Bienenstich (German Bee Sting Cake) - Caramelized Almond and Custard Recipe
Three layers that make this German bakery classic irresistible: a shattering sheet of caramelized almonds on top, pillowy yeasted cake in the middle, and cool vanilla custard cream hiding inside. Sliced almonds are cooked in butter and sugar until they form a crunchy golden crust, then baked on enriched yeast dough. Once cooled, the cake is split and filled generously with thick custard or whipped cream. Every bite contrasts crunch, softness, and silky cream - a texture sequence no other cake delivers quite like bienenstich.
Adjust Servings
Instructions
- 1
Bloom yeast with warm milk and 1 tsp sugar for 5 minutes.
- 2
Mix flour, remaining sugar, 1 egg, 40 g butter, and yeast milk, then knead for 10 minutes.
- 3
Cover and proof for 60 minutes in a warm place until doubled.
- 4
Melt 50 g butter, 20 g sugar, and 40 ml cream, then stir in almonds for topping.
- 5
Spread dough in a round pan, add almond topping, and bake at 180°C for 25-30 minutes; cool completely.
- 6
Whip remaining cream and fill between the horizontally sliced cake layers.
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