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Authentic German Bee Sting Cake (Bienenstich)

A close-up of a square slice of bee sting cake showing layers of sponge, cream filling, and a caramelized almond topping.
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You can create a bakery-style German Bee Sting Cake at home. This recipe guides you through making the soft yeast cake base, the rich vanilla custard filling, and the signature crunchy, caramelized honey-almond topping.

Ingredients

  • For the Yeast Dough: 1 cup whole milk, 1/4 cup granulated sugar, 2 1/4 teaspoons active dry yeast, 3 cups all-purpose flour, 1/4 teaspoon salt, 1 large egg, 1/4 cup unsalted butter (softened)
  • For the Honey-Almond Topping: 1/2 cup granulated sugar, 1/4 cup honey, 1/4 cup heavy cream, 1/2 cup sliced almonds, 2 tablespoons unsalted butter
  • For the Vanilla Custard Filling: 1 1/2 cups whole milk, 1/2 cup granulated sugar, 3 large egg yolks, 1/4 cup cornstarch, 1 teaspoon vanilla extract, 1/2 cup heavy whipping cream (cold)

Instructions

  1. Prepare the Yeast Dough: Warm the milk until lukewarm. Stir in 1 teaspoon of the sugar and the yeast. Let stand 5 minutes until foamy.
  2. In a large bowl, whisk together the flour and salt. Add the yeast mixture, remaining sugar, and egg. Mix until a shaggy dough forms.
  3. Add the softened butter. Knead the dough by hand or with a mixer for 8 to 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled.
  4. Prepare the Topping: While the dough rises, combine the 1/2 cup sugar, honey, heavy cream, and 2 tablespoons butter in a small saucepan. Heat over medium heat, stirring until the sugar dissolves. Stir in the sliced almonds. Bring to a gentle boil, then remove from heat.
  5. Shape the Dough: Punch down the risen dough and press it into a greased 9-inch round cake pan. Let it rest for 15 minutes.
  6. Spread the honey-almond topping evenly over the dough surface.
  7. Bake the Cake: Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes, or until the topping is golden brown and bubbling. Let the cake cool completely in the pan.
  8. Prepare the Custard Filling: Heat the milk and 1/2 cup sugar in a saucepan until simmering. In a separate bowl, whisk the egg yolks, cornstarch, and vanilla extract until smooth.
  9. Temper the yolks: Slowly pour about half of the hot milk mixture into the yolk mixture while whisking constantly. Pour the tempered yolk mixture back into the saucepan with the remaining milk.
  10. Cook the custard over medium heat, whisking constantly, until it thickens significantly and bubbles for 1 minute. Remove from heat, press plastic wrap directly onto the surface, and chill completely.
  11. Finish the Filling: Once the custard is cold, whip the 1/2 cup cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the chilled custard until just combined.
  12. Assemble the Cake: Once the cake is completely cool, carefully slice the cake horizontally into two layers. Spread the vanilla custard filling evenly over the bottom layer. Place the top layer back on. Chill the cake for at least 2 hours before slicing and serving.

Notes

  • For the best texture, ensure your yeast is fresh and your milk is lukewarm, not hot, when activating the yeast.
  • When making the custard, whisking constantly prevents lumps and ensures a smooth, rich cream.
  • You can toast the almonds lightly before adding them to the topping mixture for deeper flavor, but be careful not to burn them during the final bake.

Nutrition

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