This golden Bee Sting Cake brings together soft yeasted dough, silky vanilla cream, and a crunchy caramelized almond topping that crackles when you bite into it. I first tried Bienenstich at a tiny German bakery years ago, and I've been chasing that flavor ever since. The honey-sweetened almond crust catches the light like amber, and underneath, there's this cloud of pastry cream that makes the whole thing feel fancy without being fussy. It's easier than you'd think, and the way it fills your kitchen with the smell of toasted almonds and warm honey makes it worth every minute.
If you love cream-filled desserts like my Ricotta Cannoli Squares or Best Cherry Amaretto Tiramisu Takes Just 1 Hour, this German yeast cake will feel like coming home.
The Story Behind This Bee Sting Cake
I'll be honest, the first time I made Bee Sting Cake, I almost gave up during the almond topping stage. Lina was visiting, and she kept hovering over the stove asking if the butter-honey mixture was "supposed to look like that." I got distracted answering her, and the sugar started to bubble harder than I wanted. "Is it burning?" she asked, poking the pan with a wooden spoon. I yanked it off the heat, stirred in the almonds a little frantically, and spread it over the dough hoping for the best. When it came out of the oven, golden and crackling, Lina took one bite and said, "Okay, you panicked for nothing. This is incredible." She was right.
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IBee Sting Cake ngredients
Here's everything you'll need to make this Bee Sting Cake from scratch.
See Recipe Card Below This Post For ingtedient Quantites
For the Filling
Sugar: Sweetens the pastry cream and helps it set to a smooth, spoonable consistency.
Cornstarch: Thickens the cream so it holds its shape when you slice the cake without making it gummy or heavy.
Salt: Just a pinch balances the sweetness and brings out the vanilla flavor.
Egg yolks: These make the filling rich and silky. Make sure they're from large eggs for the right consistency.
Whole milk: Creates a smooth base for the pastry cream. Whole milk gives you the best texture, but 2% works in a pinch.
Vanilla extract: Adds warmth and depth. Use pure vanilla if you can; it makes a difference.
Heavy whipping cream: Gets whipped and folded in at the end to make the filling light and airy, almost like a custard mousse.
For the Cake
Whole milk: Helps activate the yeast and keeps the dough tender. Warm it just until lukewarm, not hot.
Unsalted butter: Adds richness and a soft crumb. Let it melt into the milk for easier mixing.
Honey: Gives the dough a subtle floral sweetness that pairs beautifully with the almond topping.
Eggs: Bind the dough and add moisture. Room temperature eggs mix in more smoothly.
Bread flour: Gives the cake structure and a slightly chewy texture that holds up to the creamy filling. All-purpose works too, but bread flour is better.
Yeast: Makes the dough rise and creates that light, pillowy texture. I use instant yeast, but active dry works if you proof it first.
Salt: Balances the sweetness and strengthens the dough.
For the Topping
Unsalted butter: Forms the base of the caramel-like coating that holds the almonds together.
Honey: Adds sticky sweetness and helps the topping turn golden and glossy as it bakes.
Sugar: Caramelizes during baking and creates that signature crackly texture.
Sliced almonds: Toast as the cake bakes, adding crunch and nutty flavor. Don't skip these; they're the heart of the topping.
Equipment For Bee Sting Cake
You'll want a medium heat-proof mixing bowl for making the pastry cream, a whisk for smooth mixing, and a saucepan for cooking the filling. A fine-mesh strainer helps you get a silky texture by catching any bits of cooked egg. Keep plastic wrap handy to cover the cream while it chills.
A stand mixer with a dough hook makes kneading the yeast dough easy, but a hand mixer or even your hands work fine if you don't mind a little arm workout. You'll also need a rubber spatula for folding, a small heavy-bottomed saucepan for the almond topping, and a 9-inch springform pan so you can remove the cake cleanly. A serrated bread knife is essential for splitting the cake horizontally without squashing it, and a wire cooling rack lets air circulate so the bottom doesn't get soggy.
How to Make Bee Sting Cake
Here's how to make this Bee Sting Cake from start to finish.
Make the filling: In a medium heat-proof bowl, whisk the sugar, cornstarch, and salt together until there are no lumps. Add the egg yolks and whisk hard for about a minute until the mixture turns pale yellow and smooth. Pour in the milk slowly, whisking the whole time so the yolks don't scramble. Transfer everything to a saucepan and cook over medium-low heat, whisking constantly. After about 5 minutes, it'll start to simmer and thicken into a pudding-like consistency. Let it bubble gently for 1 more minute while you keep stirring. Pull it off the heat, whisk in the vanilla, and strain it through a fine-mesh strainer into a clean bowl to catch any cooked bits.
