Sweet Honey Magic: Bienenstich Bee Sting Cake Recipe

Sweet aromas of golden pastry and creamy custard waft through German bakeries with this classic bee sting cake (bienenstich) recipe that promises pure dellight.

Layers of soft, tender dough dance beneath a caramelized honey and almond topping that creates an irresistible crunch.

Each slice tells a story of traditional German baking, where simple ingredients blend into something magical.

Honey-glazed almonds create a crisp, glistening surface that beckons dessert lovers.

Delicate vanilla custard nestled between pillowy cake layers adds a luxurious richness that melts in your mouth.

The contrast of textures – crisp, smooth, and tender – makes this cake a true masterpiece of comfort and indulgence.

Let’s find out this beloved treat and let your taste buds celebrate a slice of German culinary heritage.

Quick Recipe Overview

Prep Time: 35 minutes

Cook Time: 30 minutes

Total Time: 1 hour 5 minutes

Calories: 610 kcal

Servings: 2

Bee Sting Cake (Bienenstich) Ingredients

• All-Purpose Flour: Fine-milled wheat flour creates tender, soft cake texture with perfect crumb structure.
• Granulated Sugar: Adds sweetness and helps create golden caramelized surface during baking.
• Eggs: Provide structure, richness, and help bind ingredients together smoothly.
• Unsalted Butter: Delivers rich flavor and creates smooth, velvety cake consistency.
• Baking Powder: Ensures cake rises evenly and produces light, airy texture.
• Vanilla Extract: Enhances overall flavor with warm, sweet aromatic undertones.
• Salt: Balances sweetness and intensifies other ingredient flavors.

• Sliced Almonds: Creates crunchy, golden topping with nutty flavor profile.
• Additional Sugar: Helps almonds caramelize and develop rich golden-brown color.

• Whole Milk: Creates smooth, creamy base for custard filling.
• Egg Yolks: Provide rich, silky texture and deep color to pastry cream.
• Cornstarch: Thickens filling and ensures stable, creamy consistency.
• Heavy Whipping Cream: Adds lightness and creates airy, delicate texture.
• Confectioners' Sugar: Sweetens whipped cream and helps stabilize structure.
• Egg Whites: Contributes to light, fluffy volume when whipped.
• Cream of Tartar: Stabilizes egg whites during whipping process.
• Almond or Vanilla Extract: Adds subtle, complementary flavor enhancement.

Baking Tools for Bee Sting Cake (Bienenstich)

• 9-inch springform pan: Essential for baking the cake with easy removal.
• Wire rack: Perfect for cooling cake after baking.
• Double boiler: Critical for making custard without burning.
• Medium mixing bowl: Needed for dry ingredients.
• Large mixing bowl: Crucial for combining wet ingredients and whipping cream.
• Whisk: Necessary for blending custard and egg mixtures smoothly.
• Cake tester or toothpick: Helps check cake doneness.
• Sifter: Important for ensuring smooth, lump-free dry ingredients.
• Electric mixer or hand beater: Helps cream butter and whip egg whites and cream efficiently.
• Measuring cups and spoons: Precise for accurate ingredient quantities.

How to Make Traditional Bee Sting Cake

• Cake Base Preparation

Grab a springform pan and get ready to create magic. Warm up the oven to a cozy temperature that promises delicious results. Lovingly coat the pan with a light flour dusting to ensure smooth cake release.

• Batter Blending

Combine dry ingredients in a friendly mixing bowl. In another bowl, transform butter into a cloud-like masterpiece. Slowly dance in sugar until the mixture becomes light and dreamy. Welcome eggs one by one, allowing each to become best friends with the butter mixture. A splash of vanilla brings warmth and depth to the party.

• Liquid Magic

Gracefully alternate between milk and dry ingredients, mixing just enough to create a smooth, silky batter. Pour this liquid gold into your prepared pan with care and excitement.

• Topping Transformation

Drizzle honey across the surface like golden sunshine. Scatter almonds generously, creating a crunchy landscape that promises delightful texture. Slide the pan into the oven and let the baking magic begin.

• Creamy Filling Creation

Craft a luxurious custard using simple ingredients. Gently heat milk and combine with egg yolks, stirring with patience and love. Allow the mixture to thicken into a smooth, velvety dream.

• Whipped Cream Finale

Whip cream until it reaches cloud-like perfection. Fold this airy mixture into the cooled custard, creating a light and decadent filling that whispers pure indulgence.

• Cake Assembly

Slice the cooled cake horizontally, creating two beautiful layers. Spread the creamy filling generously, like painting a delicious masterpiece. Reunite the layers and dust with a gentle snowfall of powdered sugar. Serve and watch eyes light up with joy.

Flavor Tips for Bee Sting Cake (Bienenstich)

• Pro Tips for Perfect Bee Sting Cake
• Use room temperature butter for smoother, fluffier cake batter that blends more evenly and creates a softer texture.
• Toast almonds lightly before sprinkling on top to enhance their nutty flavor and create a more golden, crispy topping that adds delightful crunch.
• Prepare the custard filling and cake layers a day in advance, allowing flavors to meld and making assembly quicker when you're ready to serve.
• Brush the cake layers with a bit of simple syrup before adding filling to keep the cake extra moist and prevent drying out.
• Ensure your cream and bowl are ice-cold when whipping to achieve the most stable and voluminous whipped cream for the filling.

