Bake the Best Vanilla Cream Cake - German Bienenstich Recipe

Welcome to the delightful world of German Bienenstich Cake! Often translated as "Bee Sting Cake," this incredible dessert is a true masterpiece of German baking, renowned for its unique combination of textures and flavors. Imagine a soft, airy yeast dough, generously filled with a luscious, creamy vanilla cream cake custard, and crowned with a golden, crunchy honey-almond topping. It's a symphony for your taste buds – sweet, nutty, and wonderfully satisfying. This authentic tray bake recipe will guide you through creating a traditional Bienenstich, perfect for special occasions or simply a cozy afternoon treat. Get ready to bake a truly unforgettable two layer cake that will have everyone buzzing!

Ingredients

• For the Traditional Yeast Dough:
• 1 cup (240ml) whole milk, lukewarm (about 105-115°F / 40-46°C)
• 2 ¼ teaspoons (1 packet) active dry yeast
• ¼ cup (50g) granulated sugar
• 1 large egg, at room temperature
• ¼ cup (56g) unsalted butter, melted and cooled
• ½ teaspoon salt
• 3 cups (360g) all-purpose flour, plus more for dusting
• For the Honey-Almond Topping:
• ½ cup (113g) unsalted butter
• ½ cup (100g) granulated sugar
• ¼ cup (85g) honey
• ¼ cup (60ml) heavy cream
• 1 ½ cups (150g) sliced almonds
• For the Vanilla Custard Filling:
• 2 cups (480ml) whole milk
• ½ cup (100g) granulated sugar
• ¼ cup (30g) cornstarch
• 2 large egg yolks
• 1 teaspoon vanilla extract (or 1 vanilla bean, split and scraped)
• ¼ cup (56g) unsalted butter, softened
• 1 cup (240ml) heavy cream, cold (for whipping)
• 1 tablespoon powdered sugar (optional, for whipped cream)

Directions

1. Make the Traditional Yeast Dough
   1. Activate Yeast: In a large bowl, combine the lukewarm milk, yeast, and 1 tablespoon of the sugar. Stir gently and let sit for 5-10 minutes until foamy.
   2. Combine Wet Ingredients: Add the remaining sugar, egg, melted butter, and salt to the yeast mixture. Whisk until well combined.
   3. Add Flour: Gradually add the flour, mixing with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
   4. Knead Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or use a stand mixer on medium speed for 5-7 minutes, until the dough is smooth and elastic.
   5. First Rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
   6. Prepare Pan: Lightly grease and flour an 8 inch square baking pan (or a 9x13 inch pan for a thinner cake). Line the bottom with sheet pan parchment paper.
   7. Shape Dough: Punch down the risen dough and press it evenly into the prepared baking pan. Cover loosely and let rise for another 30 minutes.
2. Prepare the Honey-Almond Topping
   1. Melt Ingredients: In a medium saucepan, combine butter, granulated sugar, honey, and heavy cream. Heat over medium heat, stirring occasionally, until the butter is melted and the sugar is dissolved. Bring to a gentle boil and cook for 1 minute.
   2. Add Almonds: Remove from heat and stir in the sliced almonds.
   3. Cool Slightly: Let the topping cool for about 10-15 minutes until it thickens slightly but is still pourable. This helps prevent the almonds from sinking too much.
3. Bake the Cake
   1. Preheat Oven: Preheat your oven to 350°F (175°C).
   2. Apply Topping: Evenly spread the slightly cooled honey-almond topping over the risen dough in the pan.
   3. Bake: Bake for 25-30 minutes, or until the cake is golden brown and the topping is caramelized and bubbly.
   4. Cool: Remove from oven and immediately run a knife around the edges of the pan. Let the cake cool completely in the pan on a wire rack. Once cool, carefully remove from the pan.
4. Prepare the Vanilla Custard Filling
   1. Whisk Egg Yolks & Cornstarch: In a medium bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth.
   2. Heat Milk: In a saucepan, gently heat the whole milk over medium heat until it just begins to simmer around the edges.
   3. Temper Egg Mixture: Slowly pour about half of the hot milk into the egg yolk mixture, whisking continuously to temper the eggs.
   4. Cook Custard: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly, until the custard thickens significantly and coats the back of a spoon. It should come to a gentle boil for 1 minute to ensure cornstarch is cooked through.
   5. Add Flavor & Butter: Remove from heat and stir in the vanilla extract (or scraped vanilla bean seeds). Stir in the softened butter until fully incorporated and smooth.
   6. Chill Custard: Transfer the custard to a clean bowl. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until thoroughly cold.
   7. Whip Cream: In a separate cold bowl, whip the cold heavy cream with powdered sugar (if using) until medium-stiff peaks form.
   8. Fold into Custard: Once the custard is completely chilled, whisk it briefly to loosen. Gently fold the whipped cream into the custard until smooth and light. This creates a stabilized, airy bavarian cream filling.
5. Assemble the Cake
   1. Slice Cake: Using a long serrated knife, carefully slice the cooled cake horizontally into two even layers.
   2. Spread Filling: Place the bottom cake layer on a serving platter. Evenly spread the vanilla custard filling over the bottom layer, leaving a small border.
   3. Top Layer: Carefully place the top cake layer (with the almond topping facing up) over the filling.
   4. Chill: Refrigerate the assembled cake for at least 1 hour to allow the filling to set and the flavors to meld.