Print

Authentic German Bee Sting Cake (Bienenstich) Recipe

Close-up of a moist slice of bee sting cake showing the vanilla cream filling and caramelized almond topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the classic German Bee Sting Cake at home. This recipe delivers a soft yeast cake base, a rich vanilla custard filling, and the signature crunchy, caramelized honey-almond topping for a bakery-style result.

Ingredients

  • For the Yeast Dough: 1 cup whole milk, 2 tablespoons granulated sugar, 2 1/4 teaspoons active dry yeast, 3 cups all-purpose flour, 1/4 cup granulated sugar, 1/2 teaspoon salt, 1 large egg, 1/4 cup unsalted butter (softened)
  • For the Honey-Almond Topping: 1/2 cup (1 stick) unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup honey, 1/4 cup heavy cream, 1 1/2 cups sliced almonds
  • For the Vanilla Custard Filling: 1 1/2 cups whole milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, 2 large egg yolks, 1 teaspoon vanilla extract, 1/2 cup cold heavy whipping cream

Instructions

  1. Prepare the Yeast Dough: Warm the milk until lukewarm. Stir in 2 tablespoons of sugar and the yeast. Let stand 5 minutes until foamy.
  2. In a large bowl, whisk together the flour, 1/4 cup sugar, and salt. Add the yeast mixture, egg, and softened butter. Mix until a soft dough forms. Knead for 5-7 minutes until smooth. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  3. Prepare the Topping: While the dough rises, combine the butter, brown sugar, honey, and heavy cream in a small saucepan. Heat over medium heat, stirring until the butter melts and the mixture simmers. Remove from heat and stir in the sliced almonds. Set aside.
  4. Preheat your oven to 350°F (175°C). Punch down the risen dough and press it evenly into a greased 9-inch springform pan.
  5. Spread the honey-almond topping evenly over the dough surface.
  6. Bake for 30 to 35 minutes, or until the topping is golden brown and bubbly. Let the cake cool completely on a wire rack.
  7. Prepare the Custard Filling: In a saucepan, whisk together the milk, 1/2 cup sugar, cornstarch, and salt. Heat over medium heat, whisking constantly, until the mixture thickens significantly, about 5 to 7 minutes.
  8. In a small bowl, whisk the egg yolks. Temper the yolks by slowly whisking about 1/2 cup of the hot milk mixture into the yolks, then pour the yolk mixture back into the saucepan. Cook for 1 minute more, whisking constantly. Remove from heat and stir in the vanilla extract.
  9. Transfer the custard to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill completely in the refrigerator (at least 2 hours).
  10. Whip the 1/2 cup of cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the chilled custard until smooth and combined.
  11. Assemble the Cake: Once the cake is completely cool, carefully slice the cake horizontally into two layers. Spread the vanilla cream filling evenly over the bottom layer. Place the top layer (the almond side) back on top. Chill for at least 1 hour before slicing and serving this traditional German dessert.

Notes

  • For a true bakery-style result, use a quality vanilla bean paste in the custard filling.
  • If you prefer a quicker method, you can use a store-bought vanilla pudding mix instead of making the custard from scratch.
  • To prevent the topping from sticking when slicing, use a sharp, thin knife dipped in hot water between each cut.

Nutrition

Find it online: https://daisyrecipe.com/bee-sting-cake-recipe-german-bienenstich/