Serving Bee Sting Cake the Classic Way

• Elegant Party Centerpiece: Transform this bee sting cake into a stunning dessert centerpiece by garnishing with edible flowers or fresh berries around the edges, creating a beautiful presentation that will impress guests at any gathering.
• Afternoon Tea Delight: Pair slices of this rich cake with a steaming cup of Earl Grey tea or a smooth cappuccino, making it a perfect accompaniment for a relaxed afternoon treat that balances the cake's sweetness with warm beverage notes.
• Picnic Perfect Dessert: Pack individual slices in cute containers for outdoor picnics or summer gatherings, ensuring the cake stays cool and maintains its delicate custard filling while providing a delightful sweet ending to an al fresco meal.
• Dessert Wine Companion: Complement the cake's honey and almond notes by serving alongside a glass of sweet Moscato or a light dessert wine, creating a sophisticated flavor pairing that elevates the entire dessert experience.

Storing Bee Sting Cake (Bienenstich) with Care

• Quick Refrigeration Strategy: Store the Bee Sting Cake in an airtight container within the refrigerator, keeping it fresh for 3-4 days while maintaining its delicate custard filling and soft cake texture.
• Make-Ahead Magic: Prepare cake layers and custard filling separately up to 24 hours in advance, assembling just before serving to ensure maximum flavor and preventing potential sogginess.
• Freezing Friendly Option: Wrap individual cake slices tightly in plastic wrap, then aluminum foil, storing them flat in freezer containers for up to one month without compromising taste or quality.
• Temperature Transition Tips: Allow refrigerated cake to sit at room temperature for 15-20 minutes before serving, helping restore its original soft consistency and enhancing overall taste experience.

Heavenly Bee Sting Cake Bienenstich Recipe

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4.6 from 35 reviews

• Total Time: 1 hour 5 minutes
• Yield: 2 1x

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Description

German bakeries showcase this classic bee sting cake with layers of sweet custard nestled between delicate pastry. Pastry chefs craft its signature honey-almond topping, inviting you to savor each delightful, creamy bite.

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Ingredients

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• 1.5 cups (375 ml) all-purpose flour, sifted
• 2 large eggs
• 8 tbsps (1 stick or 113 g) unsalted butter
• 0.5 cup (100 g) granulated sugar
• 6 tbsps (90 ml) whole milk
• 1 tbsp (15 ml) baking powder
• 1 tsp (5 ml) vanilla extract
• 0.5 tsp (2.5 ml) salt
• 0.25 tsp (1.25 ml) almond or vanilla extract
• 0.5 cup (50 g) sliced almonds
• 2.5 tbsps (37.5 g) sugar
• 1 cup (240 ml) milk
• 3 egg yolks, lightly beaten
• 2 tbsps (16 g) cornstarch
• 3 egg whites
• 0.5 tsp (2.5 ml) cream of tartar
• 0.5 cup (120 ml) heavy whipping cream
• 2 tbsps (15 g) confectioners’ sugar

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Instructions

1. Preparation: Preheat oven to 375°F (190°C). Grease and flour a 9-inch springform pan thoroughly.
2. Batter Creation: Cream butter until fluffy, gradually adding sugar. Incorporate eggs one by one, mixing in vanilla extract. Alternately fold in sifted dry ingredients and milk, blending until just combined.
3. Initial Topping: Pour batter into prepared pan. Warm honey and brush across surface. Sprinkle sliced almonds evenly over the top.
4. Baking Process: Bake for 25-30 minutes until a cake tester comes out clean. Cool completely on a wire rack.
5. Custard Preparation: Whisk egg yolks with sugar and cornstarch. Heat milk to scalding temperature, then gradually incorporate into egg mixture. Cook in double boiler, stirring constantly until thickened.
6. Cream Filling: Cool custard and fold in whipped cream with cream of tartar until light and airy. Add vanilla extract for enhanced flavor.
7. Assembly: Slice cake horizontally into two layers. Spread cream filling generously on bottom layer, replace top layer carefully.
8. Finishing Touch: Dust with confectioners’ sugar. Refrigerate for 30 minutes to allow filling to set before serving.

Notes

• Butter Pan Strategically: Use parchment paper alongside buttering and flouring to guarantee effortless cake removal without sticking.
• Prevent Overmixing: Blend batter ingredients gently and minimally to maintain a tender, light cake texture that melts in your mouth.
• Temperature Matters: Ensure eggs and butter are at room temperature for smoother mixing and better batter consistency, creating a more uniform cake structure.
• Handle Custard Carefully: Whisk milk into egg mixture slowly and continuously to prevent scrambling, which can ruin the silky smooth custard texture.

• Prep Time: 35 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 2
• Calories: 610
• Sugar: 37 g
• Sodium: 220 mg
• Fat: 34 g
• Saturated Fat: 20 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 1 g
• Protein: 10 g
• Cholesterol: 180 mg