If you’re on the hunt for a truly special dessert that blends tradition, texture, and just the right amount of sweetness, look no further than this German Bee Sting Cake (Bienenstich) Recipe. This iconic treat perfectly balances a soft, yeasted cake base with a luscious vanilla cream filling and an irresistibly crunchy honey almond topping. Every bite is a delightful harmony of flavors and textures that feel like a warm hug from a German bakery right in your kitchen. Whether you’re a seasoned baker or just excited to try something new, this recipe will quickly become a cherished favorite.
Ingredients You’ll Need
The magic behind German Bee Sting Cake (Bienenstich) Recipe lies in its simple, beautifully balanced ingredients. Each one plays an essential role, whether it’s to create the tender dough, the creamy filling, or the caramelized crunch on top.
- Active dry yeast (2 1/4 teaspoons): This brings lightness and rise to your cake, making the dough fluffy and soft.
- Warm milk (1/4 cup, 110°F/43°C): Activates the yeast and adds moisture for the perfect dough texture.
- Granulated sugar (divided): Sweetens both dough and toppings, ensuring balanced flavor throughout.
- All-purpose flour (2 cups plus 2 tablespoons): The foundation of the cake and filling, providing structure and body.
- Salt (1/4 teaspoon): Enhances all the flavors and balances the sweetness.
- Eggs (2 large and 2 yolks): Add richness, color, and help bind the dough and custard.
- Unsalted butter (1/4 cup plus 1/4 cup for topping): Provides tenderness in the dough and a luscious finish to the topping.
- Honey (2 tablespoons): The star in the almond topping giving it a deep floral sweetness.
- Heavy cream (2 tablespoons for topping, 1/2 cup whipped for filling): Adds creaminess to the topping and lightness to the filling.
- Sliced almonds (3/4 cup): Toasted to perfection, they lend that satisfying crunch essential to this cake.
- Cornstarch (1 tablespoon): Ensures the vanilla cream filling has the perfect silky thickness.
- Vanilla extract (1 teaspoon): Infuses the cream with a warm, inviting aroma to complement the sweetness.
How to Make German Bee Sting Cake (Bienenstich) Recipe
Step 1: Prepare the Dough
Start by waking up your yeast in warm milk mixed with a teaspoon of sugar, letting it bubble with life for 5 to 10 minutes. This foamy mixture is the promise of a wonderfully airy cake. Then it’s time to combine the flour, remaining sugar, and salt in a bowl before adding the eggs, softened butter, and your activated yeast mixture. Knead this mixture until your dough is smooth and elastic—about 8 to 10 minutes is perfect. Cover it up and let it rest in a warm spot for an hour, allowing the dough to double in size and develop that tender crumb.
Step 2: Create the Honey Almond Topping
The topping is where the magic truly starts to shine. Melt your butter gently in a saucepan, and stir in sugar, honey, and cream until they meld into a luscious caramel. Bring this mixture to a boil and then quickly take it off the heat to stir in the sliced almonds. Watch how the nuts soak up the sweet glaze, promising that signature crisp and golden topping that’s just waiting to crown your cake. Allow the topping to cool so it’s ready to spread later.
Step 3: Shape and Bake Your Cake
Grease and line a 9-inch springform pan to make sure nothing sticks, then press your beautifully risen dough evenly into the bottom. Gently spread the almond topping over it, being careful not to disturb that delicate crust you’re about to create. Let it rise for another 20 minutes while your oven gets ready at 350°F (175°C). Bake until the cake turns a gorgeous golden brown and the top is set—about 25 to 30 minutes. Then, allow the cake to cool fully in the pan; patience here ensures the layers hold just right when you move to assembly.
Step 4: Make the Cream Filling
The luxurious vanilla cream filling is what makes this German Bee Sting Cake (Bienenstich) Recipe stand out. Whisk sugar, cornstarch, flour, and egg yolks together in a saucepan and slowly add milk while stirring. Cook the mixture over medium heat, stirring constantly until thick and custard-like—this usually takes about 5 to 7 minutes. Remove from heat and blend in vanilla extract to deepen the flavor. Once cooled completely, gently fold in whipped cream to lighten the filling and add a dreamy, airy texture. This step transforms the custard into a velvety, luscious spread perfect for sandwiching between cake layers.
Step 5: Assemble Your Delight
Carefully remove the cake from the pan and use a serrated knife to slice it horizontally into two even layers. Spread the cooled cream filling evenly across the bottom half, then delicately place the almond-topped layer back on top. Press gently to secure the layers and then chill your creation for at least one hour, giving time for the flavors to marry and the filling to set perfectly. This chilling step is key to slicing neat pieces and serving a visually stunning dessert.
How to Serve German Bee Sting Cake (Bienenstich) Recipe
Garnishes
While the cake is stunning as it is, a light dusting of powdered sugar or a few whole toasted almonds scattered on top can elevate the presentation beautifully. Fresh mint leaves or edible flowers also add a fresh contrast and a pop of color that invites guests to take their first bite.
Side Dishes
German Bee Sting Cake (Bienenstich) Recipe pairs wonderfully with a simple, mildly sweet cup of black coffee or rich espresso to complement its honey and vanilla notes. For a more decadent option, serve alongside vanilla bean ice cream or fresh berries that bring a refreshing tartness to balance all that cream and caramelized almond sweetness.
