Bee Sting Cake

Bee Sting Cake is a beautiful and delicious dessert that combines a rich brioche-like base with a creamy filling and a crunchy almond topping. It’s known as "Bienenstich" in Germany and is often served at special occasions, making it a cherished treat in many homes. My first encounter with this scrumptious cake was during a lovely summer gathering, where its sweet aroma and inviting texture instantly won me over. If you’re looking to elevate your dessert game, Bee Sting Cake is a perfect choice!

Why you’ll love this dish

This cake is a delightful combination of flavors and textures, making it irresistible. The fluffy yeast-based cake pairs beautifully with a sweet, creamy filling that’s accented by the crunchy almond topping. Bee Sting Cake is perfect for a cozy family brunch, festive gatherings, or even a simple weeknight treat. It’s also a crowd-pleaser, appealing to both adults and children alike.

"This cake changed my perception of desserts! The flavor combination is incredible, and it’s surprisingly easy to make." – Sarah T.

Preparing Bee Sting Cake

Now, let’s walk through the process of creating this sweet masterpiece. You’ll appreciate how each layer complements the other, creating an experience for your taste buds. Here’s a quick overview of what you can expect:

1. Make the dough for the cake base.
2. Prepare the almond topping.
3. Once the base is baked, make the creamy filling.
4. Assemble the cake with the baked layers.

This thoughtful arrangement of steps will help you feel organized and excited about making this delightful dessert!

What you’ll need

To create your Bee Sting Cake, gather the following ingredients:

• 1/2 cup whole milk (warm, about 110°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 2 tablespoons granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 large egg (room temperature)
• 3 tablespoons unsalted butter (softened)
• 1/4 cup unsalted butter (for the topping)
• 2 tablespoons honey
• 1/4 cup brown sugar
• 2 tablespoons heavy cream
• 1/2 cup sliced toasted almonds
• 1 cup heavy cream (for the filling)
• 1 (3.4-ounce) box instant vanilla pudding mix
• 1/2 cup whole milk (for the filling)
• 1 teaspoon vanilla extract

Note: You can substitute the almonds with walnuts or even coconut for a different twist!

Step-by-step instructions

1. Prepare the dough (cake base): Start with warm milk, and mix in the yeast and sugar. Let it sit for about 5 minutes until foamy. In a large bowl, combine flour and salt. Add the yeast mixture, egg, and softened butter. Knead until the dough is smooth and elastic, about 5-7 minutes. Let it rise in a warm place for 1 hour or until doubled in size.

2. Make the almond topping: In a saucepan, melt the 1/4 cup of butter, honey, brown sugar, and heavy cream. Stir in sliced toasted almonds. Set aside to cool.

3. Prepare to bake: Preheat your oven to 350°F. Once the dough has risen, shape it into a round or square pan depending on your preference. Spread the almond mixture evenly over the top. Bake for 25-30 minutes or until golden brown. Allow it to cool in the pan.

4. Make the cream filling: In a bowl, whisk together 1 cup of heavy cream, pudding mix, 1/2 cup whole milk, and vanilla extract until thickened.

5. Cake assembly: Once the cake has cooled, slice it horizontally. Spread the cream filling generously on the bottom layer, then place the top layer back on. Dust with powdered sugar, if desired, before serving!

Best ways to enjoy it

Serving Bee Sting Cake is as delightful as making it! Here are some creative ideas:

• Pair with fresh berries like strawberries or raspberries for a refreshing contrast.
• Serve alongside a cup of coffee or tea to enhance the flavors.
• For a special occasion, drizzle warm caramel sauce over the top before serving.

Storage and reheating tips

To keep your Bee Sting Cake fresh, store it in an airtight container in the refrigerator. It will remain delicious for up to 3 days. If you’d like to keep it longer, consider freezing individual slices. Wrap each piece tightly in plastic wrap and then place it in a freezer-safe container. It can last up to a month! Just be sure to thaw it in the fridge overnight before enjoying.

Pro chef tips

• Be patient with the dough! Allow it to rise properly for a light and fluffy cake.
• If your filling is too thick, simply add a splash of milk to reach your desired consistency.
• Feel free to double the almond topping if you prefer extra crunch.

Creative twists

When making Bee Sting Cake, think about adding your own signature touch. Here are a few ideas:

• Swapping flavors: Incorporate lemon zest or almond extract for more depth.
• Different fillings: Use fruit preserves or lemon curd for a fruity kick.
• Dietary swaps: For a gluten-free version, try a 1:1 gluten-free flour blend.

Your questions answered

What is the prep time for Bee Sting Cake?

The total prep time is about 25 minutes, with an additional rise time of about an hour and bake time of 30 minutes.

Can I make this cake ahead of time?

Yes, absolutely! You can make the cake base and filling a day in advance. Just store them separately until you’re ready to assemble.

How should leftovers be stored?

Keep leftover slices covered in the refrigerator for up to three days for the best taste.

Is it safe to freeze this cake?

Yes! Just be sure the cake is fully cooled before wrapping it tightly. It can be frozen for up to a month.

Bee Sting Cake

Please rate us

A delightful German dessert with a rich brioche base, creamy filling, and crunchy almond topping, perfect for special occasions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 8 pieces

Course: Dessert

Cuisine: German

Calories: 400

Ingredients Method Nutrition Notes

Ingredients

  

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For the cake base

• 1/2 cup whole milk (warm, about 110°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 2 tablespoons granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 large egg (room temperature)
• 3 tablespoons unsalted butter (softened)

For the almond topping

• 1/4 cup unsalted butter
• 2 tablespoons honey
• 1/4 cup brown sugar
• 2 tablespoons heavy cream
• 1/2 cup sliced toasted almonds

For the cream filling

• 1 cup heavy cream (for the filling)
• 1 box (3.4-ounce) instant vanilla pudding mix
• 1/2 cup whole milk (for the filling)
• 1 teaspoon vanilla extract

Method

 

Preparation of the cake base

1. Start with warm milk, mix in the yeast and sugar. Let it sit for about 5 minutes until foamy.
2. In a large bowl, combine flour and salt. Add the yeast mixture, egg, and softened butter.
3. Knead until the dough is smooth and elastic, about 5-7 minutes.
4. Let it rise in a warm place for 1 hour or until doubled in size.

Making the almond topping

1. In a saucepan, melt the 1/4 cup of butter, honey, brown sugar, and heavy cream.
2. Stir in sliced toasted almonds and set aside to cool.

Baking the cake

1. Preheat your oven to 350°F.
2. Once the dough has risen, shape it into a round or square pan depending on your preference.
3. Spread the almond mixture evenly over the top.
4. Bake for 25-30 minutes or until golden brown. Allow it to cool in the pan.

Preparing the cream filling

1. In a bowl, whisk together 1 cup of heavy cream, pudding mix, 1/2 cup whole milk, and vanilla extract until thickened.

Assembling the cake

1. Once the cake has cooled, slice it horizontally.
2. Spread the cream filling generously on the bottom layer, then place the top layer back on.
3. Dust with powdered sugar before serving, if desired.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 48gProtein: 6gFat: 22gSaturated Fat: 12gSodium: 200mgFiber: 1gSugar: 18g

Notes

To store, keep in an airtight container in the refrigerator for up to 3 days. It can be frozen for up to a month; thaw in the fridge overnight before enjoying.

Tried this recipe?Let us know how it was!