German Bee Sting Cake

February 21, 2026

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Slice of German Bee Sting Cake with honey cream and almonds on a plate

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German Bee Sting Cake — Classic Bienenstich Recipe

Warm, honey-scented almonds crackle under a pillow of rich cream when you slice into this German Bee Sting Cake. The German Bee Sting Cake fills the kitchen with buttery caramel notes and a soft, yeasted crumb that holds up to the sweet topping. I perfected this version after testing it 8 times with different flours and resting times to balance texture and flavor. The dough is tender, the topping glossy, and the filling light but stable — a satisfying contrast every bite. Read on for clear steps, exact metric and imperial measures, and tips I use in my pastry work to make this at home with confidence.

Try a crisp fruit-forward bake to serve alongside if you’re planning a brunch spread.

Why This Recipe Works

Yeast-enriched dough and a short resting time create a soft crumb that still supports the topping without collapsing.
A hot sugar-honey mixture toasted with butter and sliced almonds forms a glossy, crunchy topping that stays crisp when poured hot.
Light custard filling balances sweetness and adds moisture without making the cake soggy.
Cooling the cake upside down briefly improves topping adhesion and glossy finish.
Testing different flours showed 100% all-purpose gives the best balance of tenderness and structure.

Ingredients Breakdown

Dough
- 300 g (2 1/2 cups) all-purpose flour — structure and tenderness; avoid high-protein bread flour or the cake may be tough.
- 50 g (1/4 cup) granulated sugar — feeds the yeast and sweetens the dough.
- 7 g (1 packet / 2 1/4 tsp) active dry yeast — use fresh yeast for best rise; instant yeast works but reduce proofing time slightly.
- 120 ml (1/2 cup) whole milk, warmed to 38°C (100°F) — activates yeast; colder milk slows rise, hotter kills yeast.
- 60 g (4 tbsp) unsalted butter, softened — adds richness.
- 1 large egg (about 50 g) — improves crumb and color.
- 1/2 tsp fine sea salt — balances sweetness. Use Diamond Crystal kosher salt if possible; if using Morton’s, use slightly less.
Topping
- 150 g (1 1/4 cups) sliced almonds — the defining crunch; toasted or raw will toast in the sugar mixture.
- 120 g (1/2 cup) unsalted butter — melts into the sugar for glossy finish.
- 120 g (1/2 cup) granulated sugar — caramel base.
- 60 ml (1/4 cup) honey — adds classic flavor; this is the main source of the almond-honey topping character.
Filling
- 400 ml (1 2/3 cups) whole milk — base for custard.
- 60 g (1/3 cup) granulated sugar — sweetens the custard.
- 30 g (3 tbsp) cornstarch — thickens custard for stable filling.
- 2 large egg yolks — enrich and stabilize the custard.
- 50 g (1/4 cup) unsalted butter — folded into warm custard for shine.
- 1 tsp pure vanilla extract — flavor.
- Note: This filling is a stable pastry cream-style component; you can call it pastry cream, but this version adds butter for silkiness. Use full-fat milk for best texture.

Substitutions and impact warnings:

Whole milk may be swapped with 2% milk, but the filling will be slightly less rich.
For a lighter topping, reduce almonds to 100 g (1 cup); however, the cake will have less crunch.
To make dairy-free, replace butter with a neutral oil for the dough (results slightly less rich) and use a dairy-free cream for the filling — texture will change.

Essential Equipment

9-inch (23 cm) round springform pan — the batter volume and topping need the wider pan to avoid overflow.
Stand mixer with dough hook (optional) — speeds kneading; you can knead by hand for 8–10 minutes.
Saucepan and heatproof bowl for custard — for tempering and finishing the filling.
Instant-read thermometer — ensures milk and topping reach safe temperatures.
Offset spatula for spreading filling evenly.
Fine mesh sieve for smooth custard.

If you don’t have a springform pan, use a 9-inch round cake pan and line it with parchment, leaving a 1–2 inch overhang for easier removal.

Prep Time: 30 minutes; Cook Time: 35 minutes; Inactive Time: 30 minutes resting and chill time; Total Time: 1 hour 15 minutes. Servings: 10 (1 slice each).

Step 1: Bloom the Yeast and Make the Dough

Warm 120 ml (1/2 cup) whole milk to 38°C (100°F) and whisk with 7 g (2 1/4 tsp) active dry yeast and 1 tbsp (12 g) sugar. Let sit until foamy, about 5–8 minutes. In a bowl, combine 300 g (2 1/2 cups) all-purpose flour and 1/2 tsp salt. Add the foamy yeast, 1 large egg, and 60 g (4 tbsp) softened butter and knead 6–8 minutes until smooth and slightly tacky. Do not over-knead beyond a glossy, elastic dough.

Step 2: First Rise

Place the dough in a lightly oiled bowl, cover, and let rise at warm room temperature until doubled, about 45–60 minutes. The dough should spring back slowly when pressed. This step develops flavor and gluten structure.

Step 3: Make the Filling (Pastry-Style Cream)

In a saucepan, whisk 60 g (1/3 cup) sugar, 30 g (3 tbsp) cornstarch, and a pinch of salt. In a separate bowl, whisk 2 large egg yolks. Heat 400 ml (1 2/3 cups) milk to just simmering, about 85°C (185°F). Temper the yolks by whisking in a little hot milk, then return everything to the pan and cook over medium heat, whisking constantly until thick and bubbling, 2–3 minutes. Remove from heat, whisk in 50 g (1/4 cup) butter and 1 tsp vanilla. Strain through a sieve, cover surface with plastic wrap, and chill until cool, about 30 minutes.

Step 4: Shape the Cake and Second Rise

Turn the risen dough onto a floured board and press into a 9-inch (23 cm) springform pan lined with parchment to an even thickness. Cover and let proof for 20–30 minutes until puffy. Preheat oven to 180°C (350°F).

