There are few desserts that capture the essence of traditional German baking quite like Bienenstich, or Bee Sting Cake. This beloved classic features a tender yeasted cake base topped with a honey-almond caramel and filled with a luscious vanilla pastry cream. Every bite offers a delightful contrast of textures – from the crunchy, honeyed almond topping to the soft cake and silky cream filling.

My first encounter with Bienenstich was during a visit to my grandmother’s small hometown in southern Germany. The local bakery made it every Sunday, and the combination of sweet honey, toasted almonds, and rich cream made an impression I never forgot. Creating this recipe at home brings back those cherished memories and allows me to share a piece of German baking tradition with friends and family.

Why You’ll Love This German Bee Sting Cake

• Perfect texture contrast: Crispy caramelized almond topping, soft cake layer, and creamy filling
• Make-ahead friendly: Components can be prepared in stages
• Impressive presentation: Looks like it came from a professional European bakery
• Rich flavor profile: Honey, almonds, and vanilla create a sophisticated taste
• Authentic recipe: Traditional German techniques produce exceptional results
• Special occasion worthy: Perfect for celebrations but simple enough for weekend baking

The History Behind Bienenstich (Bee Sting Cake)

The name “Bienenstich” (pronounced BEE-nen-shteek) translates to “bee sting” in English. According to popular legend, this cake earned its name in the German village of Andernach in the 15th century. Bakers were making this honey-topped cake when their village was under attack. The bakers-turned-defenders threw beehives at the invaders, who were subsequently stung, allowing the villagers to claim victory. The cake was named in honor of this clever defensive strategy.

Another more practical explanation is simply that the honey topping attracted bees, which would sometimes sting bakers as they worked. Either way, the name has stuck for centuries, and the cake remains a beloved part of German baking tradition.

Ingredients for German Bee Sting Cake

For the Cake Base:

• 2¼ cups (280g) all-purpose flour
• 2¼ teaspoons active dry yeast (1 packet)
• ¼ cup (50g) granulated sugar
• ½ teaspoon salt
• ½ cup (120ml) milk, lukewarm
• ¼ cup (60g) unsalted butter, softened
• 2 large eggs, room temperature

For the Honey Almond Topping:

• ½ cup (115g) unsalted butter
• ⅓ cup (67g) granulated sugar
• 3 tablespoons honey
• 2 tablespoons heavy cream
• 1½ cups (150g) sliced almonds
• 1 teaspoon vanilla extract
• Pinch of salt

The Vanilla Pastry Cream Filling:

• 2 cups (480ml) whole milk
• ½ cup (100g) granulated sugar, divided
• ¼ cup (30g) cornstarch
• ¼ teaspoon salt
• 4 large egg yolks
• 2 teaspoons vanilla extract
• ¼ cup (60g) unsalted butter, softened
• ½ cup (120ml) heavy cream, whipped to soft peaks (optional, for lighter filling)

How to Make German Bee Sting Cake

Prepare the Pastry Cream Filling (Make Ahead)

1. In a medium saucepan, heat the milk and half of the sugar over medium heat until it just begins to simmer. Remove from heat.
2. In a heat-safe bowl, whisk together the remaining sugar, cornstarch, salt, and egg yolks until smooth and pale yellow.
3. Slowly pour about half of the hot milk into the egg mixture, whisking constantly to prevent cooking the eggs.
4. Pour the tempered egg mixture back into the saucepan with the remaining milk. Return to medium heat.
5. Cook, whisking constantly, until the mixture thickens and begins to bubble. Continue cooking for 1-2 minutes more to cook out the cornstarch flavor.
6. Remove from heat and stir in the vanilla extract and butter until completely incorporated.
7. Transfer to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely chilled, at least 2 hours or overnight.

Make the Cake Base

1. In the bowl of a stand mixer fitted with the dough hook attachment (or a large bowl if mixing by hand), combine the flour, yeast, sugar, and salt.
2. Add the lukewarm milk, softened butter, and eggs to the dry ingredients.
3. Mix on low speed until combined, then increase to medium speed and knead for about 5-7 minutes until the dough is smooth and elastic. If kneading by hand, this will take about 10 minutes.
4. Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place until doubled in size, about 1 hour.
5. Preheat your oven to 350°F (175°C) and line a 9-inch (23cm) round springform pan with parchment paper.
6. Once risen, gently punch down the dough and press it evenly into the prepared pan. Let it rest for 15 minutes while you prepare the topping.

Prepare the Honey Almond Topping

1. In a medium saucepan, combine the butter, sugar, honey, and heavy cream.
2. Heat over medium heat, stirring occasionally, until the butter is melted and the sugar is dissolved.
3. Bring to a simmer and let it cook for about 3 minutes without stirring, until slightly thickened.
4. Remove from heat and stir in the sliced almonds, vanilla extract, and salt until well coated.
5. Carefully spoon the hot almond topping over the cake dough, spreading it evenly to the edges.

Bake the Cake

1. Bake in the preheated oven for 25-30 minutes, or until the almond topping is deeply golden and caramelized. If the topping is browning too quickly, tent loosely with aluminum foil.
2. Remove from the oven and let cool in the pan for 10 minutes, then run a knife around the edge to loosen and remove the springform ring.
3. Allow the cake to cool completely on a wire rack before filling.

