German Bee Sting Cake Recipe

German Bee Sting Cake, or Bienenstich, is a classic German dessert made with sweet yeast dough, a rich pastry cream filling, and a buttery, honey-almond topping. The combination of soft cake, creamy center, and crisp caramelized almonds makes every bite an irresistible blend of textures and flavors.

Why You’ll Love This Recipe

I love this cake because it’s both elegant and comforting. The fluffy yeast-based cake has just the right amount of chew, the pastry cream is luxuriously smooth, and that honey-almond topping adds a sweet crunch that takes it over the top. It’s perfect for special occasions or when I want to impress without going overboard on complexity.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:
all-purpose flour
active dry yeast
warm milk
granulated sugar
unsalted butter (softened)
egg
salt

For the almond topping:
sliced almonds
unsalted butter
honey
granulated sugar
heavy cream

For the pastry cream filling:
milk
granulated sugar
egg yolks
cornstarch
unsalted butter
vanilla extract or vanilla bean paste
(optional) whipped cream to fold in for lightness

directions

1. To make the dough, I dissolve yeast in warm milk with a pinch of sugar and let it sit until frothy. I mix it with flour, sugar, softened butter, egg, and salt until a smooth dough forms. I knead it for 5–7 minutes, then cover and let it rise until doubled (about 1 hour).

2. While the dough rises, I prepare the almond topping by melting butter, sugar, honey, and cream in a saucepan. I stir until smooth, then fold in sliced almonds. I let it cool slightly.

3. I preheat the oven to 350°F (175°C).

4. Once risen, I gently press the dough into a greased 9-inch springform pan. I spread the almond topping evenly over the dough and bake for 25–30 minutes until golden and bubbling. I let the cake cool completely in the pan.

5. For the pastry cream, I heat the milk until steaming. In another bowl, I whisk egg yolks, sugar, and cornstarch. I slowly add the hot milk to the yolks while whisking, then return the mixture to the saucepan and cook until thickened. I remove from heat, stir in butter and vanilla, and chill the cream.

6. Once the cake is cool, I slice it horizontally in half. I spread the pastry cream (or lightened version with whipped cream folded in) on the bottom half, then carefully place the almond-topped half back on.

7. I chill the finished cake for at least 1 hour before slicing and serving.

Servings and timing

This recipe makes 8–10 servings.
Prep time: 30 minutes
Rise time: 1 hour
Bake time: 25–30 minutes
Chill time: 1–2 hours

Variations

Sometimes I add whipped cream to the pastry cream for a lighter texture, or a splash of almond extract to tie in with the topping. I’ve also seen versions made with sponge cake instead of yeast dough, but I love the classic chewy texture best.

storage/reheating

I store the cake covered in the fridge for up to 3 days. It’s best enjoyed chilled or at room temperature. I don’t reheat this one—it’s meant to be cool and creamy.

FAQs

Can I make the dough ahead of time?

Yes, I make the dough a day ahead and let it rise in the fridge overnight. I bring it to room temp before baking.

Do I have to use a springform pan?

It helps for easy removal, but any round cake pan will work—just be careful with the sticky topping.

Can I skip the pastry cream?

I don’t recommend it—it’s a key part of what makes this cake so special. But I’ve used stabilized whipped cream in a pinch.

Why is it called “Bee Sting Cake”?

Legend says bees were attracted to the honey topping and stung a baker—or maybe it’s just a sweet name to match the flavor.

Can I freeze this cake?

I wouldn’t freeze the assembled cake, but the baked base (without filling) can be frozen and filled later for fresher texture.

Conclusion

German Bee Sting Cake is a show-stopping dessert that brings together the best of creamy, crunchy, and chewy. It’s rich but balanced, impressive but approachable. Whether I’m sharing it with guests or enjoying a slice with coffee, it always feels like something worth savoring.