German Bee Sting Cake

German Bee Sting Cake, known as Bienenstich in German, is a traditional and beloved dessert featuring a soft, yeast-based cake layered with creamy vanilla custard and topped with a crunchy caramelized almond-honey glaze. Light, sweet, and richly textured, this cake is perfect for coffee breaks, special occasions, or whenever you want a slice of something unique and indulgent.

Why You’ll Love This Recipe

Bee Sting Cake is a showstopper with a balanced combination of fluffy cake, smooth filling, and a nutty-sweet topping. Despite its impressive appearance, it’s surprisingly simple to make with a little patience. The contrast of textures—from the creamy custard to the crisp almond topping—makes it irresistibly satisfying. It’s a wonderful European-style dessert that pairs beautifully with coffee or tea.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the yeast cake:

• All-purpose flour
• Granulated sugar
• Active dry yeast
• Whole milk
• Unsalted butter
• Eggs
• Salt
• Vanilla extract

For the almond topping:

• Sliced almonds
• Unsalted butter
• Honey
• Granulated sugar
• Heavy cream

For the custard filling:

• Whole milk
• Egg yolks
• Cornstarch
• Granulated sugar
• Vanilla extract or vanilla bean paste
• Unsalted butter
• Heavy cream (for folding into the custard)

Directions

Make the yeast cake:

1. Warm the milk and dissolve yeast with a little sugar. Let sit for 5–10 minutes until frothy.
2. In a large bowl, mix flour, remaining sugar, and salt. Add yeast mixture, eggs, and melted butter. Knead until dough is smooth and elastic.
3. Cover and let rise for 1 hour, or until doubled in size.
4. Press dough into a greased springform pan. Let rise again for 20–30 minutes.

Prepare the almond topping:

1. In a saucepan, melt butter with honey, sugar, and cream. Stir in sliced almonds.
2. Simmer for 2–3 minutes, then spread carefully over the risen dough.

Bake:

1. Bake in a preheated oven at 350°F (175°C) for 25–30 minutes or until golden and cooked through.
2. Cool completely, then slice horizontally to make space for the filling.

Make the custard:

1. Heat milk in a saucepan. In a bowl, whisk egg yolks, sugar, and cornstarch.
2. Temper the egg mixture with hot milk, then return to pan and cook until thickened.
3. Remove from heat, stir in vanilla and butter. Cool completely.
4. Whip cream and fold into cooled custard for a light, creamy texture.

Assemble:

1. Spread custard over the bottom half of the cake.
2. Gently place the almond-glazed top layer on the custard.
3. Chill for at least 1 hour before serving.

Servings and timing

Prep time: 1 hour
Cook time: 30 minutes
Rising/chill time: 2–3 hours
Total time: 4 hours
Serves: 10 to 12

Variations

• Shortcut version: Use store-bought brioche or cake base and instant pudding for a simplified approach.
• Pastry cream alternative: Replace the filling with whipped mascarpone or buttercream.
• Nut options: Substitute sliced almonds with chopped hazelnuts or pecans.
• Flavor twist: Add lemon zest or almond extract to the custard for a unique flavor profile.
• Mini cakes: Bake in muffin tins to create individual servings.

storage/reheating

Store the assembled cake in the refrigerator, covered, for up to 3 days.

This cake is best enjoyed chilled or at room temperature. Do not freeze the custard-filled cake, as the texture will be compromised. You can freeze the cake layers (without filling or topping) for up to 1 month.

FAQs

Why is it called Bee Sting Cake?

The name “Bee Sting” is believed to come from the honey in the topping, which attracts bees. Legend says a baker was stung while creating the cake.

Can I make it without yeast?

The yeast-based cake is traditional, but you can use a sponge cake base if desired, though the texture will be different.

Is this cake very sweet?

The almond-honey topping is sweet, but the custard and cake balance it nicely for a well-rounded flavor.

Can I make it ahead of time?

Yes, it’s best made ahead so the custard can firm up and the flavors can meld. Prepare a day in advance for best results.

Do I need to refrigerate it?

Yes, due to the custard filling, store the cake in the refrigerator.

What’s the texture of the cake?

It’s soft and airy from the yeast dough, with a slight chew and a caramelized top layer.

Can I use instant pudding for the filling?

Yes, as a shortcut, vanilla pudding can be used, but the homemade custard offers a richer flavor.

What kind of almonds are best?

Sliced almonds are traditional and provide a perfect crunch without overpowering the cake.

How do I cut the cake without crushing the filling?

Chill the cake well and use a serrated knife to gently slice. Wipe the blade clean between cuts.

Can I use plant-based ingredients?

Yes, use non-dairy milk, plant-based butter, and a vegan custard to make a dairy-free version.

Conclusion

German Bee Sting Cake is a stunning and delicious treat that combines tender cake, creamy filling, and a nutty, honey-glazed top. It’s the kind of dessert that looks impressive but is made from simple, wholesome ingredients. Whether you’re familiar with its German roots or discovering it for the first time, Bienenstich is sure to become a favorite.

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