Authentic German Bee Sting Cake Recipe – Traditional Bienenstich with Vanilla Cream & Almond Topping

A Sweet Slice of German Tradition

Bienenstich, or Bee Sting Cake, is one of Germany’s most cherished desserts—a delightful fusion of textures and flavors that captures the heart of traditional “Kuchen.” This beloved cake features a soft, pillowy yeast dough layered with creamy vanilla filling and topped with a golden, crunchy honey-almond glaze.

Its name comes from a whimsical legend: bakers who defended their village from invaders by throwing beehives, earning the cake its stinging title. Today, it’s a staple at German bakeries and family gatherings, celebrated for its balance of sweetness, richness, and crunch.

Inspired by recipes like Authentic German Bee Sting Cake – Days of Jay, International Desserts Blog, and Kitchen Scroll, this cake is a showstopper that’s surprisingly achievable at home. Whether served with afternoon coffee or as a festive centerpiece, Bienenstich offers a sweet slice of German tradition.

What Is Bienenstich Cake?

Bienenstich is a classic German “Kuchen” that combines layers of enriched yeast cake with a luscious vanilla custard or pastry cream filling. What sets it apart is its signature topping: caramelized sliced almonds cooked in honey, butter, and cream, creating a crisp, golden crown.

The cake’s texture is a harmonious blend—light and airy from the yeast dough, creamy and smooth from the filling, and crunchy from the nutty glaze. It’s often sliced horizontally and filled after baking, then chilled to set.

Legend has it that the cake was named after bakers who used beehives to fend off attackers, giving rise to the “bee sting” moniker. Today, Bienenstich is a beloved dessert across Germany and beyond, enjoyed for its nostalgic charm and irresistible flavor.

Ingredient Breakdown

Dough:

• 2 cups all-purpose flour
• 1 packet (2¼ tsp) active dry yeast
• ¼ cup sugar
• ½ cup warm milk
• ¼ cup unsalted butter, softened
• 1 egg
• ¼ tsp salt

Topping:

• ½ cup sliced almonds
• ¼ cup honey
• ¼ cup unsalted butter
• ¼ cup sugar
• 2 tbsp heavy cream

Filling:

• 1 cup vanilla pudding or pastry cream
• ½ cup whipped cream
• 1 tsp gelatin (optional, for stability)

Optional Enhancements:

• ½ tsp almond extract (in dough or filling)
• 1 tsp lemon zest (in filling)

Tip: Use high-quality honey and real vanilla extract for authentic flavor. The topping should be golden and crisp, while the filling should be chilled and creamy for the perfect contrast.

Step-by-Step Instructions

1. Prepare the dough: In a bowl, combine warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy. Add flour, butter, egg, and salt. Mix and knead until smooth. Cover and let rise in a warm place until doubled (about 1 hour).
2. Make the topping: In a saucepan, melt butter, honey, sugar, and cream. Stir until smooth. Add sliced almonds and simmer for 2–3 minutes. Let cool slightly.
3. Shape and bake: Preheat oven to 350°F (175°C). Press risen dough into a greased 9-inch round cake pan. Spread almond topping evenly over the dough. Bake for 25–30 minutes until golden and cooked through. Cool completely.
4. Prepare the filling: Whip cream until stiff peaks form. Fold into chilled vanilla pudding or pastry cream. Add gelatin if using, and chill for 30 minutes.
5. Assemble the cake: Slice the cooled cake horizontally with a serrated knife. Spread filling evenly over the bottom half. Carefully place the top layer back on.
6. Chill before serving: Refrigerate for at least 1 hour to set the filling.

Bold Tips:

• Let the cake cool fully before slicing to avoid soggy layers.
• Use chilled filling to prevent melting or leaking.
• Slice evenly for a clean, professional presentation.

Common Mistakes to Avoid

To ensure your Bienenstich turns out beautifully, avoid these common pitfalls:

• Overproofing the dough: Letting the dough rise too long can cause it to collapse during baking. Aim for a gentle rise until just doubled.
• Using warm filling: Warm or freshly made custard can melt and soak into the cake. Always chill the filling before assembly.
• Not slicing evenly: Uneven slicing can lead to lopsided layers and messy presentation. Use a long serrated knife and rotate the cake as you cut.
• Skipping chill time: The assembled cake needs time to set. Refrigerate for at least an hour before slicing to firm up the filling and enhance flavor.
• Burning the topping: Watch the honey-almond mixture closely while baking—it should be golden, not dark brown. If it browns too quickly, tent with foil.

By following these tips, you’ll create a stunning, delicious Bienenstich that’s worthy of any celebration.