German Bee Sting Cake Recipe (Bienenstich Kuchen)

Bienenstich Kuchen, or bee sting cake, is a classic German cake consisting of a sweet yeast dough, a vanilla cream filling and a crispy almond-honey topping. The recipe takes time to prepare, but the result is worth the effort.

Bienenstich Cake Recipe
Ingredients for the yeast dough:
250 g flour
25 g sugar
1 pinch salt
10 g fresh yeast (or 3.5 g dried)
125 ml lukewarm milk

50 g soft butter
Preparation for the dough:
In a bowl, mix the flour, sugar and salt. Crumble the yeast into it, then pour in the lukewarm milk and soft butter.
Knead the dough until smooth, until it leaves the bowl from the wall.
Cover the bowl with a kitchen towel and let it rise in a warm place for at least 30 minutes, until it has doubled in size.

Knead the dough on a lightly floured board, then roll it out to the size of a baking tray (approx. 20×30 cm).
Place the dough on the tray and let it rest for another 15 minutes.
Ingredients for the topping:
100 g sliced ​​almonds
75 g butter
75 g sugar
2 tablespoons honey
2 tablespoons cream
Preparation for the topping:

In a small saucepan, melt the butter with the sugar, honey and cream. Let it boil for a minute, then remove from the heat.
Stir in the sliced ​​almonds.
Pour the hot mixture over the risen dough and spread evenly with a spatula.
Bake in a preheated oven Bake at 180°C for approx. 20-25 minutes, or until the topping is golden brown and crispy.
Ingredients for the vanilla cream:

500 ml milk
1 packet vanilla pudding powder
50 g sugar
1 teaspoon vanilla extract
200 ml whipped cream
Preparation for the vanilla cream and finishing:
Prepare the pudding with the milk, sugar and pudding powder according to the instructions on the packaging. Stir in a teaspoon of vanilla extract and then cool. It is important that the pudding is completely cold.

Whip the whipped cream until stiff.
Stir in the cold pudding into the whipped cream.
Cut the cake in half horizontally.
Spread the vanilla cream on the bottom layer, then place the top layer, with almonds, on top.
Place the cake in the fridge for at least 2 hours to allow the cream to set. let it cool and the flavors come together.
Enjoy your meal!