Authentic German Bienenstich (Bee Sting Cake) Recipe

Ingredients

1 packet (2 1/4 teaspoons) of active dry yeast
1/4 cup of warm water
1/4 cup of granulated sugar
1/2 teaspoon of salt
2 cups of all-purpose flour
1/2 cup of whole milk
4 tablespoons of unsalted butter, softened
2 large eggs
1/2 cup of honey
1 cup of sliced almonds
1 cup of heavy cream
2 tablespoons of confectioners' sugar
1 teaspoon of vanilla extract

Steps and instructions

Dissolve the yeast in the warm water in a large bowl. Mix in 1 tablespoon of the granulated sugar and set aside for 5 minutes until the yeast is frothy.
Add the remaining granulated sugar, salt, flour, milk, butter, and one of the eggs to the yeast mixture. Stir until the dough comes together.
Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a clean towel, and let it rise for 1 hour until it doubles in size.
Punch down the dough and transfer it to a greased baking pan. Let it rest for another 20 minutes.
Preheat the oven to 375°F (190°C). In a saucepan, heat the honey and the remaining butter until melted. Stir in the sliced almonds and spread this mixture over the dough.
Bake for 25-30 minutes until the top is golden brown. Allow the Bienenstich to cool completely.
While the Bienenstich is cooling, prepare the filling by whipping the heavy cream, confectioners' sugar, and vanilla extract until soft peaks form.
Once the Bienenstich is cooled, cut it in half horizontally and spread the whipped cream on the bottom half. Replace the top half and serve.

Tools for making

Mixing bowl - A large bowl to mix the dough and other ingredients.
Measuring cups and spoons - Necessary for accurate measurement of ingredients.
Baking pan - A greased pan used to bake the Bienenstich.
Saucepan - Used to heat the honey and butter for the topping.
Whisk - To mix the honey and butter for the topping.
Clean towel - Used to cover the dough as it rises.
Floured surface - A clean surface for kneading the dough.
Oven - To bake the Bienenstich at the specified temperature.
Electric mixer - To whip the heavy cream for the filling.
Sharp knife - Used to cut the Bienenstich in half horizontally.

Recipe variations

Instead of all-purpose flour, you can use bread flour for a denser texture.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Try using different types of nuts, such as chopped walnuts or pecans, in place of sliced almonds.
Add a layer of fruit preserves or sliced fruit between the dough and the almond topping for a fruity twist.
Replace the honey with maple syrup or agave nectar for a different flavor profile.
For a savory version, omit the sugar and honey, and instead, top the dough with a cheese and herb mixture.
Experiment with different fillings, such as custard, chocolate ganache, or fruit compote.
Add spices like cinnamon or cardamom to the dough for an aromatic touch.
Make individual portions by shaping the dough into smaller buns rather than one large cake.
For a vegan option, substitute the milk and butter with plant-based alternatives, and use flax eggs instead of regular eggs.

Recipe overview

This delightful recipe will guide you to make a traditional German dessert, Bienenstich or Bee Sting Cake. This cake is a rich, soft yeast dough filled with a sweet and creamy filling, and topped with a crunchy honey-almond topping. The process involves creating the dough, letting it rise, baking it, and filling it with a delicious cream filling. It's a slightly involved process, but the results are well worth the time and effort. The cake is a perfect combination of textures and flavors - soft, sweet, creamy, and crunchy all at the same time. Enjoy the process and the delicious outcome!

Common questions

Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast in equal amounts. However, you may need to adjust the rising time as instant yeast tends to work faster.
Can I use bread flour instead of all-purpose flour?
Yes, you can use bread flour instead of all-purpose flour. Bread flour will give the Bienenstich a slightly chewier texture.
Can I use low-fat milk instead of whole milk?
Yes, you can use low-fat milk as a substitute for whole milk in this recipe. However, using whole milk will result in a richer and more tender dough.
Can I replace honey with a different sweetener?
While honey adds a distinct flavor to Bienenstich, you can use other liquid sweeteners like maple syrup or agave nectar as a substitute.
Can I omit the almonds?
Yes, if you have an allergy or prefer not to use almonds, you can omit them from the topping. The Bienenstich will still be delicious.
Can I make the whipped cream filling in advance?
It is best to make the whipped cream filling just before assembling and serving the Bienenstich. Freshly whipped cream provides the best texture and flavor.
How should I store the leftovers?
Store any leftover Bienenstich in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the dough ingredients.
Measuring Cups and Spoons - Essential for accurately measuring the ingredients.
Baking Pan - A greased pan for shaping and baking the Bienenstich.
Saucepan - Used for heating the honey and butter mixture.
Whisk or Mixer - To whip the heavy cream for the filling.
Knife - For cutting the Bienenstich in half horizontally.
Spatula - For spreading the whipped cream filling.

Origin stories

Bienenstich, or "Bee Sting Cake", hails from the enchanting lands of Germany, a country celebrated for its timeless, scrumptious baked goods. An engaging tale told through generations serves the origin of its peculiar name. It is said that as the bakers were preparing this delightful cake, a hive of bees was attracted to the honey topping. A skirmish between the bakers and the bees ensued, resulting in the bakers sustaining numerous stings. However, they managed to finish the cake and, with a sense of humor, named it Bienenstich. Bite into this delicious cake and be transported to a world of folklore and tradition, where each layer tells a tale of resilience, sweetness, and a touch of whimsy.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.