I adore this classic German Bee Sting Cake—a sweet yeast‑raised cake layered with creamy vanilla custard and crowned with a golden, caramelized honey‑almond topping. It’s elegant, nostalgic, and deeply satisfying.
Why I’ll Love This Recipe
I love how the light, slightly sweet yeast dough supports a luscious custard filling and a crunchy honey‑almond crust. The contrast in textures—from gooey almond topping to smooth filling and tender cake—makes it a standout dessert. It’s beloved in Germany and always impresses without being overly complex.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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all‑purpose flour
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granulated sugar
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instant or active dry yeast
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salt
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whole milk
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unsalted butter
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eggs
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honey
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sliced almonds
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heavy cream
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vanilla extract or vanilla bean paste
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cornstarch (for custard)
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gelatin or instant pudding mix (depending on which filling method)
directions
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I combine flour, sugar, yeast, salt, warmed milk, butter, and eggs to make a soft sweet yeast dough, then let it rise for about 60 minutes until slightly puffed.
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Once the dough has rested, I spread it in a buttered pan (sheet or round) and let it rise again, about 45 minutes.
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Meanwhile I prepare the topping by melting butter, sugar, honey, and cream, then stirring in sliced almonds to form a sticky mixture, which is spread evenly over the risen dough.
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I bake until golden and caramelized—approximately 30–45 minutes, depending on pan size.
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I allow the cake to cool briefly, then slice the top layer into pieces while still warm to ease handling.
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Separately I whisk together ingredients to make a vanilla custard or cream filling—either instant pudding and whipped cream or homemade custard stabilized with gelatin—and chill slightly until thickened.
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I assemble by layering custard over the bottom half of the cake and gently placing the almond‑topped pieces on top. I refrigerate the assembled cake to set the filling before serving.
Servings and timing
This cake typically serves about 12 to 16 slices, depending on pan size and desired portion size
Prep time: 20–30 minutes
Rise/proof time: ~1h45 total
Bake time: 30–45 minutes
Cooling + assembly: ~30 minutes
Total time: approximately 2 hours 45 minutes
Variations
I sometimes adjust the filling: using instant vanilla pudding folded into whipped cream for simplicity, or making a richer custard with vanilla bean paste and gelatin for a firmer creamier texture. Another tweak is baking in a square or round pan—sheet cakes serve more people, while round ones yield beautiful slices. A subtle twist: stirring lemon zest into the dough or filling for a fresh note.
storage/reheating
I store leftovers refrigerated in an airtight container for up to 2 days—the cream filling holds best when chilled. Freezing is possible (especially of unfilled slices), but the filling may loosen after thawing. It’s best served cold or at cool room temperature. I don’t reheat as the crisp almond topping softens when warmed.
FAQs
What makes Bienenstich traditional?
It’s defined by a yeasted sweet dough base, a rich caramelized honey-almond topping, and a vanilla custard or cream filling. This combination dates back to early 20th-century Germany.
Can I skip the filling?
Yes—some traditional versions have no filling and are served plain with the almond topping. If you want simplicity, omit the custard and just enjoy it as a honey-almond topped yeast cake.
How do I prevent the topping from sticking?
Slice the top layer while it’s still warm—it releases easily from the base. This also helps when you assemble the final cake without compressing the filling.
Can I make the cream filling ahead?
Yes—I can prep the filling up to 1–2 days ahead and keep it chilled. Then assemble on the day of serving for best texture.
What if I don’t have fresh yeast?
Instant dry yeast works just as well—about 7 g per recipe. Fresh yeast is traditional, but not essential.
Conclusion
I absolutely love making Bienenstich—it’s elegantly rustic yet rewarding to bake. The contrast of soft yeast cake, creamy vanilla filling, and sticky honeyed almonds is unforgettable. Perfect for coffee and cake in a cozy afternoon at home or for sharing with friends and family.
Print
Authentic German Bee Sting Cake
- Total Time: approx. 2 h 45 min (including rising and cooling)
- Yield: ~12 slices
Description
Traditional yeasted German cake featuring a honey‑almond caramel topping, sliced and filled with rich vanilla custard—light, airy, and irresistibly elegant.
Ingredients
Cake dough:
350 g all-purpose (plain) flour
50 g granulated sugar
7 g (1 tsp) instant dry yeast or 21 g fresh yeast
Zest of 1 lemon
Pinch of salt
150 ml whole milk
75 g unsalted butter, melted and cooled
1 tsp vanilla extract
1 large egg
Honey‑almond topping:
75 g unsalted butter
50 g granulated sugar
1 Tbsp runny honey
2 Tbsp heavy cream
100 g sliced almonds
Vanilla custard filling:
400 ml full‑fat milk
200 ml heavy whipping cream
2 egg yolks
60 g cornstarch or cornflour
75 g sugar
1 Tbsp vanilla extract
Instructions
Warm milk and melt butter; let cool slightly.
In a bowl combine flour, sugar, yeast, lemon zest and salt. Make a well in center and add milk‑butter, egg, and vanilla; mix into a soft dough. Knead until smooth, cover and let rise ~45‑60 min
Butter a round or sheet pan. Spread dough evenly, cover and let rise another ~30–45 min.
Meanwhile in saucepan melt butter, then stir in sugar, honey and cream. When glossy, remove from heat and fold in almonds.
Spoon almond topping gently over risen dough; bake at 180 °C (350 °F) for ~25–30 min, until golden and topping set
Cool completely on a rack. Carefully slice cake horizontally into two layers.
For custard: whisk yolks, sugar, cornstarch and vanilla. Heat milk to just below boiling, whisk into yolk mixture, then cook until thick. Cool. Whip cream and fold into cooled custard gently to lighten.
Place bottom layer, spread custard filling evenly, then top with almond‑crusted half, almond side up. Chill before serving. Best the same day or within two days, refrigerated
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
