Gnter Hornburgs Bienenstich

Indulge in the rich and authentic flavors of *Günter Hornburg’s Bienenstich*, a classic German Bee Sting Cake that masterfully combines a fluffy yeasted dough, luscious vanilla custard, and a golden almond-honey topping. This traditional dessert is the perfect balance of texture and sweetness: a light, airy base paired with a creamy filling, and a caramelized crunch from the honey-glazed almonds. The recipe takes just a bit of time and care, utilizing techniques like kneading and proofing for perfectly tender results. Ideal for celebrations or an indulgent tea-time treat, this Bienenstich can be made even more luxurious by folding whipped cream into the custard filling. Simple to bake but endlessly impressive, this crowd-pleaser will quickly become your go-to for showcasing German baking at its finest.

Nutriscore Rating: 49/100

Prep Time:120 mins

Cook Time:25 mins

Total Time:145 mins

Servings: 8

Ingredients

• 300 g All-purpose flour
• 50 g Granulated sugar
• 0.5 tsp Salt
• 150 ml Whole milk
• 50 g Unsalted butter (melted)
• 1 Egg (large)
• 7 g Instant yeast
• 250 ml Heavy cream
• 40 g Vanilla pudding mix (for cooking, not instant)
• 100 g Honey
• 60 g Unsalted butter (for topping)
• 100 g Sliced almonds
• 150 ml Whipping cream (optional, for filling lightness)
• 10 g Powdered sugar (optional, for dusting)

Directions

Step 1

In a large mixing bowl, combine the flour, granulated sugar, salt, and instant yeast.

Step 2

Warm the milk to lukewarm (about 37°C or 100°F) and mix it with the melted butter and the egg. Add this mixture to the dry ingredients.

Step 3

Knead the dough by hand or with a stand mixer (using a dough hook) for about 8-10 minutes until it is smooth and elastic.

Step 4

Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 60 minutes or until doubled in size.

Step 5

While the dough rises, prepare the topping. In a saucepan, melt 60g butter, honey, and 2 tablespoons of sugar over low heat. Stir until smooth and then add the sliced almonds. Cook for another 2 minutes, then set aside to cool.

Step 6

After the dough has risen, grease a 9-inch (23cm) springform pan or line it with parchment paper. Punch down the dough and press it evenly into the pan.

Step 7

Spread the almond topping gently over the dough. Let the dough rest again for about 20 minutes while preheating the oven to 180°C (350°F).

Step 8

Bake the cake in the preheated oven for 20-25 minutes, or until golden brown. Let the cake cool completely in the pan.

Step 9

Prepare the custard filling by cooking the vanilla pudding mix according to the package instructions, using 250ml of heavy cream instead of milk for extra richness. Let it cool completely, stirring occasionally to prevent a skin from forming.

Step 10

If desired, whip the additional 150ml of whipping cream to stiff peaks and fold it into the cooled custard for a lighter filling.

Step 11

Once the cake has cooled, carefully remove it from the pan and slice it horizontally into two layers. Spread the custard filling evenly over the bottom layer, then gently place the top layer back on.

Step 12

Dust the top of the cake with powdered sugar, if desired, before serving.

Step 13

Refrigerate for at least 1 hour to allow the filling to set before serving. Enjoy!

Nutrition Facts

Serving size	1326.9 grams (1326.9g)

Amount per serving	% Daily Value*
Calories	4666

Total Fat 291.50g	374%
Saturated Fat 150.20g	751%
Polyunsaturated Fat 0.20g
Cholesterol 872mg	291%
Sodium 1652mg	72%
Total Carbohydrate 440.20g	160%
Dietary Fiber 23.50g	84%
Total Sugars 184.10g
Protein 70.70g	141%

Vitamin D 139IU	693%
Calcium 700mg	54%
Iron 19mg	108%
Potassium 1635mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.2%

Protein: 6.1%

Carbs: 37.7%