Bienenstich Cake

Bienenstich Cake

Introduction

Bienenstich, or “Bee Sting Cake,” is a classic German dessert that combines a soft, slightly sweet yeast dough with a crunchy almond topping and a luscious cream filling. The golden, caramelized almond crust contrasts beautifully with the smooth, creamy custard inside, making every bite a perfect balance of textures and flavors. Traditionally served chilled, this cake is ideal for family gatherings, afternoon tea, or a special dessert treat. It’s a bit of a project, but the result is an impressive, bakery-style cake that’s worth every step.

Ingredients

For the Dough:

• 1 5/8 cups (200 g / 7 oz) all-purpose flour
• 1 tablespoon (9 g / 0.3 oz) active dry yeast
• 2 tablespoons (25 g / 0.9 oz) white sugar
• 1 pinch of salt
• 3/4 cup (180 ml / 6 fl oz) lukewarm milk
• 3 tablespoons (42 g / 1.5 oz) butter

For the Almond Topping:

• 3 tablespoons (42 g / 1.5 oz) butter
• 1 1/2 tablespoons (12 g / 0.4 oz) confectioners’ sugar
• 1 tablespoon (15 ml / 0.5 fl oz) milk
• 5/8 cup (50 g / 1.8 oz) sliced almonds
• 1 tablespoon honey (optional)

For the Cream Filling:

• 1 1/2 cups (360 ml / 12 fl oz) milk
• 1/3 cup (40 g / 1.4 oz) cornstarch
• 1 tablespoon (12 g / 0.4 oz) white sugar
• 1 large egg, beaten
• 1 teaspoon (5 ml / 0.17 fl oz) almond extract
• 1 cup (240 ml / 8 fl oz) heavy whipping cream
• 1/2 tablespoon cream of tartar

Directions