Creative Ways to Present
To add a bit of wow factor, slice the cake into small squares for an elegant dessert platter or layer it as mini cakes using small springform pans. You can also add a drizzle of honey or a glaze made from warmed apricot jam on top for extra shine and flavor. For parties, arranging individual slices with a dollop of whipped cream and a sprinkle of chopped almonds makes for a charming, fuss-free presentation.
Make Ahead and Storage
Storing Leftovers
This cake truly shines chilled and will keep wonderfully in the refrigerator for up to 3 days when covered tightly with plastic wrap or stored in an airtight container. Keeping it cold preserves the texture of the cream filling and the crispness of the almond topping.
Freezing
If you want to make German Bee Sting Cake (Bienenstich) Recipe ahead of time, you can freeze the assembled cake for up to a month. Wrap it well in multiple layers of plastic wrap and aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before serving to keep the texture intact.
Reheating
Since this cake is best enjoyed chilled, reheating isn’t generally recommended. However, if you prefer your cake a bit warmer, serve slices at room temperature or briefly warm only the bottom cake layer before assembling with the cold cream filling and almond topping for an enjoyable contrast.
FAQs
What is the origin of German Bee Sting Cake (Bienenstich)?
German Bee Sting Cake, or Bienenstich, is a traditional German dessert with a fascinating history. Legend says it got its name when a baker was stung by a bee attracted to the sweet honey topping but still managed to create this delicious cake. It’s been a beloved classic in German kitchens and bakeries ever since.
Can I make the cake gluten-free?
You can experiment with gluten-free flour blends, but because this cake relies on yeast for rising, the texture might differ from the traditional version. Using a blend specifically designed for yeast baking and adding xanthan gum could help maintain structure.
Is it possible to use a different nut instead of almonds?
While almonds are traditional and provide the signature crunch and flavor, you could try sliced hazelnuts or pecans for a twist. Keep in mind the flavor profile will shift slightly, but it can be a fun variation.
How do I know when the dough has risen enough?
Your dough has doubled in size when it looks puffy and about twice as large as when you started. You can do the “finger test” — gently poke the dough, and if the indentation stays, it’s ready to bake.
Can I use store-bought pastry cream instead of making the filling?
Store-bought pastry cream is a convenient shortcut and can work well, though making your own vanilla cream filling keeps the cake fresh and flavorful. Homemade filling tends to have a lighter texture, especially after folding in whipped cream.
Final Thoughts
Sharing the German Bee Sting Cake (Bienenstich) Recipe with you feels like inviting you into a warm kitchen filled with nostalgia and sweetness. This delightful cake, with its multi-textured layers and rich history, is perfect for any occasion where you want to impress and indulge. Trust me, once you try this recipe, the combination of honey-glazed almonds, tender dough, and silky cream filling will secure a special spot on your dessert repertoire. So preheat that oven, gather your ingredients, and get ready to enjoy a piece of German baking happiness.
Print
German Bee Sting Cake (Bienenstich) Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Description
German Bee Sting Cake, or Bienenstich, is a classic dessert featuring a soft yeast dough topped with a rich honey almond glaze and filled with a luscious vanilla cream. This traditional German cake combines a tender nutty crust with a smooth, creamy custard filling, making it a perfect treat for special occasions or cozy afternoons.
Ingredients
For the dough:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup warm milk (110°F/43°C)
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup unsalted butter, softened
For the honey almond topping:
- 1/4 cup unsalted butter
- 1/3 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons heavy cream
- 3/4 cup sliced almonds
For the vanilla cream filling:
- 1 1/4 cups milk
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons all-purpose flour
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, whipped
Instructions
- Make the dough: Dissolve yeast in warm milk with 1 teaspoon of sugar and let sit for 5–10 minutes until foamy. In a large bowl, combine flour, remaining sugar, and salt. Add eggs, butter, and yeast mixture. Mix and knead until a smooth, elastic dough forms, about 8–10 minutes by hand or mixer. Cover and let rise in a warm place for 1 hour, or until doubled.
- Prepare the topping: In a small saucepan, melt butter with sugar, honey, and cream. Bring to a boil, then remove from heat and stir in sliced almonds. Let cool slightly.
- Shape and bake: Grease and line the bottom of a 9-inch springform pan. Press risen dough into the pan evenly. Spread the cooled almond topping gently over the top. Let rise again for 20 minutes while preheating oven to 350°F (175°C). Bake for 25–30 minutes or until golden brown. Let cool completely in the pan.
- Make the filling: In a saucepan, whisk together sugar, cornstarch, flour, and egg yolks. Slowly whisk in milk. Cook over medium heat, stirring constantly, until thickened, about 5–7 minutes. Remove from heat, stir in vanilla, and cool completely. Fold in whipped cream for a light texture.
- Assemble: Remove the cake from the pan. Carefully slice it horizontally to create two layers. Spread the cream filling on the bottom layer. Gently place the almond-topped layer on top. Chill for at least 1 hour before slicing.
Notes
- Bienenstich is best served chilled.
- For easy slicing, use a serrated knife and wipe between cuts.
- Can be made a day ahead and stored in the refrigerator.
