Bienenstitch – German Bee Sting Cake | Supergolden Bakes

Put the flour, instant yeast and salt in the bowl of a stand mixer and mix with the dough hook until just combined. Alternatively add the ingredients to a large mixing bowl and use electric hand mixer as in my video.

Combine the milk, melted or softened butter, eggs, honey and almond extract in a measuring jug. With the mixer running on low speed, add the egg mixture to the flour and mix until just combined.

Increase the speed and beat the dough until it becomes smooth and elastic. Mist the bowl with a little oil or brush the dough with melted butter, cover with a towel and let the dough rise until almost doubled – this can take up to 2 hours.

Mist an 8 inch spring form cake tin with cake release and line the bottom with baking paper. Tip the dough out onto a lightly floured work top and knock it back gently.

Shape it into a ball and transfer into the prepared tin. Brush the top with a little melted butter, cover, and let it rise for 45 minutes.

Put all the ingredients except the almonds into a saucepan and bring to a simmer. Let it bubble away for five minutes, stirring frequently, until it turns a little darker. Take off the heat and mix in the flaked almonds. Cool slightly before using.

Preheat the oven to 180°C / 350°F. Spread the almond topping over the cake – don’t worry if it looks a bit messy as it will melt in the oven.

Place the cake pan on a heavy baking tray lined with a silicone mat to catch any spills. Bake for 35-45 minutes, or until a skewer inserted in the middle comes out clean and the top feels firm and springy. Cool completely before filling.

Place the custard powder, sugar, vanilla paste and a little milk in a saucepan and stir to make a paste. Gradually add the remaining milk while stirring over low heat, until the custard thickens.

Stir in the butter until it melts and the filling is smooth. Cover with cling film directly on the custard to prevent a skin forming and chill in the fridge until firm.

Slice the cake in half (or in three layers). Pipe the custard over the cake, level and sandwich with the top layer. Sprinkle with a little icing sugar, slice and enjoy!

Equipment Needed