Bienenstich (Bee Sting Cake) Recipe

If you’re searching for a showstopping treat that delivers on both flavor and texture, look no further than Bienenstich (Bee Sting Cake). This German classic combines a soft, yeasted cake base, a buttery honey-almond topping, and a dreamy vanilla cream filling—all in every glorious slice. It’s the kind of cake that gets passed down through generations, and every bite transports you to a cozy kitchen somewhere in Bavaria. Whether it’s for a holiday, a special celebration, or just a weekend indulgence, Bienenstich (Bee Sting Cake) has a way of making everyone feel a little extra loved.

Ingredients You’ll Need

The magic of Bienenstich (Bee Sting Cake) lies in the simplicity of its ingredients, each one playing a vital part in creating that perfect balance of tender cake, rich almond crunch, and creamy vanilla filling. Gather these pantry essentials to transform everyday basics into something unforgettable!

• King Arthur Pastry Flour Blend or All-Purpose Flour: The foundation for the cake’s pillowy crumb—pastry flour yields a delicate texture, but all-purpose flour works beautifully too.
• Butter (room temperature and cold): This brings richness to both the dough and the signature caramelized almond topping—be sure to use high-quality butter for best flavor.
• Granulated Sugar: Sweetens the dough and creates that irresistible glaze on top of the cake.
• Instant Yeast: Gives the cake its signature rise while keeping it tender and light.
• Table Salt: A little goes a long way in amping up all the other flavors—you won’t taste the salt, but you’d miss it if it wasn’t there.
• Eggs (room temperature): Binds the cake and adds irresistible richness.
• Water (for dough and gelatin): Hydrates the dough and helps bloom the gelatin for the filling.
• Honey: Adds classic floral sweetness to the almond topping and gives the cake its authentic taste.
• Heavy Cream: Used in both the topping and the vanilla filling, bringing a luscious, creamy feel that ties it all together.
• Sliced Almonds: The star of the crunchy topping—toast them slightly for even more flavor if you’d like!
• Unflavored Gelatin: Helps stabilize the filling, making it luxuriously sliceable but still soft.
• Whipped Heavy Cream: Folds into the pudding for a light, airy filling—stop whipping at soft peaks for perfect texture.
• Instant Vanilla Pudding Mix: An easy shortcut to foolproof, creamy filling that sets up quickly.
• Milk: Makes the pudding base creamy and smooth—whole milk is ideal, but 2% works in a pinch.
• Pure Vanilla Extract: Rounds out all the flavors with cozy, sweet undertones—don’t skip it!

How to Make Bienenstich (Bee Sting Cake)

Step 1: Mix and Knead the Dough

Begin by combining your flour, room-temperature butter, sugar, instant yeast, salt, eggs, and water in a large bowl. Use your hands, a mixer, or a bread machine—whatever tools you love best. Knead until a supple, smooth dough forms. This initial step builds the structure for your Bienenstich (Bee Sting Cake), setting the stage for all that deliciousness to come.

Step 2: First Rise

Move your dough to a lightly oiled bowl, turn it so it’s coated, and cover with plastic wrap. Let it rise in a warm spot for about 1 hour, until noticeably puffy. This is when the magic happens: the yeast creates little air pockets, making your cake light and dreamy.

Step 3: Shape the Dough

Transfer the dough to an oiled work surface and give it a gentle fold to knock out excess gas. Divide it in half, shape each piece into a ball, and gently press and stretch each into an 8-inch circle. Place each dough round into a greased 8-inch cake pan. Don’t fret if the dough pulls back—just let it rest, covered, for 30 minutes to relax.

Step 4: Make the Almond-Honey Topping

While your dough is resting, prepare the showstopper topping. Melt cold butter in a saucepan, then add sugar, honey, and cream. Bring this mixture to a boil, letting it bubble for a few minutes until it turns a soft golden color. Stir in the sliced almonds, let the mixture cool slightly, and then spread it over the dough in the pans. The aroma alone is absolutely irresistible!

Step 5: Bake the Bienenstich (Bee Sting Cake)

Preheat your oven to 350°F. Bake the cakes for about 25–28 minutes, until the edges are golden and the almond topping is bubbly. Allow the cakes to cool in the pans for 30 minutes so the sticky topping can firm up and be easier to remove.

