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German Bee Sting Cake (Bienenstich) with a slice removed, showing creamy vanilla custard filling and a glossy honey-almond topping on a white plate.
Hannah Cooking

German Bee Sting Cake (Bienenstich)

Classic German Bee Sting Cake (Bienenstich) with a fluffy yeast cake, crunchy honey-almond topping, and silky vanilla custard filling. A showstopping, bakery-style dessert that slices beautifully after chilling.
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Prep Time 35 minutes
Cook Time 30 minutes
Rise + Chill Time 3 hours 30 minutes
Total Time 4 hours 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: german
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Yeast Cake
  • 2 ¼ teaspoon active dry yeast
  • ¼ cup warm milk
  • ¼ cup sugar
  • 2 ¾ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup milk
  • ¼ cup butter melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
Honey Almond Topping
  • ½ cup butter
  • ½ cup sugar
  • 3 tablespoon honey
  • 2 tablespoon heavy cream
  • 1 ½ cups sliced almonds
  • 1 pinch salt
Vanilla Custard Filling
  • 2 cups whole milk
  • ½ cup sugar
  • ¼ cup cornstarch
  • 4 large egg yolks
  • 2 tablespoon butter
  • 2 teaspoon vanilla extract
  • 1 cup heavy cream whipped

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Saucepan
  • Whisk
  • Electric mixer
  • Serrated knife
  • Spatula

Method
 

  1. Stir yeast with warm milk and a pinch of sugar; rest 5 minutes until foamy.
  2. Combine flour, sugar, and salt. Add yeast mixture, milk, melted butter, eggs, and vanilla; knead until smooth.
  3. Cover and let dough rise 60 minutes until doubled.
  4. Simmer butter, sugar, honey, and cream. Stir in almonds and a pinch of salt until glossy.
  5. Press dough into greased 9x13 pan. Spread almond topping evenly.
  6. Rest 30 minutes while oven heats to 350°F.
  7. Bake 25–30 minutes until golden and caramelized. Cool completely.
  8. Heat milk until steaming. Whisk sugar + cornstarch + yolks; temper with hot milk, then cook until thick. Stir in butter + vanilla; cool fully.
  9. Whip heavy cream to stiff peaks and fold into chilled custard.
  10. Carefully split cooled cake horizontally with a serrated knife.
  11. Spread custard cream over bottom layer; replace top almond layer.
  12. Refrigerate 2 hours before slicing and serving.

Notes

Bee Sting Cake is best served chilled. For clean slices, use a serrated knife and wipe clean between cuts. Perfect for special occasions or afternoon coffee time.