I love this Authentic German Bee Sting Cake (Bienenstich). I bake it when I want a cake that feels rich but still homey, with honeyed almonds on top and a soft custard inside. If you like cozy cakes, you might also enjoy my take on an apple cider cheesecake for fall nights.
My Dad James first showed me how to watch dough rise slowly and speak kindly to it as it grows. He made baking feel like a small act of love.
Your Ingredients List
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (7 g) active dry yeast
- 3/4 cup whole milk, lukewarm
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 2 tablespoons honey
- 1 pinch salt
- 1/2 cup sliced almonds
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 teaspoons vanilla extract
My Go-To Equipment
I keep my tools simple and sturdy. I use a large mixing bowl, a stand mixer or a hand whisk, a saucepan for the topping, a square or rectangular baking pan, a spatula, a sieve, a cooling rack, and plastic wrap for the custard. For tips on finishing and piping, see my notes on lavender buttercream frosting for texture ideas.
The Simple Steps to Follow
- Warm milk until just lukewarm and mix with a little sugar and the yeast until frothy.
- Mix flour, sugar, and salt in a bowl.
- Add softened butter, eggs, and the yeast mix and knead until smooth.
- Cover the dough and let it rise until doubled, about 1 hour.
- Melt butter for the topping, add sugar, honey, and salt, then stir in almonds and cool slightly.
- Punch down the dough and press it into a greased pan.
- Spoon the almond-honey topping over the dough and let it rise 20 minutes.
- Bake at 350°F (175°C) for 25 to 30 minutes until golden and cool completely.
- Heat milk and vanilla for the custard until warm.
- Whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly whisk warm milk into the egg mix, then cook until thick while stirring.
- Cover the custard surface with plastic wrap to cool.
- Slice the cooled cake in two, spread custard on the bottom layer, and place the almond top back on.
Healthy Twists on a Classic
I like to make light swaps now and then. Use half whole wheat flour with all-purpose for more fiber. Swap some sugar for maple syrup in the custard and adjust thickness with a little more cornstarch. If you love fruit, try serving slices alongside a warm spiced apple cake like my apple cake with cream cheese frosting.
Serving Suggestions From My Table
I serve slices chilled or near room temp. A strong cup of coffee or a pot of black tea matches the sweet almond top. Add fresh berries or a light dusting of powdered sugar for special days.
Getting It Just Right
Warm milk should feel like a warm bath, not hot. Let the dough rise fully; underproofed dough gives a dense crumb. Cook the custard until it coats the back of a spoon. Cool the cake well before cutting to keep the layers neat.
How to Store Leftovers
Keep the assembled cake in the fridge for up to 3 days in an airtight container. For longer storage, freeze the custard separately in a freezer-safe box for up to 1 month and freeze the baked top layer wrapped well.
Enjoy Every Moment
I bake this cake when I want slow, good work that fills the house with warm, sweet smells. Share it with family and let small talk grow into big stories while you eat. I hope this recipe brings the same calm and joy it gives my kitchen.
A Few Common Questions
How long does Authentic German Bee Sting Cake (Bienenstich) keep?
I store the finished cake in the fridge and it keeps well for about 3 days. The custard stays best cold and the almond top stays crispest on the first day.
Can I make Authentic German Bee Sting Cake (Bienenstich) ahead for a party?
Yes. I make the cake shell and the custard a day early, cool both, and assemble on the party day to keep the top crisp. Or assemble fully and chill, but expect a softer almond top.
Can I use a different nut in Authentic German Bee Sting Cake (Bienenstich)?
Yes. I sometimes use chopped hazelnuts or pecans for a twist. Toast the nuts first for more flavor and watch the topping while it cooks so the nuts do not burn.
Print
Authentic German Bee Sting Cake (Bienenstich)
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich yet homey cake filled with soft custard and topped with honeyed almonds.
Ingredients
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (7 g) active dry yeast
- 3/4 cup whole milk, lukewarm
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 2 tablespoons honey
- 1 pinch salt
- 1/2 cup sliced almonds
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 teaspoons vanilla extract
Instructions
- Warm milk until just lukewarm and mix with a little sugar and the yeast until frothy.
- Mix flour, sugar, and salt in a bowl.
- Add softened butter, eggs, and the yeast mix and knead until smooth.
- Cover the dough and let it rise until doubled, about 60 minutes.
- Melt butter for the topping, add sugar, honey, and salt, then stir in almonds and cool slightly.
- Punch down the dough and press it into a greased pan.
- Spoon the almond-honey topping over the dough and let it rise for 20 minutes.
- Bake at 350°F (175°C) for 25 to 30 minutes until golden and cool completely.
- Heat milk and vanilla for the custard until warm.
- Whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly whisk warm milk into the egg mix, then cook until thick while stirring.
- Cover the custard surface with plastic wrap to cool.
- Slice the cooled cake in two, spread custard on the bottom layer, and place the almond top back on.
Notes
Cake keeps well in the fridge for up to 3 days. For longer storage, freeze the custard and baked top layer separately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 120mg
Keywords: bee sting cake, Bienenstich, German dessert, honey cake, almond cake