🇩🇪 GermanyCatalog recipe
Pillowy yeasted cake split and layered with vanilla custard, its top baked under a crackling honey-almond glaze — the cake bakeries reach for on a Sunday coffee table.
For 10 servings.
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Warm the dough portion of the milk, dissolve the yeast in it, then mix with the flour, dough sugar, dough butter and eggs into a soft dough; knead until smooth.
Press the dough into a buttered cake pan and let rise until puffy.
Meanwhile, whisk the egg yolks with the cornstarch and a little of the custard milk to a smooth paste; heat the rest of the custard milk with the cream, then combine and cook, stirring, until a thick custard forms; stir in the vanilla and chill.
💡 Keep the heat gentle and keep whisking — scrambled egg is one distracted minute away.
For the topping, melt the topping butter with the topping sugar and honey in a saucepan, stir in the almonds, and cook until bubbling and golden.
Spread the hot almond topping evenly over the risen dough.
Bake until the cake is golden and the topping is deeply caramelized.
Cool completely, then split the cake horizontally and spread the chilled custard over the base; replace the almond-topped lid.
Chill briefly to set before slicing into wedges.
Bienenstich belongs to Germany's Kaffee und Kuchen ritual, the mid-afternoon coffee-and-cake break that structures Sunday visits and birthdays alike. Bakeries across the country keep a version in the case, while home bakers split the cooled yeast base and fill it fresh so the custard stays cool against the still-warm honey topping.
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