German Bee Sting Cake, or Bienenstich, is a classic German dessert featuring a soft yeast dough topped with a caramelized honey-almond crust and filled with a luscious creamy vanilla filling. Its unique combination of textures and flavors has made it a beloved treat for centuries, perfect for celebrations or an indulgent afternoon dessert.

Why You’ll Love This Recipe

Bienenstich offers a delightful contrast between the fluffy yeast cake base, the crunchy, sweet honey-almond topping, and the smooth, creamy filling. This recipe uses an easy homemade yeast dough and a quick custard cream combined with whipped cream for a light yet indulgent finish. It’s impressive yet approachable, making it ideal for both experienced bakers and adventurous home cooks.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

active dry yeast
warm milk
sugar
all-purpose flour
salt
large eggs
unsalted butter, softened

For the Honey-Almond Topping:

unsalted butter
sugar
honey
heavy cream
sliced almonds

For the Filling:

milk
instant vanilla pudding mix
heavy whipping cream, whipped

directions

Make the Dough:
Dissolve yeast in warm milk with a pinch of sugar. Let it sit for 10 minutes until foamy. In a large bowl, combine flour, salt, remaining sugar, eggs, and the yeast mixture. Add softened butter and knead the dough until smooth and elastic. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Topping:
In a saucepan, gently simmer butter, sugar, honey, and heavy cream over medium heat until smooth and combined. Remove from heat and stir in sliced almonds.
Bake the Cake:
Preheat oven to 350°F (175°C). Press the risen dough evenly into a greased 9-inch springform pan. Spread the honey-almond topping evenly over the dough. Bake for 25 to 30 minutes, until the topping is golden brown and bubbly. Remove from the oven and allow to cool completely.
Make the Filling:
Prepare the instant vanilla pudding according to package instructions using the milk. Once thickened and cooled, gently fold in the whipped heavy cream until smooth and creamy.
Assemble the Cake:
Carefully slice the cooled cake horizontally to create two layers. Spread the creamy filling evenly over the bottom layer. Place the almond-topped layer on top. Chill for at least 1 hour before serving to allow the filling to set.

Servings and timing

This recipe yields approximately 12 servings.
Prep Time: 30 minutes (plus 1 hour rising and chilling time)
Bake Time: 25–30 minutes
Total Time: about 3 hours (including cooling and assembly)

Variations

Substitute the almond topping with chopped hazelnuts or walnuts for a different nutty flavor.
Use homemade pastry cream instead of instant pudding for a richer filling.
Add a splash of rum or almond extract to the filling for added depth.
Top with powdered sugar for a decorative finish.

storage/reheating

Store the cake covered in the refrigerator for up to 3 days. Due to the creamy filling, it is best served chilled and is not recommended for freezing. Allow the cake to sit at room temperature for 10 to 15 minutes before serving to enhance the flavors.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you will need to activate the active dry yeast in warm milk with sugar as described in the recipe.

How do I know when the dough has risen enough?

The dough should double in size and feel airy and light when gently pressed.

Can I prepare the filling in advance?

Yes, the pudding mixture and whipped cream can be prepared ahead and stored in the refrigerator.

Can I make this cake without a springform pan?

Yes, but a springform pan makes it easier to remove the cake without damaging the topping.

Is the cake suitable for freezing?

Due to the creamy filling and almond topping, freezing is not recommended.

Can I use almond slivers instead of sliced almonds?

Yes, almond slivers work well and provide a similar texture.

How long should I chill the cake after assembly?

Chill at least 1 hour to allow the filling to set firmly.

Can I substitute the pudding mix with homemade custard?

Yes, homemade custard is an excellent substitute and adds a richer flavor.

Is this cake very sweet?

The cake balances sweetness from the caramelized topping and creamy filling with the mild dough base.

How do I slice the cake neatly?

Use a serrated knife and cut gently to avoid crushing the filling and topping.

Conclusion

German Bee Sting Cake (Bienenstich) is a remarkable dessert that marries a tender yeast cake with a crisp honey-almond crust and a smooth vanilla cream filling. Its layers of texture and flavor make it an unforgettable treat perfect for special occasions or elegant everyday indulgence. With a little patience and care, this traditional German cake will bring a delightful taste of Europe into your home.

German Bee Sting Cake (Bienenstich)

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Author: Douaa
Total Time: 0 hours
Yield: 10–12 servings
Diet: Vegetarian

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Description

Experience the classic German dessert, Bee Sting Cake (Bienenstich), with a soft yeast dough base, a crunchy honey-almond topping, and a creamy vanilla custard filling whipped with cream. This elegant layered cake is perfect for special occasions or as a delightful treat with afternoon coffee.

Ingredients

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Instructions

Make the Dough:
- Dissolve yeast in warm milk with a pinch of sugar. Let sit for 10 minutes until foamy.
- In a large bowl, mix flour, salt, remaining sugar, eggs, and the yeast mixture.
- Add softened butter and knead until smooth and elastic.
- Cover and let rise in a warm place for about 1 hour, until doubled in size.
Prepare Topping:
- In a small saucepan, simmer butter, sugar, honey, and cream over medium heat, stirring until smooth and combined.
- Remove from heat and stir in sliced almonds. Set aside.
Bake the Cake:
- Preheat oven to 350°F (175°C).
- Press the risen dough evenly into a greased 9-inch springform pan.
- Spread the honey-almond topping evenly over the dough.
- Bake for 25–30 minutes until golden brown. Cool completely in the pan.
Prepare Filling:
- In a bowl, whisk the instant vanilla pudding mix with milk until thickened.
- Fold in the whipped heavy cream gently until smooth and creamy.
Assemble Cake:
- Once cake is completely cooled, carefully slice it horizontally into two layers.
- Spread the vanilla cream filling evenly over the bottom layer.
- Place the almond-topped layer back on top.
- Refrigerate for at least 1 hour before serving to set.

Notes

Use a serrated knife for clean horizontal slicing of the cake.
For best results, serve chilled.
Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 20 minutes + 1 hour rising + chilling
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American