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German Bee Sting Cake Recipe

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5 from 58 reviews

This traditional German Bee Sting Cake features a light yeast dough topped with a sweet honey-almond glaze and filled with a rich, creamy custard. Known as Bienenstich, this classic dessert combines a crisp almond topping with a soft, luscious filling, making it a delightful treat for any special occasion or tea time.

Ingredients

Scale

Dough:

  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup warm milk (110°F/45°C)
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1 3/4 cups all-purpose flour, sifted

Topping:

  • 1/4 cup unsalted butter
  • 1/4 cup granulated sugar
  • 2 tablespoons pure honey
  • 1 tablespoon heavy cream
  • 1/2 cup sliced almonds

Filling:

  • 1 1/2 cups whole milk
  • 1/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/2 cup unsalted butter, softened

Instructions

  1. Prepare the yeast dough: Dissolve the active dry yeast in warm milk and let it sit for 5 to 10 minutes until frothy. In a mixing bowl, combine the granulated sugar, softened butter, salt, and egg. Add the yeast mixture, then gradually add the sifted flour. Knead the dough for 5 to 7 minutes until it becomes smooth and elastic. Cover the bowl and let the dough rise for 1 hour, or until it doubles in size.
  2. Make the honey-almond topping: In a saucepan over medium heat, melt the unsalted butter. Add granulated sugar, honey, and heavy cream, stirring continuously until the mixture bubbles and turns golden, about 3 to 4 minutes. Remove the pan from heat and stir in the sliced almonds. Allow the topping to cool completely.
  3. Assemble and bake the cake: Punch down the risen dough and press it evenly into a greased 9-inch round cake pan. Spread the cooled almond topping evenly over the dough. Bake at 350°F (175°C) for 25 to 30 minutes until the topping is golden and the cake sounds hollow when tapped. Remove from oven and let cool completely.
  4. Prepare the custard filling: Warm the whole milk in a saucepan, but do not let it boil. In a separate bowl, whisk together the granulated sugar, flour, and egg yolks until smooth. Gradually whisk the warm milk into the egg mixture. Return the combined mixture to the saucepan, and cook over medium heat, stirring constantly, until it thickens, about 5 to 7 minutes. Remove from heat, stir in the vanilla extract, then cover the surface with plastic wrap to prevent a skin from forming. Chill the custard until cool.
  5. Finish the custard filling: Beat the softened butter into the chilled custard until it becomes light and spreadable.
  6. Final assembly: Using a serrated knife, slice the cooled cake horizontally in half. Spread the custard filling evenly on the bottom layer, leaving a 1/2-inch border around the edges. Place the top layer with the almond topping onto the custard-filled bottom layer and press gently. Refrigerate the assembled cake for at least 2 hours before serving to allow the flavors to meld.

Notes

  • Ensure the milk for dissolving yeast is warm (about 110°F/45°C) to activate the yeast properly, not hot to avoid killing it.
  • Chilling the custard before adding butter helps achieve a light and fluffy texture in the filling.
  • Use a serrated knife for clean, even cake slices.
  • The cake is best enjoyed the day after assembly once it has fully chilled and set.
  • Store leftovers in the refrigerator and consume within 3 days for best freshness.

Keywords: German Bee Sting Cake, Bienenstich, honey almond cake, custard filled cake, traditional German dessert

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