Name: Authentic German Bee Sting Cake (Bienenstich) Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 2 h 55 min
Cuisine: German
Ingredients: 2 ½ cups (300 g) all-purpose flour; 1 packet (7 g) active dry yeast; 1/3 cup (70 g) granulated sugar; 1/2 cup (120 ml) warm milk; 1/4 cup (60 g) unsalted butter, softened; 1 large egg; 1/2 teaspoon salt; 1/4 cup (60 g) unsalted butter; 1/3 cup (70 g) granulated sugar; 2 tablespoons honey; 2 tablespoons heavy cream; 1 cup (100 g) sliced almonds; 1 ½ cups (360 ml) whole milk; 1 packet (40 g) vanilla pudding mix (or homemade custard base); 2 tablespoons granulated sugar; 1 cup (240 ml) heavy cream, whipped

Jump to Recipe· 4.1 from 80 reviews

If you have a sweet spot for desserts that boast a perfect marriage of textures and flavors, then you’re going to fall head over heels for this Authentic German Bee Sting Cake (Bienenstich) Recipe. Imagine a fluffy, lightly sweetened yeast cake base, topped with a glossy, caramelized almond crust that crackles delightfully with every bite, and sandwiched with a luscious, creamy custard filling. This classic German dessert is as impressive as it is comforting—a true showstopper for any occasion, whether it’s a holiday feast, a special birthday, or simply a weekend treat that feels like a big warm hug.

Ingredients You’ll Need

The image shows a square slice of layered cake on a white plate sitting on a white marbled surface. The cake has four main layers of light brown sponge separated by three creamy off-white layers. On top, there is a shiny caramel layer, glossy and smooth, topped heavily with whole almonds and small nut pieces that add texture. The cake looks moist and rich with a mix of smooth cream, soft sponge, sticky caramel, and crunchy nuts. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Authentic German Bee Sting Cake (Bienenstich) Recipe lies in its simple yet essential ingredients, each bringing its own unique contribution to the texture, flavor, and irresistible appearance of the final cake.

All-purpose flour (2 ½ cups / 300 g): The foundation for the soft and tender yeast dough that forms the cake’s base.
Active dry yeast (1 packet / 7 g): The powerhouse that gives the cake its light, airy rise.
Granulated sugar (around 3/4 cup total): Sweetness that balances the rich toppings and filling perfectly.
Warm milk (1/2 cup / 120 ml): Activates the yeast and keeps the dough tender and moist.
Unsalted butter (around 1/2 cup / 120 g total): Adds richness and a tender crumb to the cake and depth to the almond topping.
Large egg (1): Helps bind the ingredients and adds structure to the dough.
Salt (1/2 teaspoon): Balances and enhances all the sweet flavors.
Honey (2 tablespoons): Creates that signature sticky-sweet note in the almond topping.
Heavy cream (for topping and filling): Adds silkiness and richness, especially folded into the custard filling.
Sliced almonds (1 cup / 100 g): Provide crunch and nutty flavor for the topping’s delightful texture contrast.
Vanilla pudding mix or homemade custard (1 packet / 40 g): Forms the creamy, vanilla-scented filling that distinguishes this cake from other layered desserts.

How to Make Authentic German Bee Sting Cake (Bienenstich) Recipe

Step 1: Prepare the Yeast Dough

Start by dissolving the yeast into the warm milk along with a tablespoon of sugar, letting it froth until wonderfully active and bubbly—that’s your signal to proceed. Then mix in the flour, remaining sugar, softened butter, egg, and salt, kneading the dough until it’s smooth and elastic. Cover the dough with a cloth and give it time to rise, about an hour until it doubles in size. This slow fermentation creates the tender, slightly sweet base that is crucial for the Authentic German Bee Sting Cake (Bienenstich) Recipe.

Step 2: Make the Almond Topping

Next, prepare the decadent almond layer by melting butter in a saucepan and combining it with sugar, honey, and heavy cream. Let everything come together with a gentle simmer so the sugar dissolves and the mixture thickens slightly. Stir in the sliced almonds, which soak up all that caramel goodness and form a sticky, glossy topping that will give the cake its iconic crunch once baked.

Step 3: Bake the Cake Base with Almond Topping

Preheat your oven to a moderate 350°F (175°C), grease a 9-inch springform pan to make removal easy, and gently punch down the risen dough. Press this soft dough evenly into your pan, then generously spread the almond topping right on top. Slide it into the oven and bake for 25 to 30 minutes, until the cake is golden and the almond layer is bubbling with caramelized glory. Allow the cake to cool completely before moving on to the filling step to ensure your custard won’t melt upon contact.

