The smell of honey and toasted almonds filling the kitchen on a Saturday morning-that's what I remember most. The way the caramelized topping bubbled and turned golden in the oven, and how Liam pressed his nose against the oven door, asking every two minutes if it was ready yet.
This Bee Sting Cake is one of those recipes that looks fancy but feels like home. It's a traditional German dessert with a tender yeasted cake base, a cloud-like vanilla pastry cream filling, and that signature crunchy honey-almond topping that gives it its name. Every bite has texture-soft, creamy, sweet, and just a little bit crunchy.
What Makes Bee Sting Cake So Special
Bienenstich, or German Bee Sting Cake, has been a bakery favorite for generations. Legend says a baker was stung by a bee attracted to the sweet honey topping, and the name stuck. Whether that's true or not, this cake earned its reputation for good reason.
The magic is in the layers. You've got a soft, buttery yeast cake that's more tender than bread but richer than regular cake. Then there's the filling-a luscious pastry cream lightened with whipped cream until it's silky and almost mousse-like. And on top? A caramelized honey-almond crust that crackles when you cut into it.
It's the kind of German dessert that makes people slow down and savor every forkful.
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Bee Sting Cake Ingredients
This traditional German Bee Sting Cake uses simple ingredients, but each one plays an important role. Here's what you'll need:
For the Pastry Cream Filling:
- Sugar
- Cornstarch
- Salt
- Yolks from 3 large eggs
- Whole milk
- Vanilla extract
- Heavy whipping cream
For the Cake:
- Whole milk
- Unsalted butter
- Honey
- Eggs
- Bread flour
- Yeast
- Salt
For the Almond Honey Topping:
- Unsalted butter
- Honey
- Sugar
- Almonds
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How to Make Bee Sting Cake
Start with the Pastry Cream
In a medium heat-proof bowl, whisk together the sugar, cornstarch, and salt. Add the egg yolks and whisk until the mixture is smooth and pale. Gradually whisk in the milk until everything is fully blended.
Pour this into a saucepan and cook over medium-low heat, whisking constantly. You'll need about 5 minutes for it to thicken and start to simmer. Once it does, keep cooking for 1 more minute-this cooks out the starchy taste. Remove from heat and whisk in the vanilla.
Strain the pastry cream through a fine-mesh sieve into a clean bowl. This catches any lumps and gives you a silky-smooth texture. Press plastic wrap directly onto the surface and refrigerate while you work on the cake.
Make the Yeast Dough
Warm the milk and butter in a small saucepan until the butter melts. Let it cool until it's just lukewarm-too hot and it'll kill the yeast.
In a stand mixer fitted with the dough hook, combine the warm milk mixture, honey, eggs, bread flour, yeast, and salt. Mix on low for 1 minute to bring it together, then switch to medium speed and mix for 6 minutes. The dough should be smooth and elastic, pulling away from the sides of the bowl.
Transfer the dough to a greased bowl, cover it with a clean kitchen towel, and let it rise until doubled in size. This takes about an hour, depending on how warm your kitchen is.
Prepare the Almond Topping
While the dough rises, make the topping. In a small saucepan, heat the butter, honey, and sugar over medium heat, stirring until everything dissolves and starts to bubble. Remove from heat and stir in the sliced almonds. Let this cool slightly-it'll be easier to spread.
This caramelized almond crust is what makes Bienenstich so recognizable. The honey gives it that glossy, sticky sweetness, and the almonds toast beautifully in the oven.
Assemble and Bake
Grease and flour a 9-inch springform pan. Once your dough has doubled, punch it down gently and press it evenly into the pan. Spread the almond topping over the dough, using the back of a spoon to get it into all the corners.
Cover and let it rise again until doubled, about 30 minutes. Meanwhile, preheat your oven to 350°F with a rack in the center.
Bake for 25 to 30 minutes, until the cake is golden and the topping is bubbling and fragrant. Cool in the pan for 20 minutes, then carefully loosen the edges and transfer to a wire rack to cool completely.
Finish the Filling
While the cake cools, finish your filling. Whip the heavy cream to stiff peaks. Give the chilled pastry cream a good stir to smooth it out, then gently fold in the whipped cream in two additions. You want it light and airy, almost like a whipped custard.
Slice and Fill
Using a serrated bread knife, carefully slice the cooled cake horizontally into two layers. Spread the filling over the bottom layer, leaving about a ½-inch margin around the edges. You might not use all the filling-that's okay. Gently place the top layer back on.
