How to make Bienenstich | "Bee Sting Cake" | German Baking Classic

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture at a lower cost.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water + milk powder

Almond milk is lower in calories.

In a bowl, combine 250 grams of flour, 40 grams of caster sugar, and a quarter teaspoon of salt.

Dissolve half a cube of fresh yeast in 80 ml of lukewarm milk and whisk until fully dissolved.

Pour the yeast mixture into the dry ingredients and add vanilla extract.

Add 1 egg and the melted butter, then mix until a rough dough forms.

Knead the dough with a handheld electric mixer for 4-5 minutes until smooth and glossy, forming a ball.

Cover the bowl with cling film and let the dough proof for about 1 hour or until doubled in size.

Prepare the custard by mixing 40 grams of caster sugar with custard powder and 6 tablespoons of milk (300 ml total).

Bring the remaining milk (300 ml) to a boil in a saucepan over medium to high heat while stirring.

Once boiling, pour in the custard powder mixture and cook for another minute until thick. Pour into a shallow bowl and cover with cling film to prevent skin formation.

Once the dough has risen, grease a 26 cm round springform tin with butter spray or melted butter and place the dough inside.

Prepare the almond topping by combining 100 grams of caster sugar, 100 grams of butter, and 1 tablespoon of double cream in a pot and bring to a boil.

Add flaked almonds to the boiling mixture and let it cool slightly before spreading it over the dough.

Preheat the oven to 190 degrees Celsius and bake the cake for 25-35 minutes until the base is cooked and the top is caramelized.

After baking, let the cake cool in the tin for 10-15 minutes, then loosen the edges with a palette knife and remove from the tin to a wire cooling rack.

Once cooled completely (about 30 minutes to 1 hour), transfer to a chopping board and cut the cake in half horizontally, making indentations around the circumference for guidance.

Lift the top of the cake onto a separate plate and place the base on the serving plate.

Cut the top into 12 equally sized pieces to make it easier to slice later without the filling oozing out.

Whip the remaining double cream until stiff peaks form, ensuring all equipment is chilled beforehand.

Fold the whipped cream into the cooled custard, mixing gently to avoid lumps.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens