Bienenstich is one of the most beloved German cakes that evokes childhood memories for many people. True, this German classic is neither a quick nor super easy cake to bake with its yeasted dough base, topped with a caramelized almond crust, and filled with creamy pudding made from scratch. Traditionally Bienenstich was a large sheet cake and bakeries in Germany still sell it that way, by the slice. You might also wonder, is this bread or cake? It is in fact very much a cake — in Germany, many traditional cakes, especially sheet cakes, have a yeast dough base. This is a scaled-down recipe for home bakers.
This German bee sting cake is my boyfriend’s and my favorite. It has a bread-like crust with a sugary-almond crunchy topping and a vanilla pudding filling. Mmm… A must-try dessert!
:max_bytes(150000):strip_icc():format(webp)/3894148-f2b05b1897e34a7eb8e8a8e61adce903.jpg)
Ingredients
- 1 ⅝ cups all-purpose flour
- 1 tablespoon active dry yeast
- 2 tablespoons white sugar
- 1 pinch salt
- ¾ cup lukewarm milk
- 3 tablespoons butter
- 3 tablespoons butter
- 1 ½ tablespoons confectioners’ sugar
- 1 tablespoon milk
- ⅝ cup sliced almonds
- 1 tablespoon honey (Optional)
- 1 ½ cups milk
- ⅓ cup cornstarch
- 1 tablespoon white sugar
- 1 egg, beaten
- 1 teaspoon almond extract
- 1 cup heavy whipping cream
- ½ tablespoon cream of tartar
Directions
-
Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter in a large bowl. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well-greased bowl; cover and let rise in a warm place for 1 hour, or until doubled.
-
Punch down dough. Roll out to a 1/2-inch thickness. Spread into a greased 8-inch square baking pan. Cover and let rise for 30 minutes.
-
Melt 3 tablespoons butter and confectioners’ sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto dough. Allow dough to rise for an additional 30 minutes. Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
-
Bake in the preheated oven for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
-
Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar in the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat and stir in extract. Chill, covered, in the refrigerator for at least 1 hour. Beat whipping cream with cream of tartar until stiff. Fold into chilled pudding.
-
Cut cooled almond bread into 1 1/4×2-inch rectangles; slice each one horizontally into halves. Fill with pudding mixture. Chill, and serve cold.
Nutrition Facts (per serving)
| 226 | Calories |
| 14g | Fat |
| 20g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 226 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 7g | 35% |
| Cholesterol 46mg | 15% |
| Sodium 56mg | 2% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 1g | 5% |
| Total Sugars 6g | |
| Protein 5g | 10% |
| Vitamin C 0mg | 0% |
| Calcium 73mg | 6% |
| Iron 1mg | 6% |
| Potassium 194mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
