German Bee Sting Cake—known as Bienenstich—is a delightful dessert that combines airy yeasted cake with a silky vanilla cream filling and a crunchy honey-almond topping. This timeless German classic is as beautiful as it is delicious, and it’s perfect for everything from weekend baking to holiday celebrations.
But what’s behind the quirky name?
🐝 A Slice of Sweet Legend
According to legend, bakers in a small German town once defended their village by throwing beehives at invaders. Victorious and grateful, they celebrated by creating this decadent honey-filled cake and named it “Bee Sting Cake.” Whether myth or history, it’s a story as golden as the topping!
✨ Why You’ll Love This Bee Sting Cake
✔️ Authentic German Recipe – A traditional yeast-based cake with a light, tender crumb.
✔️ Golden Honey-Almond Topping – Sweet, nutty, and wonderfully crisp.
✔️ Creamy Vanilla Filling – A luscious pastry cream folded with whipped cream.
✔️ Perfect for Any Occasion – Gorgeous to serve, easy to love.
📝 Ingredients (Serves 12)
For the Yeasted Cake:
- 250g (2 cups) all-purpose flour
- 7g (2¼ tsp) active dry yeast
- 50g (¼ cup) sugar
- 120ml (½ cup) warm milk (not hot)
- 50g (¼ cup) unsalted butter, softened
- 1 large egg
- ½ tsp salt
For the Honey-Almond Topping:
- 75g (⅓ cup) unsalted butter
- 100g (½ cup) sugar
- 2 tbsp honey
- 2 tbsp heavy cream
- 100g (1 cup) sliced almonds
For the Vanilla Cream Filling:
- 500ml (2 cups) whole milk
- 100g (½ cup) sugar
- 2 large egg yolks
- 30g (¼ cup) cornstarch
- 1 tsp vanilla extract
- 200ml (¾ cup) heavy cream, whipped
👩🍳 How to Make German Bee Sting Cake
1. Prepare the Yeast Cake
- Activate Yeast: In a small bowl, mix warm milk, sugar, and yeast. Let sit 5–10 minutes until frothy.
- Make Dough: In a large bowl, combine flour and salt. Add the yeast mixture, egg, and softened butter. Knead until smooth (5–7 minutes).
- Rise: Cover and let rise in a warm place for 1 hour or until doubled in size.
2. Make the Honey-Almond Topping
- In a small saucepan, melt butter, sugar, honey, and cream over medium heat.
- Stir in sliced almonds and simmer for 1–2 minutes. Set aside to cool slightly.
3. Bake the Cake
- Preheat oven to 175°C (350°F).
- Grease a 9-inch round cake pan and press the dough evenly into the bottom.
- Spread the honey-almond topping over the dough.
- Bake for 25–30 minutes, or until golden brown. Let cool completely.
4. Prepare the Vanilla Filling
- Warm milk in a saucepan.
- In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly pour in warm milk while whisking. Return mixture to the saucepan.
- Cook over medium heat, whisking constantly, until thickened.
- Remove from heat and stir in vanilla. Cool completely, then fold in whipped cream.
5. Assemble the Cake
- Slice the cake horizontally in half.
- Spread vanilla cream over the bottom half.
- Place the top (with almonds) back on.
- Chill for 1–2 hours before slicing.
📊 Nutritional Info (Per Serving)
- Calories: ~350 kcal
- Carbs: 45g
- Protein: 6g
- Fat: 16g
- Sugar: 30g
💡 Tips for the Perfect Bienenstich
- ✅ Use fresh yeast for best rise and texture.
- ✅ Don’t overheat milk or it may kill the yeast.
- ✅ Toast the almonds lightly for deeper flavor.
- ✅ Chill the filling before assembling to make layering easier.
- ✅ Refrigerate before slicing so the cream sets and holds beautifully.
🎉 Make It Your Own
- Swap vanilla for almond extract in the filling for a nutty twist.
- Add orange zest to the cream for a citrusy note.
- Use instant vanilla pudding as a shortcut filling if you’re short on time.
❤️ Final Thoughts
Bienenstich is more than just cake—it’s a celebration of flavor, texture, and tradition. From its soft, fluffy base to its crunchy caramelized topping and rich filling, every bite is pure joy. Whether you’re baking for a special occasion or just because, this German Bee Sting Cake is bound to impress.
Ready to fall in love with every layer? Let’s get baking! 🐝🍰