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Authentic German Bee Sting Cake (Bienenstich)

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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.

Ingredients

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

Add a thin layer of fruit preserves like apricot or raspberry under the cream for a fruity twist.

Substitute almonds with hazelnuts or pecans for a different nutty flavor.

Use lower-fat milk and reduce sugar for a lighter cake version.

For a vegan adaptation, use plant-based milk, vegan butter, and coconut cream-based filling.

Infuse cream filling with lemon zest or almond extract for added aroma.

Store in the refrigerator covered for up to 3 days; not recommended to freeze due to cream filling.

Use a sharp serrated knife to slice gently, avoiding compression of layers.

Nutrition

Find it online: https://chocolatecoveredamy.com/authentic-german-bee-sting-cake-bienenstich/