The Bienenstich Kuchen (Bee Sting Cake), is a delightful German pastry that marries the rich, buttery flavors of a tender cake with the sweet allure of honey and caramelized almond topping. This cake is renowned for its enticing aroma and irresistible taste.
The base of this delicacy is a soft, yeasted dough that bakes to perfection, forming a firm yet tender foundation for the cake. However, the true magic of Bienenstich Kuchen lies in its distinctive honey and almond topping. A luscious mixture of honey, sugar, and butter is generously spread over the dough, creating a sweet, sticky layer that caramelizes beautifully during baking. To complete the masterpiece, sliced almonds are sprinkled on top, adding a delightful crunch and a subtle nutty flavor that perfectly complements the sweetness.
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Bienenstich Kuchen is not only a treat for the taste buds but also a feast for the eyes. Its golden-brown, glistening crust and the contrast of the almond slices make it a visually captivating dessert, often serving as the centerpiece of gatherings and celebrations.
Honey, a prominent ingredient in Bee Sting Cake, is known for its natural sweetness and various health-promoting properties. It contains antioxidants and may have antibacterial properties, making it a healthier sweetener choice compared to refined sugar.
Almonds, another key component of this cake, provide a dose of healthy fats, fiber, and protein. They are also rich in vitamin E and essential minerals like magnesium, which can be beneficial for heart health and overall well-being.
However, it’s important to enjoy Bee Sting Cake in moderation due to its sugar and calorie content. Overindulgence in sugary treats can contribute to weight gain and other health issues.
In conclusion, while Bienenstich Kuchen is a delightful treat for the taste buds, it’s best enjoyed as an occasional indulgence. Its use of honey and almonds does offer some potential health benefits, but it’s essential to balance this with a well-rounded, nutritious diet.
How To Make Our Bienenstich Kuchen (Bee Sting Cake) Recipe
Ingredients (8 Servings)
Vanilla custard
5 large egg yolks
1/2 cup cornstarch
2 cups milk
1/2 cup granulated white sugar
2 bourbon vanilla beans*
Yeast dough
1/4 cup lukewarm milk
1/4 cup granulated white sugar
2 1/2 teaspoon active dry yeast
2 large eggs
1/2 cup unsalted butter, melted
1/2 teaspoon salt
3 cups all-purpose flour, spooned and leveled
Almond topping
2/3 cup butter
1/4 cup heavy whipping cream
1/2 cup granulated white sugar
2 tablespoon honey
1 ⅓ cups sliced almond
1 bourbon vanilla bean*
Pastry cream
1 cup heavy whipping cream
2 teaspoon cream of tartar
3 tablespoon powdered sugar
Instructions
1. Prepare the Vanilla Custard:
a. In a mixing bowl, whisk together 5 large egg yolks and 1/2 cup cornstarch until smooth.
b. In a saucepan, combine 2 cups of milk and 1/2 cup granulated white sugar.
c. Split and scrape the seeds from 2 bourbon vanilla beans* and add them to the milk mixture.
d. Heat the milk mixture over medium heat until it’s hot but not boiling.
e. Gradually whisk the hot milk mixture into the egg yolk mixture.
f. Return the mixture to the saucepan and cook, stirring constantly, until it thickens. Remove from heat, cover with plastic wrap, and let it cool.
2. Prepare the Yeast Dough:
a. In a small bowl, combine 1/4 cup lukewarm milk, 1/4 cup granulated white sugar, and 2 1/2 teaspoons of active dry yeast. Let it sit until foamy.
b. In a large mixing bowl, combine 2 large eggs, 1/2 cup melted unsalted butter, and 1/2 teaspoon salt.
c. Gradually add 3 cups of all-purpose flour, spooned and leveled, to the egg mixture.
d. Add the yeast mixture and knead until a smooth dough forms.
e. Cover the dough and let it rise in a warm place until doubled in size.
3. Prepare the Almond Topping:
a. In a saucepan, melt 2/3 cup of butter.
b. Stir in 1/4 cup heavy whipping cream, 1/2 cup granulated white sugar, and 2 tablespoons of honey.
c. Split and scrape the seeds from 1 bourbon vanilla bean* and add them to the mixture.
d. Stir in 1 1/3 cups of sliced almonds until the mixture thickens and caramelizes.
e. Remove from heat and let it cool slightly.
4. Prepare the Whipped Cream for Pastry Cream:
a. In a mixing bowl, combine 1 cup of heavy whipping cream and 2 teaspoons of cream of tartar.
b. Whip the cream until it begins to thicken.
c. Gradually add 3 tablespoons of powdered sugar while continuing to whip until stiff peaks form.
