As I pulled the golden, yeast-risen cake from the oven, the warm aroma of caramelized almonds filled my kitchen, instantly whisking me away to a quaint German café. This delectable German Bee Sting Cake, or Bienenstich, is a stunning combination of a soft, airy cake topped with a crunchy almond layer and a luscious vanilla custard filling. Perfect for impressing guests at gatherings or delighting your family during a cozy coffee break, this cake brings a touch of authenticity that transforms any moment into a celebration. Plus, it’s surprisingly easy to make, ensuring that you can savor the joy of homemade desserts without the fuss. Ready to dive into this delightful recipe and elevate your baking game? Let’s get started! Why Is This Cake So Irresistible? Satisfying Layers: The delightful combination of crunchy almond topping and creamy custard filling creates an unforgettable experience with every bite. Authentic Flavors: This recipe celebrates traditional German baking, bringing rich, sweet flavors right to your kitchen. Crowd Pleaser: Perfect for gatherings, this stunning cake will wow your friends and family—everyone will be asking for seconds! Easy Techniques: Don’t be intimidated by baking; the step-by-step instructions make the process simple and enjoyable. Versatile Options: Feel free to swap almonds for walnuts or try a lighter filling with whipped cream, making it your own! German Bee Sting Cake Ingredients For the Cake • Active Dry Yeast – Essential for leavening the dough; make sure it’s fresh for the best rise. • Warm Milk (110°F/45°C) – Activates the yeast; should feel pleasantly warm to the wrist. • Granulated Sugar – Sweetens the cake and helps activate the yeast; try coconut sugar for a unique twist. • Unsalted Butter – Adds moisture and richness; margarine works well for dairy-free versions. • Salt – Enhances overall flavor and balances the sweetness. • Large Egg – Provides structure; let it come to room temperature for better mixing. • All-Purpose Flour – Forms the cake structure; use a 1:1 gluten-free blend for a gluten-free version. For the Topping • Honey – Adds sweetness and a delicate floral note; maple syrup is a great alternative. • Heavy Cream – Creates a rich almond topping; half-and-half can be used as a lighter option. • Sliced Almonds – Delivers crunch and flavor; feel free to substitute with chopped walnuts or pecans. For the Custard Filling • Whole Milk – Essential for a creamy custard texture; almond or oat milk can work for dairy-free fans. • Granulated Sugar (for custard) – Sweetens the custard perfectly. • All-Purpose Flour (for custard) – Thickens the filling beautifully. • Large Egg Yolks – Enrich the custard; no substitutes are recommended for the best flavor. • Pure Vanilla Extract – Imparts depth to the custard; consider vanilla bean paste for an extra boost. • Unsalted Butter (for custard) – Adds creaminess to the filling; vegan butter can be used for a dairy-free option. Step‑by‑Step Instructions for German Bee Sting Cake Recipe Step 1: Prepare Yeast Dough Begin by dissolving the active dry yeast in warm milk (about 110°F/45°C) and let it sit for 5-10 minutes until frothy. In a large mixing bowl, combine granulated sugar, softened unsalted butter, salt, and a large room temperature egg. Once mixed, add the yeast mixture and gradually stir in the all-purpose flour. Knead the dough for 5-7 minutes until smooth and elastic, then cover the bowl with a damp cloth and let it rise in a warm spot until doubled in size, approximately 1 hour. Step 2: Make Almond Topping While the dough rises, prepare the almond topping. In a medium saucepan, melt unsalted butter over medium heat, then add granulated sugar, honey, and heavy cream. Bring the mixture to a gentle boil, stirring continuously until bubbling and golden, which should take about 3-4 minutes. Remove from heat and fold in the sliced almonds until they are well coated. Set the almond topping aside to cool slightly while the dough finishes rising. Step 3: Bake Cake Once the dough has doubled in size, punch it down to release the air. Grease a 9-inch round cake pan, then press the dough evenly into the bottom of the pan. Spread the cooled almond topping evenly over the dough, ensuring each bite will have that delightful crunch. Bake the cake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until it’s a rich golden color and sounds hollow when tapped. Allow it to cool completely in the pan before removing it. Step 4: Prepare Custard Filling To create the luscious custard filling, gently warm the whole milk in a saucepan until steaming but not boiling. In a separate bowl, whisk together granulated sugar, all-purpose flour, and large egg yolks until smooth. Gradually whisk in the warm milk, then pour the mixture back into the saucepan. Cook over medium heat, stirring constantly until the custard thickens, about 5-7 minutes. Once thickened, remove from heat, mix in pure vanilla extract, cover with plastic wrap, and let it cool to room temperature. Step 5: Assemble Cake Once the cake has completely cooled