How To Make Perfect German Bee Sting Cake (Bienenstich Kuchen) – Authentic Recipe with Cream Filling

Hi, I’m Sarah Jansen, a traveler and food blogger passionate about uncovering authentic recipes with timeless charm. One of my favorite discoveries is the German Bee Sting Cake, or Bienenstich Kuchen. This iconic dessert combines soft, yeasted cake with a luscious pastry cream filling, topped with a golden honey-almond glaze that crackles delightfully with each bite. It’s elegant yet comforting, perfect for birthdays, holidays, or when you want to bake something unforgettable. With this recipe, you’ll master bakery-style Bee Sting Cake right at home.

German Bee Sting Cake

The German Bee Sting Cake is a delightful balance of textures and flavors: pillowy soft cake layers, a creamy custard filling, and a caramelized honey-almond topping that’s both crisp and chewy. Traditionally enjoyed in Germany with coffee, this cake has roots dating back to the 15th century, earning its name from the honey glaze that’s said to have attracted bees. It’s a true European classic—slightly rustic, undeniably indulgent, and a wonderful centerpiece for gatherings, celebrations, or cozy afternoons with friends.

Why This Recipe Works

• Balanced Textures: Tender cake, silky cream, crunchy almond topping.
• Authentic Flavor: Honey glaze highlights the cake’s German heritage.
• Versatile: Works as a dessert or indulgent coffee cake.
• Make-Ahead Friendly: Cream and topping can be prepped in advance.
• Showstopper Dessert: Elegant presentation with minimal fuss.

Health Benefits

• Almonds: Packed with healthy fats, protein, and vitamin E.
• Milk & Eggs: Provide calcium and essential nutrients.
• Honey: A natural sweetener with antioxidants.
• Homemade Advantage: Fewer preservatives than store-bought cakes.
• Mindful Indulgence: Satisfies sweet cravings with real, wholesome ingredients.

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ¼ tsp instant yeast
• ¼ cup sugar
• ½ tsp salt
• ¾ cup warm milk
• ¼ cup unsalted butter, melted
• 2 large eggs

For the Almond Topping:

• ½ cup unsalted butter
• ½ cup sugar
• ¼ cup honey
• 2 tbsp milk
• 1 cup sliced almonds

For the Cream Filling:

• 2 cups whole milk
• ½ cup sugar
• 3 tbsp cornstarch
• 4 egg yolks
• 1 tsp vanilla extract
• ½ cup heavy cream, whipped

How To Make German Bee Sting Cake

Prepare the yeast dough by mixing flour, yeast, sugar, salt, milk, butter, and eggs until smooth. Let rise until doubled. Meanwhile, make the almond topping by simmering butter, sugar, honey, and milk, then stirring in almonds. Spread topping over risen dough and bake until golden. For the filling, whisk milk, sugar, cornstarch, egg yolks, and vanilla over heat until thickened, then fold in whipped cream. Slice cooled cake, fill with cream, and serve with coffee or dessert wine.

Step-by-Step Instructions

1. Make the Dough
   In a large bowl, combine flour, yeast, sugar, and salt. Add warm milk, melted butter, and eggs. Mix until dough forms. Knead lightly or use a mixer with dough hook until smooth. Cover and let rise for 1 hour, or until doubled.
2. Prepare the Topping
   In a saucepan, melt butter, sugar, honey, and milk together. Bring to a gentle boil, then stir in sliced almonds. Remove from heat and let cool slightly.
3. Bake the Cake
   Punch down risen dough and press into a greased 9-inch springform pan. Spread almond topping evenly across the top. Bake at 350°F (175°C) for 25–30 minutes, or until golden and set. Let cool completely.
4. Make the Cream Filling
   Heat milk in a saucepan until steaming. In a separate bowl, whisk sugar, cornstarch, and egg yolks. Slowly pour hot milk into yolk mixture, whisking constantly, then return to saucepan. Cook over medium heat until thickened. Remove from heat, stir in vanilla, and let cool. Fold in whipped cream for a light texture.
5. Assemble the Cake
   Slice cooled cake horizontally into two layers. Spread cream filling evenly on the bottom half, then replace top half with almond-crusted layer. Chill for 1–2 hours to set.

Result: A stunning, bakery-worthy cake with golden crunch, creamy richness, and soft crumb.

Cook & Prep Times

• Prep Time: 2 hours (including rise and cooling)
• Cook Time: 30 minutes
• Total Time: ~2 ½ hours

Nutrition Information (per slice, approx.)

• Calories: 420
• Protein: 8g
• Carbs: 46g
• Fat: 22g
• Fiber: 2g
• Sugar: 28g

Serving with German Bee Sting Cake

Serve German Bee Sting Cake slightly chilled or at room temperature, where the cream holds its shape and the honey-almond topping stays crisp. It pairs beautifully with freshly brewed coffee, tea, or a light dessert wine. For gatherings, cut into neat slices and arrange on a platter with a dusting of powdered sugar for elegance. Whether as a centerpiece dessert or an indulgent afternoon treat, this cake is guaranteed to delight and impress every guest at the table.

Pro Tips & Variations

• Filling Options: Use pastry cream, vanilla pudding, or custard.
• Nut Variations: Try hazelnuts or walnuts in place of almonds.
• Make Ahead: Prepare cream and topping the day before.
• Extra Flavor: Add lemon zest or a splash of rum to the cream.
• Mini Cakes: Bake in muffin tins for individual portions.

FAQ:

The Bottom Line

The German Bee Sting Cake is more than a dessert—it’s a piece of culinary history brought to life in your kitchen. With its tender yeast cake, silky cream filling, and caramelized almond-honey topping, it strikes the perfect balance of rustic tradition and bakery sophistication. Whether you’re baking it for family, friends, or a festive occasion, this cake is guaranteed to be the centerpiece of your table. A timeless European classic, baked with love and served with pride.