5. Assemble the Cake:
a. Preheat your oven to 350°F (175°C) and grease a baking dish.
b. Roll out the risen yeast dough and place it in the prepared dish.
c. Spread the prepared vanilla custard evenly over the dough.
d. Drizzle the almond topping over the custard.
e. Bake in the preheated oven for about 25-30 minutes or until the cake is golden brown and set.
Estimated Prep Time: 45 minutes
Estimated Cooking Time: 25-30 minutes
Pots, Pans and Cooking Equipment Needed for The Bienenstich Kuchen (Bee Sting Cake) Recipe
Mixing bowls
Saucepan
Baking dish
Whisk
Measuring cups and spoons
Rolling pin
Baking parchment
Stand mixer or hand mixer (optional)
Best Way to Store Leftovers From The Bienenstich Kuchen (Bee Sting Cake) Recipe
a. Place leftover Bienenstich Kuchen in an airtight container.
b. Store it in the refrigerator to maintain freshness.
c. To prevent moisture buildup, place a piece of parchment paper between slices.
d. Consume within 2-3 days to ensure the best taste and texture.
e. For longer storage, freeze individual slices in airtight bags.
Tips and Tricks For Easier Creation
Allow the dough to rise in a warm, draft-free area for the best results.
When caramelizing the almond topping, watch it closely to prevent burning.
Use a serrated knife for clean slices when serving.
To enhance the flavor, consider adding a touch of lemon zest to the custard.
If using a stand mixer, use the dough hook attachment for kneading.
Side Dishes and Desserts For the The Bienenstich Kuchen (Bee Sting Cake) Recipe
a. Fresh fruit salad
b. Vanilla ice cream
c. Whipped cream
d. Berries and yogurt
e. Chocolate sauce drizzle
f. Mixed nuts and dried fruits
How To Serve the Bienenstich Kuchen (Bee Sting Cake) Recipe
a. Gently cut the Bee Sting Cake into equal-sized portions.
b. Use a spatula to lift each slice onto a dessert plate.
c. Optionally, garnish with a dollop of whipped cream.
d. Serve with your choice of side dish from the list above.
e. Enjoy the delightful combination of flavors and textures.
Dietary Substitution For The Bienenstich Kuchen (Bee Sting Cake) Recipe
1. Vegan Options for the Bienenstich Kuchen (Bee Sting Cake) Recipe:
a. Replace large egg yolks with 5 flaxseed or chia seed eggs (5 tablespoons ground flaxseed or chia seeds mixed with 15 tablespoons of water).
b. Use plant-based milk like almond, soy, or oat milk instead of dairy milk.
c. Substitute unsalted butter with vegan margarine or coconut oil.
d. Replace honey in almond topping with maple syrup or agave nectar.
e. Use a dairy-free whipped cream alternative made from coconut cream or soy-based creamer.
2. Gluten-Free Options for the Bienenstich Kuchen (Bee Sting Cake) Recipe:
a. Substitute all-purpose flour with a gluten-free flour blend suitable for baking.
b. Ensure that the active dry yeast used is gluten-free certified.
c. Check that the cornstarch and all other ingredients are labeled gluten-free.
d. Use dairy-free milk to avoid potential cross-contamination.
e. Confirm that the vanilla beans and vanilla extract are gluten-free.
3. Vegetarian Options for the Bienenstich Kuchen (Bee Sting Cake) Recipe:
a. No substitutions needed as the recipe is already vegetarian-friendly.
4. Mediterranean Diet Options for the Bienenstich Kuchen (Bee Sting Cake) Recipe:
a. Maintain the original recipe, as it aligns well with the Mediterranean diet’s emphasis on whole grains, dairy, and nuts.
b. Use extra virgin olive oil instead of butter for a heart-healthy fat option.
5. Keto Diet Options for the Bienenstich Kuchen (Bee Sting Cake) Recipe:
a. Replace granulated white sugar with a keto-friendly sweetener like erythritol or stevia.
b. Use almond flour instead of all-purpose flour for a lower carb alternative.
c. Substitute honey with a keto-approved syrup or sweetener.
d. Opt for a sugar-free whipped cream.
6. Heart-Healthy Diet Options for the Bienenstich Kuchen (Bee Sting Cake) Recipe:
a. Use reduced-fat milk to lower the overall fat content.
b. Replace butter with a heart-healthy oil like canola or sunflower oil.
c. Choose a lower-fat cream alternative for the pastry cream.
d. Reduce sugar by using a sugar substitute like erythritol or stevia.
