Amazing German Bee Sting Cake: 1 Sweet Treat

Name: Amazing German Bee Sting Cake: 1 Sweet Treat
Prep time: 30 min
Cook time: 45 min
Total time: 2 h 15 min
Cuisine: German
Ingredients: For the Dough:; 1 cup (240ml) warm milk; 2 1/4 teaspoons (7g) active dry yeast; 1/2 cup (100g) granulated sugar; 1/2 teaspoon salt; 2 large eggs, room temperature; 4 cups (500g) all-purpose flour; 1/2 cup (113g) unsalted butter, softened; For the Almond Topping:; 1/2 cup (113g) unsalted butter; 1/2 cup (100g) granulated sugar; 1/4 cup (60ml) honey; 1/2 cup (120ml) heavy cream; 1 1/2 cups (150g) sliced almonds; For the Custard Filling:; 2 cups (480ml) whole milk; 1/2 cup (100g) granulated sugar; 1/4 cup (30g) cornstarch; 4 large egg yolks; 1 teaspoon vanilla extract; 1/2 cup (120ml) heavy cream, whipped

by Manar Jota

August 18, 2025

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German Bee Sting Cake, or Bienenstich, has been a beloved classic in my family for as long as I can remember. There’s something truly magical about biting into that soft, sweet yeast dough, topped with crunchy, caramelized almonds, and filled with a luscious, creamy custard. It reminds me of cozy Sunday afternoons at my Oma’s house, the air thick with the sweet scent of baking. If you’ve ever wanted to recreate that authentic Bienenstich experience at home, you’re in luck! This recipe is surprisingly straightforward, and I’ll guide you through making an easy german bee sting cake recipe that will impress everyone. Let’s get cooking!

Why You’ll Love This German Bee Sting Cake

This classic German Bee Sting Cake is a winner for so many reasons:

Incredible Taste: It’s a perfect harmony of sweet yeast dough, crunchy honey-almond topping, and smooth, creamy custard.
Surprisingly Easy: While it looks impressive, the steps are manageable, making it an approachable bake.
Budget-Friendly: Uses common pantry staples, proving you don’t need expensive ingredients for a showstopper dessert.
Family Favorite: Kids and adults alike adore the sweet, nutty, and creamy combination, making it perfect for gatherings.
Authentic Bienenstich Experience: You get that true, traditional German flavor and texture right in your own kitchen.
Quick Prep Time: With about 30 minutes of active prep, it’s quicker than you might think to assemble this beauty.
Versatile Dessert: It’s elegant enough for special occasions but comforting enough for a casual afternoon treat.
Authentic Bienenstich Satisfaction: Mastering this recipe brings a wonderful sense of accomplishment and delicious results.

Ingredients for German Bee Sting Cake

Gathering your ingredients is the first step to creating this delightful German cake with almonds and cream. This recipe is broken down into three main components to make assembly easier.

For the Dough:
1 cup (240ml) warm milk – essential for activating the yeast
2 1/4 teaspoons (7g) active dry yeast – the leavening agent for a fluffy dough
1/2 cup (100g) granulated sugar – provides sweetness to the dough
1/2 teaspoon salt – balances the sweetness and enhances flavor
2 large eggs, room temperature – helps bind the dough and adds richness
4 cups (500g) all-purpose flour – the base of our sweet yeast dough
1/2 cup (113g) unsalted butter, softened – adds tenderness and flavor
For the Almond Topping:
1/2 cup (113g) unsalted butter – creates that signature caramelized crunch
1/2 cup (100g) granulated sugar – sweetness for the topping
1/4 cup (60ml) honey – adds a lovely depth of flavor and stickiness
1/2 cup (120ml) heavy cream – makes the topping rich and smooth
1 1/2 cups (150g) sliced almonds – the star texture of this German Bee Sting Cake
For the Custard Filling:
2 cups (480ml) whole milk – the base for our creamy filling
1/2 cup (100g) granulated sugar – for sweetness in the custard
1/4 cup (30g) cornstarch – thickens the custard to a perfect consistency
4 large egg yolks – adds richness and color to the custard
1 teaspoon vanilla extract – enhances the overall flavor
1/2 cup (120ml) heavy cream, whipped – lightens the custard and makes it extra luscious

How to Make German Bee Sting Cake

Let’s dive into the fun part – creating this amazing German Bee Sting Cake! Don’t worry, I’ll walk you through every step to ensure your Bienenstich turns out perfectly. It’s a process that rewards patience with incredible flavor and texture.

