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Authentic German Bee Sting Cake (Bienenstich)

Authentic German Bee Sting Cake (Bienenstich) Bliss Awaits

This Authentic German Bee Sting Cake (Bienenstich) combines a fluffy yeasted cake with rich cream filling and crunchy almonds, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 10 slices
Course: Desserts
Cuisine: German
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 teaspoons fresh yeast Use fresh yeast for optimal rise.
  • 1 cup milk Warm, not hot, to properly activate yeast.
  • 1/4 cup granulated sugar Avoid brown sugar for this recipe.
  • 3 cups all-purpose flour Gluten-free flour can be substituted.
  • 2 large eggs Ensure they are at room temperature.
  • 1/4 cup butter Unsalted butter preferred; margarine can substitute.
For the Cream Filling
  • 1 teaspoon vanilla extract Pure vanilla extract is preferred.
  • 1 cup heavy cream Whipping cream can be used but may not be as rich.
For the Topping
  • 1 cup slivered almonds Toast them for extra flavor.
  • 1/4 cup honey Use a mild-flavored honey.
  • 1/4 cup granulated sugar A simple sugar variety is ideal.

Equipment

  • Mixing Bowl
  • Baking Pan
  • electric mixer
  • saucepan

Method
 

Step‑by‑Step Instructions
  1. Warm 1 cup of milk until lukewarm. Dissolve 2 teaspoons of fresh yeast and a pinch of sugar in the milk. Let sit for 5-10 minutes until frothy.
  2. Combine 3 cups of all-purpose flour, 1/4 cup of sugar, 1/4 cup of melted butter, 2 eggs, and the yeast mixture. Mix until smooth.
  3. Transfer to a greased bowl, cover, and let rise until doubled in size, about 1 hour.
  4. Whip 1 cup of heavy cream with 1 teaspoon of vanilla until stiff peaks form. Refrigerate the cream.
  5. Preheat the oven to 350°F (175°C). Spread the dough into a greased baking pan and bake for 25-30 minutes until golden.
  6. Melt 2 tablespoons of butter, then add 1/4 cup of sugar and cook until caramelized. Stir in 1/4 cup of honey and 1 cup of slivered almonds.
  7. Once the cake has cooled, slice it in half, spread the whipped cream on the bottom layer, and top with the almond mixture.
  8. Refrigerate the assembled cake for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Ensure the milk is warm but not hot when activating yeast to avoid a flat cake. Knead the dough until smooth for best results.

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