7. Paleo Options for the Bienenstich Kuchen (Bee Sting Cake) Recipe:
a. Substitute all-purpose flour with almond flour or coconut flour.
b. Use coconut sugar instead of granulated white sugar.
c. Replace dairy milk with almond or coconut milk.
d. Use ghee instead of butter for a paleo-friendly fat source.
8. Low Carb Options for the Bienenstich Kuchen (Bee Sting Cake) Recipe:
a. Replace granulated white sugar with a low-carb sweetener.
b. Use almond flour or a low-carb flour blend instead of all-purpose flour.
c. Opt for a sugar-free whipped cream.
d. Check that all ingredients are low in carbohydrates.
9. Whole 30 Options for the Bienenstich Kuchen (Bee Sting Cake) Recipe:
a. Use ghee instead of butter for a Whole30-compliant fat source.
b. Replace honey with a Whole30-approved sweetener like date paste.
c. Ensure that the vanilla beans and vanilla extract used are Whole30 compliant.
d. Choose unsweetened almond or coconut milk.
10. Weight Watchers Options for the Bienenstich Kuchen (Bee Sting Cake) Recipe:
a. Adjust quantities to fit within your Weight Watchers SmartPoints budget.
b. Use sugar-free sweeteners to reduce point values.
c. Check the SmartPoints values of almond toppings and dairy alternatives.
d. Be mindful of portion sizes to stay on track with your plan.
11. Low Fat Options for the Bienenstich Kuchen (Bee Sting Cake) Recipe:
a. Use skim milk or a low-fat milk alternative.
b. Replace butter with unsweetened applesauce for a lower-fat option.
c. Opt for a low-fat cream alternative for the pastry cream.
d. Choose a low-fat whipped cream option.
12. Vegetable Variations for the Bienenstich Kuchen (Bee Sting Cake) Recipe:
a. Incorporate finely grated zucchini or carrots into the yeast dough for added moisture and nutrients.
b. Top the cake with roasted or caramelized fruits like apples or pears for a fruity twist.
c. Consider adding a layer of sautéed spinach or kale between the custard and almond topping for a savory variation.
d. Experiment with other vegetable-based toppings, such as roasted beet slices or shredded sweet potatoes.
It’s always recommended to check labels, choose quality ingredients, and consult with a healthcare professional or registered dietitian for personalized advice. Please note that these substitutions are provided as options to align the recipe with various dietary preferences and restrictions. Always check labels and choose ingredients that fit your specific dietary needs. Consult with a healthcare professional or registered dietitian for personalized advice.
FAQ About The Bienenstich Kuchen (Bee Sting Cake) Recipe
What is Bienenstich Kuchen (Bee Sting Cake) Recipe?
Bienenstich Kuchen, also known as Bee Sting Cake, is a German pastry that combines a soft yeast dough with a layer of vanilla custard and a caramelized almond topping.
How long does it take to make Bienenstich Kuchen (Bee Sting Cake)?
The total preparation and cooking time for Bienenstich Kuchen typically ranges from 2 to 2.5 hours, depending on the complexity of the recipe.
Can I make a vegan version of Bienenstich Kuchen (Bee Sting Cake)?
Yes, you can make a vegan version of Bienenstich Kuchen by using plant-based milk, egg substitutes, and vegan butter as replacements for dairy ingredients.
Is Bienenstich Kuchen (Bee Sting Cake) suitable for gluten-free diets?
You can adapt Bienenstich Kuchen to be gluten-free by using a gluten-free flour blend and ensuring that all other ingredients are gluten-free certified.
What is the origin of Bienenstich Kuchen (Bee Sting Cake)?
Bienenstich Kuchen is a traditional German dessert with a long history, known for its sweet, sticky topping reminiscent of a bee’s sting.
Final Thoughts
“We are a couple who has visited and sampled food in every country in the world. We strive to get a local recipe for every dish we place on our blog. Some we have cooked in our kitchen, but most we enjoyed in the restaurants and streets of the world. Our thoughts and opinions are based on the food we loved the most, and you may find them and others you will fall in love with as well. Please enjoy the recipe and comment below.”
The Bienenstich Kuchen (Bee Sting Cake) Recipe is a delightful German dessert composed of three key components: a tender yeast dough, a rich vanilla custard, and a caramelized almond topping.
The yeast dough forms the cake’s base and is made by combining lukewarm milk, sugar, active dry yeast, eggs, melted butter, salt, and all-purpose flour. After rising, it becomes a soft yet slightly chewy foundation.
The vanilla custard layer is created from egg yolks, cornstarch, milk, sugar, and the seeds of bourbon vanilla beans. This custard adds a creamy and fragrant dimension to the cake’s flavor.
