Esta receta de pastel de picadura de abeja (Bienenstich) es un clásico. Es dulce, cremoso y está cubierto con una corteza de almendras caramelizadas. Tiene capas suaves y un relleno delicioso, perfecto para ocasiones especiales o para un capricho.
Dificultad
Simple
Tiempo de preparación
30 minutos
Tiempo de cocción
30 minutos
Tiempo total
2 horas 30 minutos
Porciones
8 porciones
Saltar a la receta
¿Qué es el pastel de picadura de abeja alemán (Bienenstich Kuchen)?
El pastel de abeja alemán, o Bienenstich Kuchen, ¡es un auténtico clásico alemán! Es un suave bizcocho de levadura relleno de cremosa crema de vainilla y cubierto con una crujiente capa de miel y almendras. Cada bocado es la combinación perfecta de dulce, cremoso y crujiente.
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Este delicioso pastel es uno de los favoritos en las pastelerías alemanas. Y es imprescindible para el Kaffee und Kuchen (café y pastel). Según la leyenda, a un panadero le picó una abeja atraída por la cobertura de miel; de ahí su nombre: “Pastel de la Picadura de Abeja”. ¡Es un postre con una historia divertida y un sabor aún mejor!
¿Por qué me encanta esta receta?
Imagina un esponjoso bizcocho de levadura, un cremoso relleno de vainilla y una cobertura dulce y crujiente de miel y almendras. ¡Cada capa aporta su propia magia! Este pastel es un auténtico clásico alemán, directo de la pastelería a tu mesa.
Puedes servirlo en una reunión familiar o en una ocasión especial; este pastel brilla. Sus hermosas capas y deliciosos sabores lo convierten en un deleite para todos.
Ingredientes clave y sustituciones para el pastel alemán de picadura de abeja
Masa de levadura: El pastel se prepara con una masa de levadura hecha con harina común, levadura seca activa, leche, mantequilla y azúcar. Si no tienes levadura seca activa, la levadura instantánea funciona igual de bien: ¡una alternativa fácil para hornear sin estrés!
Relleno de Crema de Vainilla: La rica capa de vainilla se prepara con crema espesa, extracto de vainilla y crema pastelera suave. ¿Tiene prisa? El pudín de vainilla comprado es perfecto como sustituto rápido sin sacrificar su cremosidad.
Cobertura de miel y almendras: Esta crujiente cobertura caramelizada es una mezcla de miel, azúcar, mantequilla y almendras fileteadas. Es lo que le da al pastel su característico toque dulce y a nuez, ¡y huele de maravilla mientras se hornea!
Complementos opcionales: Añada un poco de ralladura de limón a la crema para darle un toque fresco, o espolvoree azúcar glas por encima antes de servir para un toque extra de dulzor. ¡Con estos sencillos ingredientes, le dará un toque personal!
Herramientas que necesitarás
- Molde para hornear : Un molde desmontable de 9 pulgadas funciona mejor para este pastel para poder retirar fácilmente el producto terminado.
- Stand Mixer or Hand Mixer: Essential for kneading the dough and whipping the cream.
- Pastry Brush: To evenly distribute the honey almond topping on the cake before baking.
- Wire Rack: To cool the cake before filling and serving.
Step-by-Step Instructions for German Bee Sting Cake
Make the yeast dough: Combine warm milk, sugar, and active dry yeast in a bowl. Let it sit for about 5 minutes until the mixture is foamy—this means your yeast is ready to work!
Add flour, softened butter, an egg, and a pinch of salt. Knead the dough until it’s smooth and stretchy—it should feel soft and elastic. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for about an hour, or until it doubles in size.
Prepare the honey almond topping: While the dough is rising, melt butter in a saucepan over medium heat.
Stir in honey, sugar, and sliced almonds, mixing constantly until the sugar dissolves and the almonds are evenly coated. Let the topping cool slightly—it will be easier to spread this way.
Shape and bake the cake: Once the dough has risen, punch it down gently to release the air and press it into a greased 9-inch springform pan.
Spread the honey almond topping evenly over the dough. Bake in a preheated oven at 350°F (175°C) for 25–30 minutes, or until golden brown and bubbling. Let the cake cool completely on a wire rack before moving on.
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Prepare the vanilla cream filling: Whip heavy cream with a tablespoon of sugar in a bowl until stiff peaks form—it should hold its shape when you lift the whisk.
