If you’re searching for a showstopping dessert that balances fluffy yeast cake, a dreamy vanilla cream, and a shimmering almond-honey topping, look no further than German Bee Sting Cake (Bienenstich). This classic treat, beloved across Germany and beyond, brings together pillowy dough layered with a thick, luscious filling—all crowned with caramelized honey and nutty almonds. Each bite is a little adventure: sweet, nutty, slightly floral, and incredibly satisfying. There’s something magical about how these simple ingredients transform into a cake that’s both homey and elegant—the perfect centerpiece for celebrations or just because.
Ingredients You’ll Need
The heart of any great German Bee Sting Cake (Bienenstich) is quality ingredients used simply, and you’ll likely have most of them on hand already. Every single component plays a big role in the flavors and textures: a soft, rich dough, a billowy cream filling, and that signature crunchy, honeyed almond crust.
- All-purpose flour: Gives the cake structure while still keeping it delightfully tender.
- Active dry yeast: The secret to the cake’s delicate rise and airy crumb.
- Warm milk: Activates the yeast and enriches the dough.
- Granulated sugar: Adds just the right amount of sweetness without overwhelming.
- Large egg: Binds the dough together, adding richness.
- Unsalted butter (softened): Provides that classic brioche-like texture and flavor.
- Salt: A tiny pinch that brings all the other flavors forward.
- Sliced almonds: Essential for the signature crunchy, honeyed topping.
- Honey: Adds a wonderfully floral note to the almond topping.
- Heavy cream: Enriches both the topping and the filling, making them ultra-silky.
- Whole milk: Creates the smooth, creamy vanilla pudding base.
- Vanilla pudding mix: For the fuss-free, flavorful filling that sets up perfectly.
- Whipped heavy cream: Folded into the filling for lightness and extra decadence.
- Powdered sugar: Sweetens the whipped cream without being grainy.
- Vanilla extract: Deepens and rounds out the flavor of the creamy center.
How to Make German Bee Sting Cake (Bienenstich)
Step 1: Prepare the Yeast Dough
Start by dissolving the yeast in warm milk with just a pinch of sugar—this helps the yeast get bubbly and active. Let it stand for about 5 to 10 minutes until you see foam forming, which is always a sign that your dough will rise beautifully. This step makes sure your German Bee Sting Cake (Bienenstich) is as pillowy as the bakeries in Munich!
Step 2: Mix and Knead the Dough
Combine the activated yeast mixture with flour, granulated sugar, a large egg, softened butter, and a touch of salt in your biggest mixing bowl. Knead until the dough is smooth and elastic—give it a good 8 to 10 minutes, working out any stress from your day! Transfer it to a greased bowl, cover, and let it rise until doubled in size, about an hour. Trust the process; a slow, patient rise gives you that characteristic lightness.
Step 3: Shape and Second Rise
Once the dough has puffed up, gently punch it down and transfer to a greased 9-inch springform pan. Press the dough evenly to the edges so your cake bakes up in a perfect circle. Cover again, and let it rise for another 30 minutes. This second rise ensures a lovely, airy texture and prevents a dense base—don’t skip it.
Step 4: Make the Almond-Honey Topping
While the dough takes its nap, melt butter with sugar, honey, and cream in a saucepan over gentle heat. Keep stirring until the sugar dissolves, then fold in the sliced almonds. This sweet, nutty mix will caramelize beautifully in the oven and become the cake’s golden, slightly sticky “sting.” Spread the topping right over the dough once it’s done rising, reaching all the edges for that signature look.
Step 5: Bake the Cake
Pop your dressed-up cake into a preheated 350°F (175°C) oven and bake for 25 to 30 minutes until it turns a glorious golden brown. The aroma that fills your kitchen will be absolutely irresistible! Let the cake cool completely in the pan—patience is key here to make slicing easier later on.
Step 6: Prepare the Dreamy Cream Filling
While your cake cools, whip up the filling: Make the pudding with cold milk following package instructions and let it come to room temperature. Gently fold in whipped cream, powdered sugar, and vanilla extract until the filling is smooth, light, and holds its shape. This turns the German Bee Sting Cake (Bienenstich) into a creamy showstopper, not just a sweet bread.
Step 7: Assemble the Cake
Carefully slice the cooled cake horizontally into two layers. Spread the entire creamy filling over the bottom half, being generous to the very edge. Gently place the almond-topped upper half on top. Your almost-finished masterpiece should chill in the refrigerator for at least an hour; this sets the filling and makes slicing a breeze.
