Classic Bienenstich (Bee Sting Cake)

Bienenstich, or Bee Sting Cake, is a classic German dessert consisting of a soft, yeasted cake filled with a luscious vanilla pastry cream and topped with a caramelized honey-almond glaze. This delightful combination of textures—fluffy cake, creamy filling, and crunchy almond topping—makes it a favorite for special occasions and afternoon tea.

Why You’ll Love This Recipe

• Authentic German Dessert – A traditional treat with rich history and delicious flavors.
• Perfect Balance of Textures – Soft cake, smooth cream, and a crisp almond topping.
• Ideal for Special Occasions – A stunning dessert for celebrations, holidays, or coffee time.
• Customizable – Can be made with different fillings like whipped cream or custard.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• All-purpose flour
• Active dry yeast
• Warm milk
• Granulated sugar
• Unsalted butter, softened
• Egg
• Vanilla extract
• Salt

For the Almond Topping:

• Sliced almonds
• Honey
• Unsalted butter
• Heavy cream
• Granulated sugar

For the Pastry Cream Filling:

• Whole milk
• Granulated sugar
• Egg yolks
• Cornstarch
• Vanilla extract
• Unsalted butter

Directions

Prepare the Dough:

1. In a small bowl, dissolve yeast in warm milk and let it sit for 5–10 minutes until foamy.
2. In a large bowl, combine flour, sugar, and salt. Add softened butter, egg, vanilla, and the yeast mixture.
3. Knead the dough until smooth and elastic. Cover and let rise in a warm place for about 1 hour, or until doubled in size.

Make the Almond Topping:

4. In a saucepan, melt butter with honey, sugar, and heavy cream over medium heat. Stir until the mixture is smooth.
5. Remove from heat and fold in sliced almonds. Set aside to cool slightly.

Bake the Cake:

6. Preheat oven to 350°F (175°C). Grease a round cake pan.
7. Punch down the risen dough and press it evenly into the cake pan. Let it rest for 15 minutes.
8. Spread the almond mixture evenly over the dough.
9. Bake for 25–30 minutes, or until golden brown. Let the cake cool completely.

Prepare the Pastry Cream Filling:

10. In a saucepan, heat milk over medium heat until steaming.
11. In a separate bowl, whisk together egg yolks, sugar, and cornstarch. Gradually pour in the hot milk while whisking continuously.
12. Return the mixture to the saucepan and cook until thickened. Remove from heat and stir in butter and vanilla. Let cool completely.

Assemble the Cake:

13. Slice the cake horizontally into two layers.
14. Spread the pastry cream over the bottom half. Place the almond-topped layer back on top.
15. Chill for at least 1 hour before slicing and serving.

Servings and Timing

• Servings: 8–10
• Preparation Time: 30 minutes
• Rising Time: 1 hour
• Baking Time: 30 minutes
• Total Time: 2 hours

Variations

• Whipped Cream Filling – Replace pastry cream with sweetened whipped cream for a lighter texture.
• Chocolate Twist – Drizzle melted chocolate over the almond topping for added richness.
• Nutty Variation – Try using chopped hazelnuts or pecans instead of almonds.
• Lemon Pastry Cream – Add lemon zest to the filling for a citrusy twist.

Storage/Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: The unfilled cake can be frozen for up to 1 month. Thaw before adding the filling.
• Reheating: Serve chilled or at room temperature; reheating is not necessary.

FAQs

Why is it called Bee Sting Cake?

Legend says a baker was stung by a bee while making this cake, and the honey-almond topping attracted bees.

Can I make this cake without yeast?

Traditional Bienenstich is made with yeast, but you can try a sponge cake base for a quicker version.

How do I prevent the almond topping from burning?

Bake at the recommended temperature and check the cake in the last 5 minutes to ensure the topping does not over-brown.

Can I make the pastry cream ahead of time?

Yes, prepare it up to 2 days in advance and store it in the refrigerator.

What if my dough doesn’t rise?

Ensure your yeast is active and that your rising environment is warm (around 75–80°F or 24–27°C).

Can I use instant yeast instead of active dry yeast?

Yes, but you can skip the activation step and mix it directly with the dry ingredients.

How do I get even cake layers?

Use a serrated knife and slice slowly to create even layers.

Can I make mini Bienenstich cakes?

Yes, bake in muffin tins for individual portions, adjusting the baking time to about 15–20 minutes.

Can I reduce the sweetness?

You can slightly reduce the sugar in the filling or topping without affecting the texture.

Is this cake served warm or cold?

It is best served chilled or at room temperature to allow the filling to set properly.

Conclusion

Classic Bienenstich (Bee Sting Cake) is a delightful German dessert with a perfect balance of sweetness, crunch, and creaminess. Whether you enjoy it as a teatime treat or a show-stopping dessert for gatherings, this cake is sure to impress. Try this authentic recipe and savor the rich flavors of honey, almonds, and vanilla pastry cream in every bite.

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• Author: Mariem
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German

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Description

A traditional German dessert featuring a soft, yeasted cake with a caramelized almond topping and a creamy filling.

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Ingredients

Units USM Scale 1x2x3x

For the Cake:

• 2 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup warm milk (110°F)
• 1/4 cup unsalted butter, melted
• 1 egg
• 1/2 teaspoon salt

For the Topping:

• 1/4 cup unsalted butter
• 1/3 cup granulated sugar
• 2 tablespoons honey
• 2 tablespoons heavy cream
• 3/4 cup sliced almonds

For the Filling:

• 2 cups heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons instant vanilla pudding mix

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Instructions

• Prepare the Dough:
  • In a bowl, mix warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
  • Add melted butter, egg, flour, and salt. Mix and knead until smooth.
  • Cover and let rise in a warm place for 1 hour or until doubled in size.
• Make the Almond Topping:
  • In a saucepan, melt butter, sugar, honey, and cream. Stir until sugar dissolves.
  • Add sliced almonds and cook for 2-3 minutes. Let cool slightly.
• Bake the Cake:
  • Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan.
  • Spread the risen dough evenly in the pan.
  • Spoon the almond topping over the dough.
  • Bake for 25-30 minutes or until golden brown. Let cool completely.
• Prepare the Cream Filling:
  • Beat heavy cream, powdered sugar, vanilla, and pudding mix until stiff peaks form.
• Assemble the Cake:
  • Slice the cake in half horizontally.
  • Spread the cream filling over the bottom half.
  • Place the top half back on and chill before serving.

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Notes

• Let the cake chill for at least an hour for best results.
• You can substitute custard for the cream filling for a richer texture.

Find it online: https://wowrecipesfood.com/classic-bienenstich/