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Bienenstich, or Bee Sting Cake, is a German dessert that strikes the perfect balance between indulgence and tradition. With its fluffy layers of sweet yeast dough, creamy filling, and caramelized almond topping, this cake is a true celebration of flavour and texture.
Whether enjoyed with an afternoon coffee or as the centrepiece of a special occasion, Bienenstich embodies the craftsmanship and rich culinary heritage of German baking.
What Is Bienenstich?
Bienenstich is a classic German cake made with layers of soft yeast dough, a luscious cream or custard filling, and a distinctive topping of caramelized almonds. The name, which translates to “bee sting cake,” adds an air of intrigue to this delightful dessert. Its topping of golden, honey coated almonds is said to be so irresistible that it once attracted bees, inspiring its unusual name.
The cake is often sliced horizontally after baking and filled with a creamy mixture, traditionally made with vanilla custard, whipped cream, or buttercream. The combination of the light, airy dough and the rich, velvety filling creates a harmonious contrast, while the crunchy, nutty topping adds a delightful texture and a hint of caramel sweetness. Every bite of Bienenstich offers a layered experience that is as satisfying as it is unique.
Ingredients and Taste
The foundation of Bienenstich lies in its yeast based dough, which is enriched with butter and eggs to create a tender yet slightly chewy texture. The dough is lightly sweetened, allowing the flavours of the filling and topping to take centre stage. The filling, often a vanilla custard or a blend of cream and butter, provides a creamy richness that contrasts beautifully with the delicate cake.
The almond topping is where the magic happens. A mixture of slivered almonds, butter, sugar, and honey is heated until it caramelizes, then spread over the dough before baking. As the cake bakes, the topping forms a glossy, golden crust that crackles slightly with each bite.
The flavour profile is a perfect balance of sweet, nutty, and creamy, with the honey adding a subtle floral note that lingers on the palate. Paired with a cup of strong coffee, Bienenstich becomes a truly indulgent treat.
A Taste of History
The origins of Bienenstich are steeped in legend, adding an extra layer of charm to this already delightful dessert. One story claims that the cake was created in the 15th century when a group of German bakers defended their village from invaders by throwing beehives at them.
To celebrate their victory, they baked a cake inspired by the bees, resulting in what we now know as Bienenstich. While the truth of this tale may be up for debate, it underscores the connection between the cake and its name.
Over the centuries, Bienenstich has evolved from a rustic pastry to a refined dessert, with bakers adding their own touches to the filling and topping. Despite these variations, the cake has remained a beloved part of German culinary tradition, often featured at celebrations and shared as a symbol of hospitality.
Bienenstich (Bee Sting Cake) Recipe
Serves: 4 people
Ingredients:
For the Cake:
- 200g all-purpose flour
- 7g instant yeast
- 50g sugar
- 1/4 tsp salt
- 100ml warm milk
- 50g unsalted butter, softened
- 1 large egg
For the Almond Topping:
- 50g unsalted butter
- 50g sugar
- 2 tbsp honey
- 2 tbsp heavy cream
- 50g sliced almonds
For the Custard Filling:
- 250ml milk
- 2 egg yolks
- 50g sugar
- 1 tbsp corn starch
- 1 tsp vanilla extract
- 100ml heavy cream, whipped to soft peaks
Directions
To begin, preheat your oven to 180°C (350°F). In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. In a separate bowl, whisk together the warm milk, softened butter, and egg until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Knead the dough for 5 minutes until smooth and elastic, then cover and let it rise for 1 hour in a warm place.
While the dough is rising, prepare the almond topping. In a small saucepan, melt the butter over medium heat. Add sugar, honey, and heavy cream, stirring until the sugar dissolves. Bring the mixture to a gentle boil and cook for 2 minutes. Remove from heat, stir in the sliced almonds, and let it cool slightly.
Once the dough has doubled in size, punch it down and transfer it to a greased 20cm (8-inch) round cake pan. Spread the dough evenly across the pan, pressing gently into the edges. Spoon the almond topping evenly over the surface of the dough, ensuring full coverage. Let the dough rest for another 20 minutes to rise slightly.
Bake the cake in the preheated oven for 25–30 minutes, or until the topping is golden and caramelized. Remove from the oven and allow it to cool completely in the pan before carefully removing it onto a wire rack.
While the cake cools, prepare the custard filling. In a medium saucepan, heat the milk until warm but not boiling. In a bowl, whisk the egg yolks, sugar, and corn starch until smooth. Gradually pour the warm milk into the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a creamy custard. Remove from heat and stir in the vanilla extract. Cover the surface with plastic wrap to prevent a skin from forming, and let it cool completely. Once cooled, fold the whipped cream into the custard to create a light filling.
Carefully slice the cooled cake horizontally into two layers. Spread the custard filling evenly over the bottom layer, then gently place the top layer with the almond topping back on top. Press lightly to secure the layers.
To serve, slice the Bienenstich into wedges and present on a cake stand or platter. This cake pairs beautifully with coffee or tea. For added elegance, dust lightly with powdered sugar before serving. Store leftovers in the refrigerator to maintain the freshness of the custard filling.
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