{"id":12201,"date":"2025-07-28T14:00:59","date_gmt":"2025-07-28T11:00:59","guid":{"rendered":"https:\/\/www.es-recetas.top\/?p=12201"},"modified":"2025-07-28T14:00:59","modified_gmt":"2025-07-28T11:00:59","slug":"receta-alemana-de-pastel-de-picadura-de-abeja-bienenstich-kuchen","status":"publish","type":"post","link":"https:\/\/www.es-recetas.top\/?p=12201","title":{"rendered":"Receta alemana de pastel de picadura de abeja (Bienenstich Kuchen)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Esta receta de pastel de picadura de abeja (Bienenstich) es un cl\u00e1sico. Es dulce, cremoso y est\u00e1 cubierto con una corteza de almendras caramelizadas. Tiene capas suaves y un relleno delicioso, perfecto para ocasiones especiales o para un capricho.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Dificultad<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Simple<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Tiempo de preparaci\u00f3n<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">30 minutos<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Tiempo de cocci\u00f3n<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">30 minutos<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Tiempo total<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">2 horas 30 minutos<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Porciones<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">8 porciones<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Saltar a la receta<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\u00bfQu\u00e9 es el pastel de picadura de abeja alem\u00e1n (Bienenstich Kuchen)?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">El pastel de abeja alem\u00e1n, o Bienenstich Kuchen, \u00a1es un aut\u00e9ntico cl\u00e1sico alem\u00e1n! 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 combinaci\u00f3n perfecta de dulce, cremoso y crujiente.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Obt\u00e9n las \u00faltimas publicaciones y mucho m\u00e1s de EasyWorldRecipes en tu bandeja de entrada<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Utilizamos tus datos personales para ofrecerte publicidad basada en tus intereses, como se describe en nuestro\u00a0Aviso de privacidad\u00a0.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Este delicioso pastel es uno de los favoritos en las pasteler\u00edas alemanas. Y es imprescindible para el Kaffee und Kuchen (caf\u00e9 y pastel). Seg\u00fan la leyenda, a un panadero le pic\u00f3 una abeja atra\u00edda por la cobertura de miel; de ah\u00ed su nombre: &#8220;Pastel de la Picadura de Abeja&#8221;. \u00a1Es un postre con una historia divertida y un sabor a\u00fan mejor!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>\u00bfPor qu\u00e9 me encanta esta receta?<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Imagina un esponjoso bizcocho de levadura, un cremoso relleno de vainilla y una cobertura dulce y crujiente de miel y almendras. \u00a1Cada capa aporta su propia magia! Este pastel es un aut\u00e9ntico cl\u00e1sico alem\u00e1n, directo de la pasteler\u00eda a tu mesa.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Puedes servirlo en una reuni\u00f3n familiar o en una ocasi\u00f3n especial; este pastel brilla. Sus hermosas capas y deliciosos sabores lo convierten en un deleite para todos.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredientes clave y sustituciones para el pastel alem\u00e1n de picadura de abeja<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Masa de levadura:<\/strong>&nbsp;El pastel se prepara con una masa de levadura hecha con harina com\u00fan, levadura seca activa, leche, mantequilla y az\u00facar. Si no tienes levadura seca activa, la levadura instant\u00e1nea funciona igual de bien: \u00a1una alternativa f\u00e1cil para hornear sin estr\u00e9s!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Relleno de Crema de Vainilla:<\/strong>&nbsp;La rica capa de vainilla se prepara con crema espesa, extracto de vainilla y crema pastelera suave. \u00bfTiene prisa? El pud\u00edn de vainilla comprado es perfecto como sustituto r\u00e1pido sin sacrificar su cremosidad.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cobertura de miel y almendras:<\/strong>&nbsp;Esta crujiente cobertura caramelizada es una mezcla de miel, az\u00facar, mantequilla y almendras fileteadas. Es lo que le da al pastel su caracter\u00edstico toque dulce y a nuez, \u00a1y huele de maravilla mientras se hornea!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Complementos opcionales:<\/strong>&nbsp;A\u00f1ada un poco de ralladura de lim\u00f3n a la crema para darle un toque fresco, o espolvoree az\u00facar glas por encima antes de servir para un toque extra de dulzor. \u00a1Con estos sencillos ingredientes, le dar\u00e1 un toque personal!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Herramientas que necesitar\u00e1s<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Molde para hornear<\/strong>\u00a0: Un molde desmontable de 9 pulgadas funciona mejor para este pastel para poder retirar f\u00e1cilmente el producto terminado.<\/li>\n\n\n\n<li><strong>Stand Mixer or Hand Mixer<\/strong>: Essential for kneading the dough and whipping the cream.<\/li>\n\n\n\n<li><strong>Pastry Brush<\/strong>: To evenly distribute the honey almond topping on the cake before baking.<\/li>\n\n\n\n<li><strong>Wire Rack<\/strong>: To cool the cake before filling and serving.