Step 6: Remove and Cool

Carefully run a knife around the edges of each pan to release the cakes. Flip each one out onto a plate, then flip back onto a rack so the almond topping faces upward. Let them cool completely before the next step—patience here is rewarded with perfect layers later!

Step 7: Split and Prepare for Filling

Take a serrated knife and gently slice each cake horizontally into two even layers. Go slowly and keep the cut straight for those lovely, professional-looking layers. Set the cake pieces aside and get ready to whip up the creamy filling.

Step 8: Make the Filling

Soften the gelatin in a small amount of water, then gently warm until it’s dissolved and clear. Allow to cool slightly. Fold a bit of your whipped cream into the dissolved gelatin, then blend this all back into the rest of the whipped cream. Prepare your instant vanilla pudding with milk and vanilla extract—work quickly as it starts to thicken. Finally, fold the whipped cream mixture into the pudding and marvel at your faux pastry cream. This combined filling is the heart of Bienenstich (Bee Sting Cake), so try not to eat it all by the spoonful!

Step 9: Fill and Assemble

Spread a thick, dreamy layer of filling onto the bottom halves of each cake, then gently replace the tops, almond side up. The result is a delicate balance of soft cake, crunchy sweet topping, and luscious cream. Refrigerate if not serving immediately—your patience is nearly rewarded!

How to Serve Bienenstich (Bee Sting Cake)

Garnishes

This cake is already a stunner with its caramelized almond topping, but a light dusting of powdered sugar or a few delicate edible flowers can add an extra festive touch. For casual affairs, serve it as is and let that glossy almond layer do all the talking.

Side Dishes

Bienenstich (Bee Sting Cake) pairs beautifully with coffee or tea, cutting the sweetness with a bit of gentle bitterness. For a full-on German spread, consider fresh berries, lightly whipped cream on the side, or even a scoop of vanilla ice cream if you want to truly indulge.

Creative Ways to Present

For special gatherings, try cutting your Bienenstich into mini squares or wedges and serving on a tiered cake stand. Individual servings in cupcake liners also make for charming party bites. Or layer the components in glass jars to make Bee Sting trifles—perfect for picnics or grab-and-go desserts!

Make Ahead and Storage

Storing Leftovers

Leftover Bienenstich (Bee Sting Cake) keeps surprisingly well. Store any slices in an airtight container in the refrigerator, where the cream filling will stay fresh for up to 3 days. The topping will retain some crunch, and the flavors continue to meld and deepen.

Freezing

If you want to prepare ahead, freeze the unfilled cake layers (without filling or topping) tightly wrapped in plastic for up to one month. Defrost at room temperature and assemble with fresh filling and topping for best texture and taste. Avoid freezing fully assembled cake, as the cream filling doesn’t thaw gracefully.

Reheating

If you’d like to enjoy your cake warm, give individual slices of unfilled cake a 10-second zap in the microwave before assembling with filling. Do not reheat filled cake; just set it out for a few minutes to take the chill off before serving.

FAQs

Can I make Bienenstich (Bee Sting Cake) without gelatin?

Yes! While the gelatin helps stabilize the filling, you can simply omit it for a slightly softer, but still delicious, cream. Just be aware that the filling will be a touch more delicate and may not hold its shape as well.

What’s the best way to slice the cake cleanly?

A large, sharp serrated knife is your best friend for clean, even layers. Chill the cake before slicing and wipe the blade between cuts for that perfect bakery look.

Can I make Bienenstich (Bee Sting Cake) gluten free?

Absolutely! Just swap in your favorite cup-for-cup gluten-free flour blend in place of the regular flour. Double-check that your pudding mix and other ingredients are gluten free as well.

Can I use active dry yeast instead of instant?

Yes, but active dry yeast needs to be dissolved in the warm water with a pinch of sugar and allowed to bloom for 5–10 minutes before mixing with the other ingredients.

Is it possible to make a single large Bienenstich (Bee Sting Cake) instead of two?

Of course! Simply shape all the dough into one 9 to 10-inch round, and bake as directed, adjusting baking time as needed. The cake will be a bit taller and make an impressive centerpiece.

Final Thoughts

If you’ve never baked Bienenstich (Bee Sting Cake), this is your sign to treat yourself and your loved ones to a classic with a sweet history and unforgettable flavor. From the golden almond crunch to the silken vanilla cream, every bite is pure joy. Give it a try—you might just discover your new signature dessert!

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