In another bowl, make a simple vanilla custard by heating milk, vanilla, sugar, and cornstarch until thickened. Allow it to cool, then gently fold in the whipped cream for an extra smooth, luscious filling.
Assemble the cake: Once the cake is completely cooled, carefully slice it in half horizontally using a serrated knife. Spread the vanilla cream filling generously over the bottom half.
Place the top half—almond topping and all—back on top. Chill the assembled cake for 1–2 hours to let the cream set and the flavors meld together. Enjoy every bite of your masterpiece!
Expert Tips for Perfect German Bee Sting Cake
Working with Yeast: Make sure the milk is warm but not hot to activate the yeast without killing it. The ideal temperature is between 105-110°F (40-43°C).
Cooling the Cake: Ensure the cake has completely cooled before slicing and filling to avoid melting the cream.
Even Topping: Use a pastry brush to evenly spread the honey almond topping to prevent uneven caramelization during baking.
Serving Suggestions
- With Coffee: Serve slices of Bee Sting Cake during Kaffee und Kuchen with a hot cup of coffee or tea.
- With Fresh Fruit: For a lighter touch, serve with a side of fresh strawberries or blueberries.
- As a Dessert: This cake is also a great dessert for special occasions, adding a beautiful presentation to any table. And if You enjoyed this recipe, I also recommend trying out this German Fruit Flan!
Make-Ahead and Storage
Make-Ahead: Save time by preparing the yeast cake and cream filling a day in advance. Just assemble the cake on the day you plan to serve it for the freshest texture and flavor—it’s the perfect way to stay ahead!
Storage: Keep any leftover cake in the fridge for up to 3 days. The cake will stay nice and moist, but the almond topping might soften a little—still delicious, though!
Freezing: Want to plan even further ahead? You can freeze the yeast cake (without the cream filling) for up to 2 months. When you’re ready to use it, thaw it overnight in the fridge, then add the filling and enjoy. Simple and stress-free!
Recipe Variations for German Bee Sting Cake
Lemon Cream: Add a little lemon zest to the cream filling for a bright, tangy twist that’s perfect for summer. It gives the cake a refreshing pop of flavor!
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Chocolate Bee Sting Cake: Swap part of the vanilla cream with chocolate ganache to create a rich, decadent version. It’s a chocolate lover’s dream and a fun way to switch things up.
Nut-Free Option: If nuts aren’t your thing, no problem! Replace the almond topping with crushed cookies or toasted oats. You’ll still get that delightful crunch without the allergens.
This German Bee Sting Cake recipe is light, fluffy, and filled with creamy goodness! Finished with a crunchy almond topping, it’s an irresistible dessert everyone will love.
For the yeast cake:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup warm milk
- 1 packet active dry yeast (7g)
- 1 large egg
- 1/4 cup unsalted butter, softened
- Pinch of salt
For the honey almond topping:
- 1/4 cup butter
- 1/4 cup honey
- 1/4 cup sugar
- 1/2 cup sliced almonds
For the vanilla cream filling:
- 1 1/2 cups heavy cream
- 2 tbsp sugar
- 1 cup milk
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- Prepare the Yeast Dough: In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit until foamy. In a mixing bowl, combine flour, butter, sugar, egg, and yeast mixture. Knead until smooth. Let rise for 1 hour.
- Prepare the Honey Almond Topping: Melt butter in a saucepan, then add honey, sugar, and almonds. Cook until golden. Set aside.
- Shape and Bake the Cake: Punch down dough, press into a greased pan, and top with almond mixture. Bake at 350°F (175°C) for 25-30 minutes. Cool completely.
- Make the Vanilla Cream Filling: Whip cream with sugar until stiff. Prepare vanilla custard by heating milk, sugar, and cornstarch until thick. Fold whipped cream into the cooled custard.
- Assemble the Cake: Slice the cooled cake in half horizontally. Spread the cream filling on the bottom half, then place the top half back on. Chill for 1-2 hours.
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Notes
Ensure the cake is completely cooled before slicing to keep the cream from melting.
For extra crunch, toast the almonds before adding them to the topping.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: German
Nutrition
- Calories: 380
- Sugar: 28g
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Protein: 6g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
Frequently Asked Questions (FAQ)
Yes, you can replace the almonds with crushed cookies or oats for a nut-free version.
Ensure the cake is fully cooled before assembling, and allow the filling to set in the fridge before serving.
Yes, freeze the cake without the filling for up to 2 months. Thaw and fill before serving.