Spring is here, flowers are blooming, and bees are taking flight. What better way to acknowledge the season than a German Bienenstich (Bee Sting) Cake? This three-layer delight consists of a lightly sweetened, brioche-style, yeast bread topped with a honey-almond brittle and sandwiched with a pudding-like vanilla cream. If you gravitate towards a toned-down sweet treat that’s great for breakfast or afternoon tea, this one’s for you.
A Little German Language Translation
The German dessert “Bienenstich” is called a cake, but it’s more like a sweet bread. “Bienen” is German for “bee”, and “stich” is German, meaning either “sting” or “custard”. Together “Bienenstich” means “bee sting” or “bee custard”. Either way, it’s a great name for this cake… or sweet bread.
History Behind the Name
Some say this layered cake has been around since the 15th century. The story goes… a group of bakers threw beehives at invaders. They happily celebrated their successful defense by baking a cake.
Others say a baker was creating a new recipe using honey in the topping. Unfortunately (or fortunately) the honey attracted bees that stung the baker, hence the name. For whatever reason, we are glad for Germany’s creation. Thank you, Germany, for the inspiration of my Bienenstich cake recipe.
German Bienenstich Recipe Ingredients
This recipe’s ingredients include milk, yeast, granulated sugar, salt, all-purpose flour, vanilla, butter, cornstarch, gelatin, heavy whipping cream, honey, and sliced almonds.
Make the German Bienenstich Brioche Dough
Activate the Yeast
In a small bowl, whisk together 1½ teaspoon yeast and a tablespoon of sugar taken from the ¼ cup total sugar needed for the dough. Then add 125 milliliters (½ cup) of warm milk until dissolved. Set the mixture aside for about 10 minutes to become bubbly and frothy.
TIP: Heat the milk in the microwave for 30 seconds to reach 100˚F-110˚F (38˚C-43˚C) needed to activate the yeast.
Sift Dry Ingredients & Add Wet Ingredients
In the bowl of a stand mixer, sift together 300 grams (2½ cups) of all-purpose flour, add the remaining sugar, and ¼ teaspoon of salt (if using salted butter; add ½ teaspoon if using unsalted butter). Whisk the dry ingredients for a quick mix. Add the dough hook and with the machine on low add the yeast mixture. Then, add 1 teaspoon of vanilla and 2 ounces (4 tablespoon) of softened butter.
TIPS: You can stir the mixture in a large bowl if you don’t have a stand mixer. If the butter is not soft, dice it and place it in the microwave for 10 seconds.
Knead Dough, Cover, & Rise
Knead the dough on low speed (1-2 level) for about 5 minutes until the dough forms a pliable ball. If the dough is too dry and some flour has not been absorbed, add 1-3 tablespoons of milk (one tablespoon at a time). If the mixture is too wet and sticky, add 1 tablespoon of flour or more, if needed. The dough shouldn’t be sticky or dry.
TIP: For this step, you can knead by hand for 5 minutes adding more liquid or flour as needed.
Use a spatula or spoon to scrap down any dough from the bowl edges. Cover the bowl with plastic wrap or a towel and place in a warm area to rise for 1-2 hours.
TIP: If kneading by hand, return the dough to the bowl.
Make the German Bienenstich Cream Filling
While the dough is rising, make the cream filling. In a small saucepan, add 400 milliliters (1⅔ cup) of milk. Heat over medium heat just until boiling. Remove the saucepan from the heat. In a large bowl, whisk together 26 grams (¼ cup) of cornstarch and 80 grams (¼ cup + 2 tablespoon) of sugar. Add 3 tablespoons of the heated milk and 2 teaspoons of vanilla to the cornstarch mixture and whisk until all combined. Add all the cornstarch mixture to the saucepan of milk and whisk. Return the saucepan to the heat to bring the milk back to a boil, stirring constantly. When the mixture thickens, transfer it to a large bowl. Allow the mixture to cool for a few minutes, then cover the surface of the mixture directly with plastic wrap to prevent a skin from forming. Place the bowl in the fridge.
Preheat Oven & Prepare Baking Pan
As the dough finishes its rise, preheat the oven to 350F. Prepare the baking dish by greasing the bottom and sides of a 9-inch springform pan with butter. Cut a circle out of a small sheet of parchment paper to equal the 9-inch in diameter bottom of the pan. Place the sheet smoothly over the buttered bottom and butter the top of the paper. Wrap a sheet of foil around the bottom of the pan where the sides and bottom meet to prevent any of the topping from leaking out onto the oven floor. If you don’ have a springform pan you can use a 9” round cake pan and just line with parchment paper with overhanging edges.