Step 5: Prepare the Almond-Honey Topping

In a small saucepan, melt 120 g (1/2 cup) butter with 120 g (1/2 cup) sugar and 60 ml (1/4 cup) honey over medium heat, stirring until sugar dissolves, about 2 minutes. Bring to a gentle boil for 30 seconds, then remove from heat and stir in 150 g (1 1/4 cups) sliced almonds. The mixture should be glossy and pourable. Work quickly — it sets as it cools.

Step 6: Bake and Finish

Spread the chilled pastry cream evenly over the proofed dough, leaving a 1/2-inch border. Immediately spoon the hot almond-honey topping over the cream and gently spread. Bake at 180°C (350°F) for 25–30 minutes until the topping is golden and the dough beneath is cooked through. A toothpick in the dough center should come out clean and the internal temperature should reach about 95–98°C (203–208°F) in the topping area; focus mainly on visual doneness: golden, not burnt.

Step 7: Cool and Serve

Remove from oven and cool in pan on a wire rack for 10 minutes. To help topping set and avoid cracking, invert the cake briefly or let it settle right-side up — I prefer to cool right-side up on a rack. Chill for at least 30 minutes to let the filling firm before slicing. Serve at room temperature.

Expert Tips & Pro Techniques

Avoid soggy bottom: Cool the cake on a wire rack and chill 30 minutes before slicing; this firms filling and sets topping.
Common mistake: pouring topping while too cool makes it clump. Pour hot and spread quickly to coat evenly.
Make-ahead: Bake the base and custard a day ahead. Keep topping separate and warm it slightly before assembly. Assemble just before serving.
Pro trick for smooth filling: strain the custard through a fine sieve while still warm to remove any lumps and ensure silkiness.
Almonds can burn quickly — watch the sugar-honey mixture closely and remove from heat at the first sign of amber color.
For cleaner slices: chill and then warm the knife under hot water, wipe dry between cuts.

Storage & Reheating

Refrigerator: Store the cake in an airtight container or covered with plastic wrap for up to 4 days. Slicing after chilling keeps pieces neat.
Freezer: This cake does not freeze well once assembled; the nut topping loses texture. You can freeze the baked plain dough and separate chilled pastry cream for up to 1 month. Thaw overnight in the fridge, reassemble the next day.
Reheating: Bring slices to room temperature before serving. If you want a warm slice, heat in a 160°C (325°F) oven for 6–8 minutes. Avoid the microwave — it softens the topping and can make the cake soggy.

Variations & Substitutions

Gluten-Free Version: Replace 300 g all-purpose flour with 330 g (approx) 1:1 GF blend and add 1/2 tsp xanthan gum; rise times may be shorter and texture slightly denser. Baking time unchanged.
Lighter Filling: Use 250 ml (1 cup) whole milk and 150 ml (2/3 cup) heavy cream for a richer, silkier custard; reduce cornstarch to 25 g (2 tbsp).
Lemon-Basil Twist: Add 1 tbsp lemon zest to the custard and fold in 1 tbsp finely chopped basil before chilling — the topping stays the same.
Honey-Maple Topping: Swap the honey 1:1 with maple syrup for a deeper, woodsy flavor; watch caramelization closely.
Nut-Free: Replace almonds with toasted coconut flakes (150 g) for crunch; the flavor shifts but structure remains similar.

Try this fruity cake as another classic regional bake.

Serving Suggestions & Pairings

Coffee or tea: Serve with strong coffee or a floral black tea for balance.
Fresh fruit: A side of poached pears or fresh berries cuts the sweetness.
Cheese pairing: For brunch, add a small board of mild cheeses to contrast the honey and cream.
Garnish: Light dusting of powdered sugar or a few toasted almond slivers heighten presentation.
For more dessert ideas to serve alongside, see this apple upside-down cake and these spiced cheesecake cups.

Nutrition Information

Per serving (1 slice), serves 10:

Calories: 460 kcal
Total Fat: 24 g
Saturated Fat: 11 g
Cholesterol: 110 mg
Sodium: 160 mg
Total Carbohydrates: 56 g
Dietary Fiber: 2 g
Sugars: 28 g
Protein: 7 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cake turn out dense rather than light?
A: Likely under-proofing or using too much flour. Ensure the dough doubles in a warm spot and measure flour by weight.

Q: Can I make this without eggs?
A: You can omit eggs in the dough and replace each egg with 60 g mashed ripe banana or 60 g commercial egg replacer, but the crumb will be slightly different.

Q: Can I double this recipe?
A: Yes — use two 9-inch pans or one deep 12-inch pan. Baking time may increase by 5–10 minutes; check for doneness visually and with a toothpick.

Q: Can I prepare this the night before?
A: Yes. Bake the base and cool. Make the custard and chill. Assemble the next day just before serving for best topping texture.

Q: How long does this keep in the fridge?
A: Store covered for up to 4 days. The topping is best within 1–2 days for crispness.

Q: Why did my topping separate or weep?
A: Overheating the sugar-honey mix or adding too-cold topping can cause separation. Pour warm mixture over the filling and avoid stirring once it starts to set.

Q: Can I use blanched whole almonds instead of sliced?
A: Yes, but thinly slice or roughly chop them so the topping spreads and adheres evenly.

Conclusion

This German Bee Sting Cake is a comforting classic that rewards careful timing and a quick assembly. If you’d like more background on the traditional German roots and regional variations, see Authentic Bienenstich Kuchen (German Bee Sting Cake Recipe) for historical context and Bienenstich (Bee Sting Cake) Recipe | King Arthur Baking for alternate technique notes and baking science. Enjoy baking and sharing this shiny, honeyed favorite.