Delicious German Bee Sting

This traditional German Bee Sting Cake (Bienenstich) blends generations of German baking knowledge into one stunning treat. The fluffy yeasted base works perfectly with the thick vanilla custard center, while the sticky honey-almond crown gives a satisfying crunch and unique sweetness that explains this cake's cute nickname.

I first tried this cake during a trip to Bavaria where my host family brought it out with afternoon coffee. The mix of crunchy top and smooth filling stuck in my memory. These days I bake it for all our family gatherings, and it's always the first dessert to vanish from the table.

Ingredients

• All purpose flour: gives the foundation structure while keeping it soft
• Active dry yeast: makes the cake rise with that classic fluffy texture
• Granulated sugar: works against the yeast and adds needed sweetness
• Warm milk: wakes up the yeast and makes the dough richer
• Unsalted butter: creates softness and flavor in the cake base
• Large egg: holds everything together while adding richness
• Salt: boosts all the flavors and cuts through sweetness

For the Honey Almond Topping

• Unsalted butter: forms the starting point for the caramel process
• Granulated sugar: works with honey to make that signature sweet shell
• Honey: the key ingredient that gives the cake its name and taste
• Heavy cream: brings richness and helps make the perfect caramel texture
• Sliced almonds: deliver that must-have crunch and nutty flavor

For the Vanilla Cream Filling

• Whole milk: creates the smooth foundation of the custard
• Granulated sugar: makes the filling just sweet enough
• Egg yolks: add richness and help thicken the custard
• Cornstarch: makes sure the filling stays put when you cut it
• Vanilla extract: gives deep flavor to the cream layer
• Whipped heavy cream: makes the texture airy like a mousse

Step-by-Step Instructions

Activate the Yeast:

Mix warm milk about 110°F with sugar and yeast in a small bowl. The milk should just feel warm on your finger. Let it sit for 5-10 minutes until it's bubbly and smells yeasty. This first step makes sure your dough will puff up nicely.

Create the Cake Dough:

Mix flour and salt in a big bowl. Pour in your foamy yeast mixture plus the egg and soft butter. Knead by hand for about 7 minutes or use a stand mixer with dough hook for 5 minutes. You want a smooth, stretchy dough that pulls away from the bowl sides. Put it in an oiled bowl, cover with a damp towel, and let it grow in a warm spot for an hour until it's twice as big.

Prepare the Honey Almond Topping:

Melt butter in a pot over medium heat. Add sugar, honey, and cream, stirring all the time so it doesn't burn. When it starts bubbling a bit, toss in the sliced almonds and keep cooking for 1-2 minutes until it gets thicker and covers all the almonds. It'll turn more golden as it cooks. Take it off the heat and let it cool a bit while staying pourable.

Bake the Cake:

Heat your oven to 175°C or 350°F. Gently push down the puffy dough to let air out. Press it evenly into a greased 9-inch round pan, making a small edge around the sides to hold the topping. Pour the almond mixture evenly over the dough all the way to the edges. Bake for 25-30 minutes until golden brown with caramelized topping. Let it cool completely in the pan on a rack.

Create the Vanilla Cream Filling:

Warm up milk in a pot but don't let it boil. In another bowl, mix egg yolks, sugar, and cornstarch until it turns light yellow and gets a bit thick. Very slowly pour about half the warm milk into the egg mix while whisking constantly so the eggs don't cook. Pour this back into the pot with the rest of the milk and cook on medium heat, always stirring with a wooden spoon. Keep cooking until it's thick enough to coat the back of a spoon. Take it off the heat, mix in vanilla, and put it in a bowl. Push plastic wrap right onto the surface to stop a skin from forming and put it in the fridge until totally cool.

Whip and Fold:

After the custard is fully cooled, whip the heavy cream until it forms stiff peaks. Carefully fold the whipped cream into the custard in three batches, trying not to knock out the air. This makes a light filling that still holds up when sliced.

Assemble the Cake:

Using a bread knife, carefully cut the cooled cake through the middle. Put the bottom half cut side up on your plate. Spread the vanilla filling evenly on the bottom layer, not quite reaching the edges since the weight of the top will push it outward. Carefully put the top layer with the almond topping back on the filling. Chill for at least 1-2 hours before serving so the filling can set up.

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This cake means a lot to me because of the special honey almond crown. My grandma kept bees on her little farm in Germany and always used the freshest spring honey for this cake. The story goes that this dessert got its name when a baker got stung by a bee that was drawn to the sweet honey topping while he was making it.

Proper Storage

If you keep it in the fridge, your Bienenstich will stay good for up to three days. Store it in something airtight so it doesn't soak up fridge smells. The cake actually gets better after a day as the flavors mix and the filling softens the cake layers perfectly. You can even freeze single slices for up to a month. Just thaw them in the fridge overnight before eating.

Seasonal Variations

In spring, German bakers often throw in a spoon of fresh lemon zest to brighten up the dough with citrus that goes great with honey. During fall festivals, some areas add a thin layer of spiced apple between the cake and cream for a seasonal twist. At Christmas time, adding a bit of cardamom and cinnamon to the dough makes a festive version that's perfect for holiday parties.

Common Troubleshooting

If your almond topping looks too thin, just cook it a bit longer until it thickens up. It'll also get firmer as it cools down. For the custard, most people run into lumps while cooking. You can avoid this by whisking all the time and using medium-low heat. If you do get lumps, just strain it through a fine sieve before cooling. If your dough doesn't rise well, your milk was probably too hot and killed the yeast, or the room was too cold. Always use barely warm milk and let the dough rise somewhere cozy without drafts.

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Frequently Asked Questions

→ What makes Bee Sting Cake's texture special?

It’s got a soft, cloud-like cake layer, creamy vanilla filling, and a crunchy, nutty almond topping.

→ Can I let the dough rest overnight?

Absolutely, you can let it rise in the fridge the night before to save time.

→ How do I avoid burning the top layer?

Spread the almond topping evenly and use foil to cover if it starts to brown too quickly.

→ Could I switch out the cream filling?

Of course, try custard, whipped cream, or even buttercream for a different twist.

→ When’s the best time to serve it?

Let it chill for an hour or two so it’s easier to slice and the flavors meld perfectly together.