I still remember the first time I baked an authentic German Bee Sting Cake, or Bienenstich. The name itself sounded mysterious, almost poetic, and it caught my curiosity. As the cake baked, the aroma of warm vanilla custard and caramelized almonds filled my kitchen, and I knew I had stumbled upon something special. This cake has a rich history in Germany, often served on festive occasions and family gatherings, and I wanted to bring that tradition into my own bakery. The first bite was unforgettable — the soft, airy yeast cake paired with the creamy custard filling and the crunchy, honey-glazed almond topping created a perfect balance of textures and flavors.
Why You Will Love This Recipe
This Bee Sting Cake is more than just a dessert — it’s a piece of culinary heritage. Every bite offers a delicate sweetness that is comforting and satisfying without being overwhelming. The custard layer is silky and smooth, while the almond topping gives a satisfying crunch. This combination makes it ideal for anyone who enjoys desserts that balance rich flavors with light textures. It’s the kind of cake that makes people close their eyes in delight after the first forkful.
Versatile
Although it is traditionally served as a dessert, this cake can easily fit into many occasions. It’s perfect for a Sunday afternoon coffee break, a special birthday treat, or even as a centerpiece for a holiday table. You can also adapt the filling to suit different tastes — from the classic vanilla custard to lighter cream variations or even a fruity twist with berries.
Affordable
Despite its luxurious taste, this Bee Sting Cake is surprisingly affordable to make. The ingredients are common and easy to find, and the preparation relies more on time and technique than on expensive items. A few pantry staples and some fresh dairy products are all you need to create a bakery-quality cake right in your own kitchen.
Ingredients for the Recipe
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All-purpose flour
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Granulated sugar
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Active dry yeast
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Whole milk
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Unsalted butter
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Eggs
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Honey
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Sliced almonds
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Cornstarch
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Vanilla extract
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Salt
This cake brings together simple ingredients to create something truly special — a soft and tender yeast cake layered with creamy custard and crowned with a golden almond-honey crust.
How to Prepare This Recipe
Making an authentic German Bee Sting Cake is a rewarding process that combines a light yeast cake, a creamy custard filling, and a sweet almond topping. While it may seem elaborate at first glance, the steps are straightforward, and the results are more than worth the effort.
Step-by-Step Instructions for Preparation
1. Preparing the Yeast Dough
Begin by gently warming the milk until it is just lukewarm. Stir in a spoonful of sugar and the active dry yeast, then let the mixture rest for about 10 minutes until it becomes frothy. This step ensures the yeast is active and ready to help the dough rise. In a large mixing bowl, combine the flour, remaining sugar, and a pinch of salt. Add softened butter, eggs, and the frothy yeast mixture. Knead the dough by hand or with a mixer until it becomes smooth and elastic. Cover the bowl with a clean cloth and allow the dough to rise in a warm place for about an hour or until it has doubled in size.
2. Making the Almond-Honey Topping
While the dough is rising, prepare the topping. In a small saucepan, melt the butter over medium heat, then add sugar, honey, and a pinch of salt. Stir until the sugar dissolves and the mixture begins to bubble gently. Remove from the heat and stir in the sliced almonds, making sure they are evenly coated. Set aside to cool slightly.
3. Shaping and Topping the Dough
Once the dough has risen, gently punch it down to release any air bubbles. Transfer it to a greased baking pan and spread it evenly. Spoon the almond-honey mixture over the top, spreading it out so it covers the surface evenly. Let the topped dough rest for another 20 minutes to allow for a slight second rise.
4. Baking the Cake Base
Preheat your oven to the correct baking temperature and place the pan on the center rack. Bake until the cake is golden and the almond topping is crisp, typically around 25–30 minutes. Remove from the oven and let it cool completely before slicing horizontally to create two layers.
5. Preparing the Custard Filling
In a saucepan, combine milk and vanilla extract and heat gently until warm. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture, whisking constantly, then return everything to the saucepan. Cook over medium heat, stirring constantly, until the custard thickens. Remove from heat, cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool completely.
