Description
A classic German Bienenstich featuring a soft vanilla cake base, a rich honey-almond crust, and a stabilized whipped cream filling. This make-ahead dessert is perfect for autumn gatherings and offers bakery-quality results at home.
Ingredients
Scale
- 1/2 cup unsalted butter (softened, for cake)
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup unsalted butter (for topping)
- 1/2 cup honey
- 1 cup slivered almonds
- 2 cups heavy cream (cold)
- 1 package (3.4 oz) vanilla instant pudding mix
- 1 1/2 cups cold milk (for pudding)
- 1/4 cup confectioners’ sugar (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, beat softened butter and sugar until light and fluffy (3-4 minutes).
- Add eggs one at a time, beating well after each addition, then stir in vanilla.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to wet mixture in three additions, alternating with milk, starting and ending with dry ingredients. Mix until just combined.
- Pour batter into prepared dish and spread evenly.
- In a saucepan, melt 1/2 cup butter and honey over medium heat until bubbling. Remove from heat and stir in slivered almonds.
- Pour honey-almond mixture over cake batter and spread to cover.
- Bake for 35-40 minutes until golden brown and a toothpick comes out clean. Cool completely in the pan.
- Whisk cold milk and instant pudding mix for 2 minutes until thickened.
- In a chilled bowl, whip heavy cream and confectioners’ sugar until stiff peaks form.
- Gently fold whipped cream into pudding mixture.
- Spread cream filling over cooled cake.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Cool the cake completely before adding the cream filling to prevent melting. The cake is best made a day ahead to allow flavors to meld and cream to set. Store in the refrigerator for up to 3 days. Can be frozen before adding cream filling.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: German
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 380
- Sugar: 28
- Sodium: 250
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 42
- Fiber: 1
- Protein: 5
Keywords: Oktoberfest, Bienenstich, Bee Sting Cake, German Dessert, Honey Almond Cake, Fall Dessert, Make-Ahead Dessert