German Bee Sting Cake (Bienenstich)

This German Bee Sting Cake isn’t quite like any American cake you may have had. It has more of a pastry texture, filled with pastry cream and topped with honey glazed almonds.

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WHAT INGREDIENTS DO I NEED TO MAKE GERMAN BEE STING CAKE (BIENENSTICH)?

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Pastry Cream: – Milk whole or 2% – Pure vanilla – Large egg yolks – Granulated white sugar – All-purpose flour – Cornstarch – Liqueur

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Brioche Dough: – Whole milk – Honey – Active dry yeast – Eggs – All-purpose flour – Granulated sugar – Salt – Bread flour divided – Unsalted butter

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Instructions

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For the Brioche Dough: Warm the whole milk and honey to 110 degrees F. Add the active dry yeast to the mixture and wait 10 minutes.

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To the yeast mixture, add 2 room temperature eggs, sugar, salt, the mixture of all-purpose flour and bread flour combing until just blended.

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Place the dough into a buttered bowl, and cover with plastic wrap. Allow the dough to double in volume (it should take about 2 hours).

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Swipe up now to get this recipe!

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