Name: German Bee Sting Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 3 h 5 min
Cuisine: German
Ingredients: 2 1/4 teaspoons active dry yeast; 1/4 cup warm milk (110°F/45°C); 1/4 cup granulated sugar; 1/4 cup unsalted butter, softened; 1/2 teaspoon salt; 1 large egg, room temperature; 1 3/4 cups all-purpose flour, sifted; 1/4 cup unsalted butter; 1/4 cup granulated sugar; 2 tablespoons pure honey; 1 tablespoon heavy cream; 1/2 cup sliced almonds; 1 1/2 cups whole milk; 1/4 cup granulated sugar; 1/4 cup all-purpose flour; 2 large egg yolks; 1 teaspoon pure vanilla extract; 1/2 cup unsalted butter, softened

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Introduction

German Bee Sting Cake, or Bienenstich, is a delightful layered dessert featuring a soft yeast dough, creamy custard filling, and a sweet honey-almond topping. This cake combines tender textures with rich flavors, making it a favorite for special occasions or a sweet treat any time.

A round cake placed on a white plate with a white marbled surface underneath is shown. The cake has three visible layers: a bottom golden-brown sponge cake layer; a thick middle creamy white custard layer; and a top layer covered in shiny caramel glaze sprinkled generously with light brown sliced almonds. The sides of the cake are also coated with sliced almonds sticking to the caramel glaze. In the background, a clear glass cup with dark tea and a white vase with small white flowers can be seen softly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Dough:

2 1/4 teaspoons active dry yeast
1/4 cup warm milk (110°F/45°C)
1/4 cup granulated sugar
1/4 cup unsalted butter, softened
1/2 teaspoon salt
1 large egg, room temperature
1 3/4 cups all-purpose flour, sifted

For the Topping:

1/4 cup unsalted butter
1/4 cup granulated sugar
2 tablespoons pure honey
1 tablespoon heavy cream
1/2 cup sliced almonds

For the Filling:

1 1/2 cups whole milk
1/4 cup granulated sugar
1/4 cup all-purpose flour
2 large egg yolks
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, softened

Instructions

Step 1: Prepare the yeast dough by dissolving the yeast in warm milk and letting it sit for 5–10 minutes until frothy. In a mixing bowl, combine sugar, softened butter, salt, and egg. Add the yeast mixture, then gradually mix in the flour. Knead the dough for 5–7 minutes until smooth and elastic. Cover and allow it to rise for 1 hour until doubled in size.
Step 2: Make the honey-almond topping by melting butter in a saucepan over medium heat. Stir in sugar, honey, and cream, cooking until the mixture bubbles and turns golden (about 3–4 minutes). Remove from heat and mix in the sliced almonds. Set aside to cool.
Step 3: Punch down the risen dough and press it evenly into a greased 9-inch round pan. Spread the cooled almond topping evenly over the dough. Bake in a preheated oven at 350°F (175°C) for 25–30 minutes until golden and hollow-sounding. Let the cake cool completely.
Step 4: Prepare the custard filling by warming the milk in a saucepan without boiling. In a bowl, whisk together sugar, flour, and egg yolks until smooth. Gradually whisk the warm milk into the egg mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened (about 5–7 minutes). Remove from heat and stir in vanilla extract. Cover the surface with plastic wrap to prevent a skin from forming and chill until cool. Once chilled, beat in the softened butter until light and spreadable.
Step 5: Slice the cooled cake horizontally in half using a serrated knife. Spread the custard filling evenly over the bottom layer, leaving a 1/2-inch border. Place the top layer with the almond topping on the custard and press gently. Refrigerate the assembled cake for at least 2 hours before serving.

Tips & Variations

For extra flavor, toast the sliced almonds lightly before adding them to the topping.
Use a serrated knife and a gentle sawing motion to slice the cake cleanly without tearing.
Substitute some of the all-purpose flour with pastry flour for a more tender dough.
To make the filling richer, add a tablespoon of cream cheese when beating in the butter.
If you prefer a lighter topping, reduce the amount of sugar in the honey-almond mixture slightly.

Storage

Store the assembled Bee Sting Cake in an airtight container in the refrigerator for up to 3 days. For best texture, bring the cake to room temperature before serving or enjoy it chilled. Leftover cake can be wrapped tightly and frozen for up to 1 month; thaw in the refrigerator before serving.

How to Serve

The image shows a slice of layered cake on a white plate sitting on a white marbled surface. The cake has three layers: the bottom and top layers are light golden sponge cake with a soft crumb texture, while the middle layer is thick, creamy white filling that looks smooth and fluffy. The top of the slice is covered in shiny golden caramel sauce and sliced toasted almonds, giving a crunchy texture. A small swirl of white cream sits on the top center of the cake. In the background, there is a blurred view of the rest of the cake decorated similarly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before. After the first rise, punch it down, cover tightly, and refrigerate overnight. Allow it to come to room temperature and rise again slightly before baking.

What can I use if I don’t have heavy cream for the topping?

You can substitute heavy cream with whole milk or half-and-half, but the topping may be slightly less rich and creamy. For a dairy-free option, use coconut cream.