If you’ve ever wanted to taste a true German classic, the German Bee Sting Cake (Bienenstich) is the dessert to try. This traditional cake is made of a soft, yeasted dough layered with a rich vanilla custard and topped with a crunchy, caramelized almond glaze. It’s light, creamy, and delicately sweet — the perfect combination of textures and flavors. The name “Bee Sting” comes from legend: supposedly, a baker was stung by a bee attracted to the honey topping! I once tried this using almond milk for the custard instead of regular milk, and it turned out perfectly smooth and subtly nutty. Whether served as a showstopping dessert or with afternoon coffee, this cake is an irresistible piece of German baking heritage.
Why You’ll Love This Recipe
This recipe brings together pillowy yeast cake, creamy custard, and a golden almond-honey topping that caramelizes beautifully in the oven. It’s a bakery-style treat you can recreate at home with simple ingredients. Every bite is a delightful mix of soft, creamy, and crisp textures, making it a dessert that never fails to impress.
Print
German Bee Sting Cake (Authentic Bienenstich with Creamy Custard Filling)
- Total Time: 2 hours (including rising time)
- Yield: 8 servings
- Diet: Vegetarian
Description
German Bee Sting Cake (Bienenstich) is a classic German dessert featuring a light and fluffy yeast cake filled with a rich vanilla custard cream and topped with a sweet, crunchy honey almond glaze. It’s a delightful blend of soft, creamy, and crispy textures in every bite.
Ingredients
- For the Dough:
- 2 ¼ teaspoons active dry yeast
- ½ cup warm milk (about 110°F)
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 1 large egg
- 4 tablespoons unsalted butter, softened
- For the Almond Topping:
- ¼ cup unsalted butter
- ⅓ cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons heavy cream
- ¾ cup sliced almonds
- For the Filling:
- 1 ½ cups whole milk
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ½ cup heavy cream, whipped
Instructions
- In a small bowl, dissolve yeast in warm milk and let it sit for 5–10 minutes until foamy.
- In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, egg, and softened butter. Knead the dough until smooth and elastic, about 5–7 minutes.
- Cover the dough with a towel and let it rise in a warm place for 1 hour, or until doubled in size.
- Meanwhile, prepare the almond topping. In a small saucepan, melt butter, sugar, honey, and cream over medium heat. Bring to a gentle boil, then stir in sliced almonds. Remove from heat and let cool slightly.
- Once the dough has risen, punch it down and press it into a greased 9-inch springform pan. Spread the almond topping evenly over the dough.
- Cover and let rise for another 20–30 minutes. Preheat oven to 350°F (175°C).
- Bake for 25–30 minutes, or until golden brown. Let cool completely, then carefully remove from the pan and slice the cake horizontally into two layers.
- For the filling, whisk together sugar, cornstarch, egg yolks, and ½ cup of milk. Heat the remaining milk in a saucepan until just simmering. Gradually whisk in the egg mixture and cook until thickened. Remove from heat, stir in vanilla, and let cool completely.
- Once cooled, fold in whipped cream to make a light custard filling.
- Spread the filling evenly over the bottom half of the cake, then place the top half with almonds on top. Chill for at least 1 hour before serving.
Notes
- Use instant yeast if preferred; you can skip the proofing step.
- Refrigerate the cake before slicing for cleaner layers.
- Traditionally served chilled, but can also be enjoyed at room temperature.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: German
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour – Forms the base of the yeasted dough, giving the cake its light and airy texture.
Active dry yeast – Essential for making the cake rise and become soft and fluffy.
Milk – Used in both the dough and the custard for a rich, smooth consistency. Warm milk helps activate the yeast.
Butter – Adds flavor and richness to both the dough and the almond topping.
Sugar – Sweetens the dough and balances the slightly bitter notes of almonds in the topping.
Eggs – Provide structure and moisture to the dough while enriching the custard filling.
Honey – Key ingredient in the topping, giving the cake its signature sweetness and glossy finish.
Sliced almonds – Create that irresistible crunchy top layer with a caramelized edge.
Cornstarch – Thickens the vanilla custard filling, giving it a luscious, pudding-like texture.
