Bienenstich Bee Sting Cake
A soft, golden yeast cake topped with crunchy honey-caramelised almonds and filled with a thick, velvety vanilla custard cream.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •23 cm springform cake tin
- •electric stand mixer
- •small saucepan
- •serrated bread knife
- •wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 26 g
- carbs
- 48 g
- fibre
- 3 g
- protein
- 9 g
- calories
- 460 kcal
Instructions
- 1
Combine flour, yeast, 30 g caster sugar, warm milk, softened butter, and the egg in a bowl.
- 2
Knead the dough for 8 minutes until smooth, then press evenly into a greased 23 cm springform tin.
- 3
Cover the tin loosely with a damp tea towel and leave in a warm spot to rise for 40 minutes.
- 4
Melt remaining butter, honey, and 40 g sugar in a saucepan over medium heat until bubbling gently.
- 5
Stir the flaked almonds into the hot honey mixture, cook for 1 minute, then cool slightly.
- 6
Spread the almond topping evenly across the risen dough right to the edges.
- 7
Bake at 180°C for 22 minutes until the almond crust is deep golden and bubbling.
- 8
Cool the cake completely in the tin on a wire rack, then remove the outer ring.
- 9
Whisk custard powder, 50 g sugar, and 200 ml milk in a saucepan over medium heat until thickened, then cool.
- 10
Whip the chilled thickened cream to firm peaks and fold gently through the cold custard.
- 11
Slice the cooled cake horizontally into two layers using a long serrated knife.
- 12
Pre-slice the almond top layer into 8 wedges, spread cream over the base, and arrange wedges on top.
Chef's tips
Always pre-slice the top almond crust into wedges before assembling over the cream filling. This prevents the delicate custard from squishing out the sides when you cut the finished cake. Ensure both the baked cake and the custard are completely cold before assembling.
Ingredient substitutions
- vanilla custard powder → 30 g cornflour plus 1 tsp vanilla bean paste
- instant dried yeast → 15 g fresh yeast dissolved in lukewarm milk
Storage
Store in an airtight cake dome in the refrigerator for up to 3 days.
Reheating
Do not reheat, but allow slices to sit at room temperature for 15 minutes before eating.
Common mistakes to avoid
- •Assembling the cake while the base or custard is warm, which causes the cream to melt and collapse.
- •Trying to slice through the crunchy top crust after assembly without pre-portioning the top layer.
- •Overbaking the almond topping until it turns bitter and dark brown rather than rich amber.
Serving suggestions
Cooked Bienenstich Bee Sting Cake?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
