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Authentic German Bee Sting Cake Recipe

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This Authentic German Bee Sting Cake (Bienenstich) features a soft yeast cake topped with a rich honey-almond caramelized layer and filled with a luscious vanilla cream. A traditional dessert that’s both sweet and nutty, perfect for any special occasion or teatime treat.

Ingredients

Scale

For the Yeast Cake:

  • 250g (2 cups) all-purpose flour
  • 7g (2 ¼ tsp) active dry yeast
  • 50g (¼ cup) granulated 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) granulated 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) granulated sugar
  • 2 large egg yolks
  • 30g (¼ cup) cornstarch
  • 1 tsp vanilla extract
  • 200ml (¾ cup) heavy cream, whipped

Instructions

  1. Prepare the Cake Dough: Activate the yeast by mixing warm milk, sugar, and yeast in a bowl. Let it sit for 5-10 minutes until foamy. In a large bowl, combine flour and salt. Add the yeast mixture, egg, and softened butter, then knead for 5-7 minutes until smooth. Cover and let the dough rise for 1 hour or until doubled in size.
  2. Make the Honey-Almond Topping: Melt butter, sugar, honey, and cream in a saucepan over medium heat. Stir in sliced almonds and cook for 1-2 minutes until the mixture thickens slightly. Remove from heat and let cool slightly.
  3. Bake the Cake: Preheat oven to 175°C (350°F). Grease a 9-inch round cake pan and press the risen dough evenly into it. Spread the honey-almond mixture evenly over the dough. Bake for 25-30 minutes until the top is golden brown. Allow the cake to cool completely.
  4. Make the Vanilla Cream Filling: Warm the milk in a saucepan. In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually pour the warm milk into the egg mixture while whisking constantly. Return the combined mixture to the saucepan and cook over medium heat, stirring continuously until it thickens. Remove from heat, stir in vanilla extract, and cool. Once cooled, gently fold in the whipped heavy cream to lighten the filling.
  5. Assemble the Cake: Slice the cooled cake horizontally in half. Spread the vanilla cream filling evenly over the bottom half. Place the top layer with the honey-almond topping back on and chill the assembled cake in the refrigerator for 1-2 hours before serving.

Notes

  • Ensure the milk used for activating yeast is warm but not hot to avoid killing the yeast.
  • Allow the cake to cool completely before slicing to prevent the filling from melting.
  • The whipped cream folded into the vanilla cream filling adds extra lightness and creaminess.
  • This cake is best enjoyed within 2 days when kept refrigerated.
  • If you prefer, substitute sliced almonds with chopped almonds for a different texture.

Keywords: Bee Sting Cake, Bienenstich, German dessert, honey almond cake, vanilla cream filling

Find it online: https://dailysimplerecipe.com/authentic-german-bee-sting-cake-recipe/