TIP: If you don’t have a springform pan, use a 9-inch cake pan with high sides and line it with overhanging parchment paper. You can crumple the paper in your hands making it pliable thus making it easier to form to the circular pan shape.
Shape the Dough & Form it to the Pan
Once the dough has doubled, flour a work surface. Transfer the dough to the work surface and shape it into a disk. Place it into the bottom of the prepared pan and push it out to the pan size (9 inches). Cover the pan with a towel or plastic wrap. Set the pan in a warm area to rise. The dough will not double in size, but it should puff up. This will take 30-45 minutes.
Make the German Bienenstich Honey-Almond Topping (Brittle)
During the last 10 minutes of the rise, make the honey-almond topping. Heat 2 ounces (4 tablespoons) of butter in a small saucepan over medium heat until melted. Whisk in 50 grams (¼ cup) of sugar, 70 grams (¼ cup) of honey, 2 tablespoons of heavy cream, and ¼ teaspoon of salt (only if using unsalted butter). Heat until boiling. Turn down heat to a low boil and cook for 3-4 minutes until mixture has turned a light golden color. Remove the mixture from the heat and stir in 1 cup (90 grams) of sliced almonds.
TIP: The topping will turn a caramel color during the baking process in the oven.
Top & Bake the Cake
Spread the almond mixture evenly over the dough to distribute the almonds. Bake for 30-40 minutes until the edges are golden brown. The topping should be bubbly.
Prepare the Cake to Cool
Remove the cake from the oven. While it is still hot, use a knife and run it around the inside edges of the springform pan to loosen the cake. Allow the cake to cool in the pan for 10 minutes. Then, run the knife once more around the inside pan edges. Remove the springform pan edge and the bottom if it’s not too hot. If so, the bottom is still too warm, allow it to cool a few more minutes before removing it. Allow the cake to cool completely on a wire rack.
TIP: If using a regular cake pan, leave the cake in the pan for 10 minutes, then lift the parchment paper edges and place the cake on a cooling rack.
Slice the Cake Horizontally
Once the cake has cooled completely, use a long, serrated knife to cut the cake horizontally into 2 layers. Try to keep the layers in relatively equal thickness. Place the bottom layer on a serving plate and return the springform ring around the cake locking it back in place.
TIP: If you don’t have a springform ring, don’t worry about placing anything around the cake. Simply place the cake bottom on a serving plate.
Finish the Cream Filling
In a small bowl, add 125 milliliters (½ cup) of cold (tap) water. Stir in 2 packages (2 ounces) of gelatin. Microwave the mixture for 20 seconds and stir until the gelatin has dissolved. Then, whisk it into the milk mixture and place it in the fridge until the whipped cream is ready.
Whip the Heavy Whipping Cream
Using an electric or stand mixer, whip 250 milliliters (1 cup) of heavy whipping cream until soft peaks. Carefully fold it into the milk and gelatin mixture until combined. Spread the mixture evenly over the bottom layer of the cake while still in the springform ring. Place in the fridge for at least an hour, longer preferred, to set up.
TIPS: Place the whisk and bowl in the freezer for 30 minutes before whipping the cream; the cold utensils will decrease the whipping time. Be sure to FOLD the cream into the milk mixture, not stir, as you want to maintain the fluff from the air whipped into the cream. This cream is thick from the gelatin, so you don’t need the springform ring around the cake; it’s good to use if you have it because it keeps everything in place (though not necessary).
Slice the Top Layer into Serving Pieces
The almond topping is very crunchy like a toffee or brittle. It’s best to pre-slice it to prevent the cream from being smashed out of the center once the top cake layer is added. Slice the top layer into 8-10 separate (pie-shape) serving slices.
When ready to serve the cake, place the top layer slices, almond side up, neatly in a pie shape on top of the cream. Remove the springform ring, if using. Use the thin space between the top slices as a guide to cut through the cream and bottom layer of the cake and serve.
Close up of the German Bienenstich Cake
Although the top bread layer is sliced, the cake still looks appealing once stacked together. The cream is thick enough to hold its shape between the bread layers (thanks to 2 packages of gelatin and cornstarch). The honey-almond topping is a thin layer that hardens to the bread top and sides. Nothing oozes out or falls apart. Altogether, this is an aesthetically pleasing cake that is perfect, in my opinion, to serve as an afternoon dessert with friends.
