Bienenstich (Bee Sting Cake)

Indulge in the classic German Bienenstich, or Bee Sting Cake, a decadent dessert that seamlessly blends a soft, pillowy yeast-based cake with a rich vanilla custard filling and a caramelized honey-almond topping. Perfectly golden and irresistibly fragrant, this show-stopping treat combines textures and flavors that are both luxurious and comforting. The yeast dough requires kneading and rising for that signature airy structure, while the honey-almond glaze adds a nutty crunch and natural sweetness. The creamy custard, laced with vanilla and gently folded with whipped cream, creates a luscious filling that elevates every bite. This recipe, which serves 8, is an ideal addition to celebrations or as a delightful afternoon indulgence. Refrigerate for a few hours for the ultimate velvety slice that holds its shape beautifully—your Bee Sting Cake will quickly become a crowd favorite!

Nutriscore Rating: 58/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 8

Ingredients

• 250 grams All-purpose flour
• 60 grams Granulated sugar
• 50 grams Unsalted butter, softened
• 125 milliliters Milk
• 7 grams Active dry yeast
• 0.5 teaspoons Salt
• 1 Egg
• 50 grams Honey
• 75 grams Sliced almonds
• 200 milliliters Heavy cream
• 1 Vanilla bean, seeds scraped
• 30 grams Cornstarch
• 3 Egg yolks
• 250 milliliters Milk for custard

Directions

Step 1

Heat 125ml of milk to lukewarm and dissolve the yeast in it. Allow it to stand for about 5 to 10 minutes until it becomes frothy.

Step 2

In a large bowl, mix flour, 60 grams sugar, and salt. Add the yeast mixture, softened butter, and the egg to the flour mixture.

Step 3

Knead the dough on a floured surface for about 10 minutes or until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.

Step 4

While the dough is rising, prepare the honey-almond topping by melting 50 grams of butter and 50 grams of honey together in a saucepan over low heat. Stir in the sliced almonds and set aside.

Step 5

Once the dough has risen, punch it down and roll it out to fit a 9-inch round cake pan or springform pan. Spread the almond topping evenly over the dough. Allow it to rise again for about 20 minutes while preheating the oven to 350°F (175°C).

Step 6

Bake the cake for about 25 to 30 minutes or until the top is golden brown. Let it cool completely in the pan.

Step 7

For the custard, scald 250ml of milk in a saucepan with the vanilla seeds. In a separate bowl, whisk together the 3 egg yolks, 30 grams of cornstarch, and remaining sugar until smooth.

Step 8

Gradually pour the hot milk into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and let it cool.

Step 9

Once the custard is cool, whip 200ml of heavy cream until stiff peaks form and gently fold it into the custard mixture.

Step 10

Slice the cake horizontally and fill it with the custard. Carefully place the top back on, ensuring the almond topping stays intact.

Step 11

Refrigerate for at least 2 hours before serving for the custard to set.

Nutrition Facts

Serving size	1217.7 grams (1217.7g)

Amount per serving	% Daily Value*
Calories	3338

Total Fat 176.10g	226%
Saturated Fat 80.00g	400%
Polyunsaturated Fat 1.80g
Cholesterol 1091mg	364%
Sodium 1543mg	67%
Total Carbohydrate 361.30g	131%
Dietary Fiber 18.60g	66%
Total Sugars 123.90g
Protein 71.10g	142%

Vitamin D 291IU	1454%
Calcium 851mg	65%
Iron 17mg	96%
Potassium 1734mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.8%

Protein: 8.6%

Carbs: 43.6%