Bienenstich, or Bienenstich kuchen, is a baked yeast cake, which is then cut and loaded with a yummy pastry / whipped-cream filling. NOTE:- All ingredients can be found in your local supermarkets, making this a German cake that is easy to make.

Bienenstich takes about 90 minutes total hands-on time to create, 40-50 minutes to bake, and several hours to chill the filling and cool the cake.


Pastry Cream:
1.5 cups or 340 milliliters half and half
.5 cup or 100 grams sugar
1/2 Tbsp vanilla extract
1/2 Tsp lemon extract
2 large eggs (room temp)
1 large egg yolk (room temp)
3 Tbsp or 27 g flour (all-purpose will do)
.25 tsp or 1.5 g salt
1 cup or 240 g (250ml) heavy whipping cream

2 tsp or 8 grams instant yeast
4 cups + 3 Tbsp or 500 g flour (all-purpose is fine)
8 oz (1 stick) or 114 g butter
1 cup sugar
1 cup/50ml milk (lukewarm)
1 large egg (room temp)
.5 tsp or 3 g salt
7 drops yellow food colour
Almond flavour to taste

Almond Topping:
.25 cup or 50g sugar
.5 cup or 25g honey
9 tbsp or 125 grams butter
2 cups or 150-200g almond slices
.5 tsp or 4ml vanilla extract

Making the Pastry Cream:

In a medium saucepan over medium-low heat, combine half-and-half with .5 cup sugar and vanilla stirring constantly until sugar is dissolved.

In a seperate bowl, whisk together 2 eggs and the egg yolk along with 3 Tbsp of flour and .25 tsp salt until smooth.

Temper the mixture by adding .5 cup hot half-and-half into the eggs, whisking constantly. Stir into the half-and-half in the saucepan whisking constantly.

Keep stirring until mixture thickens [do not boil]! When thick enough to coat the back of a spoon, remove from heat and pour into a bowl set on top of ice cubes. Place plastic wrap over the mix so that it touches the surface in order to prevent a skin from forming. When the cream has cooled down, remove from the ice bath and store in the refrigerator until ready to assemble the cakes.

Prior to assembling the cakes, incorporate 1 cup of whipped cream into the cold pastry cream.

Making the Cake Dough:

In a large bowl, mix instant yeast and flour then, add butter, sugar, milk (lukewarm), 1 egg and salt, and mix well until dough forms. Knead dough until it becomes smooth and pliable and comes away from the bowl. Cover with a clean cloth or plastic wrap and let rise in a warm place for 45 minutes or until doubled in bulk.

Making the Almond Topping:

Place sugar, honey, and butter in a small saucepan. Heat and stir until sugar dissolves and mixture comes to a boil, continue boiling for several minutes stirring constantly so that it does not burn. Add in almonds and vanilla extract while stirring, then remove from heat.

Baking the Cake:

Preheat oven to 350 F. Roll the dough 4 buns. Place on buttered (oiled) tray, and bake 40-50 minutes. Remove from oven and coat with topping then place under broiler for 5 min or until golden. Remove and cool completely.

Assembling the Cakes:

Whip 1 cup heavy whipping cream until very stiff stir 1/4 of the whipped cream into the cold pastry cream to lighten it, then fold in the rest, careful not to deflate it.

Cut the cake horizontally all the way through. Remove the top and set aside. Spread all of the pastry cream over the bottom of each cake, replace top and dust with icing sugar.

Total: 2 hrs 15 mins
Prep: 90 mins
Cook: 45 mins

Yield: 4 pieces

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