Description
German Bee Sting Cake, or ‘Bienenstich,’ is a classic German dessert that delights the senses with its harmonious blend of textures and flavors. The cake features a buttery almond crust, a light honey-sweetened cream filling, and a glossy almond topping that transforms it into an eye-catching centerpiece for any occasion. Perfect for celebrations or simply enjoyed with coffee in the afternoon, this irresistible treat is sure to impress both family and friends alike. With straightforward steps and easily accessible ingredients, even novice bakers can create this stunning dessert at home.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon active dry yeast
- 1/2 cup whole milk
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon zest
- For Topping: 1/2 cup heavy cream
- 2 tablespoons honey
- 1/2 cup sliced almonds
- 2 tablespoons unsalted butter
- 1/2 cup powdered sugar
Instructions
- In a mixing bowl, combine flour and salt.
- Dissolve yeast in warm water; let sit until foamy.
- Heat milk, sugar, and butter until melted; mix with flour mixture along with eggs, vanilla extract, and lemon zest to form dough.
- Knead dough on a floured surface for 8–10 minutes until smooth.
- Let dough rise in a greased bowl covered for about one hour or until doubled.
- Prepare almond topping by melting butter and stirring in honey, cream, and almonds; cook for several minutes.
- Spread risen dough in a greased baking pan; pour almond mixture over top.
- Bake at 350°F (175°C) for about 25–30 minutes or until golden brown.
- Cool cake before cutting horizontally; layer whipped cream filling between slices.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Allow the cake to cool completely before adding the cream filling to avoid melting. Store leftovers in an airtight container in the fridge for up to three days or freeze individual slices wrapped tightly for up to two months.