6. Assembling the Cake
Once the cake is cool, carefully cut it into two layers using a serrated knife. Spread the custard evenly over the bottom half. Place the top half, almond side up, over the custard layer. Press gently to secure the layers.
Quick and Easy
Although this cake requires several steps, each one is simple to follow. The yeast dough rises while you prepare the topping, and the custard can be made while the cake cools. With good time management, the process feels smooth and manageable.
Customizable
You can customize the filling by adding whipped cream for extra lightness or by folding in fresh fruit for a summery twist. The almond topping can also be varied with chopped hazelnuts or pecans for a different flavor profile.
Popular with Many People
Bee Sting Cake is a favorite for gatherings because it pleases a wide range of palates. The combination of tender cake, creamy filling, and caramelized almonds appeals to both adults and children, making it a reliable crowd-pleaser.
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Authentic German Bee Sting Cake (Bienenstich)
Authentic German Bee Sting Cake, or Bienenstich, is a classic layered yeast cake filled with creamy vanilla custard and topped with caramelized honey almonds. Its light texture and rich flavors make it a perfect treat for gatherings, coffee breaks, or special celebrations.
- Total Time: 2 hours 10 minutes
- Yield: 12 1x
Ingredients
For the cake dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (7 g) active dry yeast
- 3/4 cup whole milk, lukewarm
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/4 teaspoon salt
For the almond-honey topping:
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 2 tablespoons honey
- 1 pinch salt
- 1/2 cup sliced almonds
For the custard filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 teaspoons vanilla extract
Instructions
- Activate the yeast:
Warm the milk until just lukewarm. Add 1 teaspoon of sugar and the yeast, then let stand for about 10 minutes until frothy. - Make the dough:
In a large bowl, combine flour, remaining sugar, and salt. Add butter, eggs, and the yeast mixture. Knead until smooth and elastic. Cover and let rise for about 1 hour or until doubled in size. - Prepare the topping:
Melt the butter in a saucepan over medium heat. Add sugar, honey, and salt. Stir until sugar dissolves. Remove from heat and stir in almonds. Set aside to cool slightly. - Shape and top the dough:
Punch down the risen dough and place it in a greased baking pan. Spread evenly. Spoon the almond-honey topping over the dough. Let rise for 20 minutes. - Bake:
Preheat the oven to 350°F (175°C). Bake for 25–30 minutes or until golden brown. Let cool completely. - Make the custard:
Heat milk and vanilla 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 while whisking. Return to the saucepan and cook over medium heat until thickened, stirring constantly. Cover with plastic wrap directly on the surface and let cool. - Assemble:
Slice the cooled cake horizontally into two layers. Spread the custard evenly over the bottom layer. Place the top layer, almond side up, over the custard. Press gently.
Notes
For a lighter filling, fold in whipped cream after the custard cools.
You can replace almonds with hazelnuts or pecans for variation.
The cake base can be made ahead and stored without filling.
- Prep Time: 1 hour 40 minutes
- Cook Time: 30
FAQs
Q: Can I make Bee Sting Cake in advance?
Yes. You can prepare the cake a day ahead. Assemble it the day before serving and store it in the refrigerator. This allows the flavors to meld while keeping the custard fresh.
Q: Can I freeze Bee Sting Cake?
You can freeze the cake base without the custard filling for up to three months. Wrap it well to prevent freezer burn. Prepare and add the custard after thawing for the best texture.
Q: How can I ensure my yeast dough rises properly?
Make sure your milk is lukewarm, not hot, when activating the yeast. A warm, draft-free environment will help the dough double in size during the rising time.
Q: Is it possible to make this recipe without nuts?
Yes. You can replace the almond topping with a streusel or a sugar glaze for a nut-free variation while maintaining a sweet, crisp finish.
Q: Can I use instant yeast instead of active dry yeast?
Yes. Instant yeast can be mixed directly into the flour without activation. Reduce the rising time slightly, as instant yeast works faster.