Make the cake dough: Warm the milk and butter together in a small saucepan over low heat until the butter melts completely. Let it sit until it's just lukewarm to the touch. Pour it into your stand mixer bowl fitted with the dough hook, then add the honey, eggs, bread flour, yeast, and salt. Mix on low speed for about a minute until everything comes together into a shaggy dough. Bump the speed up to medium and let it knead for 6 minutes. The dough should pull away from the sides of the bowl and feel smooth and elastic, not sticky. Transfer it to a lightly greased bowl, cover it with a towel.
Make the almond topping: Combine the butter, honey, and sugar in a small heavy-bottomed saucepan over medium heat. Stir occasionally until the sugar dissolves and the mixture starts to bubble. It'll smell like caramel and honey mixed together. Remove it from the heat and stir in the sliced almonds until they're fully coated. Set it aside to cool while the dough finishes rising.
Assemble and bake: Grease your 9-inch springform pan generously with butter, then dust it with flour and tap out the excess. Punch down the risen dough to release the air, then press it evenly into the bottom of the pan with your fingers. Spread the almond topping gently over the surface, trying to cover it evenly without pressing too hard. Cover the pan and let it rise again until doubled, about 30 minutes. Meanwhile, preheat your oven to 350°F. Bake the cake for 25 to 30 minutes, until the edges are golden brown and the topping is bubbling and toasted. The smell will be incredible. Let it cool in the pan for 20 minutes.
Finish the filling: Beat the heavy whipping cream with a mixer until it forms stiff peaks, about 1 to 2 minutes. Don't overbeat or it'll turn grainy. Pull the chilled pastry cream out of the fridge and whisk it until it's smooth again. Fold in half of the whipped cream with a rubber spatula using gentle strokes, then fold in the rest until the filling is light and fluffy, almost like mousse.
Fill the cake: Once the cake is completely cool, use a serrated bread knife to slice it horizontally into two even layers. Go slow and keep the knife level so you don't end up with a lopsided cake. Spread the filling over the bottom layer, leaving about a half-inch border around the edges so it doesn't squish out when you add the top. Gently place the top layer over the filling, almond side up. Chill the assembled cake for a couple of hours before slicing. This helps the filling set and makes clean slices easier.
Substitutions and Variations
If you don't have bread flour, all-purpose flour works fine, though the texture will be slightly less chewy. You can swap the whole milk in the filling for 2% milk, but the pastry cream won't be quite as rich. For a lighter version, use half-and-half instead of heavy cream when finishing the filling, though it won't be as fluffy.
If you're not a fan of almonds, try chopped hazelnuts or pecans in the topping, though it won't be traditional. You can also add a tablespoon of rum or almond extract to the pastry cream for extra flavor. For a quicker version, skip the yeast dough and use a store-bought sweet bread or brioche as the base, though you'll miss that homemade texture.
How to Store Bee Sting Cake
Store leftover Bee Sting Cake covered in the refrigerator for up to 2 days. The almond topping stays crunchy for the first day, then softens slightly but still tastes great. Don't freeze this Bee Sting Cake; the cornstarch-based pastry cream gets watery and grainy when thawed, and nobody wants that.
You can make the pastry cream a day ahead and keep it chilled until you're ready to assemble. The cake itself is best eaten within a day of filling, so if you're planning ahead, bake the Bee Sting Cake and freeze it unfilled for up to a month. Thaw it completely, then make fresh filling and assemble the day you want to serve it.
Expert Tips
Make sure your milk mixture is only lukewarm when you add it to the yeast, or you'll kill the yeast and the dough won't rise. If you're not sure, test it with your finger; it should feel like warm bathwater.
When you're cooking the pastry cream, don't stop whisking or you'll end up with scrambled eggs instead of smooth custard. It takes a few minutes of constant stirring, but it's worth it. Straining the cream afterward fixes any small lumps and gives you that silky texture.
Let the Bee Sting Cake cool completely before you slice it horizontally, or it'll tear and crumble. A serrated knife really does make a difference here. Use a gentle sawing motion and keep the knife level.
If your almond topping seems too thick to spread, that's normal. Just spoon it over the dough and gently press it with the back of the spoon. It'll spread as it bakes and turn golden and bubbly.
FAQ
What makes Bee Sting Cake unique?
The combination of soft yeast dough, creamy vanilla filling, and crunchy caramelized almond topping sets this Bee Sting Cake apart. It's got three distinct textures and flavors working together, which is why it's been a German bakery favorite for generations. The honey adds a floral sweetness that ties everything together.
Is Bee Sting Cake hard to make?