in the pan, carefully slice it in half horizontally using a serrated knife. Spread the rich custard filling generously over the bottom half of the cake, ensuring even coverage to enhance flavor in every bite. Place the top half back on the custard layer, gently pressing down. For the best texture and flavor, refrigerate the assembled German Bee Sting Cake for at least 2 hours before serving, allowing the custard to set and the flavors to meld beautifully. Make Ahead Options These German Bee Sting Cakes are perfect for meal prep enthusiasts! You can prepare the yeast dough and almond topping up to 24 hours in advance, refrigerating the dough after its first rise to maintain its quality. The custard filling can also be made up to 3 days ahead, keeping it covered in the fridge to prevent a skin from forming. When you’re ready to serve, simply assemble the cake by spreading the custard on the cooled cake and refrigerating for at least 2 hours to let the flavors meld. This way, you’ll have a delicious dessert with minimal effort and maximum enjoyment—perfect for impressing guests or indulging your family! Expert Tips for German Bee Sting Cake Use Fresh Yeast: Ensuring your yeast is fresh and active is crucial for the perfect rise. If it doesn’t foam in warm milk, it’s dead and won’t leaven your cake properly. Mind the Almonds: Stay close to your almond topping while it cooks. It should bubble gently—if it boils too vigorously, it can burn easily. Chill for Best Results: Refrigerating the assembled cake for at least 2 hours allows the custard to set and gives the flavors time to meld together, making every slice even tastier. Sharp Knife Technique: When it’s time to slice, use a sharp knife dipped in warm water for cleaner cuts. Wipe the knife between slices to maintain shape. Customize Your Topping: Feel free to swap the sliced almonds for chopped hazelnuts or walnuts for a unique twist, making this German Bee Sting Cake recipe truly your own! German Bee Sting Cake Variations Feel free to let your creativity soar with this delightful cake—your taste buds will thank you! Nutty Twist: Swap sliced almonds for chopped hazelnuts or walnuts for a different crunch that adds character to every bite. Fluffy Filling: For a lighter version, replace the vanilla custard with stabilized whipped cream. It will give your cake a soft, airy touch. Gluten-Free: Use a 1:1 gluten-free flour blend to make this cake accessible for those who need to avoid gluten without sacrificing flavor. Dairy-Free Delight: Substitute whole milk and unsalted butter with almond or oat milk and vegan butter. Your cake will still be creamy and delicious! Honey Alternative: Substitute honey with maple syrup for a slightly different flavor profile that still keeps that lovely sweetness. Spiced Up: Add a dash of cinnamon or nutmeg to the custard filling for a warm, inviting twist that enhances the traditional flavors of the cake. Extra Citrus: Grate some lemon or orange zest into the custard for a bright, fresh lift that can brighten up the rich flavors. Decadent Layers: Consider adding a layer of fresh fruit, like strawberries or raspberries, in the custard for a vibrant burst and a touch of tartness. For more delightful sweets, check out my Red Velvet Cake or try this wonderful Swirl Bundt Cake for variety in your baking repertoire! How to Store and Freeze German Bee Sting Cake Fridge: Wrap the German Bee Sting Cake tightly in plastic wrap or place it in an airtight container. It will stay fresh for up to 4 days in the refrigerator. Freezer: For longer storage, freeze the cake by wrapping it in foil followed by plastic wrap. It can be stored in the freezer for up to 3 months. For best results, cut it into slices before freezing. Thawing: To enjoy, remove the cake from the freezer and let it thaw in the fridge overnight or at room temperature for a few hours. Reheating: If you prefer a warm slice, gently reheat individual pieces in the microwave for about 10-15 seconds, just until warm. Be careful not to overheat, as it can make the custard filling runny. What to Serve with German Bee Sting Cake? Indulging in a slice of this delightful cake makes every homemade gathering feel special—let’s elevate your meal with these perfect pairings! Rich Coffee: This dessert pairs splendidly with a robust cup of coffee, enhancing the cake’s creamy custard and nutty notes. Flavored Tea: Try a light chamomile or Earl Grey tea to balance the cake’s sweetness with floral and citrusy undertones. Fresh Berries: A bowl of mixed berries adds a refreshing burst of acidity, cutting through the richness of the custard and almonds. Not to mention the beauty of fresh fruits on the table; they’ll bring vibrancy and color that complements your stunning cake! Whipped Cream: Light and airy, a dollop of whipped cream nestled alongside each slice accentuates the creamy filling and offers a lovely texture contrast. Vanilla Ice Cream: An indulgent scoop pairs beautifully, melting slightly on the warm cake, creating a decadent experience. The combination of warm and cool elements