German Bee Sting Cake

This German Bee Sting Cake is one of the best classic sheet cakes: The Bee Sting Cake with delicious almond crust tastes simply brilliant!

Hey all!

I didn't believe that a simple, classic bee sting cake could taste so good for a long time. I have always given the cake a wide berth. The cake seemed somehow dull to me.

But no way! From now on, the german bee sting cake from the baking sheet belongs to my absolute favorite pastry - whether with or without filling.

Taste and Occasion

The best thing about such a german bee sting cake: incredibly fluffy yeast dough - which I love anyway - joins a lush caramelized almond sugar crust. This combination is genius – best of all eaten while still lukewarm from the oven (as with butter tarts).

Ingredients

The foundation of this easy but somewhat involved bee sting cake is my basic yeast dough recipe. The only difference: I use a whole instead of half a cube of yeast per 500 grams of flour. After all, the cake should rise the best thing to be well halved horizontally.

A filled bee sting cake should be cooled and thus more stable. It was important to me to create a bee sting cake recipe without eggs in raw form. Especially in summer, you should not underestimate the risk of salmonella. And at many festivals, you are no longer allowed to bring any food with raw eggs.

In addition, I did not want the traditional lush buttercream filling or gelatin in the mass. Therefore, the german bee sting cake filling is now also a regular vanilla pudding enriched by whipped cream. Wonderfully airy and creamy!

How to make the German Bee Sting Cake

Let's get started!

First of all, crumble the yeast into a cup of lukewarm milk. Add a teaspoon of sugar and stir with a spoon until the sugar and yeast have dissolved. Then, put the flour in a bowl and make a well in the center. Now, add the lukewarm yeast-milk-mixture here.

Add the remaining sugar and mix with a little flour in the hollow. Cover the bowl with a cloth and leave it in a warm place for about 10 minutes. After this, add the egg, softened butter and salt. Knead the dough – preferably with a food processor – until smooth. Cover with a cloth and let rise in a warm place for about 30 minutes. Knead again briefly and roll out on a deep baking sheet covered with baking paper. Let rise again for 20 minutes.

During the rising time, prepare the almond crust and preheat the oven to 380°F/190°C. For the topping, melt the butter in a large pan. Bring to a boil with the cream, sugar and honey. Remove from heat, fold in the flaked almonds. Let cool slightly, spread on the risen yeast dough and bake the cake for about 20-25 minutes until golden.

Recipe Recommendation

Low Carb Cheesecake

Nothing is lacking in this delicious cheesecake with no sugar or wheat flour! The low carb cheesecake turns out incredibly creamy and gets a crispy base.

Check out this recipe!

While baking, cook the pudding for the filling - using the milk, 200 grams of cream, sugar and pudding powder. Allow cooling to lukewarm while stirring now and then so that no skin forms. It's time to cut the finished yeast cake into 16-20 pieces (completely cooled and with cream, it isn't easy to do). Cut each piece in half horizontally with a large sharp knife.

For the cream, whip the remaining cream with cream stiffener until stiff and fold into the slightly cooled custard. Lastly, spread a little cream on each cake "base" and top with the "lid". Before serving, refrigerate the Bienenstich for approx. 1 hour. Now it's time to enjoy this delicious german bee sting cake!

Top Tip

German bee sting cake without filling is at least as great a treat as with cream. The Florentine crust alone is worth an actual sin. Of course, you can also bake a butter cake here. One advantage of the unfilled alternative is that it can be frozen without any problems and tastes like freshly baked even after defrosting.

Recipe Card

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4.4 from 11 votes

German Bee Sting Cake

Incredibly delicious classic: this fluffy bee sting made from yeast dough is filled with a custard cream, but it also tastes great without the filling as an especially quick alternative.

Prep Time30 mins

Baking Time20 mins

Waiting Time2 hrs

Calories: 385kcal

Equipment

• deep baking sheet

Ingredients

For the yeast dough

• 250 milliliters (1 cup) milk, lukewarm
• 42 grams (3 tablespoons) fresh yeast, (1 cube)
• 70 grams (⅓ cup) sugar
• 500 grams (4 cups) wheat flour, preferably Viennese semolina flour
• 1 egg, medium
• 70 grams (⅓ cup) butter, soft
• 1 pinch salt

For the almond crust

• 150 grams (¾ cup) butter
• 3 tablespoons cream , or milk
• 100 grams (½ cup) sugar
• 2 tablespoons honey
• 200 grams (¾ cup) almond flakes

For the vanilla cream

• 500 milliliters (2 cups) milk
• 400 grams (1 ¾ cups) cream , 200 liquid, 200 whipped until stiff
• 80 grams (7 tablespoons) sugar
• 2 sachets vanilla custard powder
• 2 packets cream stiffener

Instructions

• Crumble the yeast into a cup of lukewarm milk. Add a teaspoon of sugar and stir with a spoon until the sugar and yeast have dissolved. Put the flour in a bowl and make a well in the center. Now add the lukewarm yeast-milk-mixture here. Add the remaining sugar and mix with a little flour in the hollow. Cover the bowl with a cloth and leave in a warm place for about 10 minutes.
• Add the egg, softened butter and salt. Knead the dough (preferably with a food processor) until smooth. Cover with a cloth and let rise in a warm place for about 30 minutes. Knead again briefly and roll out on a deep baking sheet covered with baking paper. Let rise again for 20 minutes.
• Prepare the almond crust during the rising time and preheat the oven to 380°F/190°C. For the topping, melt the butter in a large pan. Bring to a boil with the cream, sugar and honey. Remove from heat, fold in the flaked almonds. Let cool slightly, spread on the risen yeast dough and bake the cake for 20-25 minutes until golden.
• While baking, cook the pudding for the filling - using the milk, 200 grams of cream, sugar and pudding powder. Allow cooling to lukewarm while stirring now and then so that no skin forms.
• Cut the finished yeast cake into 16-20 pieces (completely cooled and with cream, it isn't easy to do). Cut each piece in half horizontally with a large sharp knife.
• For the cream, whip the remaining cream with cream stiffener until stiff and fold into the slightly cooled custard. Spread a little cream on each cake "base" and top with the "lid". Refrigerate the Bienenstich for approx. 1 hour before serving.

Variations

The custard cream in the Bienenstich is, as you can see, "naturally" not entirely homogeneous. If you like a slightly smoother and more cut-resistant filling, you can also use my basic buttercream recipe.

Nutrition