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Authentic German Bee Sting Cake (Bienenstich) with Vanilla Custard Filling

Close-up of a layered slice of bee sting cake showing sponge, custard, cream, and caramelized topping.
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Make a traditional German Bee Sting Cake featuring a light yeast dough, creamy vanilla custard filling, and a crunchy, caramelized honey-almond topping. This recipe delivers bakery-style elegance for your coffee time or special occasions.

Ingredients

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  • 1 cup whole milk
  • 1/2 cup granulated sugar, divided
  • 1 package active dry yeast
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup sliced almonds
  • 1/4 cup honey
  • 2 tablespoons heavy cream
  • 1/4 cup butter, cubed (for topping)
  • 1/4 cup packed light brown sugar (for topping)
  • 1 cup heavy cream, cold (for filling)
  • 1/2 cup whole milk (for filling)
  • 1/4 cup cornstarch
  • 2 large egg yolks
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Yeast Dough: Warm the milk until lukewarm. In a small bowl, dissolve 1 tablespoon of the sugar in the warm milk. Sprinkle the yeast over the top and let it sit for 5 minutes until foamy.
  2. In a large bowl, whisk together the flour and salt. Add the softened butter and work it into the flour mixture with your fingers until it resembles coarse crumbs.
  3. Add the foamy yeast mixture and the remaining sugar to the flour mixture. Mix until a shaggy dough forms. Add the eggs one at a time, mixing well after each addition until a smooth, slightly sticky dough forms.
  4. Knead the dough on a lightly floured surface for about 5 minutes until elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the Topping: While the dough rises, combine the sliced almonds, honey, 2 tablespoons of heavy cream, 1/4 cup butter, and brown sugar in a small saucepan. Heat over medium heat, stirring constantly, until the butter melts and the mixture bubbles and thickens slightly (about 5 minutes). Remove from heat.
  6. Preheat your oven to 375°F (190°C). Punch down the risen dough and press it evenly into a greased 9-inch round springform pan.
  7. Spread the warm honey-almond topping evenly over the dough surface.
  8. Bake for 25 to 30 minutes, or until the topping is deeply golden brown and the cake is cooked through. Let the cake cool completely on a wire rack.
  9. Prepare the Custard Filling: In a saucepan, whisk together the 1/2 cup milk, cornstarch, and egg yolks. Whisk in the remaining 1/2 cup sugar. Heat over medium heat, stirring constantly, until the mixture thickens significantly into a pudding consistency. Remove from heat and stir in the vanilla extract. Cover the surface directly with plastic wrap to prevent a skin from forming and let it cool completely.
  10. Whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled custard filling.
  11. Assemble the Cake: Once the cake is completely cool, slice the cake horizontally into two equal layers. Spread the vanilla cream filling evenly over the bottom layer. Place the top layer back on.
  12. Chill the cake for at least 2 hours before slicing and serving.

Notes

  • For a richer flavor, use heavy cream instead of milk in the yeast dough.
  • You can substitute half of the sliced almonds with slivered almonds for varied texture.
  • If you want a faster rise time, place the dough in a slightly warm oven that is turned off.

Nutrition

Find it online: https://dishicious.com/bee-sting-cake-recipe-german-layer-cake/