Bee Sting Cake (Bienenstich)

Bee Sting Cake, or Bienenstich, is a beloved German dessert that perfectly balances textures and flavors. This delightful cake features a light, brioche-style cake base, a creamy vanilla custard filling, and a caramelized honey-almond topping. Slightly crisp on the outside yet soft and creamy on the inside, it’s an irresistible treat for spring gatherings, special occasions, or afternoon tea.

Why You’ll Love This Recipe

• Delicious Contrast of Textures – Fluffy cake, crunchy honey-almond topping, and smooth custard filling make every bite incredible.
• Authentic German Classic – A traditional recipe that has been cherished for generations.
• Perfect for Special Occasions – A stunning cake that impresses without being overly complicated.
• Make-Ahead Friendly – Can be prepared in advance and chilled before serving.
• Rich and Indulgent – Sweet honey, toasted almonds, and creamy vanilla custard create a well-balanced, elegant dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• 2 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• ½ teaspoon salt
• ½ cup warm milk (110°F)
• ¼ cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract

For the Honey-Almond Topping:

• ¼ cup unsalted butter
• ⅓ cup granulated sugar
• 2 tablespoons honey
• 2 tablespoons heavy cream
• ¾ cup sliced almonds

For the Pastry Cream Filling:

• 1 ½ cups whole milk
• ¼ cup granulated sugar
• 2 tablespoons cornstarch
• 2 egg yolks
• 1 teaspoon vanilla extract
• ½ cup heavy whipping cream

Directions

Prepare the Dough:

1. In a large mixing bowl, combine warm milk, sugar, and yeast. Stir gently and let sit for 5 minutes until foamy.
2. Add the flour, salt, melted butter, egg, and vanilla extract to the yeast mixture. Mix until combined.
3. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
4. Cover with a clean kitchen towel and let rise in a warm place for 1 hour, or until doubled in size.

Prepare the Honey-Almond Topping:

5. In a small saucepan over medium heat, melt the butter, sugar, honey, and heavy cream. Stir until the sugar dissolves.
6. Remove from heat and stir in the sliced almonds. Let cool slightly.

Bake the Cake:

7. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
8. Press the risen dough evenly into the prepared cake pan.
9. Spread the honey-almond topping evenly over the dough.
10. Bake for 25-30 minutes, or until golden brown. Allow the cake to cool completely in the pan.

Make the Pastry Cream Filling:

11. In a saucepan, heat the milk over medium heat until warm but not boiling.
12. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
13. Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs.
14. Return the mixture to the saucepan and cook over medium-low heat, stirring continuously, until thickened.
15. Remove from heat and stir in vanilla extract. Let cool completely.
16. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cooled pastry cream.

Assemble the Cake:

17. Carefully slice the cooled cake in half horizontally to create two layers.
18. Spread the pastry cream evenly over the bottom half of the cake.
19. Place the almond-covered top layer back onto the filling.

Chill and Serve:

20. Refrigerate the cake for at least 1 hour before slicing to allow the filling to set.
21. Slice and enjoy!

Servings and Timing

• Prep Time: 30 minutes
• Cooking Time: 30 minutes
• Total Time: 2 hours (including rising & chilling)
• Servings: 8 slices
• Calories: 380 kcal per slice

Variations

• Chocolate Twist – Add a layer of melted chocolate under the pastry cream for extra richness.
• Berry-Filled Version – Mix fresh raspberries or strawberries into the pastry cream for a fruity contrast.
• Nut-Free Alternative – Replace the almond topping with caramelized oats or coconut flakes.
• Coffee-Infused – Add 1 teaspoon of espresso powder to the pastry cream for a subtle coffee flavor.
• Dairy-Free Option – Use plant-based milk, butter, and whipped coconut cream for a dairy-free version.

Storage and Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: The cake (without filling) can be frozen for up to 2 months. Thaw and add the pastry cream before serving.
• Reheating: This cake is best enjoyed chilled, but if you prefer, let it sit at room temperature for 15 minutes before serving.

FAQs

What does “Bienenstich” mean?

“Bienenstich” translates to “Bee Sting” in German, supposedly named after a baker who was stung by a bee while making it—drawn to the honey in the topping.

Can I use instant yeast instead of active dry yeast?

Yes, if using instant yeast, you can mix it directly with the dry ingredients and skip the proofing step with warm milk.

Why is my cake too dense?

Make sure the dough has fully risen before baking. Also, do not overwork the dough, as this can make the cake tough.

Can I use store-bought custard instead of making pastry cream?

Yes, store-bought vanilla custard or pudding can be used as a shortcut, though homemade pastry cream provides the best flavor.

Do I have to use a round cake pan?

No, you can use a square baking dish or even make individual portions in muffin tins for mini Bienenstich cakes.

Can I prepare the cake in advance?

Yes! You can bake the cake a day ahead and store it in the refrigerator before assembling with the pastry cream.

What can I serve with Bee Sting Cake?

It pairs well with coffee, tea, or a glass of milk. A light dusting of powdered sugar on top also enhances the presentation.

How do I prevent the pastry cream from being too runny?

Ensure the cornstarch mixture is fully cooked until thick, and allow it to cool completely before folding in the whipped cream.

Can I use a different topping instead of almonds?

Yes, you can try a caramelized pecan or hazelnut topping for a unique twist.

Is this cake very sweet?

While sweet, the balance of honey, vanilla, and creamy filling ensures it’s not overpowering. Reducing sugar slightly in the dough or filling can also adjust the sweetness level.

Conclusion

Bee Sting Cake (Bienenstich) is a classic German dessert that perfectly balances soft, fluffy brioche-style cake with a creamy vanilla filling and a caramelized honey-almond topping. Whether for a spring gathering, afternoon tea, or a special celebration, this cake is a showstopper that is surprisingly easy to make. With its rich flavors and satisfying textures, this cake is sure to impress!