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Homemade Bee Sting Cake with creamy filling and caramelized sliced almonds sits on a speckled plate beside a fork.

Bee Sting Cake

5 from 1 vote
A tender German-style Bee Sting Cake layered with dreamy cream and crowned with a caramelized almond crust.
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Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 10 slices
Course: Baking, Dessert
Cuisine: European, German
Calories: 575
Ingredients Equipment Method Nutrition Notes

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

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

Method
 

  1. Whisk the sugar, cornstarch, and salt together in a heat-safe bowl to begin the filling.
  2. Blend in the egg yolks until smooth, then gradually whisk in the milk until fully incorporated.
  3. Cook the mixture in a saucepan over medium-low heat, stirring constantly, until thickened and gently bubbling; whisk in the vanilla off heat.
  4. Strain the custard through a fine sieve into a clean bowl, press wrap onto the surface, and refrigerate.
  5. Warm the milk and butter in a saucepan until the butter melts, then allow to cool until lukewarm.
  6. 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.
  7. Place the dough into a greased bowl, cover, and let rise until doubled.
  8. For the topping, heat the butter, honey, and sugar until bubbling, then mix in the almonds and let cool.
  9. Grease and flour a springform pan to prepare it for baking.
  10. Deflate the dough, press it evenly into the pan, and spread the almond mixture across the surface.
  11. Cover and let the dough rise again until puffy.
  12. Preheat the oven to 350°F with a rack in the center.
  13. Bake the cake until golden with bubbling topping, about 25–30 minutes.
  14. Cool the cake 20 minutes in the pan, then loosen the edges and cool completely on a rack.
  15. Whip the heavy cream to stiff peaks; loosen the chilled custard and fold in the whipped cream until airy.
  16. Slice the cooled cake horizontally, spread the filling over the bottom layer, leaving space at the edges, and place the top layer on.
  17. Chill briefly before serving to help the cake slice cleanly.

Nutrition

Serving: 130gCalories: 575kcalCarbohydrates: 62gProtein: 15gFat: 31g

Notes

A nostalgic, cloud-soft cake layered with cool cream and a golden almond crown. Each slice feels like a warm memory wrapped in sweetness.

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