Assemble the Bee Sting Cake

1. When the cake has cooled completely, use a long serrated knife to carefully slice it horizontally into two even layers.
2. If using whipped cream to lighten the pastry cream, gently fold the whipped cream into the chilled pastry cream until well combined.
3. Place the bottom cake layer on a serving plate. Spread the pastry cream evenly over the bottom layer, leaving about a ½-inch border around the edge.
4. Carefully place the top layer (almond side up) on top of the filling.
5. Refrigerate for at least 1 hour before serving to allow the filling to set.

Tips for Perfect Bienenstich

Through my experience making this traditional cake, I’ve gathered some helpful tips:

• Temperature matters: Make sure all refrigerated ingredients (eggs, milk, butter) are at room temperature for the cake batter. This ensures proper yeast activation and smooth incorporation.
• Watch the almond topping carefully: The honey-almond mixture can go from perfectly caramelized to burnt quickly. Start checking at the 20-minute mark.
• Cool completely before cutting: This cake needs time to set up properly. Cutting too soon will result in the filling squeezing out.
• Use a hot knife for clean slices: Dip your knife in hot water and wipe clean between cuts for the cleanest slices.
• Make-ahead strategy: Prepare the pastry cream a day ahead to break up the work and allow plenty of time for it to chill.
• Don’t overproof the dough: If your kitchen is very warm, check the dough after 45 minutes during the rising step, as overproofing can lead to a collapsed cake.

Variations and Substitutions

While the traditional recipe is sublime, here are some adaptations that still honor the essence of Bienenstich:

• Honey options: Different honey varieties will give subtly different flavors. Try wildflower, orange blossom, or even a stronger honey like buckwheat for a more distinctive taste.
• Nut variations: Traditional Bienenstich uses sliced almonds, but a mixture of almonds and chopped hazelnuts makes a wonderful variation.
• Filling alternatives: For a quicker version, you can use vanilla pudding mix combined with whipped cream, though the homemade pastry cream is worth the effort.
• Citrus twist: Add a teaspoon of lemon or orange zest to the cake batter for a subtle citrus note that complements the honey beautifully.
• Spice addition: A pinch of cardamom or cinnamon in the dough adds a warm spice element that pairs wonderfully with the honey.

Storage and Make-Ahead Instructions

• Prepare components ahead: The pastry cream can be made up to 2 days ahead and stored in the refrigerator with plastic wrap directly on the surface.
• Storing the finished cake: Once assembled, the cake should be refrigerated and is best eaten within 2 days. The almond topping will gradually soften over time but will still be delicious.
• Room temperature serving: For the best flavor and texture, remove the cake from the refrigerator about 30 minutes before serving to take the chill off.
• Freezing option: The unfilled cake layers can be frozen for up to 1 month. Thaw completely before assembling with the pastry cream.

Serving Suggestions

Bienenstich is traditionally enjoyed with coffee or tea in the afternoon, a custom known as “Kaffee und Kuchen” (coffee and cake) in Germany. Here are some serving ideas:

• Serve with a dollop of lightly sweetened whipped cream on the side for extra indulgence
• Pair with a strong cup of coffee or espresso to balance the sweetness
• For a special brunch, serve alongside fresh berries and a glass of sparkling wine
• A small scoop of vanilla ice cream alongside a slice transforms it into an elegant dessert

Related Recipes You’ll Love
Enjoy more traditional and bakery-style treats from Dana Recipes:

• Lemon Blueberry Cake Recipe – Moist citrus cake bursting with fresh berries
• Strawberry Cream Puffs Recipe – Light choux pastry filled with whipped cream and berries
• Churro Cheesecake – A cinnamon-sugar twist on creamy cheesecake
• Honey Banana Oat Cake Recipe – Naturally sweetened and wholesome cake perfect for any time
• Crispy Southern Fried Chicken Livers Recipe

Why This Recipe Works

The success of Bienenstich lies in the balance of its components. The yeasted cake provides a tender, slightly breadlike foundation that isn’t too sweet, allowing the honey-almond topping and vanilla cream to shine. The contrast between the crunchy caramelized almond layer and the smooth, rich filling creates a textural experience that’s simply irresistible.

This recipe stays true to traditional German methods while providing clear instructions for home bakers. The result is an authentic taste of Germany that will impress anyone lucky enough to share it.

Final Thoughts on German Bee Sting Cake

Bienenstich is more than just a cake – it’s a piece of German baking heritage. Taking the time to create this beautiful dessert connects you to centuries of tradition and craftsmanship. While it might seem complex at first glance, breaking the process into manageable steps makes it accessible to bakers of all skill levels.

The moment when you slice into the finished cake, revealing the perfect layers and creamy filling, brings a satisfaction that few other desserts can match. And that first bite, with its symphony of textures and flavors, makes every minute of preparation worthwhile.

Whether you’re exploring your German roots, looking to impress guests with something unexpected, or simply want to experience one of Europe’s most beloved cakes, this Bienenstich recipe delivers a truly special baking experience. Guten Appetit!

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