For cleaner slicing, chill the assembled cake for a couple of hours before serving. It firms up the filling just enough to make neat slices.
Substitutions and Variations
No bread flour? All-purpose flour works, though the texture will be slightly less chewy. Add an extra tablespoon of flour to compensate.
Dairy-free? This one's tricky since the filling relies on whole milk and cream. You could try full-fat coconut cream for the whipped portion, but the pastry cream needs dairy to set properly.
Less sweet? Cut the sugar in the filling to ¼ cup. The topping is meant to be sweet, so I'd leave that as is.
Add a twist? A splash of rum or almond extract in the pastry cream adds a lovely depth. Start with ½ teaspoon and taste.
Sliced almonds unavailable? Slivered almonds work just as well. You could even try chopped hazelnuts for a different flavor.
Equipment For Bee Sting Cake
- Medium heat-proof mixing bowl
- Whisk
- Saucepan
- Fine-mesh strainer
- Plastic wrap
- Stand mixer with dough hook (or hand mixer)
- Mixing bowls
- Rubber spatula
- 9-inch springform pan
- Wire cooling rack
- Serrated bread knife
Storage and Make-Ahead Tips
Store Bee Sting Cake covered in the refrigerator for up to 2 days. The filling softens the cake slightly over time, so it's best enjoyed within the first day or two.
Unfortunately, this Bee Sting Cake doesn't freeze well. The pastry cream filling separates when thawed, and the texture suffers.
Make-ahead tip: Prepare the pastry cream a day in advance and keep it chilled. You can also make the almond topping ahead and store it at room temperature. Just give it a stir before spreading.
The cake itself is best baked and assembled the day you plan to serve it, but if you need to get ahead, bake the cake, let it cool completely, wrap it well, and keep it at room temperature for up to 24 hours before filling.
Kid-Approved Adjustments
Liam's not big on textures, so sometimes I skip the almond topping on his slice and just give him the cake and filling. It's still delicious, and he doesn't feel left out.
If your kids are wary of custard, let them help make it. Whisking and watching it thicken is oddly satisfying, and they're more likely to try something they helped create.
You can also make mini versions in muffin tins. Press the dough into greased muffin cups, add a little topping, bake for 15 to 18 minutes, and let them cool before filling. Kids love having their own individual cakes.
Serving Suggestions
This custard-filled cake is rich, so a little goes a long way. Here's how we like to serve it:
With coffee. A strong cup balances the sweetness perfectly. It's a classic German pairing.
Alongside fresh berries. Strawberries or raspberries add a tart contrast to the creamy filling.
With a dollop of whipped cream. If you're feeling extra indulgent, a little more cream never hurt.
As an afternoon treat. This is the kind of cake that deserves a slow afternoon with good company.
Top Tip
Last time I made this, Liam wanted to help spread the almond topping. I handed him the spatula and watched as he very carefully-too carefully-dabbed little bits of the honeyed almond mixture onto the dough like he was painting a masterpiece.
"Mom, it's not spreading," he said, frowning at his spotty creation.
I gently took over and showed him how to use the back of a spoon to spread it evenly. He watched, fascinated, as the almonds settled into the sticky honey mixture. When it came out of the oven all golden and bubbling, he grinned and said, "I made that part perfect."
Well, almost. But it tasted perfect, and that's what counts.
Grandma's Bee Sting Cake Secret
My grandmother used to make a version of this with a touch of lemon zest in the pastry cream. She'd grate it right over the bowl and say, "Just a kiss of lemon, not enough to taste, just enough to make them wonder."
I tried it once, and she was right. It brightens the whole thing without announcing itself. If you want to try it, add about ½ teaspoon of finely grated lemon zest when you whisk in the vanilla.
She also taught me to listen to the topping as it bakes. When you can hear a gentle bubbling sound and smell toasted almonds, it's almost ready. That's the kind of kitchen wisdom you can't find in a recipe.
FAQ
Is Bee Sting Cake the same as a cream cake?
Not quite. While it does have a cream-filled Bee Sting Cake structure, the combination of yeast dough, honey-almond topping, and lightened pastry cream makes it unique to German baking traditions.
an I use a regular cake pan instead of a springform?
You can, but it's harder to remove the Bee Sting Cake cleanly. If you do, line the bottom with parchment and grease the sides well.
What is in traditional Bee Sting Cake?
