Why You’ll Love This Recipe
German Bee Sting Cake, or “Bienenstich,” is a beloved German dessert featuring a sweet yeast dough base, a creamy vanilla custard filling, and a crunchy honey almond topping. The contrasting textures and rich, sweet flavors make this cake an unforgettable treat perfect for special occasions or afternoon coffee breaks.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
flouractive dry yeastmilksugarbuttereggsaltsliced almondshoneysugarheavy creamvanilla pudding mix (or homemade pastry cream)
directions
Warm the milk until lukewarm and dissolve the yeast in it with a teaspoon of sugar. Let it sit until frothy.
In a large bowl, combine flour, sugar, and salt. Add in the yeast mixture, eggs, and softened butter. Knead until a smooth dough forms.
Cover and let the dough rise in a warm place for 1 hour or until doubled in size.
Press the risen dough into a greased cake pan. Let it rise again for 20-30 minutes.
Prepare the topping: In a saucepan, melt butter with honey and sugar, then stir in the almonds. Spread the mixture over the dough.
Bake at 350°F (175°C) for 25-30 minutes or until golden brown. Let it cool completely.
Slice the cake horizontally. Prepare the cream filling by whipping heavy cream and folding it into the vanilla pudding or pastry cream.
Spread the cream filling on the bottom layer and place the almond-covered top back on.
Servings and timing
This recipe yields approximately 12 slices.
Preparation time: 20 minutes
Rising time: 1 hour 30 minutes
Baking time: 25-30 minutes
Cooling and assembling time: 1 hour
Total time: about 3 hours 20 minutes
Variations
Use a custard powder with a hint of caramel for a richer flavor.
Add a splash of rum or almond extract to the cream filling.
Use different nuts like hazelnuts or walnuts for a twist on the topping.
Serve as mini individual portions using a muffin tin.
storage/reheating
Store the Bee Sting Cake in the refrigerator in an airtight container for up to 3 days.
To enjoy it warm, let it sit at room temperature for 15-20 minutes before serving.
Freezing is not recommended due to the custard filling’s texture.
FAQs
What is the origin of the name “Bee Sting Cake”?
Legend has it the cake got its name after a baker was stung by a bee attracted to the sweet honey topping.
Can I use instant yeast instead of active dry yeast?
Yes, just reduce the amount slightly and skip the proofing step.
Can I make this cake ahead of time?
Yes, you can bake and cool the cake a day in advance and add the filling before serving.
What if I don’t have vanilla pudding mix?
You can use homemade pastry cream as a substitute.
Why is my topping too hard?
Make sure not to overcook the honey mixture—cook until just bubbling and spreadable.
Can I make this cake without a mixer?
Yes, kneading by hand works, though it takes a bit more effort.
What kind of pan should I use?
A springform pan or deep cake tin works best to hold the dough and topping.
Can I reduce the sugar in the topping?
Yes, but it may affect the consistency and crunch.
Is the cake supposed to be served cold?
Traditionally, it’s served chilled or at room temperature.
Is it kid-friendly?
Yes, though the topping can be sticky and crunchy for very young kids.
Conclusion
German Bee Sting Cake is a decadent and visually impressive dessert with layers of flavor and texture. Its sweet, nutty top, creamy filling, and soft base make it a must-try for fans of European pastries. Whether for a celebration or just a sweet indulgence, this cake is sure to impress.
Print
German Bee Sting Cake
- Prep Time: 15 minutes (+1 hour rising)
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes (including rise)
- Yield: 12–15 squares
- Category: Cake / Dessert
- Method: Baking, Yeast
- Cuisine: German
- Diet: Vegetarian
Description
A classic German dessert featuring a sweet yeast cake topped with a honey-almond caramel layer, traditionally cut into bite-sized squares and often served at celebrations.
Ingredients
- For the Cake:
- 2 1/4 cups (300 g) all-purpose flour
- 2 teaspoons active dry yeast
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon salt
- 2/3 cup (160 ml) warm milk (105–115°F/40–46°C)
- 1 large egg
- 4 tablespoons (55 g) unsalted butter, softened
- For the Honey-Almond Topping:
- 1/2 cup (120 g) unsalted butter
- 1/2 cup (120 ml) honey
- 1/4 cup (50 g) granulated sugar
- 1 1/2 cups (135 g) sliced almonds
- 1/4 cup (60 ml) heavy cream
Instructions
- Prepare Dough: In a small bowl, dissolve yeast and 1 tsp sugar in warm milk. Let sit 5–10 minutes until foamy.
- In a large bowl, whisk flour, remaining sugar, and salt. Add yeast mixture, egg, and softened butter.
- Knead until smooth and elastic (about 8–10 minutes by hand or 5–6 with a mixer). Form into a ball.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350°F (175°C). Butter a 9×13″ (23×33 cm) baking pan.
- Roll or press dough into the pan, covering the bottom evenly. Let rest 10 minutes.
- Make Topping: In a saucepan over medium heat, melt butter, honey, sugar, and cream, stirring until sugar dissolves. Stir in sliced almonds, then remove from heat.
- Spread almond-honey mixture evenly over the dough.
- Bake 20–25 minutes until golden and bubbly around edges.
- Cool in pan 15 minutes, then cut into squares. Allow to cool further before serving so topping sets.
Notes
- Use a warm, draft-free spot for proofing dough (e.g., inside a turned-off oven with light on).
- Almonds can be swapped for chopped hazelnuts or walnuts for variation.
- Store cooled cake in an airtight container—remains fresh for up to 3 days.
- For extra shine, warm a little honey and brush on top before serving.