Authentic German Bee Sting Cake

This authentic German Bee Sting Cake (Bienenstich) combines generations of traditional German baking expertise into one magnificent dessert. The soft yeasted cake base creates the perfect foundation for the rich vanilla cream filling, while the caramelized honey-almond topping adds a delightful crunch and distinctive sweetness that gives this cake its charming name.

I first encountered this recipe during a summer in Bavaria, where my host family served it with afternoon coffee. The contrast between the crunchy topping and creamy filling was unforgettable. Now I make it for every family celebration, and the cake disappears faster than any other dessert I serve.

Ingredients

• All purpose flour: provides structure while maintaining softness in the base
• Active dry yeast: creates that distinctive fluffy rise traditional to German cakes
• Granulated sugar: balances the yeast and adds necessary sweetness
• Warm milk: activates the yeast and creates richness in the dough
• Unsalted butter: adds tenderness and flavor to the cake foundation
• Large egg: binds ingredients while adding richness to the dough
• Salt: enhances all flavors and balances sweetness in the cake

For the Honey Almond Topping

• Unsalted butter: creates the base for the caramelization process
• Granulated sugar: combines with honey to create the signature sweet crust
• Honey: is the star ingredient giving the cake its name and distinctive flavor
• Heavy cream: adds richness and helps create the perfect caramel consistency
• Sliced almonds: provide the essential crunch and nutty flavor

For the Vanilla Cream Filling

• Whole milk: forms the luxurious base of the pastry cream
• Granulated sugar: sweetens the filling to perfect balance
• Egg yolks: create richness and help thicken the custard base
• Cornstarch: ensures the filling holds its shape when sliced
• Vanilla extract: adds aromatic depth to the cream layer
• Whipped heavy cream: lightens the texture for a mousse like filling

Step-by-Step Instructions

Activate the Yeast:

Combine warm milk around 110°F with sugar and yeast in a small bowl. The milk should feel warm but not hot to the touch. Let the mixture rest for 5 to 10 minutes until foamy and fragrant. This initial fermentation ensures your dough will rise properly.

Create the Cake Dough:

In a large mixing bowl, combine flour and salt. Add your activated yeast mixture along with the egg and softened butter. Knead the mixture either by hand for about 7 minutes or with a stand mixer for 5 minutes using the dough hook. The dough should become smooth and elastic, pulling away from the sides of the bowl. Place in a lightly oiled bowl, cover with a damp cloth, and allow to rise in a warm place for about an hour until doubled in size.

Prepare the Honey Almond Topping:

In a medium saucepan, gently melt butter over medium heat. Add sugar, honey, and cream, stirring continuously to prevent burning. Once the mixture starts to bubble slightly, add sliced almonds and continue cooking for 1 to 2 minutes until the mixture thickens slightly and coats the almonds completely. The mixture will become more golden as it cooks. Remove from heat and set aside to cool slightly while still remaining pourable.

Bake the Cake:

Preheat your oven to 175°C or 350°F. Gently punch down the risen dough to release air bubbles. Press the dough evenly into a greased 9 inch round cake pan, creating a slight rim around the edges to contain the topping. Pour the honey almond mixture evenly over the dough, spreading to the edges. Bake for 25 to 30 minutes until the cake is golden brown and the topping is caramelized. Cool completely in the pan on a wire rack.

Create the Vanilla Cream Filling:

Heat milk in a saucepan until warm but not boiling. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until the mixture becomes pale yellow and slightly thickened. Very slowly pour about half of the warm milk into the egg mixture while whisking constantly to prevent scrambling the eggs. Return this mixture to the remaining milk in the saucepan and cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula. Continue cooking until the mixture thickens enough to coat the back of a spoon. Remove from heat, stir in vanilla extract, and transfer to a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate until completely cooled.

Whip and Fold:

Once the pastry cream is completely cooled, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pastry cream in three additions, being careful not to deflate the mixture. This creates a lightened filling that still holds its shape when sliced.

Assemble the Cake:

Using a serrated knife, carefully slice the cooled cake horizontally through the middle. Place the bottom half cut side up on your serving plate. Spread the vanilla cream filling evenly across the bottom layer, coming just short of the edges as the weight of the top layer will press it outward. Carefully place the top layer with the almond topping back on the filling. Refrigerate for at least 1 to 2 hours before serving to allow the filling to set completely.

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This cake holds a special place in my heart because of the honey almond topping. My grandmother kept bees on her small farm in Germany and would always use the freshest spring honey for this recipe. The legend says this cake got its name when a baker was stung by a bee attracted to the sweet honey topping during its creation.

Proper Storage

Properly stored in the refrigerator, Bienenstich will stay fresh for up to three days. Keep it in an airtight container to prevent it from absorbing other refrigerator odors. The cake actually improves after a day as the flavors meld together and the moisture from the filling softens the cake layers perfectly. You can also freeze individual slices for up to a month. Thaw overnight in the refrigerator before serving.

Seasonal Variations

In spring, German bakers often add a tablespoon of fresh lemon zest to the dough for a bright, citrusy note that complements the honey. During autumn festivals, some regions include a thin layer of spiced apple compote between the cake and cream for a seasonal twist. For Christmas celebrations, adding a pinch of cardamom and cinnamon to the dough creates a festive version perfect for holiday gatherings.

Common Troubleshooting

If your honey almond topping seems too runny, continue cooking it slightly longer until it thickens. The mixture will also firm up more as it cools. For the pastry cream, the most common issue is lumps forming during cooking. Prevent this by whisking constantly and cooking over medium low heat. If lumps do form, you can strain the mixture through a fine mesh sieve before cooling. If your yeast dough doesn't rise properly, the milk was likely too hot and killed the yeast, or the environment was too cool. Always use lukewarm milk and let the dough rise in a warm, draft free area.

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Frequently Asked Questions

→ What is the texture of German Bee Sting Cake?

The cake has a soft and fluffy base, a creamy vanilla filling, and a crunchy honey-almond topping.

→ Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance and let it rise in the refrigerator overnight.

→ How do I prevent the topping from burning?

Ensure even spreading of the almond mixture and bake at the recommended temperature. Cover loosely with foil if needed.

→ Can I use a different type of filling?

Yes, you can experiment with custard, whipped cream, or even a light buttercream as a substitute.

→ What is the best way to serve the cake?

Chill the cake for 1-2 hours before serving. This helps the flavors meld together and ensures a clean cut when slicing.