Discover the Sweet Secrets of German Bee Sting Cake That Will Buzz into Your Heart

When it comes to indulgent desserts, few can rival the charm of German Bee Sting Cake, or "Bienenstich." This cake is a delightful mix of textures and flavours. It features a soft yeast-based bread, a rich creamy filling, and a topping of honey-glazed almonds that crackles with sweetness. Not only is it a treat for your taste buds, but it also has an interesting history. Let’s explore this beloved recipe that is sure to leave a lasting impression.

German Bee Sting Cake - A History Buzzing with Tradition

The origins of German Bee Sting Cake trace back to at least the 15th century. According to legend, bakers in Rottweil created this cake to celebrate their town’s patron saint. When bees disrupted their festivities, the bakers cleverly incorporated honey into their recipe, giving birth to this unique cake. The name "Bienenstich" literally means "bee sting," and this dessert has since become a beloved staple in German bakeries and homes alike.

German Bee Sting Cake - The Recipe

For the Cake

• 2 1/4 tsp instant yeast (

• 3/4 cup whole milk (room temperature)

• 1/4 cup granulated sugar

• 2 1/4 cups all-purpose flour

• 3/4 tsp salt

• 2 large eggs (room temperature)

• 4 tbsp butter (room temperature)

  
  

For the Honey-Almond-Crunch Topping

• 6 tbsp unsalted butter

• 1/3 cup granulated sugar

• 3 tbsp honey

• 2 tbsp heavy cream

• 1 1/2 cups sliced almonds

  
  

Filling Options for Extra Indulgence

Pastry Cream Filling

• 1 cup whole milk

• 3 large egg yolks

• 1/4 cup granulated sugar

• 3 tbsp corn starch

• 1 tsp vanilla extract

• 2 tbsp unsalted butter

  
  

Baking the Perfect Bee Sting Cake

• In a medium sized mixing bowl mix all of the cake ingredients together until it looks and feels smooth wet dough. Cover with a plastic wrap or towel and let it rise for 30 minutes.

• Grease a 9-inch round cake pan with butter. Stir the batter a few times to deflate it slightly, and press into the pan. Cover again with plastic wrap and set aside.

• Preheat the oven to 350F /175C. Melt butter, honey, and sugar in a saucepan over medium heat. When the butter has melted, add cream and then mix until sugar is dissolved. Remove saucepan from heat and stir in sliced almonds. Set aside.

• Once the cake has finished its second rise, pour the almond topping onto the dough and spread evenly. Bake for 30-35 minutes (at 350F/175C). The topping will be golden brown when done. Let the cake cool for a few minutes.

• Now make the pastry filling. Combine sugar, corn starch and egg yolks in the top of a double boiler. Separately heat milk to scalding, slowly pour over egg yolk mixture, stirring constantly and quickly with a whisk.

• Place over hot water, cook stirring constantly until smooth and thick., but do not allow it to boil. Off the heat, whisk in the butter and vanilla extract. Cover with a plastic wrap over the top and chill.

• When the cake has cooled down, use a long serrated knife to cut the cake in two layers.

• Spread filling on bottom cake layer. Place top cake layer on the cream filling . Chill in the fridge for 1 hour or until the filling is set.