If you have a sweet tooth and love a dessert that’s both charming and decadent, then you are in for a treat with this German Bee Sting Cake (Bienenstich) Recipe. This delightful cake brings together a fluffy yeast dough base, topped with a caramelized honey-almond crunch, and filled with a luscious creamy vanilla custard. The layers work in perfect harmony to create a dessert that is irresistibly tender, rich, and slightly nutty, embodying a piece of true German confectionery heritage. Whether you’re baking for family, friends, or just for yourself, this cake is sure to become a beloved staple in your kitchen.

German Bee Sting Cake (Bienenstich) Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the ingredient list intimidate you—each one is straightforward, pantry-friendly, and plays a crucial role in balancing flavor, texture, and appearance. From the yeast that gives the dough its airy lift to the honey that adds natural sweetness and caramel depth, every component enhances this German Bee Sting Cake (Bienenstich) Recipe in its own special way.

Active dry yeast (2 1/4 teaspoons): The secret behind a light, fluffy dough that rises beautifully.
Warm milk (1/4 cup at 110°F/45°C): Activates the yeast perfectly without stressing it.
Granulated sugar (3/4 cup total): Provides sweetness in the dough, topping, and custard for balanced flavor.
Unsalted butter (3/4 cup total, softened): Keeps the dough tender and enriches both the topping and the filling.
Salt (1/2 teaspoon): Enhances all the flavors without overpowering.
Large egg (1, room temperature): Adds richness and structure to the dough.
All-purpose flour (2 cups total, sifted): The foundation for the delicate cake crumb and custard thickening.
Pure honey (2 tablespoons): Infuses the almond topping with signature sweetness and floral notes.
Heavy cream (1 tablespoon): Balances the topping with a touch of smoothness.
Sliced almonds (1/2 cup): Adds satisfying crunch and nutty flavor on top.
Whole milk (1 1/2 cups): Creates a creamy custard base that is velvety and rich.
Egg yolks (2 large): Essential for thickening and enriching the custard filling.
Pure vanilla extract (1 teaspoon): Brings a warm, aromatic sweetness to the custard.

How to Make German Bee Sting Cake (Bienenstich) Recipe

Step 1: Prepare the Yeast Dough

Start by activating your yeast in warm milk—let it sit for about 5 to 10 minutes until you see a frothy, bubbly surface. This ensures your dough will rise beautifully. In a large mixing bowl, combine sugar, softened butter, salt, and the egg, mixing until smooth. Gradually mix in the yeast mixture, then sifted flour, kneading for 5 to 7 minutes until the dough becomes smooth, elastic, and just a bit tacky to touch. Cover the bowl with a clean towel and let it rest in a warm spot for about an hour until it has doubled in size. This step is crucial for that tender crumb everyone loves in German Bee Sting Cake.

Step 2: Make the Honey-Almond Topping

While the dough is rising, melt butter in a saucepan over medium heat. Add sugar, honey, and heavy cream, stirring continually. Let the mixture bubble and transform into a golden, caramelized state for 3 to 4 minutes without letting it burn. Once that perfect color is reached, remove from heat and stir in the sliced almonds to coat them evenly. This luscious topping will form the signature crunchy, sticky layer that makes this dessert so iconic.

Step 3: Assemble and Bake

After the dough has risen, gently punch it down and press it evenly into a well-greased 9-inch round cake pan. Pour the cooled honey-almond topping over the dough, spreading it carefully. Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes. You’ll know it’s done when the cake turns a lovely golden hue and sounds hollow when tapped on the bottom. Once baked, let the cake cool completely to prepare for the luscious custard filling.

Step 4: Prepare the Custard Filling

For the custard, warm the milk gently in a saucepan—don’t let it boil. In a bowl, whisk together sugar, flour, and egg yolks until perfectly smooth. Slowly whisk warm milk into the egg mixture to temper it, then return everything to the saucepan. Cook over medium heat, stirring constantly to avoid lumps, until it thickens—about 5 to 7 minutes. Stir in vanilla extract, then cover the custard surface with plastic wrap to prevent a skin from forming, and chill until fully cool. When chilled, beat in softened butter until the mixture is light, creamy, and spreadable.

