Name: Authentic German Bee Sting Cake (Bienenstich) Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 3 h 30 min
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

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Introduction

Authentic German Bee Sting Cake, or Bienenstich, is a delightful dessert featuring a soft yeast dough topped with a sweet honey-almond crust and filled with creamy vanilla custard. This classic treat combines a crunchy topping with a smooth, luscious filling, perfect for any occasion.

A close-up view of a layered cake piece on a white plate with a white marbled background. The cake has three main layers of golden brown sponge cake, with two creamy white fillings in between; the bottom filling is thick and smooth, while the middle filling is lighter and fluffy. The top layer is covered with a shiny caramel glaze and sprinkled with toasted almond slices that add texture and a light golden color. The sides show the soft texture of the sponge and cream clearly, making the cake look moist and rich. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: 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 it rise for 1 hour or until doubled in size.
Step 2: In a saucepan over medium heat, melt butter, sugar, honey, and heavy cream. Stir in sliced almonds and cook for 1-2 minutes until slightly thickened. Remove from heat and let cool slightly.
Step 3: Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and press the risen dough into it. Spread the honey-almond topping evenly over the dough. Bake for 25-30 minutes until golden brown. Let the cake cool completely.
Step 4: For the vanilla cream filling, warm the milk in a saucepan. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture while 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 heavy cream.
Step 5: Slice the cooled cake horizontally in half. Spread the vanilla cream filling evenly on the bottom half and place the top layer with the almond topping back on. Chill the assembled cake for 1-2 hours before serving.

Tips & Variations

For extra flavor, lightly toast the sliced almonds before adding them to the topping.
Use whole milk and fresh eggs for the creamiest filling.
If you prefer a lighter version, substitute the heavy cream with a lighter whipped topping or omit it entirely from the filling.

Storage

Store the assembled cake in the refrigerator, covered, for up to 3 days. To serve, let it sit at room temperature for 15-20 minutes for the best texture. Avoid freezing, as the cream filling may separate upon thawing.

How to Serve

A close-up of a square layered cake slice with four visible layers: the bottom layer is a light brown soft cake, followed by a thick creamy white layer, then a slightly darker cake layer, topped with a thinner white cream layer, and finished with a shiny golden caramel layer sprinkled with sliced almonds. The cake rests on a white plate, set on a white marbled textured surface, showing detailed textures of the moist cake and glossy almond topping. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Bring it to room temperature before shaping and baking.

What can I substitute for heavy cream in the filling?

You can use whipped coconut cream for a dairy-free option or omit it entirely for a custard-style filling without the added lightness.