German Bee Sting Cake

This classic German Bee Sting Cake (Bienenstich) brings together time-honored family baking traditions in one standout treat. The fluffy yeast dough forms a wonderful base for the smooth vanilla custard middle, while the crunchy honey-almond layer on top adds that special snap and sweetness that gives this delightful cake its cute name.

I stumbled upon this treat during a visit to Bavaria, where the family I stayed with brought it out with afternoon tea. The mix of that crunchy top layer with the smooth filling was something I couldn't forget. These days it's my go-to for family parties, and folks grab slices of this faster than anything else I make.

Ingredients

• All purpose flour: gives the cake its foundation while keeping everything soft
• Active dry yeast: makes the cake rise with that airy texture German bakes are known for
• Granulated sugar: works with the yeast and adds the right amount of sweetness
• Warm milk: wakes up the yeast and makes the dough rich and tender
• Unsalted butter: brings softness and taste to the cake base
• Large egg: holds everything together and adds richness to your dough
• Salt: brings out the tastes and keeps the sweetness in check

For the Honey Almond Topping

• Unsalted butter: starts the caramel process off right
• Granulated sugar: teams up with honey to build that sweet crunchy top
• Honey: takes center stage as the key flavor that names this cake
• Heavy cream: brings smoothness and helps make the perfect caramel texture
• Sliced almonds: give that must-have crunch and nutty flavor kick

For the Vanilla Cream Filling

• Whole milk: creates the creamy foundation for your filling
• Granulated sugar: adds just enough sweetness to the cream
• Egg yolks: bring richness and help thicken your custard
• Cornstarch: makes sure your filling stays put when you cut a slice
• Vanilla extract: gives that wonderful aroma to the cream
• Whipped heavy cream: makes everything fluffy like a cloud inside

Step-by-Step Instructions

Activate the Yeast:

Mix warm milk around 110°F with sugar and yeast in a small bowl. The milk should feel warm on your finger but not hot. Let it sit for 5 to 10 minutes until it looks foamy and smells yeasty. This step makes sure your dough will puff up nicely.

Create the Cake Dough:

Put flour and salt in a big bowl. Pour in your bubbly yeast mix along with the egg and soft butter. Knead it by hand for about 7 minutes or use a stand mixer with a dough hook for 5 minutes. You'll know it's ready when the dough feels smooth and bouncy, and pulls away from the bowl sides. Pop it in a lightly oiled bowl, cover with a damp towel, and let it sit somewhere warm for an hour until it doubles up.

Prepare the Honey Almond Topping:

Slowly melt butter in a pot over medium heat. Mix in sugar, honey, and cream, stirring all the time so nothing burns. When you see small bubbles, toss in the sliced almonds and cook for another 1 to 2 minutes until everything thickens a bit and the almonds are coated. The mix will turn more golden as it cooks. Take it off the heat and let it cool a little while staying pourable.

Bake the Cake:

Heat your oven to 175°C or 350°F. Gently push down the puffy dough to get the air out. Push the dough into a greased 9 inch round pan, making a little edge around the sides to hold the topping. Pour the almond mix evenly over the top, spreading it all the way to the edges. Bake for 25 to 30 minutes until golden brown with a caramelized top. Let it cool fully in the pan on a wire rack.

Create the Vanilla Cream Filling:

Warm the milk in a pot but don't let it boil. In another bowl, mix egg yolks, sugar, and cornstarch until it looks pale yellow and gets a bit thicker. Very slowly pour about half the warm milk into the egg mix while whisking non-stop to keep the eggs from cooking. Pour this mix back into the pot with the rest of the milk and cook on medium heat, stirring all the time with a wooden spoon. Keep cooking until it's thick enough to coat your spoon. Take it off the heat, stir in vanilla, and put it in a bowl. Cover with plastic wrap touching the surface to stop a skin forming and stick it in the fridge until totally cool.

Whip and Fold:

When your pastry cream is cold, whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the pastry cream in three batches, being careful not to squash all the air out. This makes a light filling that won't run all over when you cut the cake.

Assemble the Cake:

With a bread knife, carefully cut the cooled cake through the middle. Put the bottom half cut-side up on your serving plate. Spread the vanilla filling evenly across the bottom layer, staying just shy of the edges since the top layer will push it outward. Carefully put the top layer with the nuts back on the filling. Chill for at least 1 to 2 hours before serving so the filling can set up properly.

Pin it

This cake means a lot to me because of its honey almond crown. My grandma kept bees on her little German farm and always used the freshest spring honey for this treat. The story goes that this cake got its name when a baker got stung by a bee that was drawn to the sweet honey topping during its making.

Proper Storage

Keep your Bienenstich in the fridge and it'll stay good for up to three days. Pop it in an airtight container so it doesn't pick up other smells from the fridge. The cake actually gets better after a day as the flavors mix together and the cake soaks up just enough moisture from the filling. You can freeze single slices for up to a month if you want. Just let them thaw in the fridge overnight before eating.

Seasonal Variations

In springtime, many German bakers mix in a spoonful of fresh lemon zest to the dough for a bright flavor that goes great with honey. During fall festivals, some areas put a thin layer of spiced apple mix between the cake and cream for a taste of the season. At Christmas time, adding a pinch of cardamom and cinnamon to the dough makes a festive version that's perfect for holiday get-togethers.

Common Troubleshooting

If your almond topping seems too loose, just cook it a bit longer until it thickens up. It'll also get firmer as it cools down. For the cream filling, the biggest problem is usually lumps. You can stop this by constantly whisking and cooking on medium-low heat. If you do get lumps, just push the mix through a fine strainer before cooling. If your dough doesn't rise well, either your milk was too hot and killed the yeast, or the room was too cold. Always use barely warm milk and let the dough rise somewhere cozy without drafts.

Pin it

Frequently Asked Questions

→ What does the Bee Sting Cake taste like?

It’s soft and airy with creamy vanilla inside and a crunchy honey-almond topping for contrast.

→ Can the dough be prepped early?

Definitely! Let it rise overnight in the fridge to save time.

→ How do I stop the topping from burning?

Spread the honey-almond mix evenly and monitor baking. You can loosely cover it with foil if it starts browning too fast.

→ Can I change the filling flavor?

Sure, swap vanilla cream for custard, whipped cream, or light buttercream for a twist.

→ How should I serve the Bee Sting Cake?

Let it chill for an hour or two. Chilling enhances the flavor and makes slicing easier.