Print

Authentic German Bee Sting Cake (Bienenstich) Recipe

Close-up of a thick slice of bee sting cake showing the fluffy cake base, creamy vanilla filling, and sticky caramelized almond topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the traditional German Bee Sting Cake, Bienenstich, featuring a soft yeast cake base, creamy vanilla custard filling, and a crunchy, caramelized honey-almond topping. This recipe delivers a classic European bakery experience at home.

Ingredients

Scale
  • For the Yeast Cake Base:
  • 1 cup whole milk, warmed
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, plus 1 teaspoon for yeast
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted and cooled
  • 3 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • For the Honey-Almond Topping:
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 1/4 cup heavy cream
  • 1/2 cup sliced almonds
  • 2 tablespoons unsalted butter
  • For the Vanilla Custard Filling:
  • 1 1/2 cups whole milk
  • 1/2 cup granulated sugar
  • 3 large egg yolks
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream, cold

Instructions

  1. Prepare the Yeast Cake: In a small bowl, dissolve 1 teaspoon of sugar and the yeast in the warm milk. Let stand until foamy, about 5 to 10 minutes.
  2. In a large bowl, whisk together the remaining sugar, eggs, and melted butter. Add the yeast mixture.
  3. Gradually add the flour and salt to the wet ingredients. Mix until a soft dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth.
  4. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
  5. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Punch down the risen dough and press it evenly into the prepared pan.
  6. Prepare the Honey-Almond Topping: In a small saucepan, combine the sugar, honey, heavy cream, and 2 tablespoons of butter. Heat over medium heat, stirring until the sugar dissolves and the mixture simmers. Remove from heat and stir in the sliced almonds.
  7. Spread the almond mixture evenly over the cake dough.
  8. Bake for 30 to 35 minutes, or until the topping is golden brown and the cake is cooked through. Let the cake cool completely on a wire rack.
  9. Prepare the Vanilla Custard Filling: In a medium saucepan, whisk together the milk, sugar, egg yolks, and cornstarch until smooth.
  10. Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute, then remove from heat and stir in the vanilla extract.
  11. 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).
  12. Once the custard is cold, whip the 1/2 cup of cold heavy cream to medium peaks. Gently fold the whipped cream into the chilled custard until smooth and light.
  13. Assemble the Cake: Once the cake is completely cool, slice it horizontally into two even layers.
  14. Spread the entire vanilla custard filling evenly over the bottom layer of the cake. Place the top layer back on.
  15. Chill the assembled German Bee Sting Cake for at least 1 hour before slicing and serving.

Notes

  • For the best texture, use room temperature ingredients for the yeast dough.
  • Ensure the custard filling is fully chilled before folding in the whipped cream; this prevents the filling from becoming runny.
  • This traditional German dessert, Bienenstich Kuchen, tastes best when assembled and chilled before serving.

Nutrition

Find it online: https://pureplatepath.com/bee-sting-cake-recipe-authentic-bienenstich/