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Slice of Bienenstich cake showcasing the creamy filling and almond topping, served on a wooden table.
Alyssa

Bienenstich (Bee Sting Cake)

A delicious German cake filled with rich vanilla custard cream and topped with honey-glazed sliced almonds.
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Prep Time 35 minutes
Cook Time 28 minutes
Resting Time 30 minutes
Total Time 1 hour 33 minutes
Servings: 16 people
Course: Desserts
Cuisine: German
Calories: 314
Ingredients Method Notes

Ingredients
  

  • 2 1/3 cups King Arthur Pastry Flour Blend or King Arthur Unbleached 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-ounce package instant vanilla pudding mix
  • 1 1/2 cups milk
  • 1 teaspoon King Arthur Pure Vanilla Extract

Method
 

  1. To make the dough: Combine all of the dough ingredients and mix, then knead until smooth.
  2. Place the dough in a lightly oiled bowl, cover, and let it rise for 60 minutes.
  3. Transfer the dough to a lightly oiled surface, divide, shape into balls, and flatten into circles.
  4. Make the topping by melting butter and combining with sugar, honey, and cream. Add almonds and cool.
  5. Preheat the oven to 350°F and bake the cakes for 25 to 28 minutes.
  6. Cool cakes in the pan for 30 minutes, then remove the cakes from the pans.
  7. Split each cake in half, then prepare the filling with gelatin, whipped cream, and pudding mix.
  8. Fill the cakes with the prepared filling and serve.

Notes

Enjoy this delightful cake with coffee or as a dessert after meals.