Bienenstich: A Classic German Bee Sting Cake Recipe

Growing up in a family that cherished traditional German recipes, Bienenstich, or Bee Sting Cake, holds a special place in my heart. This delightful dessert, with its sweet honey-almond topping and creamy filling, was a staple at family gatherings and celebrations. The first time I made it myself, I felt a deep connection to my heritage, and each bite transported me back to my grandmother’s kitchen, filled with laughter and the warm aroma of baking. This recipe is not just a treat; it’s a slice of my family history that I am excited to share with you.

Günter Hornburg’s Bienenstich

A classic German Bee Sting Cake featuring a soft yeast cake, crunchy honey-almond topping, and rich cream filling.

Prep: 30 min | Cook: 30 min | Total: 1 min

Servings: 8-10 servings

Ingredients

• 2 cups all-purpose flour
• 1 cup milk
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 3 large eggs
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup honey
• 1 cup sliced almonds
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Warm the milk until lukewarm. Sprinkle the yeast over the milk and let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, softened butter, eggs, and vanilla extract. Mix until a soft dough forms.
3. Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
4. In a saucepan, melt the butter over medium heat. Stir in the honey and cream, then add the sliced almonds. Cook for about 2-3 minutes until the mixture is bubbly and slightly thickened. Set aside to cool.
5. Preheat your oven to 350°F (175°C). Once the dough has risen, punch it down and spread it into a greased 9-inch round cake pan. Pour the almond topping evenly over the dough.
6. Bake for 25-30 minutes or until golden brown. Allow it to cool completely.
7. In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
8. Once the cake is cool, slice it in half horizontally and spread the cream filling on the bottom half before placing the top back on.

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Nutrition

• Calories: 450 calories
• Fat: 30g
• Carbs: 40g
• Protein: 7g

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Average Rating: 5 (1 votes)

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Why This Recipe Works

There are several reasons why this Bienenstich recipe stands out among the rest:

• Perfect Balance of Flavors: The combination of sweet honey, crunchy almonds, and rich cream creates a harmonious blend that tantalizes the taste buds. Each layer complements the others, making every bite a delightful experience.
• Textural Contrast: The soft, fluffy cake contrasts beautifully with the crunchy almond topping and the smooth cream filling. This variety in texture keeps the cake interesting and enjoyable.
• Easy to Follow: This recipe is straightforward, making it accessible for both novice and experienced bakers. With clear instructions and simple ingredients, anyone can create this masterpiece.
• Tradition Meets Modernity: While Bienenstich is a classic German dessert, it can easily be adapted to suit modern tastes. Whether you want to add a twist with different fillings or toppings, the base recipe remains timeless.

Ingredients You’ll Need

This recipe serves 8-10 people and requires about 30 minutes of prep time and 30 minutes of cook time.

• For the Cake:
  • 2 cups all-purpose flour
  • 1 cup milk
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 tsp vanilla extract
  • 1/4 tsp salt
• For the Topping:
  • 1/2 cup honey
  • 1 cup sliced almonds
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
• For the Cream Filling:
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Step-by-Step Instructions

1. Prepare the Dough: In a small bowl, warm the milk until it’s lukewarm. Sprinkle the yeast over the milk and let it sit for about 5 minutes until frothy. In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, softened butter, eggs, and vanilla extract. Mix until a soft dough forms.
2. Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
3. Prepare the Topping: In a saucepan, melt the butter over medium heat. Stir in the honey and cream, then add the sliced almonds. Cook for about 2-3 minutes until the mixture is bubbly and slightly thickened. Set aside to cool.
4. Bake the Cake: Preheat your oven to 350°F (175°C). Once the dough has risen, punch it down and spread it into a greased 9-inch round cake pan. Pour the almond topping evenly over the dough. Bake for 25-30 minutes or until golden brown. Allow it to cool completely.
5. Make the Cream Filling: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Once the cake is cool, slice it in half horizontally and spread the cream filling on the bottom half before placing the top back on.

My Pro Tips for Success

• Use Fresh Ingredients: Ensure your yeast is fresh for the best rise. Old yeast can lead to a dense cake.
• Experiment with Flavors: Consider adding a hint of lemon zest to the cream filling for a refreshing twist.
• Chill the Cream: For a fluffier filling, chill your mixing bowl and beaters before whipping the cream.
• Make Ahead: The cake can be made a day in advance. Just assemble it on the day you plan to serve for optimal freshness.

What I Serve With This Recipe

• Fresh berries, such as strawberries or raspberries, for a fruity contrast.
• A cup of strong coffee or tea to complement the sweetness of the cake.
• A scoop of vanilla ice cream for an indulgent dessert experience.

FAQs (From My Kitchen to Yours)

Can I use a different type of nut? Yes! While almonds are traditional, you can substitute with hazelnuts or walnuts for a different flavor profile.

How do I store leftovers? Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cream filling may soften over time, so enjoy it fresh!

Can I freeze Bienenstich? Yes, you can freeze the unfilled cake. Wrap it tightly in plastic wrap and foil, and it will keep for up to 3 months. Thaw before filling and serving.

Why This Recipe Deserves a Spot on Your Table

Bienen

Günter Hornburg’s Bienenstich: A Classic German Bee Sting Cake Recipe with Cream Filling

Discover Günter Hornburg’s Bienenstich, a classic German bee sting cake recipe featuring a rich cream filling and a delightful honey-almond topping.

By Jason GriffithPublished on March 29, 2025

Prep Time15 min

Cook Time30 min

Total Time45 min

Servings8-10 servings

Category: Dessert

Cuisine: German

Ingredients

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup lukewarm milk
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sliced almonds
• 1/2 cup honey
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract (for cream filling)
• Fresh berries, such as strawberries or raspberries, for a fruity contrast.
• A cup of strong coffee or tea to complement the sweetness of the cake.
• A scoop of vanilla ice cream for an indulgent dessert experience.

See also  Sausage, Gravy, and Biscuit Pie – A Comfort Food Classic!

Instructions

1. Prepare the Dough: In a small bowl, warm the milk until it’s lukewarm. Sprinkle the yeast over the milk and let it sit for about 5 minutes until frothy. In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, softened butter, eggs, and vanilla extract. Mix until a soft dough forms.
2. Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
3. Prepare the Topping: In a saucepan, melt the butter over medium heat. Stir in the honey and cream, then add the sliced almonds. Cook for about 2-3 minutes until the mixture is bubbly and slightly thickened. Set aside to cool.
4. Bake the Cake: Preheat your oven to 350°F (175°C). Once the dough has risen, punch it down and spread it into a greased 9-inch round cake pan. Pour the almond topping evenly over the dough. Bake for 25-30 minutes or until golden brown. Allow it to cool completely.
5. Make the Cream Filling: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Once the cake is cool, slice it in half horizontally and spread the cream filling on the bottom half before placing the top back on.

Nutrition Information

@type: NutritionInformation

Calories: 350 calories

Protein Content: 6g

Carbohydrate Content: 45g

Fat Content: 15g

Tags: Bienenstich, German cake, Bee Sting Cake, dessert, cream-filled cake

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