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Authentic German Bee Sting Cake with Silky Vanilla Cream and Crunchy Honey-Almond Topping (Bienenstich)

A close-up cross-section of a slice of bee sting cake showing the fluffy interior and sticky almond topping.
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Make a bakery-style German Bee Sting Cake (Bienenstich) at home. This recipe features a soft, yeasted cake base, a rich vanilla custard filling, and a crisp, caramelized honey-almond topping for a perfect texture contrast.

Ingredients

  • For the Yeast Cake: 1 cup whole milk, 1/4 cup granulated sugar, 2 1/4 teaspoons active dry yeast, 3 cups all-purpose flour, 1/4 teaspoon salt, 1 large egg, 1/4 cup unsalted butter (softened)
  • For the Honey-Almond Topping: 1/2 cup granulated sugar, 1/4 cup honey, 1/4 cup heavy cream, 4 tablespoons unsalted butter, 1 cup sliced almonds
  • For the Vanilla Custard Filling: 1 1/2 cups whole milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, 2 large egg yolks, 1 teaspoon vanilla extract, 1/2 cup heavy whipping cream (whipped)

Instructions

  1. Prepare the Yeast Cake: Warm the milk until lukewarm. Dissolve the sugar and yeast in the milk and let it sit for 5 minutes until foamy.
  2. In a large bowl, combine the flour and salt. Add the yeast mixture, egg, and softened butter. Mix until a soft dough forms. Knead for 5 to 7 minutes until smooth.
  3. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Punch down the dough and press it evenly into a 9-inch springform pan. Let it rest for 20 minutes. Preheat your oven to 350°F (175°C).
  5. Prepare the Topping: In a small saucepan, combine the sugar, honey, heavy cream, and butter. Heat over medium heat, stirring until the sugar dissolves and the mixture boils. Stir in the sliced almonds.
  6. Pour the almond mixture evenly over the dough in the pan. Bake for 25 to 30 minutes, or until the topping is golden brown and bubbling. Let the cake cool completely on a wire rack.
  7. Prepare the Vanilla Custard Filling: Whisk together the milk, sugar, cornstarch, and egg yolks in a saucepan. Cook over medium heat, whisking constantly, until the mixture thickens into a pudding consistency. Remove from heat and stir in the vanilla extract. Cover the surface directly with plastic wrap and chill completely.
  8. Once chilled, beat the custard until smooth. Gently fold in the 1/2 cup of whipped heavy cream to lighten the texture.
  9. Assemble the Cake: Once the cake is completely cool, slice the cake horizontally into two equal layers.
  10. Spread the entire vanilla custard filling evenly over the bottom cake layer. Place the almond-topped layer back on top. Chill the cake for at least 2 hours before slicing and serving.

Notes

  • For the best texture contrast, ensure the custard filling is fully chilled before folding in the whipped cream.
  • You can make the custard filling a day ahead to save time on assembly day.
  • This cake is excellent served as an afternoon coffee cake or for special occasions.

Nutrition

Find it online: https://delishcraze.com/bee-sting-cake-recipe-bienenstich/