German Bienenstich Cake Final Thoughts
The lightly sweetened, enriched bread dough balances out the sweet, crunchy topping and cream. It’s pretty to look at and is a great pick-me-up to get through the day.
Baker’s Perspective
There are quite a few steps in this bake, though none of the steps are individually time consuming. The bread dough provides stability for the heavy topping thus holding everything together. I had to modify the cream layer from my original recipe and add an extra package of gelatin. When I only used one package of gelatin, the cream was pretty runny and oozed out between the bread layers. Cutting the top bread layer into serving sizes prior to placing it on the cream layer is rather crucial. For my first test recipe, I added the top layer without pre-cutting it into individual slices. This resulted in a massive, lava-like, cream flow from the sides during cutting… not good… well, aesthetically speaking. 😊 Overall, this was an interesting bake using yeast bread instead of cake as the structured layers for a sweet treat.
Taster’s Perspective
My taste tester, Scott, really liked this bake. He’s not a huge sweets eater, so this bake was right up his alley. In his words, the lightly sweetened bread is a great compliment to the sweet almond topping and less sweet cream layer. He found the crunchy almond brittle an interesting, yet pleasing contrast to the bread and fluffy cream. The varying textures were well defined and balanced.
I noticed in eating this dessert, he prefers to separate the top layer of bread and eat it with his hands simply because the toffee-like topping is just too hard to cut with a fork or knife without the cream ending up all over the plate. So, as for eating, this dessert is NOT for the dainty eater. However, overall, this is a good bake and would make a great breakfast item with a side of fresh fruit or enjoy as an afternoon snack.
For additional visuals of making this recipe, check out my YouTube video. “German Bienenstich Cake: Brioche Dough Topped w/ Honey-Almond Brittle and Filled w/ Vanilla Cream”.
German Bienenstich (Bee Sting) Cake
Ingredients
Yeast Dough:
- 125 ml ( 4 oz / 1/2 cup) whole milk (plus 1-3 tbsp as needed) heated to 100˚F-110˚F (38˚C-43˚C)
- 1½ tsp active dry yeast
- 50 grams (¼ cup) granulated sugar superfine preferred (divided)
- ½ tsp salt, if using unsalted butter ¼ tsp only, if using salted butter
- 300 g (2½ cups) all-purpose flour (additional flour as needed) fluffed, scooped, and leveled off if using cup measurements
- 1 tsp vanilla
- 2 oz (4 tbsp) butter, salted or unsalted softened
Cream Filling:
- 400 ml (1⅔ cup) whole milk
- 26 g (¼ cup) cornstarch
- 80 g (¼ cup + 2 tbsp) granulated sugar superfine preferred
- 2 tsp of vanilla extract
- 2 pkg (2 oz) gelatin
- 250 ml (1 cup) heavy whipping cream
Almond Topping:
- 2 oz (4 tbsp) butter, salted or unsalted
- 50 g (¼ cup) granulated sugar
- 70 g (¼ cup) honey
- 2 tbsp heavy whipping cream
- ¼ tsp salt, if using unsalted butter no additional salt if using salted butter
- 1 cup (~ 90 g) sliced almonds
Instructions
Make the Dough:
- In a small bowl, whisk together warm milk (heated to 100˚F-110˚F (38˚C-43˚C), yeast, and a tbsp of sugar taken from the ¼ cup of total sugar for the dough. Set aside for about 10 minutes to become bubbly and frothy.TIP: Heat the milk in the microwave for 30 seconds to reach 100˚F-110˚F (38˚C-43˚C) needed to activate the yeast.
- In the bowl of a stand mixer, sift together flour, remaining sugar, and salt. Whisk the dry ingredients for a quick mix. Add the dough hook. With the machine on low, pour in the milk mixture. Then, add vanilla and butter. Knead on low speed (1-2 level) for about 5 minutes until the dough forms a soft ball. If the dough is too dry and all of the flour hasn't been absorbed, add 1 tbsp more of milk, at a time, up to 3 tbsp. If the mixture is too wet and sticky, add 1 tbsp flour or more, if needed. The dough shouldn’t be sticky or dry.TIPS: You can stir the mixture in a large bowl if you don't have a stand mixer and knead by hand for 5 minutes adding more liquid or flour as needed. If the butter is not soft, dice it and place it in the microwave for 10 seconds.
- Use a spatula or spoon to scrape down any dough from the edges. Cover the bowl with plastic wrap or a towel and place in a warm area to rise for 1-2 hours.TIP: If kneading by hand, return the dough to the bowl.
