Name: Authentic German Bee Sting Cake (Bienenstich) Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: German
Ingredients: 3 cups all-purpose flour; 1/4 cup granulated sugar; 1 packet (7 g) active dry yeast; 3/4 cup whole milk, lukewarm; 1/4 cup unsalted butter, softened; 2 large eggs; 1/4 teaspoon salt; 1/4 cup unsalted butter; 1/4 cup granulated sugar; 2 tablespoons honey; 1 pinch salt; 1/2 cup sliced almonds; 2 cups whole milk; 1/2 cup granulated sugar; 4 large egg yolks; 1/4 cup cornstarch; 2 teaspoons vanilla extract

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Introduction

Authentic German Bee Sting Cake, or Bienenstich, is a delightful dessert featuring a soft yeast dough topped with caramelized almonds and filled with a creamy vanilla custard. This classic treat combines crunchy, sweet topping with smooth filling for a perfectly balanced indulgence.

A close-up view of a square piece of cake with three distinct layers sits on a white plate over a white marbled texture. The bottom layer is a light golden-brown crumbly cake base, above it is a thick creamy white filling layer, and the top layer is another moist golden cake topped with a shiny, translucent amber glaze with slight ridges and bubbles that catch the light. The focus is on the texture and gloss of the drizzle on top, emphasizing the moistness and softness of the cake layers beneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1/4 cup granulated sugar
1 packet (7 g) active dry yeast
3/4 cup whole milk, lukewarm
1/4 cup unsalted butter, softened
2 large eggs
1/4 teaspoon salt
1/4 cup unsalted butter (for topping)
1/4 cup granulated sugar (for topping)
2 tablespoons honey
1 pinch salt (for topping)
1/2 cup sliced almonds
2 cups whole milk (for custard)
1/2 cup granulated sugar (for custard)
4 large egg yolks
1/4 cup cornstarch
2 teaspoons vanilla extract

Instructions

Step 1: Activate the yeast by warming the milk until just lukewarm. Add 1 teaspoon of sugar and the yeast, then let stand for about 10 minutes until frothy.
Step 2: In a large bowl, combine the flour, remaining sugar, and salt. Add the softened butter, eggs, and the yeast mixture. Knead until the dough is smooth and elastic. Cover and let it rise for about 1 hour or until doubled in size.
Step 3: Prepare the topping by melting butter in a saucepan over medium heat. Stir in the sugar, honey, and a pinch of salt until the sugar dissolves. Remove from heat and add the sliced almonds. Set aside to cool slightly.
Step 4: Punch down the risen dough and place it in a greased baking pan, spreading it evenly. Spoon the almond-honey topping over the dough. Let it rise for another 20 minutes.
Step 5: Preheat the oven to 350°F (175°C). Bake the cake for 25–30 minutes or until the top is golden brown. Allow to cool completely.
Step 6: Make the custard by heating the milk and vanilla extract in a saucepan until warm. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Cover with plastic wrap directly on the surface and let it cool.
Step 7: Once the cake is cooled, slice it horizontally into two layers. Spread the custard evenly over the bottom layer, then place the top layer with the almond side up over the custard. Press gently to assemble.

Tips & Variations

Use fresh yeast if available for a more traditional flavor and better rise.
Substitute sliced almonds with chopped hazelnuts for a different nutty twist.
For a lighter filling, use whipped cream mixed with the custard instead of custard alone.
Ensure the milk is only lukewarm when activating yeast to avoid killing it.

Storage

Store the assembled cake in the refrigerator, covered, for up to 3 days. This helps keep the custard fresh and the cake moist. When ready to serve, let it sit at room temperature for about 15 minutes. Avoid freezing as the custard texture may change upon thawing.

How to Serve

A close-up of a square slice of layered cake on a white plate, showing three main layers: the bottom and middle are light golden brown soft sponge cake, and the middle layer is creamy white frosting. The top layer is a shiny amber caramel glaze with a smooth and slightly sticky texture that reflects light. The cake looks moist with a soft crumb, and a few crumbs are seen on the plate. The background is blurred with a white marbled surface visible beneath the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Since it doesn’t need to be activated in warm milk, you can mix it directly with the dry ingredients and reduce the rising time slightly.

How can I make the cake vegan?

To make a vegan version, replace the milk with plant-based milk, use vegan butter, and substitute eggs with suitable egg replacers like flaxseeds or commercial egg replacers. For the custard, try using cornstarch-thickened coconut milk with vanilla for a similar texture.