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Bienenstich Kuchen - German Bee Sting Cake

Bienenstich Kuchen a.k.a Bee Sting Cake is a traditional German yeasted bake with a crunchy almond topping and sweet custard filling. An absolutely delicious dessert that's well worth the effort.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr 34 mins
Total Time
2 hrs 34 mins
Servings: 12 - 16 servings
Calories: 561 kcal
Course: Cake
Cuisine: German

Ingredients

For the cake
  • 460 g (3 ⅔ cups) all purpose flour plus more for dusting
  • 2 tsp instant yeast the type suitable for bread makers
  • 1 tsp salt
  • 3 eggs
  • 120 ml ( ½ cup) whole milk
  • 60 ml (¼ cup) honey
  • 1 tsp almond extract
  • 85 g ( 6 tbsp) unsalted butter softened or melted
  • 2 tbsp unsalted butter melted, to brush over cake
For the topping
  • 85 g (6 tbsp) unsalted butter
  • 75 g (⅔ cup) granulated sugar
  • 3 tbsp honey
  • 2 tbsp double cream
  • 100 g (1 ¼ ) flaked almonds
  • pinch sea salt
For the custard cream
  • 80 g (⅔ cup) custard powder (vanilla pudding mix)
  • 750 ml (3 cups + 2 tbsp) whole milk
  • 100 g (½ cup) sugar
  • 2 tsp vanilla bean paste
  • 100 g (8 tbsp) unsalted butter

Instructions

MAKE THE DOUGH
    Cup of Yum
  1. Put the flour, instant yeast and salt in the bowl of a stand mixer and mix with the dough hook until just combined. Alternatively add the ingredients to a large mixing bowl and use electric hand mixer as in my video.
  2. Combine the milk, melted or softened butter, eggs, honey and almond extract in a measuring jug. With the mixer running on low speed, add the egg mixture to the flour and mix until just combined.
  3. Increase the speed and beat the dough until it becomes smooth and elastic. Mist the bowl with a little oil or brush the dough with melted butter, cover with a towel and let the dough rise until almost doubled – this can take up to 2 hours.
  4. Mist an 8 inch spring form cake tin with cake release and line the bottom with baking paper. Tip the dough out onto a lightly floured work top and knock it back gently.
  5. Shape it into a ball and transfer into the prepared tin. Brush the top with a little melted butter, cover, and let it rise for 45 minutes.
PREPARE THE ALMOND TOPPING
  1. Put all the ingredients except the almonds into a saucepan and bring to a simmer. Let it bubble away for five minutes, stirring frequently, until it turns a little darker. Take off the heat and mix in the flaked almonds. Cool slightly before using.
BAKE THE BEE STING CAKE
  1. Preheat the oven to 180°C / 350°F. Spread the almond topping over the cake – don’t worry if it looks a bit messy as it will melt in the oven.
  2. Place the cake pan on a heavy baking tray lined with a silicone mat to catch any spills. Bake for 35-45 minutes, or until a skewer inserted in the middle comes out clean and the top feels firm and springy. Cool completely before filling.
PREPARE THE FILLING
  1. Place the custard powder, sugar, vanilla paste and a little milk in a saucepan and stir to make a paste. Gradually add the remaining milk while stirring over low heat, until the custard thickens.
  2. Stir in the butter until it melts and the filling is smooth. Cover with cling film directly on the custard to prevent a skin forming and chill in the fridge until firm.
ASSEMBLE THE CAKE
  1. Slice the cake in half (or in three layers). Pipe the custard over the cake, level and sandwich with he top layer. Sprinkle with a little icing sugar, slice and enjoy!

Notes

  • CUSTARD FROM SCRATCH
  • This is the filling used in the original recipe before the update. You will need to prepare this ideally a day in advance as it needs several hours to cool.
  • Filling Ingredients
  • 375 ml (1 ½ cups) whole milk1 tsp vanilla paste4 large egg yolks100 g (½ cup) light brown sugar2 tbsp cornflour (= cornstarch)2 tbsp unsalted butter180 ml (¾ cup) cold double cream (= heavy cream)120 g (1 cup) icing sugar powdered sugar
  • Method
  • We are using instant (rapid rise) yeast in this recipe – this type of dried yeast doesn't require activation, you simply mix it in with the flour.
  • The cake is best eaten as soon as you fill it. It will keep for a couple of days in the refrigerator but the cold air may turn the cake a bit dry.
  • Prepare the filling up to a day in advance to allow it to cool down and become firm.
  • Allow yourself plenty of time to make the cake as it requires about two hours to rise overall.
  •  
  • Whisk the sugar, corn flour and egg yolks together – either by hand or a mixer – until smooth.
  • In a saucepan over medium heat, warm the milk and vanilla until small bubbles appear along the edge of the pan.
  • Slowly pour the hot milk into the egg mixture while whisking. Pour back into the saucepan and cook over medium heat, whisking constantly, for about 4 minutes until cream comes to a boil and thickens. Pour cream through a fine sieve into a bowl and stir in the butter.
  • Cover with cling film, pressing it directly on the cream. Make a small hole to allow steam to escape and put in the fridge overnight or for at least 6 hours.The following day (or once custard is thoroughly chilled) whip the cold double cream with the icing sugar until you have firm peaks.
  • Fold the whipped cream into the custard – only using enough to lighten the cream but be careful not to make too soft or it will ooze out of the cake. Keep chilled until needed.

Nutrition Information

Calories 561kcal (28%) Carbohydrates 67g (22%) Protein 11g (22%) Fat 29g (45%) Saturated Fat 15g (75%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 121mg (40%) Sodium 406mg (17%) Potassium 306mg (9%) Fiber 3g (12%) Sugar 30g (60%) Vitamin A 817IU (16%) Vitamin C 0.1mg (0%) Calcium 155mg (16%) Iron 3mg (17%)

Nutrition Facts

Serving: 12- 16 servings

Amount Per Serving

Calories 561

% Daily Value*

Calories 561kcal 28%
Carbohydrates 67g 22%
Protein 11g 22%
Fat 29g 45%
Saturated Fat 15g 75%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 121mg 40%
Sodium 406mg 17%
Potassium 306mg 7%
Fiber 3g 12%
Sugar 30g 60%
Vitamin A 817IU 16%
Vitamin C 0.1mg 0%
Calcium 155mg 16%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.