Name: Authentic German Bee Sting Cake (Bienenstich)
Prep time: 30 min
Cook time: PT-485440H16M27S
Total time: PT-485440H16M27S
Cuisine: German
Ingredients: 250g (2 cups) all-purpose flour; 7g (2 ¼ tsp) active dry yeast; 50g (¼ cup) granulated sugar; 120ml (½ cup) warm milk (not hot!); 50g (¼ cup) unsalted butter, softened; 1 large egg; ½ tsp salt; 75g (⅓ cup) unsalted butter; 100g (½ cup) granulated sugar; 2 tbsp honey; 2 tbsp heavy cream; 100g (1 cup) sliced almonds; 500ml (2 cups) whole milk; 100g (½ cup) granulated sugar; 2 large egg yolks; 30g (¼ cup) cornstarch; 1 tsp vanilla extract; 200ml (¾ cup) heavy cream, whipped

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

This authentic German Bee Sting Cake recipe is special because it balances light and fluffy cake with a creamy, indulgent filling and a beautifully caramelized almond topping. It’s an elegant yet approachable dessert that impresses with its unique texture combination and sweet, nutty flavors. Whether for a festive occasion or a cozy afternoon coffee, this cake is sure to delight. Plus, the homemade vanilla cream filling adds a luxurious touch that sets this recipe apart from simpler versions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Yeast Cake:

250g (2 cups) all-purpose flour
7g (2 ¼ tsp) active dry yeast
50g (¼ cup) granulated sugar
120ml (½ cup) warm milk (not hot!)
50g (¼ cup) unsalted butter, softened
1 large egg
½ tsp salt

For the Honey-Almond Topping:

75g (⅓ cup) unsalted butter
100g (½ cup) granulated sugar
2 tbsp honey
2 tbsp heavy cream
100g (1 cup) sliced almonds

For the Vanilla Cream Filling:

500ml (2 cups) whole milk
100g (½ cup) granulated sugar
2 large egg yolks
30g (¼ cup) cornstarch
1 tsp vanilla extract
200ml (¾ cup) heavy cream, whipped

Directions

Prepare the Cake Dough
- Activate the yeast by mixing warm milk, sugar, and yeast in a bowl. Let it sit for 5-10 minutes until foamy.
- In a large bowl, combine flour and salt. Add the yeast mixture, egg, and softened butter. Knead for 5-7 minutes until smooth.
- Cover and let the dough rise for 1 hour, or until doubled in size.
Make the Honey-Almond Topping
- In a saucepan, melt butter, sugar, honey, and cream over medium heat.
- Stir in sliced almonds and cook for 1-2 minutes until slightly thickened.
- Remove from heat and let cool slightly.
Bake the Cake
- Preheat oven to 175°C (350°F).
- Grease a 9-inch round cake pan and press the dough into it.
- Spread the honey-almond mixture evenly over the dough.
- Bake for 25-30 minutes until golden brown. Let cool completely.
Make the Vanilla Cream Filling
- Heat the milk in a saucepan until warm.
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat until thickened.
- Remove from heat, stir in vanilla extract, and let cool.
- Once cooled, gently fold in the whipped cream for a lighter texture.
Assemble the Cake
- Slice the cake horizontally in half.
- Spread the vanilla cream filling evenly on the bottom half.
- Place the top layer with the almond topping back on.
- Chill the cake for 1-2 hours before serving.

Servings and Timing

Servings: 12
Prep Time: 30 minutes (including dough activation and cream preparation)
Cook Time: 25-30 minutes
Additional chilling: 1-2 hours
Total Time: Approximately 3 hours (including rising and chilling)

Variations

Fruit Addition: Add a thin layer of fruit preserves like apricot or raspberry under the cream for a fruity twist.
Different Nuts: Substitute almonds with hazelnuts or pecans for a unique nutty flavor.
Lighter Version: Use a lower-fat milk and reduce sugar for a lighter cake.
Vegan Adaptation: Use plant-based milk, vegan butter, and a coconut cream-based filling alternative.
Flavor Variations: Infuse the cream filling with lemon zest or almond extract for added aroma.

