German Bee Sting Cake (Bienenstich) with Honey-Almond Topping

A classic German cake with a sweet yeast dough, creamy vanilla custard, and a crunchy honey-almond topping. It's called 'Bee Sting' because the honey is rumored to attract bees!

Prep Time

45 minutes

Total Time

2 hours 20 minutes (including rising time)

Calories

495 kcal

Difficulty

Medium

Equipment

5 items

Cost

£0.66/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

3.5cupsAll-purpose flour(Divided use, 2 3/4 cups for dough, rest for topping)

£0.60

2.3teaspoonsActive dry yeast(One packet)

£0.35

0.3cupGranulated sugar(For the dough)

£0.10

0.5teaspoonSalt(For the dough)

£0.01

0.5cupMilk(Warmed to 110-115°F)

£0.15

0.3cupButter(Unsalted, melted, for the dough)

£0.35

1Egg(Large, for the dough)

£0.25

4Egg yolks(Large, for the custard)

£0.75

0.5cupGranulated sugar(For the custard)

£0.10

3tablespoonsCornstarch(For the custard)

£0.10

2cupsMilk(For the custard)

£0.15

1teaspoonVanilla extract(For the custard)

£0.15

1cupHeavy cream(Whipped to stiff peaks, for the custard)

£1.50

0.5cupButter(Unsalted, cut into pieces, for the topping)

£0.35

0.3cupHoney(For the topping)

£0.40

0.3cupGranulated sugar(For the topping)

£0.10

1cupSliced almonds(For the topping)

£2.50

Total Cost

£7.91

£0.66 per serving

Instructions

1.
**Make the Dough:** In a large bowl, combine 2 3/4 cups flour, yeast, 1/4 cup sugar, and 1/2 teaspoon salt. Add warmed milk, melted butter, and egg. Mix until a dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled.
2.
**Make the Custard:** In a medium saucepan, whisk together egg yolks, 1/2 cup sugar, and cornstarch until smooth. Gradually whisk in milk. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. Remove from heat and stir in vanilla extract. Transfer to a bowl, cover with plastic wrap (pressing directly onto the surface to prevent a skin from forming), and chill in the refrigerator for at least 1 hour.
3.
**Make the Topping:** In a medium saucepan, combine 1/2 cup butter, honey, and 1/4 cup sugar. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring to a simmer and cook for 2 minutes, stirring occasionally. Remove from heat and stir in sliced almonds.
4.
**Assemble and Bake:** Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
5.
Punch down the risen dough and spread it evenly into the prepared baking pan. Sprinkle the remaining flour evenly over the dough surface.
6.
Pour the honey-almond topping evenly over the dough. Bake for 25-30 minutes, or until golden brown.
7.
**Finish the Custard:** While the cake is baking, whip the chilled custard with an electric mixer until smooth. Gently fold in the whipped heavy cream.
8.
**Assemble the Cake:** Let the baked cake cool completely. Cut the cake in half horizontally. Spread the custard filling evenly over the bottom layer. Replace the top layer of the cake.
9.
Cut into squares and serve.

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My Notes

Nutrition Information

Nutrition per serving (125g)

495 kcal / 2071 kJ

Carbs

58g

22% of RDA

Fat

25g

36% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

31 g

34% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

Make sure your milk for the dough is warm, but not too hot, or it will kill the yeast.

Press the plastic wrap directly onto the surface of the custard to prevent a skin from forming.

Let the cake cool completely before cutting and serving for best results.

Store leftovers in the refrigerator.

Cooking Equipment

Oven

Stove

9x13 inch baking pan

Mixing bowls

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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German Bee Sting Cake (Bienenstich) with Honey-Almond Topping

Ingredients

Instructions