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German Bee Sting Cake – Bienenstich Recipe

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4.4 from 46 reviews

German Bee Sting Cake (Bienenstich) is a classic German dessert featuring a soft, fluffy brioche base topped with a caramelized honey-almond crust and filled with a rich, silky crème pâtissière mixed with whipped cream. This cake combines delicate yeast dough with a crunchy nut topping and creamy custard for a perfect balance of textures and flavors. Ideal to make ahead thanks to its overnight chilling, it is best enjoyed fresh on the day it is assembled.

Ingredients

Dough/Brioche

  • 260 g (1 3/4 cups) plain (all-purpose) flour, plus extra for dusting
  • 1 teaspoon dried yeast
  • 2 tablespoons caster (superfine) sugar
  • 25 g (1 oz) unsalted butter, softened
  • 130 ml (4 1/2 fl oz) tepid milk
  • 1 large egg
  • 1/2 teaspoon salt

Topping

  • 50 g (2 1/4 oz) unsalted butter
  • 55 g (1/4 cup) caster (superfine) sugar
  • 1 tablespoon milk
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 80 g (3/4 cup) flaked almonds

Crème Pâtissière Filling

  • 1 litre (4 cups / 35 fl oz) milk
  • 6 egg yolks + 2 extra whole eggs
  • 200 g (7 oz) caster (superfine) sugar
  • 100 g (3 1/2 oz) wheaten cornflour (cornstarch)
  • 60 g (2 oz) chilled unsalted butter, thinly sliced
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1 tablespoon Cointreau or Grand Marnier liqueur
  • 50 ml (1 3/4 fl oz) thickened (whipping) cream

Instructions

  1. Make the Crème Pâtissière: Microwave the milk in a large heatproof bowl for 4–5 minutes on the highest setting until hot. Meanwhile, in a separate bowl, whisk together the egg yolks, whole eggs, and sugar until pale and thick. Immediately whisk in the cornflour until smooth to avoid lumps. Gradually combine the hot milk with the egg mixture by whisking continually, then return the mixture to the microwave and cook in 2-minute bursts, whisking vigorously after each, until thickened and the custard holds swirls like whipped cream. Cool slightly for 5 minutes, then whisk in the butter and vanilla until smooth. Cover with plastic wrap pressed onto the surface and refrigerate overnight, whisking every 10 minutes for 30 minutes initially to release steam and aid setting. Before use, whip the chilled custard with the liqueur using an electric mixer until glossy and silky.
  2. Prepare the Brioche Dough: In a stand mixer bowl fitted with dough hook, combine flour, yeast, sugar, softened butter, tepid milk, and egg. Mix on low speed for 2 minutes. Add salt and mix for another 5 minutes until the dough is sticky, smooth, and glossy. Cover the bowl with plastic wrap pressed onto the dough surface to prevent drying, and refrigerate overnight.
  3. Shape and Proof Dough: The next day, grease a 22 cm (8 1/2 inch) springform ring and line the sides with strips of baking paper. Place a piece of baking paper on the base (upside down, without lip) and clamp the ring around it. Scrape the chilled dough into the prepared tin and press evenly to cover the base. Lightly dust with flour to prevent sticking. Cover with plastic wrap and a clean tea towel, then let rise in a warm, draft-free place for about 1 hour or until doubled in size.
  4. Preheat Oven: Heat oven to 180°C (350°F) fan-forced.
  5. Prepare the Topping: In a small saucepan over medium heat, melt butter, caster sugar, milk, honey, and salt, stirring until fully combined. Remove from heat and stir in flaked almonds. Allow to cool slightly.
  6. Assemble and Bake Cake: Spread the cooled almond topping evenly over the risen dough surface. Place the cake in the preheated oven and bake for about 30 minutes or until a skewer inserted in the dough comes out clean and the topping is golden and caramelized. Remove from oven and cool completely in the tin before removing.
  7. Finish the Cake: Whisk the chilled crème pâtissière with the whipping cream on high speed for about 10 seconds to loosen the mixture and achieve a creamy texture. Using a serrated knife, slice the cake horizontally into two layers. Then slice the top layer into segments (ideally 12, but 6 can be done to avoid shredding). Spread the custard filling onto the bottom layer. Replace the top almond-topped slices individually onto the filling. Slice vertically through the cake to serve individual portions with the nutty topping intact and creamy filling inside.
  8. Serve and Store: Serve immediately for best texture and freshness. This German Bee Sting Cake is best eaten on the day it is baked to enjoy the contrast of crunchy topping and smooth custard filling.

Notes

  • For a lighter filling, fold some Crème Chantilly or a small amount of milk into the crème pâtissière before assembling.
  • Pressing plastic wrap onto the custard surface prevents a skin from forming.
  • Cutting the top layer into segments before assembly helps to keep the almond topping intact and prevents the custard from oozing out too much.
  • If you don’t have a microwave, the custard can be made on the stovetop by gently heating the milk and tempering into the egg mixture, then cooking over low heat until thickened.
  • Use a serrated knife to slice the cake to avoid crushing the brioche and topping.

Find it online: https://justsosavory.com/german-bee-sting-cake-bienenstich-recipe/