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Authentic German Bee Sting Cake (Bienenstich)

Close-up of a moist slice of bee sting cake showing layers of sponge, rich vanilla cream, and caramelized almond topping.
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Make a traditional German Bee Sting Cake featuring a light yeast dough, creamy vanilla custard filling, and a crunchy, caramelized honey-almond topping. This recipe provides clear steps for a bakery-style European classic.

Ingredients

Scale
  • 1 cup warm milk (about 105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, plus 1 teaspoon for yeast
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup sliced almonds
  • 1/4 cup honey
  • 2 tablespoons heavy cream
  • 2 tablespoons unsalted butter (for topping)
  • 1/4 cup packed light brown sugar
  • 1 cup heavy cream, cold
  • 1/2 cup whole milk
  • 1/4 cup granulated sugar
  • 3 large egg yolks
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let it sit for 5 to 10 minutes until foamy.
  2. Prepare the dough: In a large bowl, whisk together the flour and salt. Add the yeast mixture, 1/4 cup sugar, and the egg. Mix until a shaggy dough forms.
  3. Knead the dough: Turn the dough onto a lightly floured surface and knead for 5 minutes. Add the softened butter and continue kneading until the dough is smooth and elastic, about 5 to 7 more minutes.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
  5. Prepare the topping: While the dough rises, combine the sliced almonds, honey, 2 tablespoons heavy cream, 2 tablespoons butter, brown sugar, and 2 tablespoons of water in a small saucepan. Heat over medium heat, stirring constantly, until the mixture bubbles and thickens slightly, about 3 minutes. Remove from heat and set aside.
  6. Shape and second rise: Punch down the dough and press it into a greased 9-inch round cake pan. Cover and let it rise again for 30 minutes. Preheat your oven to 350°F (175°C).
  7. Bake the base: Bake the dough for 15 minutes until lightly golden. Remove from the oven and spread the honey-almond topping evenly over the partially baked cake. Return to the oven and bake for another 15 to 20 minutes until the topping is deep golden brown and caramelized. Let the cake cool completely on a wire rack.
  8. Make the custard filling: In a saucepan, whisk together the cold heavy cream, milk, 1/4 cup sugar, egg yolks, and cornstarch until smooth. Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute, whisking. Remove from heat and stir in the vanilla extract.
  9. Cool the filling: Transfer the custard to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill completely in the refrigerator.
  10. Assemble the cake: Once the cake base is cool, slice it horizontally into two equal layers. Spread the chilled vanilla custard evenly over the bottom layer. Place the top layer back on.
  11. Serve: Chill the assembled cake for at least 2 hours before slicing and serving.

Notes

  • For the best texture, make sure the yeast is active before adding it to the flour mixture.
  • Do not overbake the cake base before adding the topping, as it will continue to cook under the glaze.
  • Use high-quality vanilla extract for the best flavor in the custard filling.

Nutrition

Find it online: https://tastethisplate.com/bee-sting-cake-recipe/