Step 4: Prepare the Cream Filling

While the cake cools, whisk together the pudding mix with milk and sugar to create a smooth vanilla custard base. Once chilled thoroughly, fold in the freshly whipped heavy cream, which lightens the custard to a luscious, airy cream filling. This creamy center is one of the signature components that makes this recipe truly authentic and unforgettable.

Step 5: Assemble the Cake

Carefully slice the cooled cake horizontally to create two layers: the bottom yeast cake and the top almond-topped layer. Spread the silky cream filling over the bottom half and then crown it with the almond topping half. Chill the assembled cake for at least one hour to let the filling set perfectly, ensuring that when you slice it you get clean, beautiful pieces bursting with every delightful texture of the Authentic German Bee Sting Cake (Bienenstich) Recipe.

How to Serve Authentic German Bee Sting Cake (Bienenstich) Recipe

The image shows a square slice of cake with four layers, placed on a white plate on a white marbled surface. The bottom layer is a light brown cake base with a slightly crumbly texture. Above it is a thin layer of smooth, dark caramel. The third layer is a thick, creamy white filling that looks soft and fluffy. Next is another layer of the light brown cake, slightly thicker than the first one. On top, there is a shiny caramel layer covered with whole almonds arranged neatly next to each other. The almonds are glossy and golden brown, adding texture and shine. The cake looks moist and rich. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To enhance presentation and flavor, consider dusting the top of the cake with a light sprinkle of powdered sugar or a few toasted almond slivers for added elegance and crunch. Fresh berries like raspberries or a few sprigs of mint can add a pop of color and freshness that perfectly complements the rich, nutty sweetness.

Side Dishes

This Authentic German Bee Sting Cake (Bienenstich) Recipe pairs beautifully with a cup of strong coffee or a well-brewed black tea. For a celebratory touch, serve alongside a glass of lightly sparkling Riesling—the slight acidity cuts through the richness beautifully without overpowering the dessert’s delicate sweetness.

Creative Ways to Present

For a more modern twist, instead of a large cake, try making individual portions in small ramekins or mini springform pans, layering the dough, almond topping, and cream filling. This makes for charming single-serve desserts that are perfect for parties. You can even transform leftovers into decadent trifle layers with fresh fruit and whipped cream, making the Authentic German Bee Sting Cake (Bienenstich) Recipe stretch for multiple delightful occasions.

Make Ahead and Storage

Storing Leftovers

Once assembled, store leftover cake slices in an airtight container in the refrigerator for up to three days. This keeps the custard filling fresh and the almond topping crispier, though some moistening of the topping may naturally occur.

Freezing

If you want to keep your cake for longer, slices freeze beautifully for up to one month. Wrap each piece tightly in plastic wrap and place them in a freezer-safe container. When ready to enjoy, thaw overnight in the fridge before serving.

Reheating

Since this cake features a creamy filling and a delicate almond crust, reheating is best done gently. Bring slices to room temperature for best texture. If you prefer it warm, a very brief blast in a low oven (around 300°F/150°C for 5–7 minutes) can revive some freshness without melting the custard or compromising the almond topping.

FAQs

What does “Bienenstich” actually mean?

“Bienenstich” translates to “bee sting” in English and refers to the crunchy honey-almond topping that resembles the sticky sweetness bees produce. Legend has it the name comes from a baker being “stung” by bees attracted to the honey topping!

Can I make the filling from scratch instead of using pudding mix?

Absolutely! A homemade vanilla custard using milk, sugar, egg yolks, cornstarch, and vanilla extract works wonderfully and gives you full control over ingredients and flavor intensity.

Is it possible to use different nuts for the topping?

While traditional recipes call for sliced almonds, you can experiment with other nuts like hazelnuts or walnuts for a different crunch and flavor profile, but almonds offer the classic texture and taste that define the cake.

How do I make sure my yeast dough rises properly?

Use warm—not hot—milk around 105°F (40°C) to activate the yeast without killing it, and give the dough enough time in a warm, draft-free environment to double in size. Patience here results in a tender and airy cake base.

Can this cake be made dairy-free?

Yes! You can substitute dairy milk with plant-based milk alternatives like almond or oat milk, and replace butter and cream with your favorite non-dairy versions. The texture may vary slightly but the overall effect remains delicious.

Final Thoughts

This Authentic German Bee Sting Cake (Bienenstich) Recipe is one of those timeless desserts that brings together wonderful textures and flavors that truly celebrate the craft of baking. It’s impressive enough to wow guests yet simple enough to be a fun project for home bakers. Once you taste that creamy vanilla filling paired with the almond-honey crust and soft yeasty cake, you’ll understand why it’s a beloved classic. So go ahead, try this recipe—it just might become your new favorite indulgence to share and savor.