German Bee Sting Cake (Bienenstich)

Let me introduce you to a dessert that’s as delightful to eat as it is charming to say: German Bee Sting Cake — or as the locals call it, Bienenstich. This beauty is a dreamy combination of soft, yeasted cake, filled with silky vanilla cream, and topped with a caramelized almond-honey crust that’s sticky, sweet, and just a little bit crunchy. It’s like the lovechild of a pastry and a cake — and trust me, you’re going to want a second slice.

Every bite has that perfect contrast of textures and flavors: the lightness of the cake, the creamy center, and the nutty, honey-glazed topping that steals the show. If you’ve never had Bienenstich before, consider this your sweet invitation into the world of traditional German baking.

Why You’ll Love German Bee Sting Cake

This cake is more than just a dessert — it’s an experience. Here’s why it’s a total standout:

Uniquely Delicious: The almond-honey topping gives it a signature crunch and depth of flavor you won’t find in just any cake.
Creamy & Light: The fluffy pastry cream filling brings balance and lusciousness to every slice.
Impressively Gorgeous: That glossy golden topping makes this cake a stunner on any table.
Perfect for Special Occasions: Birthdays, holidays, brunches — this cake knows how to show up.
A Taste of Tradition: It’s a classic in German bakeries and a nostalgic favorite across generations.

Ingredients in German Bee Sting Cake

Let’s take a peek at what makes this cake so special:

Yeast Dough

A soft, pillowy base — lighter than a dense cake but richer than bread.

Honey-Almond Topping

Sliced almonds caramelized in butter, sugar, and honey — sweet, nutty, and slightly sticky with a golden crunch.

Pastry Cream Filling

A smooth, velvety vanilla custard that brings a luxurious contrast to the crisp top and fluffy cake.

Vanilla

A hint of vanilla in the cream gives that warm, bakery-style flavor.

Eggs & Milk

Essential for both the dough and the custard — they give the cake richness and body.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Here’s how to create this layered masterpiece, step-by-step:

Make the Yeast Dough

In a bowl, combine warm milk, sugar, and yeast. Let sit until foamy. Add eggs, butter, and flour. Knead until smooth and elastic. Cover and let rise until doubled.

Prepare the Almond Topping

In a saucepan, melt butter, then stir in honey, sugar, and cream. Let it simmer until slightly thickened, then stir in sliced almonds. Set aside to cool slightly.

Bake the Cake

Spread the risen dough into a greased springform pan. Spoon the almond topping gently over the top. Bake until golden and cooked through — the top should be bubbling and caramelized.

Make the Pastry Cream

Whisk together milk, sugar, egg yolks, cornstarch, and vanilla in a saucepan. Cook over medium heat, whisking constantly until thickened. Let cool completely, then chill.

Slice and Fill

Once the cake has cooled, carefully slice it horizontally into two layers. Spread the chilled pastry cream on the bottom layer, then top with the almond-crusted half.

Chill Before Serving

Chill the assembled cake for at least an hour to let the flavors meld and the cream set.

How to Serve German Bee Sting Cake

Let this beauty shine with simple, classic accompaniments:

With Coffee or Tea: This cake is a coffee break superstar — pair it with your favorite warm beverage.
Lightly Dusted with Powdered Sugar: A delicate finish if you want to add a little extra flair.
With Fresh Berries: Strawberries or raspberries balance the sweetness beautifully.
Chilled or Room Temperature: It tastes wonderful slightly chilled but softens into perfection at room temp.

Additional Tips

Use Room-Temperature Ingredients: Helps the dough rise evenly and makes mixing smoother.
Don’t Rush the Chill Time: The cream needs time to set — and the cake tastes even better after resting.
Cut with a Serrated Knife: To slice cleanly through the almond topping.
Make Ahead: You can bake and fill the cake a day in advance — just keep it chilled.
Add a Whipped Cream Boost: Mix pastry cream with whipped cream for a lighter filling variation.

FAQ Section

Q1: Can I make this without yeast?
A1: Traditional Bienenstich uses yeast, but there are shortcut versions with sponge cake bases. Flavor and texture will vary.

Q2: Can I use store-bought custard?
A2: You can — but homemade pastry cream gives the best flavor and texture.

Q3: How do I keep the almond topping from burning?
A3: Bake in the center of the oven and keep an eye on the last 10 minutes. Tent with foil if it starts to brown too quickly.

Q4: Can I freeze the cake?
A4: You can freeze the cake base (without cream or topping), but the assembled cake is best enjoyed fresh or chilled within 2–3 days.

Q5: Is it okay to use almond slivers instead of slices?
A5: Yes! Just be sure they’re not too thick for even baking.

Q6: Can I add a flavor twist to the cream?
A6: Definitely! Try folding in lemon zest or a splash of almond extract.

Q7: How do I transport this cake?
A7: Chill it well first, then transport in a cake carrier. Slice on site for best results.

Q8: Can I make it dairy-free?
A8: You can try using plant-based milk and dairy-free butter, but the cream texture may vary.

Q9: How long does it keep?
A9: Refrigerated, it lasts 2–3 days. Keep it tightly covered to maintain freshness.

Q10: What’s the best pan to use?
A10: A springform pan works best to shape the cake and make it easy to remove.

Conclusion

German Bee Sting Cake is more than just a dessert — it’s a celebration of texture, tradition, and totally irresistible flavor. That buttery almond crust, paired with luscious cream and soft yeasted cake, hits all the right notes. Whether you’re making it for a gathering or just to treat yourself (highly encouraged), it’s a showstopper that tastes as good as it looks. Go ahead and make it — you’re in for a sweet, satisfying treat!

Print