📝 About This Recipe
A legendary German classic, Bienenstich is a decadent marriage of textures featuring a soft, brioche-like yeast dough topped with a crunchy, honey-glazed almond crust. The center is generously filled with a silky Diplomat cream—a luscious combination of vanilla pastry cream and whipped cream. Legend has it that 15th-century German bakers threw beehives at invaders to protect their town, celebrating their victory with this honey-laden masterpiece that remains a staple of every traditional Kaffee und Kuchen gathering.
🥗 Ingredients
The Yeast Dough
- 500 grams All-purpose flour (sifted)
- 250 ml Whole milk (lukewarm, about 110°F)
- 7 grams Active dry yeast (one standard packet)
- 60 grams Granulated sugar
- 80 grams Unsalted butter (softened at room temperature)
- 1 large Egg (at room temperature)
- 1/2 teaspoon Salt
Honey-Almond Topping
- 100 grams Unsalted butter
- 80 grams Granulated sugar
- 3 tablespoons Honey (wildflower or clover)
- 2 tablespoons Heavy cream
- 150 grams Sliced almonds
Vanilla Diplomat Cream Filling
- 500 ml Whole milk
- 1 teaspoon Vanilla bean paste (or one vanilla bean pod)
- 4 large Egg yolks
- 40 grams Cornstarch
- 100 grams Granulated sugar
- 250 ml Heavy whipping cream (cold)
- 1 teaspoon Gelatin powder (bloomed in 1 tbsp water to stabilize)
👨🍳 Instructions
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1
In a small bowl, whisk the lukewarm milk with 1 tablespoon of the sugar and the yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a stand mixer fitted with a dough hook, combine the flour, remaining sugar, salt, egg, and the yeast mixture. Knead on low speed for 2 minutes.
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3
Add the softened butter piece by piece while kneading. Continue to knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
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4
Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free spot for about 60 minutes, or until doubled in size.
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5
While the dough rises, prepare the pastry cream. Whisk egg yolks, sugar, and cornstarch in a bowl. Heat milk and vanilla in a saucepan until simmering. Slowly temper the hot milk into the egg mixture, then return everything to the pan and whisk constantly over medium heat until thickened into a custard. Stir in the bloomed gelatin, transfer to a bowl, cover with plastic wrap (touching the surface), and chill completely.
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6
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or a 10-inch springform pan. Gently punch down the risen dough and press it evenly into the bottom of the pan.
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7
For the topping: In a small saucepan, melt the butter, sugar, honey, and 2 tbsp cream. Bring to a boil for 1-2 minutes until it turns a light golden color. Stir in the sliced almonds and let cool slightly.
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8
Spread the almond mixture evenly over the unbaked dough. Let the dough rise again in the pan for 20 minutes.
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9
Bake for 25-30 minutes until the almond topping is a deep amber gold and the cake is cooked through. Let the cake cool completely in the pan.
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10
Once the cake is cool, remove it from the pan. Carefully slice the cake horizontally into two layers using a long serrated knife.
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11
Pro Tip: Slice the top almond-covered layer into 12 individual rectangles or wedges before placing them on the cream. This prevents the filling from squishing out when you serve it later.
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12
Whisk the cold heavy cream to stiff peaks. Gently fold the whipped cream into the chilled vanilla custard until smooth and airy.
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13
Spread the cream filling evenly over the bottom layer of the cake. Place the pre-cut almond top pieces over the cream.
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14
Refrigerate the cake for at least 2 hours before serving to allow the filling to set perfectly.
💡 Chef's Tips
Always use a serrated knife to cut the top almond layer before assembly to ensure clean slices. Ensure your milk is lukewarm (not hot), as high heat will kill the yeast and prevent the rise. For an extra-silky filling, strain your pastry cream through a fine-mesh sieve before chilling. Don't over-boil the almond topping; you want it spreadable, not a hard candy stage. If the almonds brown too quickly in the oven, loosely tent the cake with aluminum foil.
🍽️ Serving Suggestions
Serve with a strong cup of German roasted coffee or a dark Espresso. A glass of sweet dessert wine, like a Riesling Auslese, complements the honey notes. Add a side of fresh raspberries or red currants to provide a tart contrast to the sweet cream. Best enjoyed in the afternoon, following the German tradition of 'Kaffee und Kuchen'. Serve slightly chilled, but let it sit at room temperature for 10 minutes for the best dough texture.