As a home baker, I’m always on the lookout for unique recipes that combine tradition with irresistible flavors. Recently, I stumbled upon a gem that’s quickly become a family favorite: the Amish Bee Sting Cake, also known as Bienenstich. This delightful German-inspired dessert has a rich history and an even richer taste that’s sure to create a buzz at your next gathering.
I first encountered this cake at an Amish market during a weekend trip to Pennsylvania. The moment I bit into the soft, yeasted cake topped with a crunchy, honey-almond layer and filled with silky vanilla custard, I knew I had to recreate it at home. After some trial and error, I’ve perfected my version of this sweet treat, and I’m excited to share it with you.
The name “Bee Sting” comes from a legend about two German bakers who were attacked by bees attracted to the honey topping as they were making this cake. While I can’t vouch for the veracity of this tale, I can attest to the fact that this cake is so good, you might have to fend off a few eager “bees” of your own!
Here’s my tried-and-true recipe for Amish Bee Sting Cake:
Ingredients:
For the cake:
- 2 1/4 cups pastry flour or all-purpose flour
- 2 1/4 tsp active dry yeast
- 1/4 cup sugar
- 1/2 tsp salt
- 3/4 cup warm milk
- 1/4 cup unsalted butter, softened
- 2 large eggs
For the topping:
- 1/4 cup unsalted butter
- 1/3 cup honey
- 1/3 cup sugar
- 2 tbsp heavy cream
- 1 cup sliced almonds
For the filling:
- 2 cups milk
- 1/4 cup cornstarch
- 1/3 cup sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/4 cup unsalted butter
Instructions:
- For the cake, mix flour, yeast, sugar, and salt in a large bowl. Add warm milk, butter, and eggs. Knead until you have a smooth dough. Let it rise in a warm place for about an hour.
- While the dough rises, prepare the topping. Melt butter, honey, sugar, and cream in a saucepan. Simmer for 3-5 minutes, then stir in almonds. Set aside to cool.
- For the filling, whisk milk, cornstarch, sugar, and egg yolks in a saucepan. Cook over medium heat, stirring constantly until thickened. Remove from heat, stir in vanilla and butter. Cool completely.
- Preheat oven to 350°F (175°C). Punch down the dough and spread it in a greased 9-inch springform pan. Spread the almond topping over the dough.
- Bake for 22-25 minutes until golden brown. Cool completely.
- Once cooled, slice the cake horizontally and spread the filling on the bottom half. Replace the top half and refrigerate for at least an hour before serving.
What I love most about this Bee Sting Cake is its perfect balance of textures and flavors. The soft, slightly sweet bread contrasts beautifully with the crunchy, caramelized almond topping. The creamy vanilla custard ties everything together, creating a harmonious blend that’s simply irresistible.
Remember, patience is key with this recipe. Allow proper time for the dough to rise and the cake to cool before filling. Trust me, the wait is well worth it!
So, why not give this Amish Bee Sting Cake a try? It’s a delightful way to bring a taste of Amish tradition into your home. Just be prepared – like those legendary German bakers, you might find yourself fending off a swarm of eager tasters once word gets out about your delicious creation!