If you love a cake that’s both rich and light, creamy yet crunchy, then German Bee Sting Cake (Bienenstich) is about to become your new favorite. This classic German dessert is a dreamy combination of soft, slightly sweet yeast cake, a luscious vanilla custard filling, and a caramelized almond topping that adds the perfect crunch.
The name Bienenstich (which means “bee sting” in German) comes from the legend that a baker was stung by a bee while making it—probably because the irresistible honey glaze on top attracted the little troublemaker! But trust me, this cake is worth the risk. The contrast of textures and flavors makes every bite heavenly.
Why You’ll Love German Bee Sting Cake
Unique and Irresistible
The mix of fluffy cake, creamy filling, and crunchy caramelized almonds is pure magic.
Perfect for Any Occasion
Ideal for birthdays, tea time, or simply when you want to impress guests with something special.
Not Too Sweet
Unlike some cakes, this one has a balanced sweetness that won’t overwhelm.
A German Classic
If you love European pastries, this is a must-try!
Make-Ahead Friendly
The custard and dough can be prepared in advance, making it great for planning ahead.
Ingredients in German Bee Sting Cake
Here’s what makes this cake so special:
Yeast Dough – Light and airy, giving the cake its signature texture.
Honey-Almond Topping – A crunchy, caramelized layer of almonds and honey.
Vanilla Custard Filling – Creamy, rich, and velvety smooth.
Butter & Sugar – Essential for the cake’s delicate sweetness and flavor.
Milk & Cream – Used in both the dough and custard for a rich, tender crumb.
Eggs – Help create structure and richness in the cake and custard.
Cornstarch – Thickens the custard to a perfect consistency.
Vanilla Extract – Adds warmth and depth to the custard.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
How to Make German Bee Sting Cake
Prepare the Yeast Dough
Mix warm milk, sugar, and yeast, then let it bloom. Combine with flour, butter, and eggs, kneading until smooth. Let it rise until doubled.
Make the Honey-Almond Topping
Melt butter, honey, and sugar in a pan, then stir in almonds. Let it cool slightly.
Bake the Cake
Spread the dough into a cake pan, top with the almond mixture, and bake until golden brown.
Prepare the Custard Filling
Heat milk and vanilla, then whisk in egg yolks, sugar, and cornstarch until thickened. Let cool.
Assemble the Cake
Slice the cake in half horizontally, spread the custard over the bottom layer, then place the almond-crusted top back on.
Serve and Enjoy
Slice and serve with a cup of coffee or tea!
How to Serve German Bee Sting Cake
- With Fresh Berries – Adds a light, fruity contrast.
- With Coffee or Tea – Perfect for an afternoon treat.
- Chilled or at Room Temperature – It tastes amazing either way!
Additional Tips
Let the Dough Rise Fully
This ensures a light and airy texture.
Cool the Custard Before Assembling
A warm filling can make the cake soggy.
Use High-Quality Honey
For the best flavor in the topping.
Store Properly
Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat Before Serving
A few seconds in the microwave softens the custard nicely.
FAQs
Q1: Can I make this cake ahead of time?
A1: Yes! You can bake the cake and prepare the custard a day in advance. Assemble just before serving.
Q2: Can I use instant yeast?
A2: Yes, but reduce the proofing time slightly.
Q3: Can I make this without almonds?
A3: Yes, but the crunch is part of what makes it special! You can try using sunflower seeds instead.
Q4: How do I prevent the topping from burning?
A4: Keep an eye on it in the last few minutes of baking and cover with foil if needed.
Q5: Can I freeze Bee Sting Cake?
A5: Yes! Freeze the cake without the custard, then add the filling after thawing.
Q6: What’s the best way to slice this cake?
A6: Use a serrated knife to prevent squishing the filling.
Q7: Can I make it with a different filling?
A7: Yes! Try whipped cream or pastry cream for a variation.
Q8: Do I have to use honey in the topping?
A8: No, but it adds a unique flavor. Maple syrup or golden syrup could work as substitutes.
Q9: Why is my custard too runny?
A9: It may need more cooking time or extra cornstarch. Let it fully cool to thicken.
Q10: Can I use store-bought custard?
A10: Yes! If you’re short on time, a good-quality store-bought custard works.
Final Thoughts
German Bee Sting Cake is a showstopper that’s surprisingly easy to make at home. With its rich vanilla custard, golden caramelized almond topping, and soft, airy cake, every bite is pure bliss. Whether you’re making it for a special occasion or just because, this cake is sure to impress.
Print
German Bee Sting Cake (Bienenstich)
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: German, European
Description
This German Bee Sting Cake (Bienenstich) is a heavenly dessert made with soft, airy brioche layers, a creamy vanilla pastry filling, and a crunchy honey-glazed almond topping. Perfect for breakfast, dessert, or a special occasion!
Ingredients
Brioche Dough
- 80g (1/3 cup) whole milk, lukewarm
- 37g (3 tbsp) granulated sugar
- 8g fresh yeast (or 1 tsp active dry yeast)
- 1 egg, room temperature
- 188g (1 1/2 cups) bread flour
- 1/4 tsp salt
- 76g (1/3 cup) unsalted butter, room temperature
Honey Almond Topping
- 67g (1/3 cup) granulated sugar
- 60g (3 tbsp) honey
- 57g (1/4 cup) unsalted butter
- Large pinch of salt
- 150g (2 cups) almond flakes
Pastry Cream Filling
- 500g (2 cups) whole milk
- 100g (1/2 cup) granulated sugar
- 80g (1/3 cup) egg yolk (about 4-5 yolks)
- 25g (1/5 cup) cornstarch
- 25g (1/5 cup) all-purpose flour
- 2 tsp vanilla extract
- 50g (1/4 cup) unsalted butter, room temperature
Instructions
Make the Brioche Dough
- Heat half the sugar with the milk until lukewarm, then remove from heat and sprinkle yeast on top. Let it sit for 10 minutes until foamy.
- In a stand mixer with a kneading hook, mix the yeast mixture with the egg. Add flour, remaining sugar, and salt. Knead for 3 minutes.
- Slowly add butter, one piece at a time, and continue kneading for 10 minutes until dough is elastic and shiny.
- Cover dough with plastic wrap and let it rise at room temperature for 1-2 hours until doubled.
- Punch down dough, reshape into a ball, and refrigerate for at least 8 hours (up to 24 hours).
Bake the Brioche
- Grease a 9-inch (23 cm) springform pan. Roll out dough to fit the pan and place inside.
- Cover and proof for 1-2 hours until doubled.
- Prepare almond topping: In a saucepan, cook sugar, honey, salt, and butter for 3-4 minutes. Remove from heat, stir in almonds, and cool.
- Preheat oven to 180°C (356°F).
- Spread the almond topping evenly over the dough. Bake for 45 minutes, covering with foil after 25 minutes if browning too much.
- Let cool for 3 minutes, then remove the springform ring. Cool completely.
Make the Pastry Cream
- In a bowl, whisk sugar and egg yolks until fluffy, then mix in cornstarch, flour, and vanilla.
- In a saucepan, bring milk to a simmer, then slowly whisk into egg mixture.
- Return mixture to heat and cook, whisking, until thickened (about 1 minute after boiling).
- Remove from heat, stir in butter, and mix until smooth. Cover with plastic wrap and chill completely.
Assemble the Cake
- Slice the cooled brioche horizontally with a serrated knife.
- Pipe or spread pastry cream onto the bottom half.
- Place the top layer back and dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 589 kcal
- Sugar: 40g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 145mg