Traditional Bienenstich includes a sweet yeast Bee Sting Cake base, a creamy vanilla custard filling (often lightened with whipped cream), and a sticky caramelized topping made with honey, butter, sugar, and sliced almonds. It's a German bakery classic.
Why is it called Bee Sting Cake?
Legend says a baker was stung by a bee attracted to the sweet honey topping. The name stuck, and now it's a beloved part of German baking tradition.
Final Thoughts
There's something about slicing into a homemade Bee Sting Cake that feels special. Maybe it's the layers, or the way the almonds crunch against the soft cream. Maybe it's just knowing you made something from scratch that tastes like it came from a bakery.
Either way, this Bee Sting Cake is worth the time. The dough is forgiving, the filling is foolproof, and the topping practically takes care of itself. And when you set it on the table and watch people's faces light up, you'll know it was worth every minute.
If you loved this recipe, you might also enjoy trying The Best Raspberry Brownies Recipe for another classic layered dessert, or Easy Homemade Crockpot Applesauce if you want to explore more pastry cream creations. For a simpler yeast-based treat, check out Easy Dehydrate Mango Recipe to practice your dough skills.
Enjoy every crumb.
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Pairing
These are my favorite dishes to serve with Bee Sting Cake
Bee Sting Cake
Equipment
- 1 Medium heat-proof mixing bowl Used for whisking pastry cream ingredients
- 1 Whisk For blending custard and batter elements
- 1 Saucepan Used for heating custard and almond topping
- 1 Fine-mesh strainer Strains pastry cream for smooth texture
- 1 Plastic wrap Prevents skin from forming on pastry cream
- 1 Stand mixer with dough hook or hand mixer Used for kneading dough efficiently
- 2 Mixing bowls For preparing dough, filling, and toppings
- 1 Rubber spatula For folding cream and spreading filling
- 1 9-inch springform pan Used to shape and bake the cake
- 1 Wire cooling rack For cooling the baked cake evenly
- 1 Serrated bread knife Needed for splitting the cake cleanly
Ingredients
For the filling
- ⅓ cup sugar for sweetening the custard
- 3 tablespoons cornstarch for thickening the pastry cream
- ¼ teaspoon salt balances sweetness
- 3 large egg yolks adds richness and color
- 1 ⅔ cups whole milk for a smooth custard base
- 1 teaspoon vanilla extract for aroma and flavor
- ⅔ cup heavy whipping cream for lightening the filling
For the cake
- ⅓ cup whole milk to hydrate the dough
- ¼ cup unsalted butter adds moisture and softness
- 2 ½ tablespoons honey adds mild sweetness
- 2 large eggs binds and enriches the dough
- 2 ½ cups bread flour for structure and chew
- 2 teaspoons yeast for leavening
- ¼ teaspoon salt for balance
For the topping
- ¼ cup unsalted butter creates caramel base
- 2 ½ tablespoons honey gives floral sweetness
- 2 tablespoons sugar helps caramelize
- 1 ¼ cups sliced almonds for a crunchy top
Instructions
- Whisk the sugar, cornstarch, and salt together in a heat-safe bowl to begin the filling.
- Blend in the egg yolks until smooth, then gradually whisk in the milk until fully incorporated.
- Cook the mixture in a saucepan over medium-low heat, stirring constantly, until thickened and gently bubbling; whisk in the vanilla off heat.
- Strain the custard through a fine sieve into a clean bowl, press wrap onto the surface, and refrigerate.
- Warm the milk and butter in a saucepan until the butter melts, then allow to cool until lukewarm.
- In a mixer bowl, add the milk mixture, honey, eggs, flour, yeast, and salt; mix briefly, then knead until the dough becomes smooth and elastic.
- Place the dough into a greased bowl, cover, and let rise until doubled.
- For the topping, heat the butter, honey, and sugar until bubbling, then mix in the almonds and let cool.
- Grease and flour a springform pan to prepare it for baking.
- Deflate the dough, press it evenly into the pan, and spread the almond mixture across the surface.
- Cover and let the dough rise again until puffy.
- Preheat the oven to 350°F with a rack in the center.
- Bake the cake until golden with bubbling topping, about 25-30 minutes.
- Cool the cake 20 minutes in the pan, then loosen the edges and cool completely on a rack.
- Whip the heavy cream to stiff peaks; loosen the chilled custard and fold in the whipped cream until airy.
- Slice the cooled cake horizontally, spread the filling over the bottom layer, leaving space at the edges, and place the top layer on.
- Chill briefly before serving to help the cake slice cleanly.
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