Storage/Reheating

Store Bee Sting Cake in the refrigerator, covered, for up to 3 days to keep the cream fresh. For best texture, serve chilled. This cake is not recommended for freezing due to the delicate cream filling, which may separate upon thawing. If you want to prepare ahead, bake the cake and topping, then assemble with fresh cream just before serving.

FAQs

What is Bee Sting Cake (Bienenstich)?

Bee Sting Cake is a traditional German dessert consisting of a yeasted cake base topped with caramelized honey and almonds, filled with creamy vanilla custard or whipped cream.

Can I make the cake ahead of time?

Yes, you can bake the cake and prepare the topping a day in advance, but it’s best to assemble with the cream filling just before serving to maintain freshness.

What if I don’t have active dry yeast?

You can use instant yeast in the same amount but add it directly to the flour without activating in milk first.

Can I substitute the almonds?

Yes, you can use other nuts like hazelnuts or pecans, but sliced almonds are traditional.

Is the cream filling similar to pastry cream?

Yes, it’s a type of pastry cream lightened by folding in whipped cream for a fluffy texture.

How do I store leftovers?

Keep leftovers refrigerated, covered tightly, for up to 3 days.

Can I freeze the cake?

It’s not recommended to freeze Bee Sting Cake because the cream filling may separate and lose texture.

What is the best way to slice this cake?

Use a sharp serrated knife and slice gently to avoid compressing the cake layers.

Can I make this cake gluten-free?

You could try substituting the flour with a gluten-free mix designed for yeast breads, but results may vary.

How important is chilling the cake before serving?

Chilling helps the cream filling set and flavors to meld, so it’s highly recommended for the best taste and texture.

Conclusion

Authentic German Bee Sting Cake (Bienenstich) is a timeless dessert that impresses with its unique combination of soft yeasted cake, creamy vanilla filling, and crunchy honey-almond topping. Rich in history and flavor, this cake is perfect for special occasions or when you want to treat yourself to a classic European delicacy. With this recipe, you can bring a slice of German tradition into your kitchen and enjoy a truly memorable dessert.

Authentic German Bee Sting Cake (Bienenstich)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

German Bee Sting Cake (Bienenstich) is a classic yeasted cake topped with caramelized honey-almonds and filled with a rich, creamy vanilla custard, offering a delightful combination of soft, crunchy, and creamy textures.

Author: Amy
Prep Time: 30 minutes
Cook Time: 25-30 minutes
Total Time: Approximately 3 hours (including rising and chilling)
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: German
Diet: Vegetarian

Instructions

Prepare the Cake Dough: Activate the yeast by mixing warm milk, sugar, and yeast in a bowl. Let it sit for 5-10 minutes until foamy. In a large bowl, combine flour and salt. Add the yeast mixture, egg, and softened butter. Knead for 5-7 minutes until smooth. Cover and let the dough rise for 1 hour, or until doubled in size.
Make the Honey-Almond Topping: In a saucepan, melt butter, sugar, honey, and cream over medium heat. Stir in sliced almonds and cook for 1-2 minutes until slightly thickened. Remove from heat and let cool slightly.
Bake the Cake: Preheat oven to 175°C (350°F). Grease a 9-inch round cake pan and press the dough into it. Spread the honey-almond mixture evenly over the dough. Bake for 25-30 minutes until golden brown. Let cool completely.
Make the Vanilla Cream Filling: Heat the milk in a saucepan until warm. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat until thickened. Remove from heat, stir in vanilla extract, and let cool. Once cooled, gently fold in the whipped cream for a lighter texture.
Assemble the Cake: Slice the cake horizontally in half. Spread the vanilla cream filling evenly on the bottom half. Place the top layer with the almond topping back on. Chill the cake for 1-2 hours before serving.