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Authentic German Bee Sting Cake (Bienenstich)

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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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake:
    Preheat the oven to 350°F (175°C). Bake for 25–30 minutes or until golden brown. Let cool completely.
  6. 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.
  7. 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.

  • Author: Emily
  • Prep Time: 1 hour 40 minutes
  • Cook Time: 30

Find it online: https://recipesmars.com/2025/08/authentic-german-bee-sting-cake-bienenstich/