Step 1: Prepare the Dough. Start by preheating your oven to 375°F (190°C). In a large bowl, gently combine the warm milk and active dry yeast. Let this mixture sit for about 5-10 minutes until it gets nice and foamy – that’s the yeast waking up!
Step 2: Mix the Wet Ingredients. Add the granulated sugar, salt, and room-temperature eggs to the foamy yeast mixture. Give it a good whisk to combine everything smoothly.
Step 3: Form the Dough. Gradually incorporate the all-purpose flour into the wet ingredients. Mix until you have a shaggy dough that’s just starting to come together.
Step 4: Knead to Perfection. Now, add the softened unsalted butter to the dough. Knead it by hand or with a stand mixer for about 5-7 minutes until the dough is smooth, elastic, and feels wonderful to the touch.
Step 5: Let it Rise. Place the kneaded dough into a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has visibly doubled in size. This is a crucial step in how to make Bienenstich cake.
Step 6: Make the Almond Topping. While the dough is rising, prepare the topping. Melt the unsalted butter, sugar, honey, and heavy cream together in a saucepan over medium heat. Stir constantly until the sugar is completely dissolved and the mixture is smooth.
Step 7: Add the Almonds. Remove the saucepan from the heat and stir in the sliced almonds until they are well coated. Set this glorious topping aside.
Step 8: Assemble and Bake. Grease and flour a 9×13 inch baking pan. Once the dough has risen, gently punch it down and press it evenly into the prepared pan. Spread the prepared almond topping mixture over the dough, ensuring it covers the surface. Bake for 20-25 minutes, or until the topping is a beautiful golden brown and bubbly. Let the cake cool completely in the pan before proceeding.

Amazing German Bee Sting Cake: 1 Sweet Treat - German Bee Sting Cake - additional detail

Step 9: Create the Custard. For the filling, whisk together the whole milk, sugar, cornstarch, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until the custard thickens to a pudding-like consistency. Remove from heat, stir in the vanilla extract, and let it cool.
Step 10: Finish the Filling. Once the custard has cooled down, gently fold in the whipped heavy cream. This makes the filling light and extra creamy, a key part of how to make Bienenstich cake.
Step 11: Fill and Chill. Carefully slice the cooled cake horizontally into two layers. Spread the luscious custard filling evenly over the bottom layer. Place the top layer of the cake back on top. Chill the German Bee Sting Cake in the refrigerator for at least 1 hour before serving. This allows the flavors to meld beautifully, completing the process of how to make Bienenstich cake.

Pro Tips for the Best German Bee Sting Cake

Want to elevate your Bienenstich game? I’ve learned a few tricks over the years that make this German Bee Sting Cake absolutely perfect every time.

Room Temp is Key: Make sure your milk and eggs for the dough are at room temperature. This helps the yeast activate properly and creates a lighter dough.
Don’t Over-Knead: While you want an elastic dough, over-kneading can make the cake tough. Stop once it’s smooth and springs back when gently poked.
Uniform Topping: Spread the almond mixture evenly over the dough before baking. This ensures every slice gets that glorious crunchy, caramelized topping.
Cool Completely: Patience is crucial! Let the cake cool entirely before slicing and filling. Trying to fill a warm cake will melt the custard and make a mess.

Amazing German Bee Sting Cake: 1 Sweet Treat - German Bee Sting Cake - additional detail

What’s the secret to perfect German Bee Sting Cake?

The secret to a truly perfect German Bee Sting Cake lies in the balance – a light, airy yeast dough, a rich, crunchy almond topping, and a silky smooth custard. Following good Bienenstich baking tips, like not over-proofing the dough and ensuring the custard is properly thickened, is essential. For more baking inspiration, check out our recipes.

Can I make German Bee Sting Cake ahead of time?

Yes, you absolutely can! You can prepare the dough and let it chill overnight in the refrigerator. The custard filling can also be made a day in advance. Just assemble and bake closer to serving time for the best texture. If you’re looking for other make-ahead desserts, consider our coconut chicken meatballs which are great for meal prep.

How do I avoid common mistakes with German Bee Sting Cake?

A common pitfall is a dough that doesn’t rise properly; ensure your yeast is fresh and the milk is warm, not hot. Another mistake is cutting into the cake while it’s still warm, which can ruin the custard filling. Always let it cool completely! For more tips on baking, you might find resources on yeast properties helpful.

