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Bienenstich

A classic German bee sting cake featuring a soft yeast dough topped with caramelized crunchy almonds and filled with vanilla cream.

55 minMediumServes 8420 cal/serving

GermanDessertOven and StovetopVegetarianKosher-styleSoy-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

  • 2.5 cups all-purpose flour
  • 1/2 cup whole milk, warmed
  • 2 tsp active dry yeast
  • 1/3 cup granulated sugar
  • 6 tbsp unsalted butter, softened
  • 1 egg, beaten
  • 1/4 cup honey
  • 1 cup sliced almonds
  • 1.5 cups heavy whipping cream, chilled
  • 1 tsp vanilla extract

Instructions

  1. 1

    Mix 1/2 cup warmed whole milk, 2 tsp active dry yeast, and 1/3 cup granulated sugar in a bowl and let bloom for 5 minutes.

  2. 2

    Add 2.5 cups all-purpose flour, half the 6 tbsp softened unsalted butter, and 1 beaten egg to form a smooth dough, then let rise for 1 hour.

  3. 3

    Heat remaining unsalted butter with 1/4 cup honey on the stovetop, stir in 1 cup sliced almonds, and let cool slightly.

  4. 4

    Press dough into a pan, spread almond mixture on top, and bake at 350F for 25 minutes.

  5. 5

    Whip 1.5 cups chilled heavy whipping cream with 1 tsp vanilla extract, split cooled cake horizontally, fill with cream, and serve.

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Questions

What is Bienenstich?

A classic German bee sting cake featuring a soft yeast dough topped with caramelized crunchy almonds and filled with vanilla cream. This reference files it under German dessert: made in the oven and on the stovetop, rated medium and about 55 minutes start to finish.

What temperature do I cook Bienenstich at?

For Bienenstich, the oven is set to 350 F (about 175 C) in step 4. The longest stretch at that heat is 25 minutes, in step 4.

What if the yeast does not foam in Bienenstich?

Step 1 reads: "Mix 1/2 cup warmed whole milk, 2 tsp active dry yeast, and 1/3 cup granulated sugar in a bowl and let bloom for 5 minutes." Then it is dead or the liquid was too hot. Step 1 is the test: no foam after ten minutes means start again with fresh yeast and liquid that feels barely warm, about 105 F.

Is there a substitute for yeast in Bienenstich?

The entry for Bienenstich calls for 2 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Can I make Bienenstich gluten-free?

Yes. The gluten in Bienenstich is 2.5 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Is Bienenstich vegan?

No, though it is vegetarian. What keeps it from vegan is 1/2 cup whole milk, warmed, 6 tbsp unsalted butter, softened, 1.5 cups heavy whipping cream, chilled and 1 egg, beaten. For fully plant-based entries, see the vegan dessert collection.

Can I start Bienenstich the day before?

Yes. Step 2 is a built-in pause of 1 hour: "Add 2.5 cups all-purpose flour, half the 6 tbsp softened unsalted butter, and 1 beaten egg to form a smooth dough, then let rise for 1 hour." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

Serve it with

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