Today we extend the list of classic German recipes on the blog with an essential. The Bienenstich, which is probably one of the best German cakes. Its list of ingredients being extremely simple, the ingenious mix of all of them makes it a unique cake. It is a brioche-type yeast dough, but with a harder consistency filled with a simple vanilla pudding cream and cream. Without a doubt, what makes it so special is the crunchy layer of caramelized almonds and honey.
The name of this cake in German translates as bee sting. A most curious name, which leaves you wondering who and why they would have come up with such an unappetizing name for anything related to food. Then I’ll explain the story behind the name and you’ll see that they didn’t involve marketing when they put it on! This cake is a hit in Germany, and I think quite well known internationally. I would dare to say that there is no bakery or café in the whole country that does not sell pieces of this cake.
Not only is the cake famous, but also all the parallel creations using the same concept and similar flavors, such as: Bienenstich Krapfen, Bienenstich ice cream, Bienenstich cookies and so on with many other variations that do not come to my mind. But surely you already have an idea of how iconic this sweet is.
The classic shape of this cake is not round, much less with a hole in the middle like mine. In any pastry shop or cafe you will find the cake cut into squares and it is normally baked in large square trays from which many portions are cut. I wanted to do it in a different way to give it a personal touch and because I wanted to differentiate its style from all the other photos that you will see on the internet. I also thought of making it round with a hole in the center so that the dough would be higher because you know that I have a certain obsession with the height of the cakes. In the end the shape doesn’t matter, the taste will be the same.
And you may still be wondering where the name bee sting comes from. It is rumored that the bee sting got its name in the 15th century. According to legend, two baker’s apprentices from Andernach were sitting in a tree and nibbling honey from the night watchman’s hives when the attackers from Linz approached the place. The boys grabbed the hives and threw them at the people of Linz, who then backed away completely stabbed. Instead of anger over the forbidden sweets, there was plenty of praise. To celebrate, the baker from Andernach baked a cake together with the heroes who freed his village from attack. They decided to give it the name “Bee Sting”.
If you have tried this recipe, leave me a comment so I know if you liked it! You can also upload a photo to Instagram using the hashtag #caudesucre and tag @caudesucre so they can see them. I love reading and seeing your creations!!
Bienenstich is a brioche-type yeast dough, but with a harder consistency filled with a simple vanilla pudding cream and cream. Without a doubt, what makes it so special is the crunchy layer of caramelized almonds and honey.
- For the cream:
- 500 ml of milk
- 40 grams of sugar
- 1 package of vanilla pudding
- 200 grams whipping cream
- 50g sugar
- For the dough:
- 200 ml milk
- 24 g fresh yeast
- 100 grams sugar
- 2 teaspoons of vanilla eextract
- 500g flour
- 1 pinch of salt
- 1 egg
- 100g soft butter
- For the almond topping:
- 150 grams butter
- 100 grams sugar
- 2 tablespoons honey
- 3 tablespoons liquid whipping cream
- 200 g sliced almonds
First prepare the vanilla pudding according to package directions.
We start by preparing the vanilla pudding. To do this, follow the instructions on the package. When ready, cover the pudding with plastic wrap and let cool. We mount the cream at the end, just at the time of assembling the cake.
Heat the milk so it is lukewarm. Add the sugar, the vanilla essence and crumble the yeast in a bowl. Dissolve all the ingredients in the milk and add four tablespoons of flour. Let stand 5 to 10 minutes.
Then mix the remaining flour with the flour and pour into the mixer bowl. Add the egg and butter and knead with the hook attachment for about 8 minutes.
Place the dough in a bowl, cover it with a kitchen towel and let it rise for about 50 minutes or until doubled in size.
To prepare the crunchy almond topping, heat the butter, sugar, honey and cream in a saucepan until it comes to a boil. Add the almonds and remove from heat. Let the mixture cool, stirring occasionally.
Preheat the oven to 180°C and grease a round mold about 26 cm in diameter. You can use one with or without a hole. You could also do it with a square mold.
Put the dough on a floured surface and knead lightly with your hands to remove the air. Flatten with your hands and give it the shape of the mold.
Place the dough in the pan and spread the almond mixture evenly over the dough with a spatula. Bake for about 25 minutes.
Remove from oven and let cool completely before cutting in half.
Just before serving, whip the cream with the 50 g of sugar. Add the vanilla pudding and continue beating until you have a homogeneous cream.
Place the cream in a pastry bag and fill the base of the cake. Cover with the lid and the cake is ready to serve!
If you cannot find the powder to make pudding on the supermarket, you can use 500 g of custard cream instead.