Vanilla extract – Infuses both the custard and dough with warm, fragrant flavor.
Salt – Enhances the sweetness and balances the flavors throughout the cake.
Directions
Start by warming the milk until slightly warm to the touch. Mix it with yeast and a teaspoon of sugar, then let it sit for 10 minutes until foamy. In a large bowl, combine flour, the remaining sugar, butter, eggs, and salt. Add the activated yeast mixture and knead until the dough becomes smooth and elastic. Cover and let it rise for about 1 hour, or until doubled in size.
While the dough rises, prepare the almond topping. In a saucepan, melt butter, sugar, honey, and a few tablespoons of milk over medium heat. Stir until combined, then mix in the sliced almonds. Set aside to cool slightly.
Once the dough has risen, press it into a greased baking pan or springform pan. Spread the almond-honey topping evenly over the top. Bake in a preheated oven at 350°F (175°C) for 25–30 minutes, until golden and bubbly. Allow the cake to cool completely.
To make the custard filling, heat milk in a saucepan until warm. In a separate bowl, whisk together egg yolks, sugar, cornstarch, and vanilla. Slowly pour the warm milk into the mixture while whisking constantly, then return it to the pan. Cook over medium heat until thickened, stirring constantly. Remove from heat and let it cool completely.
Slice the cooled cake horizontally in half, spread the custard evenly over the bottom layer, and gently place the almond-topped half on top. Chill for at least one hour before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 8–10 people and takes about 2 hours total, including 1 hour for rising, 30 minutes of baking, and 30 minutes of cooling and assembling.
Storage/reheating
Store the cake in the refrigerator in an airtight container for up to 3 days. Serve chilled or at room temperature. It’s best not to reheat, as the custard filling may soften too much. You can also freeze the unfilled cake layers for up to 1 month and assemble after thawing.
Variations and Customizations
Cream Cheese Filling
Replace half of the custard with softened cream cheese for a richer flavor and creamier texture.
Pastry Cream Version
Use a classic pastry cream flavored with vanilla bean for a more authentic German bakery-style finish.
Honey Almond Crunch
Add a pinch of sea salt or a drizzle of extra honey to the almond topping before baking for extra flavor.
Chocolate Drizzle
Drizzle melted dark chocolate over the almond topping once cooled for a luxurious twist.
Mini Bee Sting Cakes
Bake the dough in muffin tins for individual servings — perfect for parties or afternoon tea.
Whipped Cream Layer
Fold whipped cream into the custard for a lighter, mousse-like filling.
Lemon Custard Variation
Add lemon zest to the custard for a fresh, citrusy contrast to the sweet topping.
FAQs
Why is it called Bee Sting Cake?
Legend says a baker was stung by a bee attracted to the honey glaze while creating the dessert.
Can I make Bee Sting Cake without yeast?
Traditional recipes use yeast, but you can make a quick version with baking powder for a simpler base.
Can I use instant yeast instead of active dry yeast?
Yes, but reduce the rising time slightly since instant yeast activates faster.
What’s the best milk to use for the custard?
Whole milk creates the creamiest custard, but almond or oat milk also works well.
Can I make it ahead of time?
Yes, assemble the cake a day before and refrigerate overnight for the best texture.
How do I prevent the almond topping from burning?
Keep an eye on the cake during baking and cover loosely with foil if it browns too quickly.
Can I add a glaze over the almonds?
It’s not necessary — the honey mixture creates a natural glossy glaze.
Can I freeze Bee Sting Cake?
You can freeze the baked cake without filling, then thaw and add custard before serving.
What can I serve with this cake?
It pairs beautifully with coffee, tea, or a small scoop of vanilla ice cream.
How long does Bee Sting Cake last?
Up to 3 days refrigerated; after that, the custard may start to separate.
Conclusion
This German Bee Sting Cake (Bienenstich) is a true masterpiece of texture and taste — light, creamy, nutty, and sweet all at once. The tender yeast cake layered with smooth vanilla custard and finished with a golden almond-honey topping is nothing short of delightful. Perfect for celebrations or cozy coffee breaks, this cake captures the heart of traditional German baking. Once you try it, you’ll understand why it’s a cherished dessert across generations.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!