5 Steps to Perfect Bienenstich at Home

Introduction to Bienenstich

Bienenstich, or bee sting cake, is a beloved German dessert known for its unique combination of a sweet, honey almond topping and a luscious vanilla cream filling encased between layers of light, fluffy yeast dough. While it might seem daunting to craft this dessert at home, this guide simplifies the process into manageable steps, ensuring you can impress your friends and family with your baking skills. Here, we’ll walk through the traditional recipe for Bienenstich, providing insight into each step and tips to perfect your home-baked version.

The Essential Ingredients

To make Bienenstich at home, you’ll need:

• Yeast Dough:
• 4 cups all-purpose flour
• 1 packet of active dry yeast (7g)
• 1 cup warm milk
• 4 tablespoons sugar
• 1 teaspoon salt
• 2 eggs
• ¹⁄₄ cup butter, melted
• Almond Topping:
• ¹⁄₂ cup sugar
• ¹⁄₂ cup butter
• ¹⁄₄ cup honey
• 1 cup sliced almonds
• 2 tablespoons heavy cream
• Vanilla Cream Filling:
• 2 cups milk
• ¹⁄₂ cup sugar
• ¹⁄₄ cup cornstarch
• 4 egg yolks
• 2 teaspoons vanilla extract
• 1 cup heavy cream, whipped

Step-by-Step Guide to Making Bienenstich

Step 1: Preparing the Dough

Start by making the yeast dough:

1. Dissolve the yeast and a spoonful of sugar in the warm milk, let it sit until it becomes frothy, indicating the yeast is active.
2. In a large mixing bowl, combine flour and salt, then make a well in the center.
3. Add the frothy yeast mixture, eggs, sugar, and melted butter into the well.
4. Stir the ingredients together until a dough forms. Knead the dough for about 10 minutes until it’s smooth and elastic. If the dough is too sticky, add flour gradually.
5. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for approximately 1 to 1.5 hours or until it doubles in size.

⚠️ Note: Ensure your milk is warm, not hot, to avoid killing the yeast.

Step 2: Making the Almond Topping

While the dough rises, prepare the almond topping:

• In a saucepan, melt butter over medium heat.
• Add sugar and honey, stirring until dissolved.
• Remove from heat, mix in the almonds and cream, ensuring the almonds are well coated.
• Let this mixture cool slightly.

Step 3: Baking the Cake

Once the dough has risen:

1. Punch down the dough to remove air pockets and roll it out to fit a 9x13 inch baking pan.
2. Transfer the dough to the greased pan, and spread it evenly.
3. Let it rise again for about 30 minutes.
4. Preheat your oven to 350°F (175°C).
5. Gently spread the almond topping over the risen dough, ensuring an even distribution.
6. Bake in the preheated oven for 20-25 minutes or until the topping is golden brown.
7. Let the cake cool completely before proceeding to the next step.

Step 4: Creating the Vanilla Cream Filling

While the cake is cooling, make the filling:

• In a saucepan, combine sugar and cornstarch. Gradually whisk in milk until smooth.
• Cook over medium heat, stirring constantly, until the mixture thickens.
• Reduce heat, whisk in egg yolks, and cook for another minute or two until the mixture bubbles.
• Remove from heat, add vanilla extract, and cool to room temperature.
• Once cooled, fold in the whipped cream to lighten the filling.

Step 5: Assembly and Serving

To assemble:

1. Once the cake is cool, slice it in half horizontally to create two layers.
2. Spread the cream filling over the bottom layer, ensuring even coverage.
3. Place the almond-topped layer on top of the cream.
4. Refrigerate for at least 1 hour before serving to allow the filling to set.
5. Slice and enjoy!

The final touch to your Bienenstich can be a dusting of powdered sugar, but this is optional. The key is in the balance between the caramelized almond topping and the rich, creamy filling, held together by the airy yeast dough.

Enhancing Your Bienenstich Experience

To further elevate your Bienenstich:

• Add a pinch of cinnamon or cardamom to the almond topping for an aromatic twist.
• Experiment with different fillings like chocolate or lemon curd for a unique flavor profile.
• Substitute a part of the flour with almond flour in the dough for a richer taste.

By following these steps, you've crafted a classic Bienenstich that not only delights the palate but also showcases your baking prowess. Remember, baking is as much about the journey as it is about the end product. Each batch teaches you more about the delicate balance of ingredients, the art of timing, and the joy of creating something beautiful and delicious from simple elements.

What makes Bienenstich unique among cakes?

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Bienenstich, or bee sting cake, stands out due to its sweet, caramelized almond topping and the soft, rich vanilla cream filling encased between layers of light yeast dough, creating a harmonious blend of textures and flavors.

Can I use a different type of yeast for this recipe?

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Yes, you can use instant yeast instead of active dry yeast. Just follow the manufacturer’s instructions for adjusting the amount and skip the initial activation step with milk.

How long can I store Bienenstich?

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Bienenstich can be stored in the refrigerator for up to 3 days. Cover it well to prevent the cream from absorbing flavors or drying out.

Can I make Bienenstich without yeast?

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Yes, you can make a version of Bienenstich using a cake or shortbread base instead of yeast dough, although it would slightly alter the traditional taste and texture.