Step 5: Final Assembly

Use a serrated knife to carefully slice the cooled cake horizontally into two even layers. Spread the velvety custard filling on the bottom layer, leaving a half-inch border all around for neatness. Gently place the almond-topped layer over the custard, pressing lightly to seal. For best flavor and texture, refrigerate the assembled German Bee Sting Cake (Bienenstich) Recipe for at least two hours before serving—it allows the custard to set perfectly and the flavors to marry beautifully.

How to Serve German Bee Sting Cake (Bienenstich) Recipe

Garnishes

Keep garnishes simple to let the cake’s natural beauty shine. A light dusting of powdered sugar over the caramelized almond topping adds a delicate touch. Fresh edible flowers or delicate mint leaves can add a pop of color, making each slice a mini celebration.

Side Dishes

This cake is a wonderful standalone dessert, but pairing it with fresh berries or a dollop of lightly whipped cream elevates the experience. A hot cup of coffee or a soothing tea complements the rich flavors by cutting through the sweetness, creating a balanced palate.

Creative Ways to Present

For special occasions, slice the cake into small squares and serve on a decorative platter with a drizzle of honey or melted chocolate alongside. You can also create individual servings by layering pieces of cake and custard parfait-style in glass jars, highlighting each beautiful component.

Make Ahead and Storage

Storing Leftovers

Refrigerate any leftover German Bee Sting Cake (Bienenstich) Recipe tightly covered with plastic wrap or in an airtight container. This will keep the cake fresh and prevent the almond topping from drying out. Enjoy within 2 to 3 days for the best flavor and texture.

Freezing

The unfilled cake layers can be frozen for up to two months, which provides a convenient option for baking ahead. Wrap each layer tightly in plastic wrap and then place them in a freezer-safe bag or container. However, the assembled cake with custard filling does not freeze well due to the creamy texture, so it’s best to freeze only the layers and add the custard after thawing.

Reheating

If you prefer your cake slightly warmed, gently heat slices in a low oven for 5 to 7 minutes. Avoid microwaving to prevent the topping from softening too much or the custard from becoming unevenly heated. Warming slightly enhances the aroma and makes every bite irresistible.

FAQs

What gives the Bee Sting Cake its unique name?

The name comes from the sweet honey-almond topping that resembles a bee’s hive and the sticky, “stinging” sensation from the caramelized honey crust. It’s a playful nod to both the cake’s appearance and flavor profile.

Can I make the custard filling without eggs?

While eggs are traditional for the rich custard consistency, you can substitute with cornstarch or a commercial egg replacer to achieve a similar texture, but the flavor and richness may be a bit different from the authentic recipe.

Is yeast dough difficult to work with for beginners?

Not at all! This recipe’s steps are straightforward, and with some patience for rising times, even beginner bakers can successfully create a soft, airy dough. Just make sure the milk isn’t too hot to avoid killing the yeast.

Can I use other nuts instead of almonds?

Almonds are traditional and create the best texture, but chopped hazelnuts or pecans can be an interesting alternative if you want to experiment. Keep in mind the flavor will shift slightly but still delicious.

How long can I refrigerate the assembled cake?

For optimal freshness and flavor, consume the cake within 2 to 3 days after assembly. Beyond this, the pastry may become soggy as the custard seeps into the dough layers.

Final Thoughts

There’s something truly special about baking a German Bee Sting Cake (Bienenstich) Recipe from scratch—the tender yeast dough, the rich vanilla custard, and that irresistible honey-almond topping come together in pure harmony. It’s a dessert that feels both nostalgic and elegant, perfect for celebrations or simply a cozy afternoon treat. I encourage you to dive in and experience the joy of creating this timeless classic in your own kitchen. Trust me, every bite is worth it!

German Bee Sting Cake (Bienenstich) Recipe