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Step-by-Step Instructions for German Bee Sting Cake<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Make the yeast dough:<\/strong>&nbsp;Combine warm milk, sugar, and active dry yeast in a bowl. Let it sit for about 5 minutes until the mixture is foamy\u2014this means your yeast is ready to work!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add flour, softened butter, an egg, and a pinch of salt. Knead the dough until it\u2019s smooth and stretchy\u2014it 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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Prepare the honey almond topping:<\/strong>&nbsp;While the dough is rising, melt butter in a saucepan over medium heat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Stir in honey, sugar, and sliced almonds, mixing constantly until the sugar dissolves and the almonds are evenly coated. Let the topping cool slightly\u2014it will be easier to spread this way.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Shape and bake the cake:<\/strong>&nbsp;Once the dough has risen, punch it down gently to release the air and press it into a greased 9-inch springform pan.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Spread the honey almond topping evenly over the dough. Bake in a preheated oven at 350\u00b0F (175\u00b0C) for 25\u201330 minutes, or until golden brown and bubbling. Let the cake cool completely on a wire rack before moving on.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Obt\u00e9n las \u00faltimas publicaciones y mucho m\u00e1s de EasyWorldRecipes en tu bandeja de entrada<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Utilizamos tus datos personales para ofrecerte publicidad basada en tus intereses, como se describe en nuestro\u00a0Aviso de privacidad\u00a0.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Prepare the vanilla cream filling:<\/strong>&nbsp;Whip heavy cream with a tablespoon of sugar in a bowl until stiff peaks form\u2014it should hold its shape when you lift the whisk.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Assemble the cake:<\/strong>&nbsp;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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place the top half\u2014almond topping and all\u2014back on top. Chill the assembled cake for 1\u20132 hours to let the cream set and the flavors meld together. Enjoy every bite of your masterpiece!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Expert Tips for Perfect German Bee Sting Cake<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Working with Yeast<\/strong>: Make sure the milk is warm but not hot to activate the yeast without killing it. The ideal temperature is between 105-110\u00b0F (40-43\u00b0C).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cooling the Cake<\/strong>: Ensure the cake has completely cooled before slicing and filling to avoid melting the cream.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Even Topping<\/strong>: Use a pastry brush to evenly spread the honey almond topping to prevent uneven caramelization during baking.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Serving Suggestions<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>With Coffee<\/strong>: Serve slices of Bee Sting Cake during Kaffee und Kuchen with a hot cup of coffee or tea.<\/li>\n\n\n\n<li><strong>With Fresh Fruit<\/strong>: For a lighter touch, serve with a side of fresh strawberries or blueberries.<\/li>\n\n\n\n<li><strong>As a Dessert<\/strong>: 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\u00a0<a href=\"https:\/\/easyworldrecipes.com\/german-fruit-flan\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>German Fruit Flan<\/strong><\/a>!<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Make-Ahead and Storage<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Make-Ahead:<\/strong>&nbsp;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\u2014it\u2019s the perfect way to stay ahead!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Storage:<\/strong>&nbsp;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\u2014still delicious, though!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Freezing:<\/strong>&nbsp;Want to plan even further ahead? You can freeze the yeast cake (without the cream filling) for up to 2 months. When you\u2019re ready to use it, thaw it overnight in the fridge, then add the filling and enjoy. Simple and stress-free!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Recipe Variations for German Bee Sting Cake<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Lemon Cream:<\/strong>&nbsp;Add a little lemon zest to the cream filling for a bright, tangy twist that\u2019s perfect for summer. It gives the cake a refreshing pop of flavor!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Obt\u00e9n las \u00faltimas publicaciones y mucho m\u00e1s de EasyWorldRecipes en tu bandeja de entrada<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Utilizamos tus datos personales para ofrecerte publicidad basada en tus intereses, como se describe en nuestro\u00a0Aviso de privacidad\u00a0.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Chocolate Bee Sting Cake:<\/strong>&nbsp;Swap part of the vanilla cream with chocolate ganache to create a rich, decadent version. It\u2019s a chocolate lover\u2019s dream and a fun way to switch things up.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Nut-Free Option:<\/strong>&nbsp;If nuts aren\u2019t your thing, no problem! Replace the almond topping with crushed cookies or toasted oats. You\u2019ll still get that delightful crunch without the allergens.