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## **Step-by-Step Instructions**
### **1. Prepare the Yeast Dough**
1. In a small bowl, dissolve the **yeast** and **1 tbsp of sugar** in warm milk. Let it sit for **5-10 minutes** until it becomes foamy.
2. In a large mixing bowl, combine **flour, remaining sugar, and salt**.
3. Add the **softened butter, egg, and yeast mixture**, then mix until a soft dough forms. Knead for about **5 minutes** until smooth and elastic.
4. Cover the dough and let it rise in a warm place for **about 1 hour**, or until it has doubled in size.
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### **2. Make the Honey-Almond Topping**
1. In a saucepan, melt **butter, sugar, honey, and heavy cream** over medium heat. Stir until combined.
2. Add the **sliced almonds** and stir well. Cook for **1-2 minutes** until slightly thickened.
3. Remove from heat and let it cool while the dough is rising.
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### **3. Bake the Cake**
1. Preheat oven to **350°F (175°C)**.
2. Once the dough has risen, transfer it to a **greased 9-inch (23cm) round cake pan** and gently spread it out evenly.
3. Spoon the **honey-almond topping** over the dough, spreading it evenly.
4. Bake for **25-30 minutes**, or until golden brown and fully cooked through. Let it cool completely.
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### **4. Prepare the Vanilla Cream Filling**
1. In a saucepan, heat **milk and half of the sugar** over medium heat until it just begins to simmer.
2. In a separate bowl, whisk together **egg yolks, cornstarch, and the remaining sugar**.
3. Slowly pour the hot milk into the egg mixture while whisking continuously. Return the mixture to the saucepan.
4. Cook over low heat, stirring constantly, until thickened. Remove from heat and stir in **vanilla extract**.
5. Let the custard cool completely, then fold in **whipped heavy cream** for extra fluffiness.
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### **5. Assemble the Cake**
1. Once the cake is cool, carefully **slice it in half horizontally** using a serrated knife.
2. Spread the **vanilla cream filling** over the bottom layer.
3. Place the **top layer with the almond glaze** back on.
4. Refrigerate for **at least 1 hour** before serving to allow the flavors to meld.
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## **Serving & Storage Tips**
– **Best served chilled** with a cup of coffee or tea.
– Store leftovers in the refrigerator for up to **3 days**.
– Avoid freezing, as the creamy filling may change texture.
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## **Final Thoughts**
German **Bee Sting Cake (Bienenstich)** is a delightful combination of **fluffy cake, silky vanilla cream, and crunchy caramelized almonds**—a truly irresistible dessert. Whether you’re new to German baking or a longtime fan, this homemade recipe will bring the authentic taste of a bakery-style **Bienenstich** to your home.
Give it a try, and let the sweet honey topping “sting” your taste buds with joy! 🍯🍰🐝
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