). Let the prepared cake rest for an additional 15 minutes before baking.
- Bake the cake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- While the cake is cooling, prepare the cream filling by whipping heavy cream with a touch of sugar until stiff peaks form.
- Once the cake is completely cooled, carefully slice it horizontally to create two layers. Spread the whipped cream evenly between the layers.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the cream to set.
- Slice into squares and serve chilled, enjoying the classic German Bee Sting Cake with its sweet almond topping and creamy filling.
Tips
- Perfect Yeast Activation: Ensure your milk is warm, but not too hot—around 110°F is ideal. This temperature activates the yeast without killing it, resulting in a fluffy cake.
- Kneading Technique: Don’t rush the kneading process! Knead the dough for 8-10 minutes until it’s soft and slightly tacky. This step is crucial for developing gluten, which gives the cake its structure.
- Warm Rising Environment: For the best rise, place your covered dough in a warm, draft-free area. You can even turn on your oven for a minute, then turn it off and let the dough rise inside.
- Cooling the Topping: Allow the honey-almond mixture to cool slightly before pouring it over the dough. This helps prevent the dough from sinking and ensures an even topping.
- Whip it Good: When whipping the heavy cream, make sure your bowl and beaters are cold for better volume and stability. This will give you the perfect creamy filling.
- Chill Before Serving: Refrigerate the assembled cake for at least an hour before serving. This not only helps the flavors meld but also makes slicing easier.
- Serving Suggestions: Pair your Bee Sting Cake with a cup of coffee or tea for a delightful afternoon treat. It also makes a stunning centerpiece for any dessert table!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 7g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 85mg
