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GermanAuthentic Cuisine

Bienenstich

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Bienenstich

Bienenstich, or "Bee Sting Cake," is a beloved classic in German baking, traditionally enjoyed with afternoon coffee or as a sweet conclusion to a leisurely Sunday meal. Originating from the heart of Germany, this cake brings together simple, honest ingredients that reflect the warmth of a home kitchen. Its roots are humble, yet it holds a cherished place on the table, inviting second helpings without apology.

The cake's golden, honey-glazed almond topping offers a delightful crunch, contrasting with the soft, buttery dough beneath. Inside, a layer of vanilla cream provides a rich, indulgent filling. Each bite should balance sweetness and texture, making every slice a comforting treat that evokes the essence of home baking.

Ingredients

  • 350 gflour
  • 150 mlmilk
  • 80 gbutter
  • 80 gsugar
  • 20 gyeast
  • 100 gsliced almonds
  • honeyfor the topping
  • vanilla creamfor filling

Method

  1. Start by gently warming 150 ml of milk in a small saucepan over low heat until it is lukewarm. This should be warm to the touch but not hot, as too much heat can kill the yeast. Remove from heat and stir in 20 g of yeast until it dissolves completely. Let this mixture sit for about 5 minutes until it becomes frothy, indicating that the yeast is active.
  2. In a large mixing bowl, combine 350 g of flour and 80 g of sugar. Create a well in the center and pour in the yeast mixture. Melt 80 g of butter and allow it to cool slightly before adding it to the flour mixture. Mix everything together until a dough forms, then knead on a floured surface for about 10 minutes until the dough is smooth and elastic.
  3. Place the dough back into the bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size. The dough should feel soft and airy when gently pressed.
  4. While the dough is rising, prepare the almond topping. In a small saucepan, melt another 80 g of butter over medium heat. Stir in 100 g of sliced almonds and a generous drizzle of honey. Cook, stirring constantly, until the almonds are golden and coated in a sticky glaze. Remove from heat and set aside to cool slightly.
  5. Once the dough has risen, punch it down gently to release the air. Roll it out into a circle or rectangle, depending on your baking pan, about 1 cm thick. Transfer the dough to a greased baking pan, spreading it evenly. Spoon the almond topping over the dough, spreading it out to cover the surface evenly.
  6. Preheat your oven to 180°C (356°F). Bake the Bienenstich in the preheated oven for 25-30 minutes, or until the edges are golden brown and the almond topping is bubbling and caramelized. The cake should feel firm to the touch when done.
  7. Allow the cake to cool completely in the pan. Once cooled, slice the cake horizontally to create a top and bottom layer. Spread a generous amount of vanilla cream on the bottom layer, then carefully replace the top layer with the almond side up. Serve at room temperature, allowing the flavors to meld beautifully.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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