German Bienenstich (Bee Sting Cake) | Episode 367




Bienenstich dough
  • 500 g all purpose flour
  • 4 tbsp almond flour (optional)
  • 28 g yeast
  • 75 g granulated white sugar
  • 250 ml milk, lukewarm
  • 1 egg yolk
  • 75 g butter, softened
Bienenstich filling
  • 750 ml milk
  • 170 g granulated white sugar
  • 2 egg yolks
  • 90 c cornstarch
  • 1 sachet vanilla sugar (optional)
  • 100 g butter
  • 2 tbsp powdered sugar
Bienenstich topping
  • 100 g butter
  • 75 g granulated white sugar
  • 4 tbsp honey
  • 4 tbsp milk
  • 120 g almond slices


1. Start with the dough: In a large mixing bowl, pour the flour. Make a hole into the center of the flour, combine the lukewarm milk, yeast and sugar. Let sit for about 10 minutes. Knead until combined. Add the egg yolk and the softened butter, knead until a smooth ball of dough begins to form. Now add the almond flour, knead until well combined. The dough should be sticky to touch but shouldn't stick to the bowl anymore. If it still sticks to the bowl, add a maximum of 1/2-1 tbsp flour and knead another 1-2 minutes.
Cover with plastic wrap and a kitchen towel, allow to rise for about 45 to 60 minutes.
2. Meanwhile make the filling: In a bowl whisk egg yolks and cornstarch to combine. In a heavy-bottomed saucepan bring milk and sugar over medium-high heat to a simmer. Cook for 2 minutes, stirring constantly. Stir about 1/2 cup of hot milk into the egg yolks to slowly warm it. Then pour tempered egg mixture slowly into the saucepan, whisking constantly. Cook until filling is thick, for about 2 minutes. Whisk continuously. Stir in vanilla until combined. Remove from heat, cover with plastic wrap to prevent forming a skin. Allow to cool for at least 2 hours. 
3. Finish the filling: Mix softened butter and powdered sugar with a handheld or stand mixer fitted with a whisk attachment on medium speed until soft peaks form. Set aside. 
4. Make the topping: In a heavy-bottomed saucepan bring butter to a simmer. Simmer for about 1 minute. Remove from heat. Add sugar, milk, honey and almonds. Stir to combine.
Set aside. 
5. Grease and line a baking pan (35cm) with parchment paper. 
6. Transfer the dough to the prepared baking pan. Flatten with your hand or a spatula. Pour the almond mixture over the top. Spread the mixture evenly over the top. Cover with plastic wrap and a kitchen towel. Allow to rise for about 30 minutes.
7. Preheat the oven to 180 C 356 F.
8. Bake the dough in preheated oven for about 25 to 30 minutes or until golden to deep brown. Remove from oven. Let cool to room temperature.
9. Assemble the Bienenstich: Carefully cut the cake with a long and sharp knife in half horizontally. Make sure that you are staying in a straight line. Remove the top layer. Spread filling on top of the bottom layer. Cut the top layer in pieces. Place each piece back on top. Refrigerate for about 4 hours or until filling is firm. Store leftovers in an airtight container in the fridge up to 2 days.


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