Bee Sting Cake (Bienenstich) is one of those desserts that feels like a little piece of sunshine on your plate: imagine a soft, pillowy yeast cake, blanketed by a golden brittle of caramelized almonds, then split and swooped with silky vanilla cream filling. Every bite offers layers of flavors and textures—crunchy, fluffy, creamy, just sweet enough—that keep you coming back for more. If you love bakes that are equal parts impressive and irresistible, this classic German treat deserves a spot at your next celebration or cozy afternoon coffee.

Bee Sting Cake (Bienenstich) Recipe - Recipe Image

Ingredients You’ll Need

The charm of Bee Sting Cake (Bienenstich) lies in its deceptively simple list of ingredients. Each component plays a starring role in building unforgettable texture and depth, from the airy yeast dough to the honeyed topping and luxurious cream filling.

All-purpose flour: Gives the cake body while keeping the crumb delicately tender—perfect for absorbing the luscious cream later.
Active dry yeast: Essential for that classic, bakery-style rise and the subtle, slightly tangy aroma real cakes have.
Sugar: Sweetens both the dough and the toppings, helping everything caramelize into golden deliciousness.
Warm milk: Starts the yeast action and adds a gentle richness unmistakable in every bite.
Egg: Adds a soft, custardy structure to the dough, helping it puff beautifully.
Unsalted butter: Divided between the dough and almond topping, it delivers flavor and melt-in-your-mouth texture.
Salt: Just a pinch sharpens the flavors, balancing the sweetness and making everything pop.
Honey: Infuses the almond crust with floral notes and deepens the caramelization for that signature topping.
Heavy cream: Lends luxurious richness to both the almond top and the dreamy filling.
Sliced almonds: Their delicate crunch is the signature crown that makes this cake so special.
Milk (for filling): Sets the foundation for a classic vanilla pastry cream, smooth and comforting.
Cornstarch: Thickens the cream to a perfectly spreadable consistency—no drips, just delight!
Egg yolk: Enriches the cream with a natural custardy hue and creamy mouthfeel.
Vanilla extract: One sniff and you’re transported to a German bakery—don’t skip this fragrant essential.
Whipped heavy cream: The final fold-in for the filling, making it billowy and light.

How to Make Bee Sting Cake (Bienenstich)

Step 1: Bloom the Yeast

Start by stirring together warm milk, a bit of sugar, and your yeast in a bowl. Let this mixture rest for 5 to 10 minutes—it will turn foamy and lively when the yeast is at its best, guaranteeing a cloud-like texture for your Bee Sting Cake (Bienenstich). The aroma alone hints you’re in for something extraordinary!

Step 2: Make the Dough

Once your yeast is ready, it’s time to whisk in the egg, melted butter, salt, and flour. Mix and knead until you have a smooth, supple dough—this is where the magic begins! Let it rise, covered, for about an hour, so it becomes pillowy and ready to cradle that irresistible almond crust.

Step 3: Second Rise

Press the dough gently into a greased 9-inch springform pan, spreading it right to the edges. Cover and let it rest for another 30 minutes; this ensures the cake is super light and the perfect canvas for the coming layers.

Step 4: Prepare the Almond Topping

While the dough does its thing, melt butter, sugar, honey, and cream in a small saucepan until everything is golden and bubbling. Stir in those beautiful sliced almonds, coating them with all that sticky goodness, then spread the mix evenly atop your risen dough. This will bake into one unforgettable crispy-caramel crown.

Step 5: Bake to Golden Perfection

Slip your pan into a preheated 350°F (175°C) oven and bake for 25 to 30 minutes. The top will turn a handsome golden color and fill your kitchen with a nutty, caramel aroma that’s pure temptation. Let the cake cool completely so the next step is a breeze.

Step 6: Make the Cream Filling

For the dreamy center, heat your milk and vanilla in a saucepan until warm and fragrant. In a bowl, whisk the egg yolk, sugar, and cornstarch together, then slowly pour in the hot milk while whisking constantly. Return the mixture to the pan and cook, stirring, until thickened. Off the heat, let it cool fully—then fold in the freshly whipped cream for an impossibly smooth, rich filling that won’t ooze out the sides.

Step 7: Assemble the Cake

When both cake and cream are completely cool, slice the cake horizontally—patience pays off here! Gently spread the vanilla cream over the bottom half, then finish with the almond-topped layer like a crown. Chill in the fridge to let everything set, making your Bee Sting Cake (Bienenstich) easy to slice and utterly irresistible.

How to Serve Bee Sting Cake (Bienenstich)

Garnishes

A light dusting of powdered sugar right before serving makes each slice picture-perfect. Sprinkle a few extra toasted almond flakes on the plate for flair and crunch, or add a tiny swirl of whipped cream for those who adore extra decadence.

Side Dishes

Pair Bee Sting Cake (Bienenstich) with a strong, freshly brewed coffee, a mug of tea, or even a shot of espresso for traditional German café vibes. Fresh berries or a fruit compote brighten the sweetness and add lovely contrast, making every bite feel balanced and fresh.

Creative Ways to Present

Try portioning the cake into elegant squares for afternoon tea, or make smaller, individual versions in muffin tins for a playful twist. For special occasions, a drizzle of warm honey around the plate or edible flowers creates serious wow-factor with very little effort.

Make Ahead and Storage

Storing Leftovers

Bee Sting Cake (Bienenstich) stores surprisingly well! Keep any leftovers tightly wrapped in the fridge for up to three days. The cream filling stays dreamily soft, while the almond crust holds its tempting crunch. Just bring to room temperature before serving for the perfect texture.

Freezing

If you need to make the cake in advance, freeze the assembled cake (or just the baked cake without filling) tightly wrapped in plastic and foil. The almond topping and cake layers thaw well—just add the cream filling after defrosting for best results.

Reheating

While Bee Sting Cake (Bienenstich) is best enjoyed chilled or at room temperature, you can warm slices very briefly in a low oven to revive the almond topping if you prefer extra crunch. Be careful not to overheat, as the cream filling should remain cool and fluffy.

FAQs

What makes Bee Sting Cake (Bienenstich) different from other cakes?

Unlike most cakes, Bee Sting Cake (Bienenstich) combines a yeast-based dough with a crackly caramel-almond topping and a creamy center, creating a completely unique blend of textures and flavors that stands out from typical sponge or butter cakes.

Can I use instant yeast instead of active dry yeast?

Absolutely! Substitute instant yeast in equal measure and skip the blooming step; just add it directly to your dry ingredients, then proceed as directed. The rise times may be slightly quicker, so keep an eye on your dough.

Is it possible to make a dairy-free version?

Certainly! Use plant-based milk, vegan butter, and coconut cream whipped for the filling. The taste and textures will change modestly, but you’ll still get that beautiful layered effect and almond crunch.

Why is my almond topping sinking into the cake?

This usually happens if the dough hasn’t risen enough on its second proof, or if the almond mixture is too hot and runny when applied. Let your dough puff up well, and allow the topping to cool slightly before spreading to keep it perched perfectly on top.

Can the Bee Sting Cake (Bienenstich) be made a day ahead?

Bee Sting Cake (Bienenstich) tastes even better after a little time to set! Assemble and chill the cake the night before serving, and it will slice beautifully (plus, the flavors meld together for an even more delicious experience).

Final Thoughts

If you’ve never tried Bee Sting Cake (Bienenstich), now is the perfect moment to discover why it’s a legendary German bakery treat. With its golden almond crown and silky cream filling, this cake is pure comfort and joy in every slice. Give it a try—your kitchen (and your friends!) will thank you.

Bee Sting Cake (Bienenstich) Recipe