Go Back
German Bee Sting Cake
Emily

German Bee Sting Cake (Bienenstich)

This classic German dessert features a soft, yeasted cake topped with caramelized honey-almonds and filled with rich vanilla custard cream. A delightful combination of textures — crisp on top, creamy inside, and fluffy throughout.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: German
Calories: 420
Ingredients Equipment Method Notes

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 (for topping)
  • 1/4 cup granulated sugar (for topping)
  • 2 tablespoons pure honey
  • 1 tablespoon heavy cream
  • 1/2 cup sliced almonds
  • 1 1/2 cups whole milk
  • 1/4 cup granulated sugar (for filling)
  • 1/4 cup all-purpose flour (for filling)
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/2 cup unsalted butter, softened (for filling)

Equipment

  • Mixing bowls
  • Electric mixer
  • Saucepan
  • Whisk
  • 9-inch round cake pan
  • Spatula
  • serrated knife

Method
 

  1. In a small bowl, dissolve yeast in warm milk and let sit for 5–10 minutes until frothy.
  2. In a mixing bowl, combine sugar, softened butter, salt, and egg. Add the yeast mixture, then gradually mix in the flour. Knead 5–7 minutes until smooth and elastic. Cover and let rise 1 hour until doubled.
  3. To make the topping, melt butter in a saucepan over medium heat. Add sugar, honey, and cream; stir until bubbling and golden, about 3–4 minutes. Remove from heat and stir in sliced almonds. Let cool slightly.
  4. Punch down the risen dough and press it evenly into a greased 9-inch round pan. Spread the cooled almond topping over the dough. Bake at 350°F (175°C) for 25–30 minutes until golden brown and hollow-sounding when tapped. Let cool completely.
  5. For the custard filling, warm the milk in a saucepan (do not boil). Whisk sugar, flour, and egg yolks together until smooth. Gradually whisk in the warm milk. Return mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (5–7 minutes). Remove from heat, stir in vanilla, and cover with plastic wrap to cool. Once cooled, beat in softened butter until smooth.
  6. Slice the cooled cake horizontally with a serrated knife. Spread custard evenly on the bottom layer, leaving a small border. Place the almond-topped layer on top and press gently. Refrigerate for at least 2 hours before serving.

Notes

Refrigerate the cake for at least 2 hours before slicing for clean layers. You can prepare the custard a day ahead and store it chilled. Best served slightly cool with a dusting of powdered sugar. Store leftovers covered in the refrigerator for up to 3 days.