Imagine a cozy afternoon with a cup of coffee and a slice of something sweet, fluffy, and just a little indulgent. That’s where German Bee Sting Cake, or Bienenstich, comes in. This classic dessert is a yeasted cake topped with a crunchy honey-almond caramel and filled with a luscious vanilla custard. It’s got that perfect balance of textures—soft, chewy, creamy, and crisp—and a flavor that’s rich but not overly sweet. I first tried Bienenstich at a local bakery and became obsessed with recreating it at home. Now, it’s my go-to for weekend baking projects or when I want to impress friends without too much stress. It’s ideal for brunches, afternoon tea, or any time you need a comforting treat that feels special.
Why You’ll Love This Recipe
- Showstopper vibes: The golden almond topping and creamy filling make it look bakery-worthy.
- Balanced flavors: Sweet honey, nutty almonds, and smooth vanilla custard are a match made in heaven.
- Make-ahead friendly: You can prep the cake and custard a day ahead, so it’s stress-free for gatherings.
- Crowd-pleaser: Kids and adults alike devour this cake—it’s universally loved.
- Not too tricky: Despite its fancy look, the steps are straightforward, and no special tools are needed.
- Versatile: Serve it as dessert, a coffee break treat, or even a brunch centerpiece.
- Cultural gem: It’s a fun way to bring a bit of German baking tradition to your table.
Ingredients You’ll Need
- All-purpose flour (The base for the soft, yeasted cake.)
- Active dry yeast (Gives the cake its light, fluffy texture.)
- Milk (Whole milk works best for richness and to activate the yeast.)
- Butter (For the cake and the custard—unsalted keeps the flavor clean.)
- Eggs (Adds structure to the cake and richness to the custard.)
- Sugar (Just enough to sweeten the cake and custard without overpowering.)
- Honey (The star of the almond topping, for that sticky, caramelized crunch.)
- Sliced almonds (They toast up beautifully in the topping.)
- Heavy cream (For the custard filling and a touch in the topping.)
- Vanilla extract (Pure extract gives the custard that warm, classic flavor.)
- Cornstarch (Thickens the custard to the perfect creamy consistency.)
- Salt (A pinch enhances all the flavors.)
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Make the Yeast Dough
In a small bowl, warm ¾ cup whole milk to about 110°F (lukewarm, not hot). Stir in 1 tablespoon active dry yeast and a pinch of sugar, then let it sit for 5–10 minutes until foamy. In a large mixing bowl, combine 2¼ cups all-purpose flour, ¼ cup sugar, and ¼ teaspoon salt. Add the yeast mixture, 1 large egg, and 4 tablespoons softened unsalted butter. Mix until a soft dough forms, then knead by hand or with a stand mixer (dough hook) for about 5–7 minutes until smooth. Cover the bowl with a clean towel and let the dough rise in a warm spot for 1 hour, or until doubled in size. Pro tip: If your kitchen is chilly, place the bowl in an off oven with the light on for a cozy rise.
Step 2: Prepare the Honey-Almond Topping
While the dough rises, make the topping. In a small saucepan, melt 6 tablespoons unsalted butter over medium heat. Stir in ⅓ cup honey, ¼ cup sugar, and 2 tablespoons heavy cream. Bring to a gentle simmer, then remove from heat and stir in 1 cup sliced almonds. Set aside to cool slightly. This sticky, nutty mix will caramelize beautifully in the oven, so don’t taste too much now!
Step 3: Shape and Top the Cake
Preheat your oven to 350°F. Grease a 9-inch springform pan (or line with parchment for easy release). Once the dough has doubled, punch it down gently and press it evenly into the prepared pan, creating a flat surface. Spread the honey-almond topping over the dough, covering it completely. Let the dough rest for 10 minutes while the oven heats. Bake for 25–30 minutes, or until the topping is golden brown and the cake is cooked through. Let it cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Step 4: Make the Vanilla Custard
In a medium saucepan, whisk together ¼ cup sugar, 2 tablespoons cornstarch, and a pinch of salt. Gradually whisk in 1¼ cups whole milk and 2 large egg yolks until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5–7 minutes. Remove from heat and stir in 1 teaspoon vanilla extract and 2 tablespoons unsalted butter. Transfer the custard to a bowl, cover with plastic wrap (pressing it onto the surface to prevent a skin), and chill for at least 2 hours.
Step 5: Whip the Cream for the Filling
Once the custard is chilled, whip ½ cup heavy cream to soft peaks. Gently fold the whipped cream into the custard to make a light, creamy filling. This step gives the custard that dreamy texture that pairs so well with the cake. Keep the filling chilled until you’re ready to assemble.
Step 6: Assemble the Cake
Using a serrated knife, carefully slice the cooled cake in half horizontally to create two layers. Place the bottom layer on a serving plate. Spread the custard filling evenly over the bottom layer, then gently place the almond-topped layer on top. Press down lightly to secure. If the custard oozes a bit, just smooth it with a spatula for a polished look.
