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German Bienenstich (Bee Sting) Cake

This 3-layer delight is a lightly sweetened, brioche-style, yeast bread topped with a honey-almond brittle (baked into the top) 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.
Prep Time1 hour
Cook Time30 minutes
Rising Time2 hours 30 minutes
Total Time4 hours
Course: Breakfast, Dessert, Snack
Cuisine: German
Keyword: German Bienenstich Cake, Bee Sting Cake, Honey-Almond Brittle, Vanilla Cream, German Bienenstich Bread
Servings: 8 slices
Author: Summer

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

Storage:
Store remaining cake in the fridge for 3-4 days. The cream is thick and holds up nicely each day that it sits in the fridge.