Make the Cream Filling:
- In a small saucepan, heat milk over medium heat just until boiling. While the milk is heating, whisk together cornstarch and sugar in a large bowl. Once boiling, remove the milk from the heat. Whisk 3 tbsp of the heated milk and vanilla with the cornstarch mixture until all combined. Add all the cornstarch mixture to the saucepan of milk and whisk. Return the saucepan to the heat to bring the milk back to a boil, stirring constantly. The mixture will thicken. Transfer mixture to the same large bowl and cover the surface of the mixture directly with plastic wrap to prevent a skin from forming. Place the bowl in the fridge.
Shape the Dough:
- Preheat the oven to 350°F (177°C). Grease the bottom and sides of a 9-inch springform pan. Cut a circle out of a small sheet of parchment paper to fit the 9-inch in diameter bottom of the pan. Place the sheet smoothly over the greased bottom and then grease the top of the paper. Wrap a sheet of foil around the bottom of the pan where the sides and bottom meet to prevent any of the topping from leaking out onto the oven floor.
- On a floured surface, shape the dough until it comes together in a disk. Place it into the bottom of the pan and push it out to the pan size (9 inches). Cover the pan with a towel or plastic wrap to rise and puff up ~30 minutes.TIP: If you don't have a springform pan, use a 9-inch cake pan with high sides and line it with overhanging parchment paper. You can crumple the paper in your hands making it pliable thus making it easier to form to the circular pan shape. Just open up the crumpled paper and shape it to the inside of the pan.
Make the Almond Topping:
- During the last 10 minutes of the rise, heat butter in a small saucepan over medium heat until melted. Whisk in sugar, honey, cream, and salt, if using. Heat until boiling. Turn down heat to a low boil and cook for 3-4 minutes until mixture has turned a light golden color. Remove from heat and stir in almonds.TIP: The almond topping will darken and caramelize as the cake bakes in the oven.
Bake & Cool the Cake:
- Spread the almond mixture evenly over the dough in the pan distributing the almonds. Bake for 30-40 minutes until the edges are golden brown and the topping is caramel color and bubbly.
- Remove the cake from the oven. While it is still hot, use a knife and run it around the inside edges of the springform pan to loosen the cake. Allow the cake to cool in the pan for 10 minutes. Then, remove the springform pan edge and the bottom if it’s not too hot, if so, allow it to cool a few more minutes. Allow the cake to cool completely on a wire rack.TIPS: Consider removing the pan bottom before the cake cools completely or the almond topping may be too hard and will stick. If using a regular cake pan, leave the cake in the pan for 10 minutes, then lift the parchment paper edges and place the cake on a cooling rack.
Final Touches:
- After the cake has cooled completely, use a long, serrated knife to cut the cake horizontally into 2 layers. Try to keep the layers in relatively equal thickness. Place the bottom layer on a serving plate and return the springform ring around the cake locking it back in place.TIP: If you don't have a springform ring, don't worry about placing anything around the cake. Simply place the cake bottom on a serving plate. The cream will be thick enough that it won't need a stiff edge to hold it in place.
- In a small bowl, add ½ cup cold water. Stir in 2 pkg of gelatin. Microwave for 20 seconds and stir until dissolved. Then, whisk the gelatin into the milk mixture. Place the mixture in the fridge until the whipped cream is ready.
- Using an electric or stand mixer, whip the heavy whipping cream until soft peaks. Carefully fold it into the milk and gelatin mixture until combined. Spread the mixture evenly over the bottom layer of the cake while still in the springform ring, if using. Place in the fridge for an hour to set up. Since the almond topping is rather crunchy, go ahead and slice the top layer into 8-10 separate (pie-shape) serving slices.TIPS: Place the whisk and bowl in the freezer for 30 minutes before whipping the cream; the cold utensils will decrease the whipping time. Be sure to FOLD the cream into the milk mixture, not stir, as you want to maintain the fluff from the air whipped into the cream. This cream is thick from the gelatin, so you don't need the springform ring around the cake; it's good to use if you have it because it keeps everything in place (though not necessary).
- When ready to serve, place the top layer slices, almond side up, neatly in a pie shape on top of the cream. Remove the springform ring, if using. Use the top slices as a guide to cut through the cream and bottom layer of bread. Serve and enjoy.
Video
Notes
Interested in some other sweet treat recipes? Check these out.
Simple Scottish Shortbread Cookies
Gluten-Free & Vegan Scottish Shortbread Cookies
Argentine Alfajores (Sandwich Cookies)
Latin American Tres Leches Cake
Australian & New Zealand Pavlova
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