Bee Sting Delight

Bee Sting Delight

Treat yourself to the mouth watering Bee Sting Delight, a classic European dessert consisting of a rich caramelized topping with almonds and honey, soft yeast dough, and creamy vanilla pastry cream. This recipe will lead you through making this icon worthy treat, just right for guests or a sweet tooth Full of flavor and history, this dessert is named for the draft of honey that elevates each bite.

Description

The Bee Sting Delight (or Bienenstich in German) is a beloved dessert with roots tracing back to medieval Germany. Legend claims the recipe originated when bakers, inspired by a swarm of bees attracted to the honey glaze, created this iconic cake. Today, it remains a staple in bakeries worldwide, celebrated for its contrast of textures and flavors: a crisp almond honey crust, tender cake, and silky custard.

This recipe modernizes the classic with clear, step by step instructions. The caramelized almond honey topping delivers a satisfying crunch, while the vanilla infused pastry cream adds creamy decadence. Ideal for special occasions or weekend baking projects, the Bee Sting Delight is a crowd pleaser that balances simplicity and sophistication.

Why You’ll Love This Recipe:

Perfect Texture: Crunchy topping meets pillowy cake and smooth filling.
Make Ahead Friendly: Prepare components in advance for easy assembly.
Versatile: Customize with citrus zest, spices, or seasonal fruit.

Key Ingredients Spotlight:

Honey: The star ingredient adds depth and natural sweetness. Opt for floral varieties like clover or orange blossom.
Almonds: Sliced almonds toast to perfection in the honey glaze for a nutty finish.
Vanilla Bean Paste: Elevates the custard with aromatic richness.

Ingredients

For the Almond Honey Topping:

½ cup (120g) unsalted butter
⅓ cup (80ml) honey
¼ cup (50g) granulated sugar
2 tbsp heavy cream
1½ cups (150g) sliced almonds

For the Cake:

2¼ cups (280g) all purpose flour
¼ cup (50g) sugar
1 packet (7g) active dry yeast
½ cup (120ml) warm milk
2 large eggs
½ tsp salt
½ cup (115g) unsalted butter, softened

For the Vanilla Pastry Cream:

2 cups (480ml) whole milk
4 egg yolks
½ cup (100g) sugar
¼ cup (30g) cornstarch
1 tsp vanilla bean paste
2 tbsp (30g) unsalted butter

Instructions

1. Prepare the Topping:

In a saucepan, melt butter, honey, sugar, and cream over medium heat. Simmer 2–3 minutes until bubbly. Stir in almonds; set aside.

2. Make the Cake Dough:

Dissolve yeast in warm milk. In a bowl, mix flour, sugar, salt, yeast mixture, eggs, and softened butter. Knead 5–7 minutes until smooth. Let rise 1 hour.

3. Bake the Cake:

Preheat oven to 350°F (175°C). Roll dough into a 9×13-inch rectangle. Spread almond topping evenly. Bake 20–25 minutes until golden. Cool completely.

4. Prepare the Pastry Cream:

Whisk egg yolks, sugar, and cornstarch. Heat milk until steaming; temper egg mixture. Return to heat, stirring until thick. Off heat, mix in vanilla and butter. Chill 2 hours.

5. Assemble:

Slice cake horizontally. Spread pastry cream on the bottom layer; top with the almond crusted layer. Chill 1 hour before serving.

Notes

Storage: Keep refrigerated up to 3 days.
Substitutions: Use almond extract in the cream for extra nuttiness, or swap almonds for pecans.
Vegan Option: Replace butter with coconut oil and milk with almond milk.