It takes some time because of the rising and chilling, but the actual steps are pretty straightforward. If you can make custard and work with yeast dough, you can handle this. My advice is to make the pastry cream first so it has time to chill while you work on the dough. That way, everything comes together smoothly at the end.
Who invented the Bee Sting Cake?
Legend says a baker in Germany was stung by a bee attracted to the honey-almond topping he was making, and the Bee Sting Cake got its name from that incident. Whether that's true or not, Bienenstich has been a staple in German bakeries for well over a hundred years. It's one of those recipes that's been passed down and tweaked by countless bakers.
What is the filling in a Bee Sting Cake?
The filling is a lightened pastry cream, which is basically vanilla custard that's been folded with whipped cream to make it fluffy and airy. It's rich but not heavy, and it stays soft and creamy even after the Bee Sting Cake is chilled. Some versions use buttercream or plain custard, but this vanilla cream version is the most traditional and, in my opinion, the best.
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Bee Sting Cake
Equipment
- 1 Medium heat-proof mixing bowl For whisking the pastry cream base without overheating the bowl
- 1 Whisk Keeps the custard smooth while mixing and cooking
- 1 Medium saucepan For cooking and thickening the pastry cream over gentle heat
- 1 Fine-mesh strainer Strains out any tiny bits for an extra-silky filling
- 1 Plastic wrap Press directly on the custard surface to prevent a skin while chilling
- 1 stand mixer with dough hook Makes kneading the enriched yeast dough easy and consistent
- 1 Rubber spatula For gently folding whipped cream into the chilled pastry cream
- 1 Small heavy-bottomed saucepan Helps the honey-almond topping heat evenly without scorching
- 1 9-inch springform pan Releases the cake cleanly so the almond top stays intact
- 1 Serrated bread knife Slices the cake horizontally without compressing the crumb
- 1 Wire cooling rack Allows airflow so the cake cools thoroughly without a soggy bottom
Ingredients
For the Filling
- ½ cup granulated sugar used to sweeten the custard base
- 4 tablespoons cornstarch thickens the pastry cream
- ⅓ teaspoon salt balances sweetness
- Yolks from 4 large eggs adds richness and color
- 1 ⅔ cups whole milk creates a creamy custard texture
- 1 ¼ teaspoons vanilla extract adds warm aroma
- ⅔ cup heavy whipping cream lightens the filling when whipped
For the Cake
- ⅓ cup whole milk provides moisture for the dough
- ⅓ cup unsalted butter adds tenderness and flavor
- 3 tablespoons honey sweetens and softens the crumb
- 3 large eggs binds and enriches the dough
- 2 ½ cups bread flour gives structure and chew
- 2 teaspoons instant yeast leavens the cake
- ⅓ teaspoon salt controls fermentation and flavor
For the Topping
- ⅓ cup unsalted butter forms the caramel base
- 3 tablespoons honey adds floral sweetness
- 3 tablespoons sugar helps caramelize the topping
- 1 ¼ cups sliced almonds adds crunch and nutty flavor
Instructions
- Whisk the sugar, cornstarch, and salt together in a heat-safe bowl until evenly combined.
- Add the egg yolks and whisk until smooth and pale, then slowly incorporate the milk while whisking constantly.
- Transfer the mixture to a saucepan and cook over medium-low heat, whisking continuously, until thick and gently bubbling.
- Continue cooking for one additional minute, then remove from heat and stir in the vanilla extract.
- Strain the custard into a clean bowl, press plastic wrap directly on the surface, and refrigerate until cold.
- Warm the milk and butter together in a small saucepan until melted, then let cool until just warm to the touch.
- Pour the milk mixture into a mixer bowl, add honey, eggs, flour, yeast, and salt, and mix until a rough dough forms.
- Knead the dough on medium speed until smooth, elastic, and no longer sticky.
- Place the dough in a greased bowl, cover, and allow it to rise until doubled in size.
- Combine butter, honey, and sugar in a saucepan and heat until dissolved and bubbling, then stir in almonds and cool.
- Grease and flour a springform pan thoroughly.
- Press the risen dough evenly into the pan and gently spread the almond topping over the surface.
- Cover and allow the cake to rise again until puffy and doubled.
- Preheat the oven to 350°F with a rack positioned in the center.
- Bake the cake until golden around the edges and bubbling on top.
- Cool the cake briefly in the pan, then remove and cool completely on a rack.
- Whip the cream until stiff peaks form, then loosen the chilled custard and fold the whipped cream into it gently.
- Slice the cooled cake horizontally, spread filling over the bottom layer leaving a border, and replace the top layer.
- Chill the assembled cake for easier slicing, or serve immediately if desired.
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