Authentic German Bee Sting Cake Recipe – Traditional Bienenstich with Vanilla Cream & Almond Topping
This Authentic German Bee Sting Cake (Bienenstich) is a traditional bakery-style dessert made with a soft, yeasted cake base, filled with luscious vanilla cream, and topped with a crunchy caramelized almond glaze. It’s a beloved treat in Germany, perfect for special occasions, afternoon coffee, or holiday gatherings. The contrast of textures—fluffy cake, silky filling, and crisp topping—makes every bite unforgettable. This recipe stays true to its roots and delivers old-world charm with every slice.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Saucepan
- 9-inch round cake pan
- Whisk
- Serrated knife
- Spatula
Ingredients
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
- 1 tsp lemon zest
Instructions
- Prepare the dough: Combine warm milk, yeast, and sugar. Let sit until foamy. Add flour, butter, egg, and salt. Mix and knead until smooth. Cover and let rise until doubled (about 1 hour).
- Make the topping: In a saucepan, melt butter, honey, sugar, and cream. Stir until smooth. Add almonds and simmer for 2–3 minutes. Let cool slightly.
- Shape and bake: Preheat oven to 350°F (175°C). Press dough into a greased 9-inch pan. Spread almond topping evenly. Bake for 25–30 minutes until golden. Cool completely.
- Prepare the filling: Whip cream to stiff peaks. Fold into chilled pudding or pastry cream. Add gelatin if using, and chill for 30 minutes.
- Assemble the cake: Slice cake horizontally. Spread filling on bottom half. Replace top layer carefully.
- Chill before serving: Refrigerate for at least 1 hour to set.
Notes
- Prevent soggy layers: Cool cake fully before slicing and use chilled filling.
- Crunchy topping tip: Bake until golden and let cool uncovered.
- Make-ahead: Freeze unfilled cake layers for up to 1 month.
- Flavor twist: Add almond extract or lemon zest to dough for extra aroma.
- Mini version: Bake in muffin tins for individual servings.