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    Home » Appetizers

    Bienenstich: German Bee Sting Cake

    Published: Apr 7, 2020 · Modified: Apr 26, 2022 by dirndlkitchen · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    You may just become a fan of bee stings with this mouth explosion of a cake: crunchy almond top crust, creamy pudding filling, all nestled with fluffy, yeast-raised cake. It's a German coffee time favorite and needs to make its way onto your list of MUST BAKES.

    Bienenstich

    About this Recipe

    dirndl kitchen Bienenstich German bee sting cake recipe

    German Bienenstich Bee Sting Cake Recipe

    This Is A Sponsored Post That Contains Affiliate Links

    The actual bee sting is related to an ancient story of intruders being fought off with bees and the celebratory cake (the one you're looking at) carrying the name Bienenstich (German for bee sting) from then on. Of course nobody knows the amount of truth this story carries... but it's better than no story at all, so let's go with it! 😉

    My creamy pudding filling turned out quite a bit on the escapist side, so I decided to add a bit of gelatin into the filling, so you won't have that issue! The yeast-raised cake is baked in one piece with the almond topping, which caramelizes as it bakes and starts hardening immediately after removing it from the oven. It's important to cut around the minute you take it out of the oven to reduce breakage of the almond topping. You will then divide the cake into two layers using a bread knife. Please don't spread the filling on until the cake is completely cooled. Your gelatin won't save you there. The top layer gets cut into slices before adding it on top to help reduce the filling spilling out the sides as you cut the cake. Overall, a fairly simple cake, it just takes some time, but time is all we got in our current quarantine lives, so go ahead and give it a try!

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    Make this cake for Easter brunch, a friend, a quarantine birthday or just because. Any occasion is appropriate! Guten Appetit!

    Scroll on down for the recipe, now in printable version.

    Bienenstich Essentials

    Drink Pairing:

    CoFFEE + Mozart White Chocolate Whip

    I never say no to a good cup of Joe. ESPECIALLY when it comes with a side of delicious Bienenstich!

    Reserve some of that whipped cream from your Bienenstich filling (or make extra), and add in a bit of Mozart White Chocolate Cream Liqueur to crown your coffee with.

    To find out where the Austrian Mozart White Chocolate Cream Liqueur (also available in Milk and Dark Chocolate as well as Strawberry Cream) is available in your area, fill out the short product finder form.

    Prost!

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    German Bienenstich Bee Sting Cake Recipe

    Bienenstich: German Pudding-Cream Filled Cake with Crunchy Almond Topping

    Bienenstich is a German yeast-raised cake with a velvety pudding-cream filling and a crunchy almond topping. It's great for afternoon coffee, dessert or just because you feel like baking a delicious German cake!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 30 mins
    Resting Time 2 hrs
    Total Time 3 hrs
    Course Brunch, Coffee, Dessert, Kaffee, Snack
    Cuisine German
    Servings 12 servings
    Calories 404 kcal

    Equipment

    • Spring Form
    • Cake Ring (Optional)

    Ingredients
     
     

    Yeast Dough

    • 150 ml milk
    • 60 g butter
    • 325 g flour
    • 50 g sugar
    • 1 pinch salt
    • 3.5 g active dry yeast ½ pouch
    • some butter for the springform
    • some flour to roll out yeast dough

    Pudding-Cream-Filling

    • 400 ml milk
    • 26 g cornstarch
    • 80 g sugar
    • 2 teaspoon vanilla bean paste or pure vanilla extract
    • 250 g heavy whipping cream
    • 2 pouches gelatin or 5 to 6 sheets

    Crunchy Almond Topping

    • 60 g butter
    • 50 g heavy whipping cream
    • 3 tablespoon sugar
    • 1 tablespoon honey
    • 100 g sliced almonds

    Instructions
     

    • Mix together luke warm milk, yeast and a tablespoon of the sugar. Melt butter. Sift together flour, remaining sugar and salt. Combine all ingredients in a bowl and knead (I use my electric mixer) for 5 minutes until you end up with a smooth dough. Cover bowl and allow to rise in a warm spot for 45 minutes.
    • In the meantime, warm milk for the pudding filling in a pot until boiling. Remove from heat. Whisk together a few tablespoons of the milk and vanilla with the cornstarch and sugar and whisk in with the milk, and return to heat to bring to a boil again, stirring constantly. Transfer pudding to a bowl and cover the surface with plastic wrap to avoid a skin from forming. Put in the fridge to cool.
    • Grease a spring form with some butter (I used a 10 inch diameter form), preheat your oven to 350 degrees Fahrenheit. Knead the dough on a floured surface and roll out to a circle to fit the bottom of your spring form. Transfer to the spring form, cover, and allow to rise for 15 more minutes.
    • For the almond topping, bring butter, cream, sugar and honey to a boil. Reduce heat to low and let simmer for about 2 minutes. Remove from heat and stir in the almonds and distribute evenly onto the surface of the rolled out yeast dough. Bake for 30 minutes, then with the help of a knife, cut away from the sides of the spring form immediately before it cools. Then allow to cool completely.
    • While the cake is baking, bring half a cup of water to a boil, then add in the gelatin pouches and whisk until dissolved. Whisk together with the pudding mixture to bring down the temperature, then transfer to the fridge to allow it to gel up some.
    • Cut the cake into 2 layers and place the bottom layer on a cake platter. Secure a cake ring around it (you can also use the ring of your spring form). Beat the whipped cream and fold in the pudding-gelatin mixture (making sure it has cooled down completely). Spread onto the bottom layer and transfer to the fridge for at least 1 hour to set up. Cut the top layer into 10 to 12 slices. Immediately before serving, add the top layer pieces. Guten Hunger!

    Nutrition

    Calories: 404kcalCarbohydrates: 43gProtein: 7gFat: 23gSaturated Fat: 12gCholesterol: 60mgSodium: 105mgPotassium: 167mgFiber: 2gSugar: 18gVitamin A: 692IUVitamin C: 1mgCalcium: 97mgIron: 2mg
    Tried this recipe?Let us know how it was!

    Sponsored Content and Affiliate Links Disclosure

    I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.

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    Sophie Sadler dirndl kitchen headshot

    Hallo, I'm Sophie!

    I am so happy that you are here at my German food and recipe blog named dirndl kitchen! Let's cook and bake authentic German recipes to help us feel closer to Germany!

    I moved from Germany to the United States in 2009 and soon started to terribly miss the German food (okay, my family, too)! I still miss a nice weekend brunch with crusty Brötchen (rolls) and Teilchen (pastries), Döner Kebab and German cake and coffee time at 15 o'clock! So I decided to educate my fellow Germany-missing friends by writing about German food and traditions. I do so in a fun way with easy-to-follow recipes! I hope you stay a while and bookmark some recipes, so we can cook and bake together.

    Mit viel Liebe (with much love)

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