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German Bee Sting Cake: Easy Bienenstich Recipe for a Sweet Family Dessert

German Bee Sting Cake (Bienenstich)

This traditional German Bee Sting Cake features a soft yeast dough, a caramelized honey-almond topping, and a rich vanilla custard filling. Perfectly sweet, creamy, and irresistibly tender.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: German
Ingredients Method Notes

Ingredients
  

Dough
  • 2.25 teaspoons active dry yeast
  • 0.25 cup warm milk (110°F / 45°C)
  • 0.25 cup granulated sugar
  • 0.25 cup unsalted butter, softened
  • 0.5 teaspoon salt
  • 1 large egg, room temperature
  • 1.75 cups all-purpose flour, sifted
Honey-Almond Topping
  • 0.25 cup unsalted butter
  • 0.25 cup granulated sugar
  • 2 tablespoons pure honey
  • 1 tablespoon heavy cream
  • 0.5 cup sliced almonds
Custard Filling
  • 1.5 cups whole milk
  • 0.25 cup granulated sugar
  • 0.25 cup all-purpose flour
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 0.5 cup unsalted butter, softened

Method
 

  1. Dissolve yeast in warm milk and let sit 5–10 minutes until frothy. In a mixing bowl, combine sugar, softened butter, salt, and egg. Add yeast mixture, then gradually add flour. Knead 5–7 minutes until smooth. Cover and let rise 1 hour.
  2. For the topping, melt butter in a saucepan. Add sugar, honey, and cream; cook until bubbling and golden (3–4 minutes). Remove from heat and stir in almonds. Cool.
  3. Punch down dough and press into a greased 9-inch round pan. Spread almond topping over the dough. Bake at 350°F (175°C) for 25–30 minutes. Cool completely.
  4. To make the custard, warm milk gently. Whisk sugar, flour, and egg yolks together. Slowly add the warm milk. Return to heat and cook until thickened, stirring constantly. Remove from heat, stir in vanilla, cover with plastic wrap, and chill. Beat in softened butter until smooth.
  5. Slice cooled cake horizontally. Spread custard on bottom layer, leaving a 1/2-inch border. Top with almond layer and press gently. Refrigerate at least 2 hours before serving.

Notes

For easier slicing, chill the cake overnight. You may also replace almonds with sliced hazelnuts for a unique twist.