How to Serve German Bee Sting Cake (Bienenstich)
Garnishes
A generous dusting of powdered sugar not only looks stunning atop the almond glaze but adds just a touch more delicate sweetness. For extra flair, a scattering of extra toasted sliced almonds or a drizzle of honey right before serving can make your German Bee Sting Cake (Bienenstich) truly pop on the table.
Side Dishes
Pairing this rich and creamy cake with a hot cup of strong coffee or a mellow black tea creates the most delightful German-style afternoon treat. If you’d like to offer something fresh and light on the side, a platter of ripe berries or a simple fruit salad adds color and balance to the sweetness of the cake.
Creative Ways to Present
Why not cut the cake into elegant wedges and serve each piece with a dollop of freshly whipped cream and a sprig of mint? For brunch, try slicing into smaller rectangles and plating on a vintage tray for a classic German café feel. You can even serve mini German Bee Sting Cake (Bienenstich) squares as part of a dessert buffet—the possibilities are endless!
Make Ahead and Storage
Storing Leftovers
Leftover cake should be wrapped tightly and stored in the fridge, where it keeps perfectly for up to three days. Just be sure to keep it chilled, as the creamy filling is at its best when cold.
Freezing
You can freeze German Bee Sting Cake (Bienenstich) for up to 2 months, ideally before adding the filling. Wrap the baked, unfilled cake layers well in plastic wrap and foil, then thaw and fill before serving for freshness and texture.
Reheating
While the filled cake is best served chilled, you can gently warm leftover almond-topped layers in the oven at a low temperature if you’ve frozen them without filling. Add the cream layer after reheating. Avoid microwaving to maintain the lovely crunch of the topping.
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! If you substitute instant yeast, you can mix it straight into the dry ingredients and skip the blooming step—just keep an eye on the dough as it may rise a bit faster.
What’s the best way to slice the cake neatly?
Chilling the assembled German Bee Sting Cake (Bienenstich) for at least an hour, or even overnight, firms up the cream and makes for much cleaner slices. Use a long, sharp serrated knife for best results.
Can I make the cake with a different filling?
Traditionally, vanilla cream is classic, but some bakers mix things up with a pastry cream, whipped mascarpone, or even a touch of almond extract for a delicious twist.
How do I prevent the almond topping from burning?
Be sure to spread the topping evenly, press it down gently, and keep a close watch on your cake in the last five minutes. Every oven heats a little differently, so peek in around the 25-minute mark.
Is German Bee Sting Cake (Bienenstich) gluten-free or vegan?
This recipe isn’t gluten-free or vegan as written, but you can experiment with gluten-free flour blends and plant-based creams and butter. Just know that texture and flavor might vary a bit from the classic version.
Final Thoughts
I genuinely hope you’ll give German Bee Sting Cake (Bienenstich) a try in your own kitchen. It’s a treat that turns everyday moments into something special, and it’s impossible not to smile as you savor every sweet, creamy, and nutty bite. Happy baking!
Print
German Bee Sting Cake (Bienenstich) Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Description
Indulge in the rich flavors of a traditional German Bee Sting Cake (Bienenstich) with its tender dough, honey almond topping, and creamy vanilla filling. This classic dessert is a true delight for any occasion.
Ingredients
Dough:
- 3 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1/2 cup warm milk
- 1/4 cup granulated sugar
- 1 large egg
- 4 tbsp unsalted butter, softened
- 1/4 tsp salt
Almond Topping:
- 1/2 cup sliced almonds
- 1/4 cup honey
- 1/4 cup granulated sugar
- 3 tbsp unsalted butter
- 2 tbsp heavy cream
Filling:
- 2 cups whole milk
- 1 packet (3.4 oz) vanilla pudding mix
- 1 cup heavy cream, whipped
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Dough: Dissolve yeast in warm milk with a pinch of sugar. Let stand until foamy. Combine flour, sugar, egg, butter, salt, and yeast mixture. Knead until smooth. Let rise.
- Prepare the Almond Topping: Melt butter with sugar, honey, and cream. Stir in sliced almonds. Spread over risen dough.
- Bake: Bake at 350°F (175°C) for 25–30 minutes until golden.
- Fill the Cake: Slice the cake, prepare pudding, fold in whipped cream, sugar, and vanilla. Spread filling over bottom layer, top with second layer.
- Chill: Refrigerate for at least 1 hour before serving.
Notes
- Chill cake before slicing for easier cutting.
- Prepare filling ahead to save time.
- Enhance filling with almond extract for extra flavor.
Your email address will not be published. Required fields are marked *