Bienenstich Cake Recipe

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Looking for a sweet and savory treat? Check out the Bienenstich Cake Recipe, a classic German dessert featuring two layers of yeast cake, vanilla cream filling, and a honey almond topping – it’s sure to satisfy your cravings.

The name Bienenstich, which translates to “bee sting,” comes from a legend of German bakers from the 15th century who celebrated their successful defense against raiders by baking a version of this cake.

Table of Contents

Key Bienenstich Cake Ingredients & Why

Sweet Yeasted Dough

The cake’s foundation, crafted from flour, sugar, yeast, eggs, milk, and butter, offering subtle sweetness with honey and pastry cream as primary sources.

Pastry Cream

A creamy filling blending heavy cream, vanilla pudding mix, and vanilla extract, smoothly layered atop the cake’s base before sealing with the top half.

Honey-Almond Topping

A crisp, caramelizing topping featuring honey, sliced almonds, butter, and sugar, generously applied to the dough prior to baking.

Vanilla Extract

Infusing flavor into both the pastry cream and the sweet yeasted dough.

How Do You Make The Best Bienenstich Cake?

Combine all dough ingredients, knead until smooth.
Place dough in an oiled bowl, cover, and let it rise for 60 minutes.
Transfer, deflate, divide, shape into 8″ circles, and place in greased cake pans.
Cover and let rise for 30 minutes. Stretch dough while making topping.
Melt butter, add sugar, honey, and cream. Cook until lightly golden, stir in almonds, and spread over dough.
Preheat the oven to 350°F.
Bake at 350°F for 25-28 minutes until golden and topping bubbles. Cool for 30 minutes in the pan.
Loosen edges, flip onto a plate, then back onto a rack to cool.
Split cakes in half horizontally.
Soften gelatin, mix with whipped cream.
Mix instant pudding with milk and vanilla, fold in the whipped cream mixture.
Use this faux pastry cream to fill the cakes. Serve immediately or refrigerate until ready to serve

Pro Tips For Making Bienenstich Cake Recipe

Create the Bee Sting Cake with brioche dough for a special touch.
Warm milk and honey to 110°F (hotter kills the yeast). Once foamy, it’s ready for the dough.
Combine butter, sugar, honey, and salt in a pan, gently boil, then add almonds and pour over the dough.
After spreading pastry cream, chill the cake for 4 hours or overnight.
Beat instant pudding mix and cream for a buttercream-like filling.
If too stiff, add milk in one-tablespoon increments for a firm yet spreadable filling.
Slice the cake into two layers with a serrated knife.
Store leftovers airtight in the fridge for up to 2 days.

How to Store Bienenstich Cake

Set the cake on a domed plate and cover it.
Refrigerate the cake for up to 5 days.
To prepare the cake ahead, refrigerate it for 4-12 hours.

Can You Freeze Bienenstich Cake?

You can freeze Bienenstich cake for later enjoyment. Simply flash-freeze it for an hour, transfer to freezer bags, and store for up to 2 months. When you’re ready to indulge, thaw the cake in the refrigerator overnight.

Frequently Asked Questions About Bienenstich Cake

What are the ingredients of Bienenstich Cake?

The delightful Bienenstich Cake is crafted from a harmonious blend of flour, sugar, yeast, salt, milk, eggs, butter, honey, sliced almonds, and luscious vanilla pastry cream.

How is Bienenstich Cake made?

To make Bienenstich Cake, follow these steps: prepare yeast dough, let it rise, bake in a cake pan. Then, make the honey almond topping, spread it over the baked dough, and bake until golden and bubbly. Finish by making vanilla pastry cream, spreading it over one baked dough layer, and topping with the other. Customize the cream’s flavor by infusing it with liqueur or orange blossom water.

Can I make Bienenstich Cake in a different size?

Craft Bienenstich Cake in your preferred size – be it a spacious tray or a traditional round cake tin. To scale up, just double the recipe.

How do I store Bienenstich Cake?

Keep your Bienenstich Cake fresh in the refrigerator for up to 3 days or freeze it for 3 months. For freezing, securely wrap the cake in plastic and then aluminum foil. Remember to thaw it in the fridge overnight before serving.