Step 7: Chill and Serve
Refrigerate the assembled cake for 30 minutes to let the custard set. Slice into wedges and serve with a dusting of powdered sugar if you’re feeling fancy. This cake is best enjoyed the same day but stays delicious for a couple of days in the fridge.
Helpful Tips
- Meal prep it: You can bake the cake and make the custard a day ahead. Store the cake (unsliced) at room temperature, wrapped tightly, and keep the custard in the fridge. Assemble the day you plan to serve for the freshest taste.
- Storing leftovers: Wrap leftover slices in plastic wrap or store in an airtight container in the fridge for up to 3 days. The topping may soften slightly, but it’s still delicious.
- Reheating tip: Bienenstich is best served at room temperature or slightly chilled. If refrigerated, let slices sit out for 15–20 minutes before serving to soften the custard.
- Perfect pairings: Serve with black coffee, Earl Grey tea, or a glass of dessert wine like Riesling. For a fun brunch spread, pair with fresh berries or a fruit salad.
- Creative twists: Swap almonds for hazelnuts or pecans in the topping for a different nutty vibe. Add a pinch of cinnamon to the custard for warmth, or drizzle a little extra honey over the top before serving.
- Avoid soggy cake: Make sure the cake is fully cooled before adding the custard to prevent it from soaking into the dough. If you’re in a humid climate, assemble closer to serving time.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yes! Bake the cake and prepare the custard up to a day in advance. Store the cake at room temperature (wrapped) and the custard in the fridge. Assemble a few hours before serving to keep the layers fresh and the custard firm.
Can I freeze this cake?
You can freeze the baked cake (without custard) for up to 1 month. Wrap it tightly in plastic wrap and foil, then thaw at room temperature before slicing and filling. The custard doesn’t freeze well, so make it fresh.
What if I don’t have a springform pan?
No problem! Use a 9-inch round cake pan lined with parchment paper. Just be gentle when removing the cake to avoid breaking the topping. A square 8×8-inch pan works too, but you’ll get bars instead of wedges.
How do I make it dairy-free?
Substitute the milk and cream with full-fat coconut milk, and use vegan butter. For the custard, swap egg yolks for a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water) and cook until thickened. The flavor will be slightly different but still yummy.
Is this recipe good for beginners?
Absolutely! The yeast dough is forgiving, and the custard is straightforward if you stir constantly to avoid lumps. Just follow the steps, and you’ll have a gorgeous cake that looks harder than it is.
I bake this German Bee Sting Cake whenever I’m craving something that feels like a warm hug from a German grandma. It’s perfect with a strong cup of coffee and some good company. My favorite way to enjoy it is slightly chilled, with a few extra almond slivers sprinkled on top for crunch. Give it a whirl and let me know how it turns out—I’d love to hear if you fall in love with it as much as I have!
German Bee Sting Cake (Bienenstich)
Ingredients
- For the Yeast Cake:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ½ cup warm milk
- 1 packet active dry yeast 7g
- 1 large egg
- ¼ cup unsalted butter softened
- Pinch of salt
- EpicureanNest
- +9
- accidentalartisan.ca
- +9
- Cathy’s Cake Salon
- +9
- Kudos Kitchen by Renee
- For the Honey Almond Topping:
- ¼ cup unsalted butter
- ¼ cup honey
- ¼ cup granulated sugar
- ½ cup sliced almonds
- For the Vanilla Cream Filling:
- 1 ½ cups heavy cream
- 2 tablespoons granulated sugar
- 1 cup milk
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Activate the yeast: In a small bowl, combine warm milk and sugar. Sprinkle yeast over the top and let sit for 5–10 minutes, until bubbly.
- Prepare the dough: In a large bowl, mix the flour, egg, butter, and salt. Add the yeast mixture and stir until a dough forms. Knead on a floured surface for 5–7 minutes until smooth.
- Let dough rise: Place the dough in a greased bowl, cover with a damp cloth, and let rise for 1–2 hours, or until doubled in size.
- Make the honey almond topping: In a small saucepan, melt butter, honey, and sugar over medium heat. Stir in the sliced almonds and cook for 2–3 minutes until slightly thickened. Set aside.
- Shape and top the dough: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Punch down the dough, roll it out, and press it into the pan. Spread the almond topping over the dough.
- Bake the cake: Bake for 20–25 minutes, or until golden brown. Cool completely in the pan.
- Prepare the vanilla cream filling: In a saucepan, whisk together the milk, sugar, and cornstarch. Simmer over medium heat, whisking until thickened (5–7 minutes). Remove from heat, stir in vanilla, and cool slightly.
- Whip and combine cream: Whip the heavy cream until stiff peaks form. Gently fold into the cooled vanilla custard.
- Fill and finish the cake: Slice the cooled cake in half horizontally. Spread the cream filling on the bottom half, then place the top half back on and press gently.
- Serve: Slice and serve chilled or at room temperature.
Notes
- Ensure the cake is completely cool before slicing and filling to prevent the cream from melting.
- Toast the almonds beforehand for extra crunch and flavor.
- The filling needs to be well chilled to hold its shape
