German Bee Sting Cake Recipe (Bienenstich Cake)
There’s something truly delightful about indulging in a slice of creamy, sweet Bienenstich, or German Bee Sting Cake. This cake is rich with flavor and texture, featuring a soft yeast cake topped with caramelized almonds and filled with a luscious cream filling. Not only is it a feast for the senses, but we can also make a healthier version to enjoy guilt-free! With a few modifications, this cake can become a lighter option that’s good for meal prep, great for weight loss, and even fits into a healthy diet. Let’s dive into how you can make this delightful cake while keeping your health in mind.
WHY YOU WILL LOVE THIS RECIPE
This German Bee Sting Cake is not only delicious but also makes for an easy and quick meal prep option! You can prepare it ahead of time and enjoy it later, making it a great treat for parties or snack time. The cream filling is lightened up thanks to our special technique, ensuring you can savor the delicious flavors without the heavy calories. It’s a wonderful treat that’s perfect for sharing or enjoying on your own.
HOW TO MAKE German Bee Sting Cake
This section will guide you through the simple steps to create this delightful cake right at home.
EQUIPMENT NEEDED
- Mixing bowls
- Whisk
- Baking pan
- Saucepan
- Electric mixer or hand whisk
- Greased spatula
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup warm milk
- 1 packet active dry yeast (7g)
- 1 large egg
- 1/4 cup unsalted butter, softened
- Pinch of salt
- 1/4 cup butter (for topping)
- 1/4 cup honey
- 1/4 cup sugar (for topping)
- 1/2 cup sliced almonds
- 1 1/2 cups heavy cream
- 2 tbsp sugar (for whipping the cream)
- 1 cup milk
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 3 tbsp sugar (for the custard)
STEP-BY-STEP INSTRUCTIONS
- In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let sit until it becomes foamy.
- In a large mixing bowl, combine the flour, softened butter, sugar, the foamy yeast mixture, and the egg. Knead the mixture until smooth, forming a dough.
- Let the dough rise in a warm place for about 1 hour, or until it doubles in size.
- In a saucepan, melt the butter for the topping. Add honey, sugar, and almonds, and cook until the mixture turns golden brown. Set aside to cool.
- Once the dough has risen, punch it down gently, then press it into a greased baking pan. Top the dough with the almond mixture.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until golden brown. Cool completely on a wire rack.
- In a mixing bowl, whip the heavy cream with 2 tablespoons of sugar until stiff peaks form. Set aside for later use.
- To make the custard, in a saucepan, whisk together the milk, 3 tablespoons of sugar, cornstarch, and vanilla extract. Heat gently while stirring until the mixture thickens and becomes smooth. Remove from heat and allow it to cool to room temperature.
- Once cooled, gently fold the whipped cream into the custard to create a light and creamy filling.
- To assemble the cake, slice the cooled cake in half horizontally. Spread the cream filling on the bottom half, then carefully place the top half back on top. Chill for 1-2 hours before serving.
HOW TO SERVE German Bee Sting Cake
When serving your delicious Bienenstich, aim for portion control to keep it healthy. Consider slicing the cake into smaller pieces to share with friends and family, or serve alongside a bowl of fresh fruit for a balanced option. Adding some berries to your plate can provide extra fiber and nutrients, making your dessert more fulfilling and even heart-healthy.
STORAGE & FREEZING: German Bee Sting Cake
You can store leftover Bee Sting Cake in the refrigerator for up to 3 days. Make sure to cover it well to keep it fresh. If you want to freeze it, slice the cake and wrap each piece in plastic wrap, then foil, before placing it in the freezer. This can last for up to three months. When ready to enjoy, simply thaw at room temperature.
SERVING SUGGESTIONS
Pair this delightful cake with a dollop of Greek yogurt on the side for a creamy and nutritious addition. Greek yogurt is high in protein and can balance out the sweetness of the cake, making it a perfect side for those watching their caloric intake or trying to maintain weight loss.
VARIATIONS
- Healthier Version: Use whole wheat flour instead of all-purpose flour for added fiber. You can also substitute honey with a sugar-free sweetener to reduce the sugar content.
- High-Protein or Low-Carb Version: Replace the heavy cream with a low-fat Greek yogurt mixture. Also, consider using almond flour to keep it lower in carbs while adding a nutty flavor.
- Air Fryer Version: If you have an air fryer, you can bake the cake in it! Preheat the air fryer and bake at 300°F (150°C) for about 20-25 minutes or until golden brown.
FAQs
1. Can this recipe be made gluten-free?
Yes, you can substitute the all-purpose flour for a gluten-free baking mix to make this cake suitable for those with celiac disease or gluten sensitivities.
2. How do I store leftover German Bee Sting Cake?
You can store leftover cake in the fridge for up to 3 days. For long-term storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to three months.
3. Is this cake healthy?
By substituting ingredients like using whole flour, reducing sugar, or opting for lighter cream, you can create a healthy version that still satisfies your sweet tooth.
4. Can I prepare the cake in advance?
Yes! This cake is great for meal prep. You can make it a day ahead and store it in the fridge. It’s perfect for gatherings or as a snack throughout the week.
MAKE-AHEAD TIPS FOR German Bee Sting Cake
To save time, consider preparing the filling a day before you plan to serve the cake. The custard can be made and stored in the fridge, and the cake itself can also be baked a day ahead. Just assemble before serving for a fresh and delightful treat. Enjoy the balance of flavors and textures, knowing you’re savoring a softer, healthier version of a traditional German favorite!
Bienenstich Cake
Ingredients
Method
- In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let sit until it becomes foamy.
- In a large mixing bowl, combine the flour, softened butter, sugar, the foamy yeast mixture, and the egg. Knead the mixture until smooth, forming a dough.
- Let the dough rise in a warm place for about 1 hour, or until it doubles in size.
- In a saucepan, melt the butter for the topping. Add honey, sugar, and almonds, and cook until the mixture turns golden brown. Set aside to cool.
- Once the dough has risen, punch it down gently, then press it into a greased baking pan. Top the dough with the almond mixture.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until golden brown. Cool completely on a wire rack.
- In a mixing bowl, whip the heavy cream with 2 tablespoons of sugar until stiff peaks form. Set aside for later use.
- To make the custard, in a saucepan, whisk together the milk, 3 tablespoons of sugar, cornstarch, and vanilla extract. Heat gently while stirring until the mixture thickens and becomes smooth. Remove from heat and allow it to cool to room temperature.
- Once cooled, gently fold the whipped cream into the custard to create a light and creamy filling.
- To assemble the cake, slice the cooled cake in half horizontally. Spread the cream filling on the bottom half, then carefully place the top half back on top.
- Chill for 1-2 hours before serving.