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German Bee Sting Cake (Bienenstich Kuchen): A Sweet Tradition with a Heavenly Flavor

Bienenstich Kuchen, or German Bee Sting Cake, is a beloved treat that has been delighting taste buds for centuries. Known for its sweet, creamy filling and crisp, caramelized almond topping, this cake is a wonderful blend of textures and flavors that will transport you straight to Germany with just one bite.

Whether you’re preparing it for a special occasion, a cozy afternoon tea, or simply indulging in a new baking adventure, Bienenstich Kuchen is a recipe that combines the best of German baking traditions with irresistible sweetness. The delicate balance between the fluffy dough, rich custard filling, and crunchy almond topping makes this cake one you’ll want to make again and again.

Why You’ll Love German Bee Sting Cake

• Irresistibly Sweet: The cake features a luxurious custard filling paired with a crunchy, caramelized almond topping—two layers of delicious textures in every bite.
• Soft and Fluffy: The dough is light and airy, making it the perfect base for the creamy filling and nutty topping.
• Perfect for Special Occasions: Whether it’s a birthday, holiday, or afternoon treat, this cake always feels like a celebration.
• Authentic German Flavor: This cake brings a little piece of German pastry tradition into your home.

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• ½ cup warm milk (about 110°F or 43°C)
• ¼ cup sugar
• 1/3 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the Cream Filling:

• 1 ½ cups whole milk
• 2 large egg yolks
• ½ cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

For the Almond Topping:

• 1/3 cup unsalted butter
• ¼ cup heavy cream
• ½ cup sugar
• 1 cup sliced almonds

Instructions

Step 1: Make the Dough for the Cake

1. Activate the yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top, stir to combine, and let it sit for about 5–10 minutes until it becomes foamy.
2. Prepare the dough: In a large mixing bowl, combine the flour and salt. Add the yeast mixture, softened butter, egg, and vanilla extract. Stir everything together until a soft dough forms.
3. Knead the dough: Transfer the dough to a lightly floured surface and knead for about 5–7 minutes, or until the dough becomes smooth and elastic.
4. Let it rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour, or until it doubles in size.

Step 2: Prepare the Cream Filling

1. Make the custard: In a medium saucepan, heat the milk over medium heat until it is warm, but not boiling. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
2. Thicken the custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency (about 3-5 minutes). Once thickened, remove the custard from heat and stir in the vanilla extract and butter. Let it cool to room temperature.

Step 3: Make the Almond Topping

1. Prepare the topping: In a small saucepan, melt the butter over medium heat. Stir in the heavy cream and sugar, bringing the mixture to a gentle simmer. Allow it to cook for 2-3 minutes, then remove from heat.
2. Add the almonds: Stir in the sliced almonds until they are evenly coated with the caramel mixture.

Step 4: Assemble and Bake the Cake

1. Preheat the oven: While the dough is rising, preheat you
   
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