Bienenstich — Bee Sting Cake Recipe
By Sarah Mitchell • June 14, 2026
A classic German cake with a yeasted base, creamy vanilla custard filling, and a crunchy caramelized almond topping.
About This Recipe
"Bienenstich — Bee Sting Cake" is a Dessert recipe that brings flour, instant yeast, sugar, warm milk and butter, softened together into a flavorful, well-balanced dish. Rated Medium and ready in about 60 minutes, this recipe fits easily into a busy schedule. It serves 10 and works equally well for a weeknight dinner or a relaxed weekend meal. The German inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 3 cups flour
- 1 packet instant yeast
- 0.5 cup sugar
- 0.5 cup warm milk
- 0.25 cup butter, softened
- 2 eggs
- 1 cup sliced almonds
- 0.25 cup honey
- 2 cups pastry cream (vanilla pudding)
Instructions
- 1
Make yeast dough: combine flour, yeast, sugar, milk, butter, and eggs. Knead and let rise 1 hour.
- 2
Press dough into a greased 26cm springform pan.
- 3
Melt butter and honey, toss with almonds. Spread on top of dough.
- 4
Bake at 180°C for 25-30 minutes until almond top is golden.
- 5
Cool completely. Slice horizontally, fill with pastry cream, reassemble.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Flour is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Oven and stovetop work especially well for this preparation. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Bienenstich — Bee Sting Cake" is a versatile Dessert dish that pairs beautifully with freshly brewed coffee or espresso, lightly sweetened whipped cream, vanilla ice cream and classic German sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Store Bienenstich — Bee Sting Cake in an airtight container in the refrigerator for up to 3 days, or at room temperature for 1–2 days if it does not contain dairy or custard. Cover loosely so the texture stays fresh. For the best flavor, bring to room temperature before serving or warm briefly in the oven.
Nutrition Facts (per serving)
Frequently Asked Questions
How long does it take to make Bienenstich — Bee Sting Cake?
This recipe takes about 30 minutes of prep and 30 minutes of cooking, for a total of roughly 60 minutes. It serves 10 and is rated Medium.
How do I store leftover Bienenstich — Bee Sting Cake?
Store leftover Bienenstich — Bee Sting Cake in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool to room temperature before refrigerating. Reheat in the oven or on the stovetop for best results.
Can I make Bienenstich — Bee Sting Cake ahead of time?
Yes, you can prepare Bienenstich — Bee Sting Cake in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving to preserve the best texture and flavor.
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