Name: Authentic German Bee Sting Cake (Bienenstich) Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: German
Ingredients: 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; 1/4 cup unsalted butter; 1/4 cup granulated sugar; 2 tablespoons honey; 1 pinch salt; 1/2 cup sliced almonds; 2 cups whole milk; 1/2 cup granulated sugar; 4 large egg yolks; 1/4 cup cornstarch; 2 teaspoons vanilla extract

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Introduction

Authentic German Bee Sting Cake, or Bienenstich, is a delightful layered dessert featuring a soft yeast dough, a creamy custard filling, and a crunchy almond-honey topping. This cake combines textures and flavors that make it a beloved treat in Germany and beyond.

A close-up of a square piece of cake with three layers: a bottom light brown sponge layer with a soft crumb texture, a middle creamy white layer that looks smooth and rich, and a top light brown sponge layer covered with a shiny, golden caramel glaze that has a slightly sticky texture and a few patterns on it. The cake sits on a white plate placed on a white marbled surface, with blurred warm tones in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1/4 cup granulated sugar (plus 1 teaspoon for yeast activation)
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

Step 1: Warm the milk until just lukewarm. Add 1 teaspoon of sugar and the yeast, then let the mixture stand for about 10 minutes until it becomes frothy.
Step 2: In a large bowl, combine the flour, remaining sugar, and salt. Add softened butter, eggs, and the activated yeast mixture. Knead until the dough is smooth and elastic. Cover and let it rise for about 1 hour or until doubled in size.
Step 3: Prepare the almond-honey topping by melting butter in a saucepan over medium heat. Stir in sugar, honey, and a pinch of salt until the sugar dissolves. Remove from heat, add sliced almonds, and set the mixture aside to cool slightly.
Step 4: Punch down the risen dough and spread it evenly in a greased baking pan. Spoon the almond-honey topping over the dough. Allow the dough to rise for another 20 minutes.
Step 5: Preheat the oven to 350°F (175°C). Bake the topped dough for 25–30 minutes or until golden brown. Remove from oven and let it cool completely.
Step 6: To make the custard, heat milk and vanilla extract in a saucepan until warm. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Gradually whisk the warm milk into the egg mixture. Return this to the saucepan and cook over medium heat, stirring constantly until thickened. Cover the custard with plastic wrap directly on the surface and let it cool.
Step 7: Once the cake is fully cooled, slice it horizontally into two layers. Spread the custard evenly over the bottom layer, then carefully place the almond-topped layer on top, almond side up. Press gently to assemble.

Tips & Variations

For a lighter topping, you can toast the almonds lightly before adding them to the honey mixture.
Use a stand mixer with a dough hook to make kneading easier and ensure a smooth dough.
Add a splash of rum extract to the custard for an extra depth of flavor.
Replace whole milk with a milk alternative like oat milk for a dairy-free version, but adjust rising times accordingly.

Storage

Store the assembled cake in the refrigerator, covered loosely with plastic wrap or in an airtight container. It will keep fresh for up to 3 days. Allow the cake to sit at room temperature for 15–20 minutes before serving to soften the custard. Avoid freezing once assembled, as the texture may suffer.

How to Serve

A close-up view of a square layered cake showing three main layers: the bottom and middle layers are light brown soft sponge cake with a crumbly texture, while the middle layer is a smooth, creamy white filling that looks soft and fluffy. The top layer is a shiny, glossy caramel glaze that is rich amber in color with a slightly sticky texture. The cake sits on a white plate, and the background shows a soft focus with a white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough the night before?

Yes, you can prepare the dough and let it rise slowly in the refrigerator overnight. Bring it to room temperature before proceeding with shaping and topping.

What if I don’t have cornstarch for the custard?

You can substitute cornstarch with an equal amount of all-purpose flour, although the custard may be slightly less silky. Mix the flour well with the egg yolks before adding the warm milk.