Best Ways to Serve German Bee Sting Cake

This classic German Bee Sting Cake is a showstopper on its own, but I love presenting it in a few special ways. For a truly authentic German dessert Bienenstich experience, serve it chilled, allowing the custard to set perfectly. It’s delicious on its own, but a small dollop of unsweetened whipped cream or a dusting of powdered sugar can add an extra touch of elegance. I also find it pairs wonderfully with a cup of strong coffee or a light, fruity tea. For a more decadent treat, a side of fresh berries like raspberries or strawberries can provide a lovely tart contrast to the cake’s sweetness. If you enjoy fruit-based desserts, you might also like our Chinese-style mango chicken stir-fry for a different flavor profile.

Nutrition Facts for German Bee Sting Cake

Here’s a breakdown of the estimated nutritional information per serving of this delicious German Bee Sting Cake:

Calories: 450 kcal
Fat: 25g
Saturated Fat: 15g
Protein: 6g
Carbohydrates: 50g
Fiber: 2g
Sugar: 35g
Sodium: 200mg

Nutritional values are estimates and may vary based on specific ingredients and serving size. For other hearty meals, consider our ground beef zucchini casserole.

How to Store and Reheat German Bee Sting Cake

Proper storage is key to enjoying this delightful German Bee Sting Cake over several days. Once your cake has completely cooled on a wire rack, it’s time to think about preserving its freshness. For the best results and an easy Bienenstich preparation, store the cake in an airtight container. You can keep it in the refrigerator for about 3 to 4 days. The chilled custard filling is best served cold, so refrigeration is ideal. If you need to store it for longer, you can freeze individual slices wrapped tightly in plastic wrap, then in aluminum foil, for up to 3 months. To reheat a frozen slice, let it thaw in the refrigerator overnight before enjoying. You can gently warm a slice in a low oven (around 300°F or 150°C) for a few minutes if you prefer it slightly warm, but be careful not to overheat the custard. For more storage tips, you can visit our about me page for general kitchen advice.

Frequently Asked Questions About German Bee Sting Cake

What is a German Bee Sting Cake?

A German Bee Sting Cake, known as Bienenstich in German, is a classic confection featuring a sweet yeast dough base. It’s topped with a crunchy, caramelized mixture of honey, butter, sugar, and almonds, and typically filled with a luscious vanilla pastry cream or whipped cream. It’s a delightful combination of textures and sweet flavors. If you’re interested in other classic desserts, our Indian butter chicken recipe, while savory, is a popular classic in its own right.

Why is it called Bee Sting Cake?

The name “Bee Sting Cake” (Bienenstich) has a few fun origin stories! One popular legend says it was named after bakers threw beehives at invading attackers in the 14th century, celebrating their victory with this cake. Another theory suggests the sweet, sticky topping might attract bees, hence the name. Regardless of the true reason, it perfectly captures the cake’s delightful sweetness! You can learn more about the history of baking on sites like History.com.

Can I make the German Bee Sting Cake components separately?

Absolutely! You can prepare the yeast dough, the almond topping, and the custard filling up to a day in advance. Store the dough covered in the refrigerator, and keep the topping and custard in airtight containers. This makes assembling the cake much quicker and easier, contributing to a more manageable and enjoyable baking experience. For other make-ahead meal components, consider our mediterranean chicken gyros.

What are common mistakes to avoid when making Bienenstich?

A common mistake is using milk that’s too hot when activating the yeast, which can kill it. Ensure your milk is just warm to the touch. Also, don’t overbake the cake, as the almond topping can become too hard. Finally, always let the cake cool completely before slicing and filling to prevent the custard from melting. For more baking tips, you might find our hamburger mushroom bake recipe helpful for understanding dough consistency.

Variations of German Bee Sting Cake You Can Try

While the classic recipe is divine, I love experimenting with variations of this beloved cake. Trying a different approach can offer a new twist on this traditional treat, and there are so many exciting ways to customize it. For instance, you could adapt this into a gluten-free german almond custard cake recipe by using a good quality gluten-free flour blend and adding a touch more binder like xanthan gum. Another fun idea is to switch up the filling; instead of a traditional custard, try a lighter whipped cream infused with a hint of lemon zest for a brighter flavor profile. You could also bake this as individual Bienenstich rolls for easier serving at parties. Experimenting with different nuts in the topping, like pecans or walnuts, can also offer a delightful new texture and taste! For another delightful noodle dish, try our mongolian ground beef noodles.