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Slice of Bienenstich (Bee Sting Cake) on a wooden table, accompanied by fresh berries and coffee.
Alyssa

Bienenstich (Bee Sting Cake)

This classic German cake features a fluffy yeasted pastry filled with rich vanilla custard and topped with honey-glazed almonds.
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Prep Time 35 minutes
Cook Time 28 minutes
Total Time 1 hour 3 minutes
Servings: 16 people
Course: Desserts
Cuisine: German
Calories: 314
Ingredients Method Notes

Ingredients
  

  • 2 1/3 cups King Arthur Pastry Flour Blend or All-Purpose Flour
  • 4 tablespoons butter, at room temperature
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons instant yeast
  • 3/4 teaspoon table salt
  • 2 large eggs, at room temperature
  • 1/4 cup water
  • 6 tablespoons cold butter
  • 1/3 cup granulated sugar
  • 3 tablespoons honey
  • 2 tablespoons heavy cream
  • 1 1/2 cups sliced almonds
  • 2 teaspoons unflavored gelatin
  • 2 tablespoons water
  • 1 cup heavy cream, whipped to very soft peaks
  • 3 ounces instant vanilla pudding mix
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract

Method
 

  1. To make the dough: Combine all ingredients and knead until a smooth dough forms.
  2. Place dough in an oiled bowl, cover, and let rise for 60 minutes.
  3. Transfer dough to an oiled surface, divide, shape into circles and place in greased pans.
  4. Make the topping by melting butter and mixing with sugar, honey, and cream, then add almonds.
  5. Preheat oven to 350°F and bake for 25-28 minutes until golden.
  6. Cool cakes, then split each cake in half horizontally.
  7. Make filling using gelatin, whipped cream, and instant pudding mix. Fill the cakes and serve.

Notes

Serve with coffee for a delightful treat.