Why You’ll Love This Recipe
This German Bee Sting Cake offers a unique combination of textures and flavors that will captivate your taste buds. The soft, slightly sweet brioche base pairs perfectly with the crunchy, caramelized almond topping. Inside, a luscious pastry cream filling provides a smooth contrast, making every bite a delightful experience. The cake is both light and rich, making it ideal for celebrations or just a special moment of indulgence.
Ingredients
Brioche
- 80 grams (⅓ cups) Whole milk, lukewarm
- 37 grams (3 tablespoons) Granulated sugar
- 8 grams Fresh yeast (or 1 teaspoon active dry yeast)
- 1 Egg (at room temperature)
- 188 grams (1½ cups) Bread flour (use high protein content flour)
- ¼ teaspoon Salt
- 76 g (⅓ cups) Unsalted butter (at room temperature)
Honey Almond Topping
- 67 g (⅓ cups) Granulated sugar
- 60 g (3 tablespoons) Honey
- 57 g (¼ cups) Unsalted butter
- Large pinch of salt
- 150 g (2 cups) Almond flakes
Pastry Cream Filling
- 500 g (2 cups) Whole milk (3% fat)
- 100 g (½ cups) Granulated sugar
- 80 g (⅓ cups) Egg yolk (approx. yolk of 4-5 eggs)
- 25 g (⅕ cups) Corn starch
- 25 g (⅕ cups) All-purpose flour
- 2 teaspoons Vanilla extract
- 50 g (¼ cups) Unsalted butter (room temperature)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Make the Brioche:
Heat half of the sugar with the milk until lukewarm, then remove from the heat and sprinkle the yeast on top. Let it rest for 10 minutes to activate the yeast.
Place the yeast mixture in a stand mixer with a kneading hook. Add the eggs and dry ingredients: bread flour, remaining sugar, and salt. Mix on low speed for 3 minutes.
Gradually add softened butter, mixing on medium-high speed for about 10 minutes until the dough is elastic and shiny.
Cover the dough with plastic wrap and let it rise for 1-2 hours or until doubled in size. Punch down the dough, reshape it, and refrigerate for 8 hours or up to 24 hours. - Bake the Brioche:
Preheat the oven to 180°C (356°F). Grease a 9-inch springform pan.
Take the dough out of the fridge, punch it down, roll it to fit the pan, and place it in the tin. Let it proof for 1-2 hours until it doubles in size.
Meanwhile, prepare the almond topping: in a saucepan, melt the sugar, honey, butter, and salt for 3-4 minutes, then stir in the almond flakes. Let it cool to room temperature.
Once the dough has proofed, spread the almond topping over it and bake at 180°C (356°F) for 45 minutes. Cover the top with foil after 25 minutes if it browns too much.
Remove the cake and let it cool to room temperature. - Make the Pastry Cream:
Whisk sugar and egg yolk until slightly fluffy, then mix in cornstarch, flour, and vanilla to make a smooth paste.
Heat milk in a saucepan until it begins to simmer, then pour it over the egg mixture, whisking constantly.
Return the mixture to the pan and cook on medium heat, whisking until thickened (about 1 minute after the first boil).
Remove from heat and stir in softened butter. Let the pastry cream cool completely, covering it with plastic wrap to prevent a skin from forming. - Assemble the Cake:
Once the cake has cooled, cut it horizontally with a serrated knife.
Pipe or spoon the chilled pastry cream onto the bottom layer of the cake, then place the top layer over it.
Dust the cake with powdered sugar before serving.
Servings and Timing
- Servings: This recipe makes about 8-10 servings.
- Preparation time: 30 minutes (plus overnight proofing time for the brioche)
- Cooking time: 1 hour and 30 minutes
- Cooling time: 3-4 hours (for pastry cream and cake)
Variations
- Gluten-Free: For a gluten-free version, substitute the bread flour with a gluten-free flour blend, ensuring that it has a high protein content similar to bread flour.
- Nut-Free: If you have a nut allergy, you can make the topping using a mixture of oats and brown sugar, omitting the almonds.
- Fruity Twist: Add a layer of fresh berries, such as raspberries or strawberries, between the cream and the brioche for a refreshing contrast.
Storage/Reheating
- Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.
- Reheating: To enjoy the cake warm, cover it with foil and reheat in the oven at 160°C (320°F) for 10-15 minutes.
FAQs
1. Can I make the brioche dough ahead of time?
Yes, you can prepare the dough a day before and let it rise in the refrigerator overnight. It will develop better flavor with the extended rise.
2. Can I use store-bought pastry cream?
While making your own pastry cream offers the best flavor and texture, you can use store-bought cream as a shortcut if you’re short on time.