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This German Bee Sting Cake recipe is light, fluffy, and filled with creamy goodness! Finished with a crunchy almond topping, it\u2019s an irresistible dessert everyone will love.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For the yeast cake:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2\u00a0cups\u00a0<strong>all-purpose flour<\/strong><\/li>\n\n\n\n<li>1\/4\u00a0cup\u00a0<strong>sugar<\/strong><\/li>\n\n\n\n<li>1\/2\u00a0cup\u00a0warm\u00a0<strong>milk<\/strong><\/li>\n\n\n\n<li>1\u00a0packet active dry\u00a0<strong>yeast<\/strong>\u00a0(7g)<\/li>\n\n\n\n<li>1\u00a0large\u00a0<strong>egg<\/strong><\/li>\n\n\n\n<li>1\/4\u00a0cup\u00a0unsalted\u00a0<strong>butter<\/strong>, softened<\/li>\n\n\n\n<li>Pinch of\u00a0<strong>salt<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For the honey almond topping:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\/4\u00a0cup\u00a0<strong>butter<\/strong><\/li>\n\n\n\n<li>1\/4\u00a0cup\u00a0<strong>honey<\/strong><\/li>\n\n\n\n<li>1\/4\u00a0cup\u00a0<strong>sugar<\/strong><\/li>\n\n\n\n<li>1\/2\u00a0cup\u00a0<strong>sliced almonds<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For the vanilla cream filling:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 1\/2\u00a0cups\u00a0<strong>heavy cream<\/strong><\/li>\n\n\n\n<li>2 tbsp\u00a0<strong>sugar<\/strong><\/li>\n\n\n\n<li>1\u00a0cup\u00a0<strong>milk<\/strong><\/li>\n\n\n\n<li>2 tbsp\u00a0<strong>cornstarch<\/strong><\/li>\n\n\n\n<li>1 tsp\u00a0<strong>vanilla extract<\/strong><\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Prepare the Yeast Dough:<\/strong>\u00a0In 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.<\/li>\n\n\n\n<li><strong>Prepare the Honey Almond Topping:<\/strong>\u00a0Melt butter in a saucepan, then add honey, sugar, and almonds. Cook until golden. Set aside.<\/li>\n\n\n\n<li><strong>Shape and Bake the Cake:<\/strong>\u00a0Punch down dough, press into a greased pan, and top with almond mixture. Bake at 350\u00b0F (175\u00b0C) for 25-30 minutes. Cool completely.<\/li>\n\n\n\n<li><strong>Make the Vanilla Cream Filling:<\/strong>\u00a0Whip cream with sugar until stiff. Prepare vanilla custard by heating milk, sugar, and cornstarch until thick. Fold whipped cream into the cooled custard.<\/li>\n\n\n\n<li><strong>Assemble the Cake:<\/strong>\u00a0Slice 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.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Obt\u00e9n las \u00faltimas publicaciones y mucho m\u00e1s de EasyWorldRecipes en tu bandeja de entrada<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Utilizamos tus datos personales para ofrecerte publicidad basada en tus intereses, como se describe en nuestro\u00a0Aviso de privacidad\u00a0.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Notes<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Ensure the cake is completely cooled before slicing to keep the cream from melting.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For extra crunch, toast the almonds before adding them to the topping.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Prep Time:\u00a030 minutes<\/li>\n\n\n\n<li>Cook Time:\u00a030 minutes<\/li>\n\n\n\n<li>Category:\u00a0Dessert<\/li>\n\n\n\n<li>Cuisine:\u00a0German<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Nutrition<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Calories:<\/strong>\u00a0380<\/li>\n\n\n\n<li><strong>Sugar:<\/strong>\u00a028g<\/li>\n\n\n\n<li><strong>Fat:<\/strong>\u00a020g<\/li>\n\n\n\n<li><strong>Saturated Fat:<\/strong>\u00a010g<\/li>\n\n\n\n<li><strong>Carbohydrates:<\/strong>\u00a045g<\/li>\n\n\n\n<li><strong>Protein:<\/strong>\u00a06g<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Nutrition information<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><em>This website gives estimated nutritional information, which might change depending on the ingredients used.<\/em><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Frequently Asked Questions (FAQ)<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Yes, you can replace the almonds with crushed cookies or oats for a nut-free version.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ensure the cake is fully cooled before assembling, and allow the filling to set in the fridge before serving.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Yes, freeze the cake without the filling for up to 2 months. Thaw and fill before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Esta receta de pastel de picadura de abeja (Bienenstich) es un cl\u00e1sico. Es dulce, cremoso y est\u00e1 cubierto con una corteza de almendras caramelizadas. Tiene capas suaves y un relleno [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":12208,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-12201","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Receta alemana de pastel de picadura de abeja (Bienenstich Kuchen) - Recetas Simple<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.es-recetas.top\/?p=12201\" \/>\n<meta property=\"og:locale\" content=\"uk_UA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Receta alemana de pastel de picadura de abeja (Bienenstich Kuchen) - Recetas Simple\" \/>\n<meta property=\"og:description\" content=\"Esta receta de pastel de picadura de abeja (Bienenstich) es un cl\u00e1sico. 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