Perfect Bee Sting Cake Recipe

Ah, the Bee Sting Cake (Bienenstich)—a classic German pastry that’s sweet, creamy, and nutty. It’s made of soft, yeasty dough, a luscious vanilla cream filling, and a golden almond-honey topping. It’s such a delightful treat!

Here’s a recipe for the perfect Bee Sting Cake:

🌸 Bee Sting Cake (Bienenstich)

Yield: 1 cake (serves 10-12)
Difficulty: Moderate
Time: 2 hours (with rising time)

Ingredients

For the dough:

• 2 ¼ tsp (1 packet) active dry yeast
• ½ cup warm milk (110°F/43°C)
• ¼ cup granulated sugar
• 2 ½ cups all-purpose flour
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract

For the almond-honey topping:

• ¼ cup unsalted butter
• ¼ cup heavy cream
• ¼ cup honey
• ½ cup sliced almonds
• 2 tbsp granulated sugar

For the cream filling:

• 1 cup heavy cream (cold)
• 1 cup whole milk
• ½ cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 large egg
• 2 large egg yolks
• 2 tbsp unsalted butter (cut into small pieces)

👩‍🍳 Directions

1. Prepare the dough

1. In a small bowl, dissolve yeast and sugar in warm milk. Let it sit for 5–10 minutes until frothy.
2. In a large bowl or stand mixer, combine flour and salt. Add the yeast mixture, butter, eggs, and vanilla. Mix until smooth, either by hand or using the dough hook attachment.
3. Knead for 8-10 minutes until dough is soft and elastic. (Alternatively, let the stand mixer do the work!)
4. Cover the dough with a damp cloth and let it rise in a warm spot for 1 hour, or until doubled in size.

2. Make the almond-honey topping

1. In a small saucepan, melt butter and cream over medium heat.
2. Stir in honey and sugar. Bring to a gentle simmer for about 2–3 minutes.
3. Remove from heat and stir in the sliced almonds. Set aside to cool.

3. Assemble the cake

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Once the dough has risen, punch it down and roll it out on a lightly floured surface to fit the base of the pan. Place the dough in the pan, pressing it out evenly to the edges.
3. Spread the almond-honey mixture evenly over the dough.
4. Bake for 20–25 minutes, until the dough is golden brown and cooked through. Let it cool completely in the pan on a wire rack.

4. Make the cream filling

1. In a medium saucepan, whisk together milk, sugar, cornstarch, and a pinch of salt.
2. In a separate bowl, whisk together egg and egg yolks.
3. Slowly add the egg mixture into the milk mixture, whisking constantly to avoid curdling.
4. Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency (about 4-5 minutes).
5. Remove from heat, stir in butter and vanilla, and let it cool completely.
6. Once the cream has cooled, whip the heavy cream to soft peaks and gently fold it into the cooled custard to create a light, airy filling.

5. Assemble the cake

1. Once the base is completely cooled, slice it in half horizontally to create two layers.
2. Spread the cream filling generously on the bottom layer.
3. Place the top layer (almond-honey side up) on top of the cream layer.
4. Chill the cake in the fridge for at least 1 hour to allow the cream to set.

🐝 Tips & Variations:

• Make-ahead: The dough can be prepared the day before and kept in the fridge for a slower rise.
• Extra flavor: Add a splash of rum or almond extract to the cream filling for a different twist.
• Toasting almonds: Toast the almonds lightly before using for an extra nutty flavor.
• Caramelized topping: For a thicker, slightly crunchier topping, add a bit more sugar to the almond mixture.

You’ve got yourself a showstopper of a cake that’s sure to impress at any gathering!