3. What can I substitute for yeast if I don’t have fresh yeast?
You can substitute fresh yeast with active dry yeast, using 1 teaspoon of dry yeast for 8 grams of fresh yeast.
4. Can I freeze the cake?
It is not recommended to freeze the filled cake due to the pastry cream. However, you can freeze the brioche base before filling it. Let it thaw at room temperature and then fill it with fresh pastry cream.
5. Can I use margarine instead of butter?
While margarine can be used in place of butter, it will alter the flavor slightly. Butter provides the best richness and flavor for this cake.
6. How do I make sure the almond topping doesn’t burn?
Cover the top of the cake with aluminum foil after 25 minutes of baking if the almonds are browning too much. This will help prevent over-browning while the cake finishes baking.
7. How do I know when the brioche is done baking?
The brioche should have a golden-brown color and sound hollow when tapped on the bottom. You can also use a thermometer to check that it has reached an internal temperature of 95°C (203°F).
8. How can I make the cream thicker?
If your pastry cream is too runny, you can cook it for a little longer on low heat while whisking until it thickens to your desired consistency.
9. Can I use a different type of flour for the brioche?
While bread flour is recommended for its high protein content, you can try using all-purpose flour. However, this may result in a slightly softer texture.
10. Can I make the brioche without a stand mixer?
Yes, you can mix and knead the dough by hand, but it will take more time and effort. The dough should be smooth and elastic when fully kneaded.
Conclusion
German Bee Sting Cake is a deliciously indulgent treat that brings together a fluffy brioche base, a crunchy honey-almond topping, and a rich pastry cream filling. Perfect for special occasions or as a delightful dessert to enjoy with friends and family, this cake is sure to impress. With its comforting combination of textures and flavors, it’s a true crowd-pleaser that will make any occasion sweeter.
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German Bee Sting Cake
- Total Time: Approx. 8 hours (including proofing and cooling)
- Yield: 8-10 servings
- Diet: Vegetarian
Description
German Bee Sting Cake, or “Bienenstich,” is a traditional European dessert featuring a buttery brioche base topped with a crunchy almond-honey layer and filled with rich, smooth pastry cream. This cake is perfect for special occasions or an afternoon treat. The blend of textures—soft, airy brioche, caramelized almonds, and creamy filling—makes every bite a delightful indulgence. Learn how to make this indulgent yet comforting dessert with our step-by-step guide.
Ingredients
Brioche:
80g (⅓ cups) Whole milk (lukewarm)
37g (3 tbsp) Granulated sugar
8g Fresh yeast (or 1 tsp active dry yeast)
1 Egg (at room temperature)
188g (1½ cups) Bread flour (high-protein)
¼ tsp Salt
76g (⅓ cups) Unsalted butter (room temperature)
Honey Almond Topping:
67g (⅓ cups) Granulated sugar
60g (3 tbsp) Honey
57g (¼ cups) Unsalted butter
Large pinch of salt
150g (2 cups) Almond flakes
Pastry Cream Filling:
500g (2 cups) Whole milk (3% fat)
100g (½ cups) Granulated sugar
80g (⅓ cups) Egg yolk (approx. yolk of 4–5 eggs)
25g (⅕ cups) Corn starch
25g (⅕ cups) All-purpose flour
2 tsp Vanilla extract
50g (¼ cups) Unsalted butter (room temperature)
Instructions
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Make the Brioche:
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Heat milk with half the sugar until lukewarm. Remove from heat and sprinkle yeast on top. Let rest for 10 minutes.
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Mix the yeast mixture, egg, bread flour, remaining sugar, and salt in a stand mixer. Knead for 10 minutes until smooth.
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Gradually add butter, kneading until dough is elastic and shiny.
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Cover and let rise for 1-2 hours, then refrigerate for 8-24 hours.
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Bake the Brioche:
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Preheat oven to 180°C (356°F) and grease a 9-inch springform pan.
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Roll dough to fit the pan. Let proof for 1-2 hours.
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Prepare almond topping: melt sugar, honey, butter, and salt in a saucepan, then add almond flakes. Cool.
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Once the dough is proofed, spread the almond topping and bake for 45 minutes, covering after 25 minutes if it browns too much.
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Make the Pastry Cream:
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Whisk egg yolks and sugar until fluffy, then mix in cornstarch, flour, and vanilla.
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Heat milk until it simmers, then pour over the egg mixture, whisking constantly.
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Return to pan, cook until thickened, about 1 minute after boiling. Stir in butter and let cool.
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Assemble the Cake:
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Once the cake cools, slice horizontally and fill with pastry cream. Place top layer over.
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Dust with powdered sugar before serving.
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Notes
Ensure the almond topping does not burn by covering with foil after 25 minutes if it starts browning too much.
If pastry cream is too runny, cook it longer on low heat while whisking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