invites all the senses to join the celebration! Chocolate Drizzle: A drizzle of rich chocolate sauce elevates the dessert, adding depth and unexpected flavor notes that delight the palate. Powdered Sugar Dusting: For an elegant touch, finish with a light dusting of powdered sugar, making for a photo-ready presentation. Fruit-Infused Water: Enhance hydration with infused water featuring cucumber and mint, a refreshing sip alongside your cake. These pairings not only complement the German Bee Sting Cake but also transform your gathering into a memorable culinary experience, perfect for sharing with loved ones. German Bee Sting Cake Recipe FAQs What type of yeast should I use? Absolutely! For the best results, always use fresh active dry yeast. Look for yeast that is still within its expiration date. When dissolved in warm milk (about 110°F/45°C), it should foam up within 5-10 minutes. If it doesn’t, you’ve likely got dead yeast, which won’t rise your dough. How should I store the German Bee Sting Cake? Very easy! Wrap the cake tightly in plastic wrap or store it in an airtight container. It will stay fresh in the refrigerator for up to 4 days. If you opt to slice it before wrapping, be sure to cover each slice to keep them moist. Can I freeze the German Bee Sting Cake? Absolutely! To freeze, wrap the cake tightly in foil followed by plastic wrap to prevent freezer burn. It can be safely stored in the freezer for up to 3 months. I recommend cutting it into slices before freezing for easier thawing later. What if the almond topping burns while baking? Monitor your almond topping closely while cooking it on the stovetop. It should bubble gently and not boil vigorously. If the topping starts to brown too quickly, it means the heat is too high—remove it from the heat immediately to prevent burning, and if it has already burned, you may need to start again. Can I make this cake dairy-free? Definitely! For a dairy-free German Bee Sting Cake, you can substitute unsalted butter with vegan butter, heavy cream with a non-dairy alternative like coconut cream or almond milk, and use almond milk instead of whole milk in the custard. Just remember to use dairy-free granulated sugar as well! Is this cake safe for pets or people with allergies? It’s important to be cautious! This cake contains common allergens such as eggs, dairy, and wheat. If you have allergies, consider using specific alternatives like gluten-free flour and plant-based milk. Always ensure your ingredients are allergen-free. For pets, especially dogs, avoid any human sweets, including this cake, as they can lead to health issues. Delicious German Bee Sting Cake Recipe You’ll Love to Bake This delightful German Bee Sting Cake, or Bienenstich, features a soft cake with a crunchy almond topping and a creamy custard filling, making it a must-bake dessert. Print Recipe Pin Recipe Prep Time 45 minutes minsCook Time 30 minutes minsResting Time 2 hours hrsTotal Time 3 hours hrs 15 minutes mins Servings: 8 slicesCourse: DessertCuisine: GermanCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake2 teaspoons active dry yeast Ensure it's fresh1 cup warm milk (110°F/45°C)1/2 cup granulated sugar Try coconut sugar for a unique twist1/3 cup unsalted butter Softened1/2 teaspoon salt1 large egg Room temperature3 cups all-purpose flour 1:1 gluten-free blend for gluten-free versionFor the Topping1 cup honey Or maple syrup as an alternative1/2 cup heavy cream Half-and-half can be used1 cup sliced almonds Substitute with chopped walnuts or pecansFor the Custard Filling2 cups whole milk Almond or oat milk can work for dairy-free1/2 cup granulated sugar For custard1/4 cup all-purpose flour For custard4 large egg yolks No substitutes recommended1 teaspoon pure vanilla extract Vanilla bean paste can enhance flavor2 tablespoons unsalted butter Vegan butter for dairy-free option Equipment 9-inch round cake panMixing bowlMedium saucepanwhisk Method Step-by-Step Instructions for German Bee Sting Cake RecipeDissolve active dry yeast in warm milk and let it sit until frothy. In a bowl, mix sugar, softened butter, salt, and egg. Add yeast mixture and stir in flour. Knead for 5-7 minutes, cover, and let rise for 1 hour. Melt butter for the topping in a saucepan, add sugar, honey, and heavy cream. Boil until golden, then fold in sliced almonds. Let cool while dough rises. Punch dough down, grease pan, and press dough into bottom. Spread almond topping on dough. Bake at 350°F (175°C) for 25-30 minutes until golden. Cool completely. Warm milk in a saucepan. Whisk sugar, flour, and egg yolks until smooth. Gradually whisk in warm milk. Cook over medium heat, stirring until thickened. Mix in vanilla and cool. Slice the cake in half. Spread custard on bottom half and place top half back. Refrigerate for at least 2 hours before serving. Nutrition Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 400IUCalcium: 100mgIron: 1mg NotesMake sure to use fresh yeast for the best rise and refrigerate the assembled cake for superior flavor. Tried this recipe?Let us know how it was!
