Go Back
–+ servings
German Bee Sting Cake Recipe

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
Cook Time 30 minutes
Resting Time 2 hours
Total Time 3 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: German
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 teaspoons active dry yeast Ensure it's fresh
  • 1 cup warm milk (110°F/45°C)
  • 1/2 cup granulated sugar Try coconut sugar for a unique twist
  • 1/3 cup unsalted butter Softened
  • 1/2 teaspoon salt
  • 1 large egg Room temperature
  • 3 cups all-purpose flour 1:1 gluten-free blend for gluten-free version
For the Topping
  • 1 cup honey Or maple syrup as an alternative
  • 1/2 cup heavy cream Half-and-half can be used
  • 1 cup sliced almonds Substitute with chopped walnuts or pecans
For the Custard Filling
  • 2 cups whole milk Almond or oat milk can work for dairy-free
  • 1/2 cup granulated sugar For custard
  • 1/4 cup all-purpose flour For custard
  • 4 large egg yolks No substitutes recommended
  • 1 teaspoon pure vanilla extract Vanilla bean paste can enhance flavor
  • 2 tablespoons unsalted butter Vegan butter for dairy-free option

Equipment

  • 9-inch round cake pan
  • Mixing bowl
  • Medium saucepan
  • whisk

Method
 

Step-by-Step Instructions for German Bee Sting Cake Recipe
  1. Dissolve 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Notes

Make 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!