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

Close-up of a thick slice of bee sting cake showing the fluffy yeast dough, creamy vanilla filling, and caramelized honey topping.
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Master the classic German Bee Sting Cake, Bienenstich, featuring a soft yeast base, rich vanilla custard filling, and a signature crunchy honey-almond caramel topping. This traditional European layer cake is a showstopper dessert perfect for coffee time.

Ingredients

  • For the Yeast Cake Base: 1 cup whole milk, 1/4 cup granulated sugar, 2 1/4 teaspoons active dry yeast, 3 cups all-purpose flour, 1/2 teaspoon salt, 1/2 cup (1 stick) unsalted butter (softened), 2 large eggs, 1 teaspoon vanilla extract
  • For the Honey-Almond Topping: 1/2 cup (1 stick) unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup honey, 1/4 cup heavy whipping cream, 1 1/2 cups sliced almonds
  • For the Vanilla Custard Filling: 1 1/2 cups whole milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, 2 large egg yolks, 1 teaspoon vanilla extract, 1/2 cup cold heavy whipping cream (for whipping)

Instructions

  1. Prepare the Yeast Dough: Warm the milk until lukewarm. Stir in the sugar and sprinkle the yeast over the top. Let it sit for 5 minutes until foamy.
  2. In a large bowl, combine the flour and salt. Cut in the softened butter until the mixture resembles coarse crumbs.
  3. Add the yeast mixture and eggs to the flour mixture. Mix until a shaggy dough forms. Knead by hand or with a dough hook for 5 to 7 minutes until smooth. Add vanilla extract.
  4. 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 butter, brown sugar, honey, and heavy cream in a small saucepan. Heat over medium heat, stirring until the butter melts and the mixture just begins to simmer. Remove from heat and stir in the sliced almonds. Set aside.
  6. Assemble and Bake the Base: Preheat your oven to 350°F (175°C). Punch down the risen dough and press it evenly into a greased 9-inch springform pan.
  7. Spread the honey-almond topping evenly over the dough surface.
  8. Bake for 30 to 35 minutes, or until the cake is golden brown and the topping is bubbling. Let the cake cool completely on a wire rack.
  9. Prepare the Custard Filling: In a saucepan, whisk together the milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens significantly, about 5 to 8 minutes.
  10. In a separate small bowl, whisk the egg yolks. Temper the yolks by slowly whisking about 1/2 cup of the hot milk mixture into the yolks, then pour the yolk mixture back into the saucepan. Cook for 1 minute more, whisking constantly, until very thick. Remove from heat and stir in the vanilla extract.
  11. Transfer the custard to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill completely in the refrigerator (at least 2 hours).
  12. Finish the Filling: Once the custard is cold, whip the 1/2 cup of cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the chilled custard until just combined.
  13. Assemble the Cake: Once the cake is completely cool, carefully slice the cake horizontally into two even layers.
  14. Spread the entire vanilla custard filling evenly over the bottom layer. Place the top (almond-crusted layer) back on top.
  15. Chill the assembled Bee Sting Cake for at least 1 hour before slicing and serving.

Notes

  • For a traditional look, you can trim the crust slightly before slicing the cake in half for filling.
  • Ensure the custard is fully chilled before folding in the whipped cream; this keeps the filling light and stable.
  • If you prefer a slightly easier version, you can use a high-quality store-bought vanilla pudding mix prepared according to package directions instead of making the custard from scratch.

Nutrition

Find it online: https://juliameal.com/authentic-bee-sting-cake-recipe/