The pièce de résistance is the caramelized almond topping. It consists of butter, heavy whipping cream, sugar, honey, and sliced almonds. This mixture is heated until it reaches a thick, golden-brown consistency.
To assemble the Bee Sting Cake, the custard is spread evenly over the risen yeast dough, and the almond topping is generously drizzled on top. The cake is then baked until it achieves a golden-brown finish and a delectable texture. The result is a dessert that tantalizes the taste buds with a perfect balance of sweetness and nuttiness. Its captivating appearance, characterized by a glossy caramelized surface and a promise of culinary delight, adds to its allure.
Whether enjoyed in a cozy kitchen setting or savored at a German bakery, this dessert encapsulates the artistry of culinary traditions that transcend borders. The Bee Sting Cake represents the harmonious blend of flavors and textures found in the diverse world of global cuisine.
As a couple who has traversed the globe to explore culinary treasures, we hold the Bienenstich Kuchen (Bee Sting Cake) Recipe in high regard. It exemplifies the enchantment that arises when local tastes and customs converge in perfect harmony. This dessert is not just a treat; it’s a tribute to the kaleidoscope of flavors that enrich our lives. We extend an invitation to embark on a gastronomic journey that bridges continents and transcends boundaries with the Bienenstich Kuchen (Bee Sting Cake) Recipe. It is our hope that you will relish each bite and, in doing so, savor the world one delectable dish at a time. Please enjoy the recipe, and we welcome your feedback in the comments below.
Bienenstich Kuchen (Bee Sting Cake)
Equipment
- Mixing bowls
- Saucepan
- Baking dish
- whisk
- Measuring cups and spoons
- Rolling Pin
- Baking parchment
- Stand mixer or hand mixer (optional)
Ingredients
Vanilla custard
- 5 large egg yolks
- 1/2 cup cornstarch
- 2 cups milk
- 1/2 cup sugar granulated
- 2 vanilla beans bourbon style
Yeast dough
- 1/4 cup milk lukewarm
- 1/4 cup sugar granulated white
- 2 1/2 teaspoon yeast active dry
- 2 large eggs
- 1/2 cup butter unsalted melted
- 1/2 teaspoon salt
- 3 cups all-purpose flour spooned and leveled
Almond topping
- 2/3 cup butter
- 1/4 cup whipping cream heavy
- 1/2 cup sugar granulated white
- 2 tablespoon honey
- 1 ⅓ cups almonds sliced
- 1 vanilla bean bourbon style
Pastry cream
- 1 cup whipping cream heavy
- 2 teaspoon cream of tartar
- 3 tablespoon sugar powdered
Instructions
Prepare the Vanilla Custard:f. Return the mixture to the saucepan and cook, stirring constantly, until it thickens. Remove from heat, cover with plastic wrap, and let it cool.
Prepare the Yeast Dough:
- a. In a small bowl, combine 1/4 cup lukewarm milk, 1/4 cup granulated white sugar, and 2 1/2 teaspoons of active dry yeast. Let it sit until foamy.
- b. In a large mixing bowl, combine 2 large eggs, 1/2 cup melted unsalted butter, and 1/2 teaspoon salt.
- c. Gradually add 3 cups of all-purpose flour, spooned and leveled, to the egg mixture.
- d. Add the yeast mixture and knead until a smooth dough forms.
- e. Cover the dough and let it rise in a warm place until doubled in size.
Prepare the Almond Topping:
- a. In a saucepan, melt 2/3 cup of butter.
- b. Stir in 1/4 cup heavy whipping cream, 1/2 cup granulated white sugar, and 2 tablespoons of honey.
- c. Split and scrape the seeds from 1 bourbon vanilla bean* and add them to the mixture.
- d. Stir in 1 1/3 cups of sliced almonds until the mixture thickens and caramelizes.
- e. Remove from heat and let it cool slightly.
Prepare the Whipped Cream for Pastry Cream:
- a. In a mixing bowl, combine 1 cup of heavy whipping cream and 2 teaspoons of cream of tartar.
- b. Whip the cream until it begins to thicken.
- c. Gradually add 3 tablespoons of powdered sugar while continuing to whip until stiff peaks form.
Assemble the Cake:
- a. Preheat your oven to 350°F (175°C) and grease a baking dish.
- b. Roll out the risen yeast dough and place it in the prepared dish.
- c. Spread the prepared vanilla custard evenly over the dough.
- d. Drizzle the almond topping over the custard.
- e. Bake in the preheated oven for about 25-30 minutes or until the cake is golden brown and set.
