Dessert

German Bee Sting Cake Recipe

Name: German Bee Sting Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 3 h 15 min
Cuisine: German
Ingredients: 2 1/4 teaspoons active dry yeast; 1/4 cup warm milk (110°F/45°C); 1/4 cup granulated sugar; 1/4 cup unsalted butter, softened; 1/2 teaspoon salt; 1 large egg, room temperature; 1 3/4 cups all-purpose flour, sifted; 1/4 cup unsalted butter; 1/4 cup granulated sugar; 2 tablespoons pure honey; 1 tablespoon heavy cream; 1/2 cup sliced almonds; 1 1/2 cups whole milk; 1/4 cup granulated sugar; 1/4 cup all-purpose flour; 2 large egg yolks; 1 teaspoon pure vanilla extract; 1/2 cup unsalted butter, softened

ByJeannette Jaeger January 10, 2026January 10, 2026

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Introduction

German Bee Sting Cake, or Bienenstich, is a delightful yeast cake topped with a caramelized honey-almond crust and filled with creamy vanilla custard. Its combination of tender dough, crunchy topping, and smooth filling makes it a beloved classic in German baking.

A slice of cake on a white plate shows three layers: a light golden sponge cake bottom layer, a thick middle layer of fluffy white cream, and a top sponge cake layer covered with a glossy caramel glaze and toasted almond slices. A small dollop of whipped cream sits on top center of the slice. In the background, a larger round cake with the same decoration is slightly blurred, placed on a white plate over a white marbled surface. A white cup and a jar with amber liquid are also softly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 teaspoons active dry yeast
1/4 cup warm milk (110°F/45°C)
1/4 cup granulated sugar (plus additional for filling and topping)
1/4 cup unsalted butter, softened (plus 1/4 cup for topping)
1/2 teaspoon salt
1 large egg, room temperature
1 3/4 cups all-purpose flour, sifted (plus 1/4 cup for filling)
2 tablespoons pure honey
1 tablespoon heavy cream
1/2 cup sliced almonds
1 1/2 cups whole milk (for filling)
2 large egg yolks (for filling)
1 teaspoon pure vanilla extract

Instructions

Step 1: Dissolve the yeast in warm milk and let it sit for 5 to 10 minutes until frothy.
Step 2: In a mixing bowl, combine sugar, softened butter, salt, and egg. Add the yeast mixture, then gradually mix in the sifted flour. Knead the dough for 5 to 7 minutes until smooth and elastic. Cover and let it rise for 1 hour or until doubled in size.
Step 3: To make the honey-almond topping, melt butter in a saucepan over medium heat. Stir in sugar, honey, and heavy cream, cooking until the mixture bubbles and turns golden, about 3 to 4 minutes. Remove from heat and mix in sliced almonds. Set aside to cool.
Step 4: Punch down the risen dough and press it evenly into a greased 9-inch round pan. Spread the cooled almond topping evenly over the dough. Bake at 350°F (175°C) for 25 to 30 minutes until the crust is golden and sounds hollow when tapped. Cool completely.
Step 5: Prepare the custard filling by warming the milk in a saucepan without boiling. In a separate bowl, whisk sugar, flour, and egg yolks until smooth. Gradually whisk the warm milk into the egg mixture, then return everything to the saucepan. Cook over medium heat, stirring constantly, until thickened (5 to 7 minutes). Remove from heat and stir in vanilla extract. Cover the surface with plastic wrap and chill until cool.
Step 6: Beat softened butter into the cooled custard until light and spreadable.
Step 7: Slice the cooled cake horizontally in half with a serrated knife. Spread the custard filling onto the bottom layer, leaving a 1/2-inch border. Place the top layer with the almond topping over the custard and press gently. Refrigerate for at least 2 hours before serving.

Tips & Variations

For a lighter filling, try substituting half the butter with mascarpone cheese.
If you prefer a crunchier topping, toast the almonds lightly before mixing them into the honey mixture.
Use a serrated knife to slice the cake carefully to avoid tearing the delicate crumb.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. For best texture, allow it to come to room temperature for 20 minutes before serving. Avoid freezing after assembly, as the custard filling may separate upon thawing.

How to Serve

A round slice of cake on a white plate shows three main layers: a light golden sponge cake base, a creamy white custard or cream filling in the middle, and another light golden sponge cake layer on top. The top is covered with a shiny caramel glaze, sprinkled thickly with toasted almond slices that spill slightly down the sides. The cake slice reveals the texture of the moist sponge and smooth cream inside, all set against a white marbled surface with a blurred cup of dark tea and white dishes in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without yeast?

This cake relies on yeast for its characteristic texture, so substituting with baking powder would change the taste and structure significantly. It is best prepared with yeast as directed.

How do I know when the cake is fully baked?

The cake is done when the almond topping turns golden brown and the cake sounds hollow when tapped gently. Additionally, a toothpick inserted into the dough layer (avoiding the topping) should come out clean.