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Delicious Traditional German Bee Sting Cake Bienenstich Recipe

Indulge in the perfect German dessert with a crispy honey-almond topping and creamy custard filling. This Bee Sting Cake is sure to impress everyone at your next gathering.
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Ingredients
  

2 ½ cups all-purpose flour

¼ cup granulated sugar

1 packet active dry yeast

¼ tsp salt

¾ cup whole milk, warmed

¼ cup unsalted butter, melted

1 large egg

½ cup unsalted butter (topping)

½ cup brown sugar

3 tbsp honey

2 tbsp heavy cream

½ tsp vanilla extract

½ cup sliced almonds

2 cups whole milk (filling)

½ cup granulated sugar

¼ cup cornstarch

4 large egg yolks

2 tbsp unsalted butter

1 tsp vanilla extract

Instructions
 

  • Combine warm milk, sugar, and yeast; let sit 5–10 minutes.
    Mix flour and salt in a large bowl, add melted butter, egg, and yeast mixture. Knead 8–10 minutes until elastic. Let rise 1 hour.
    Preheat oven to 350°F (175°C). Grease a 9x13-inch pan. Spread dough evenly.
    Melt butter, sugar, honey, cream, and vanilla; stir in almonds and spread on dough.
    Bake 25–30 minutes until golden brown. Cool completely.
    Heat milk and half sugar until simmering. Whisk egg yolks, cornstarch, and remaining sugar; combine with hot milk. Return to heat until thickened, then add butter and vanilla. Cool.
    Slice cake horizontally; spread custard over bottom layer and place almond layer on top. Chill 2 hours before serving.