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Authentic German Bee Sting Cake (Bienenstich) Recipe

A square slice of bee sting cake featuring layers of sponge, cream filling, and a caramelized almond topping.
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Make the classic German Bee Sting Cake, Bienenstich, at home. This recipe features a soft yeast cake base, rich vanilla custard filling, and a crunchy, caramelized honey-almond topping for a showstopper dessert.

Ingredients

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

Instructions

  1. Prepare the Yeast Dough: Warm the milk until lukewarm. Stir in the sugar and sprinkle the yeast over the top. Let it sit for 5 minutes until foamy.
  2. In a large bowl, combine the flour and salt. Add the yeast mixture, egg, and softened butter. Mix until a soft dough forms. Knead for 5 to 7 minutes until smooth.
  3. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.
  4. Prepare the Topping: While the dough rises, combine the butter, brown sugar, honey, sliced almonds, and heavy cream in a small saucepan. Heat over medium heat, stirring constantly, until the butter melts and the mixture bubbles and thickens slightly, about 3 minutes. Remove from heat.
  5. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease and flour a 9-inch round cake pan.
  6. Punch down the risen dough and press it evenly into the prepared cake pan. Spread the honey-almond topping evenly over the dough.
  7. Bake for 25 to 30 minutes, or until the topping is golden brown and bubbly. Let the cake cool completely on a wire rack.
  8. Prepare the Custard Filling: Whisk together the milk, sugar, cornstarch, and egg yolk in a medium saucepan.
  9. Cook over medium heat, whisking constantly, until the mixture thickens into a pudding consistency, about 5 to 8 minutes. Remove from heat, stir in the vanilla extract, and press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Cool completely in the refrigerator.
  10. Whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cooled custard base to create a light vanilla cream filling.
  11. Assemble the Cake: Once the cake is completely cool, slice it horizontally into two even layers.
  12. Spread the entire vanilla cream filling evenly over the bottom layer. Place the top layer (the almond crust side) back on top.
  13. Chill the cake for at least 2 hours before slicing and serving.

Notes

  • For a traditional Bienenstich, use a sharp, serrated knife to slice the cake after it has chilled.
  • If you want a richer filling, substitute half of the milk in the custard with heavy cream.
  • Ensure the yeast is active before mixing the dough; this guarantees a fluffy yeast cake base.

Nutrition

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