Print

Authentic German Bee Sting Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 73 reviews

Authentic German Bee Sting Cake (Bienenstich) is a traditional layered cake featuring a soft yeast dough base topped with a caramelized honey-almond crust and filled with a rich vanilla custard. This classic dessert balances fluffy bread-like texture with creamy custard and crunchy toasted almonds, making it a beloved treat for special occasions or an indulgent tea-time snack.

Ingredients

For the cake dough:

  • 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

For the almond-honey topping:

  • 1/4 cup unsalted butter
  • 1/4 cup granulated sugar
  • 2 tablespoons honey
  • 1 pinch salt
  • 1/2 cup sliced almonds

For the custard filling:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 teaspoons vanilla extract

Instructions

  1. Activate the yeast: Warm the milk until just lukewarm. Add 1 teaspoon of sugar and the yeast, then let stand for about 10 minutes until frothy, indicating the yeast is active.
  2. Make the dough: In a large bowl, combine the flour, remaining sugar, and salt. Add softened butter, eggs, and the yeast mixture. Knead until the dough is smooth and elastic. Cover and let it rise in a warm place for about 1 hour or until doubled in size.
  3. Prepare the topping: Melt the butter in a saucepan over medium heat. Add sugar, honey, and salt, stirring until the sugar dissolves. Remove from heat, stir in sliced almonds, and set aside to cool slightly.
  4. Shape and top the dough: Punch down the risen dough to release air. Place it evenly in a greased baking pan and spread it out. Spoon the almond-honey topping over the dough evenly. Allow it to rise again for 20 minutes.
  5. Bake: Preheat the oven to 350°F (175°C). Bake the cake for 25–30 minutes or until the topping is golden brown and caramelized. Remove from oven and let cool completely.
  6. Make the custard: Heat the milk and vanilla extract in a saucepan until warm but not boiling. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Gradually pour the warm milk into the egg mixture, whisking to combine. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat, cover with plastic wrap pressed directly on the surface to prevent a skin from forming, and let cool.
  7. Assemble: Once the cake is completely cooled, carefully slice it horizontally into two layers. Spread the prepared custard evenly on the bottom layer. Place the top layer, almond side up, over the custard. Press gently to secure layers together and serve.

Notes

  • Make sure the milk for activating yeast is lukewarm, not hot, to prevent killing the yeast.
  • Allow the cake to cool completely before slicing to prevent custard from oozing out.
  • Press plastic wrap directly on the custard surface to avoid a skin forming while it cools.
  • Sliced almonds can be lightly toasted before use for extra flavor.
  • Store assembled cake refrigerated and consume within 2-3 days for best freshness.

Find it online: https://alinacooks.com/authentic-german-bee-sting-cake-recipe/