A timeless German dessert made with a soft yeast-raised cake, a caramelized honey–almond topping, and a smooth vanilla cream filling. Each slice balances light sweetness, buttery crunch, and creamy richness, making it perfect for special occasions or an impressive afternoon treat.
Why You’ll Love This Recipe
This cake delivers multiple textures in one bite: fluffy cake, crisp honeyed almonds, and cool vanilla cream. It looks elegant but is completely achievable at home with simple ingredients. The flavors are classic, comforting, and never overpowering, making it a dessert everyone can enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Yeast Cake Base
2 cups all-purpose flour (250 g)
1/4 cup granulated sugar (50 g)
1/2 teaspoon salt
7 g instant yeast
1/2 cup warm milk (120 ml, about 110°F / 43°C)
1/4 cup unsalted butter, softened (60 g)
1 large egg
Honey Almond Topping
1/3 cup unsalted butter (75 g)
1/3 cup granulated sugar (65 g)
2 tablespoons honey (40 g)
2 tablespoons heavy cream (30 ml)
1/2 cup sliced almonds (50 g)
Vanilla Cream Filling
2 cups whole milk (480 ml)
1/3 cup granulated sugar (65 g)
3 tablespoons cornstarch (24 g)
1 teaspoon vanilla extract
1 large egg yolk
1/2 cup heavy cream (120 ml), whipped to soft peaks
Directions
In a large bowl, mix the flour, sugar, salt, and instant yeast. Add the warm milk, softened butter, and egg. Knead until a soft, smooth dough forms, about 8–10 minutes by hand or 5–6 minutes with a mixer.
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
Grease a 9-inch (23 cm) springform pan. Press the dough evenly into the pan. Cover and let it rise again for 30 minutes.
Prepare the topping by melting the butter in a saucepan over medium heat. Stir in the sugar, honey, and heavy cream. Bring to a gentle boil and cook for 1 minute, stirring constantly. Remove from heat and mix in the sliced almonds. Carefully spread the mixture over the risen dough.
Bake in a preheated oven at 350°F (175°C) for 25–30 minutes, until deeply golden. Let the cake cool completely in the pan.
For the cream filling, whisk the milk, sugar, cornstarch, vanilla, and egg yolk in a saucepan. Cook over medium heat, stirring constantly, until thickened. Transfer to a bowl, cover the surface with plastic wrap, and let cool completely. Once cooled, gently fold in the whipped cream.
Slice the cooled cake horizontally into two layers. Spread the vanilla cream evenly over the bottom layer, then place the top layer back on. Chill for at least 1 hour before slicing.
Store the cake in the refrigerator, covered, for up to 3 days. Because of the cream filling, this cake is best served chilled or slightly cool. Reheating is not recommended, as it can melt the filling and soften the almond topping.
FAQs
What is Bee Sting Cake?
It is a traditional German yeast cake topped with honeyed almonds and filled with vanilla cream.
Can I make this cake a day ahead?
Yes, it actually tastes better after chilling overnight, as the flavors settle and the filling firms up.
Can I use active dry yeast instead of instant yeast?
Yes, but dissolve it in the warm milk with a pinch of sugar first and let it foam before adding.
Why is my almond topping too hard?
Cooking the topping too long can make it overly firm. Boil it gently for only about 1 minute.
Can I use custard instead of pudding-style cream?
Yes, a classic vanilla custard works perfectly as long as it is thick and fully cooled.
Do I have to use a springform pan?
A springform pan is recommended for easy removal, but a deep round pan lined well can also work.
Can I freeze Bee Sting Cake?
Freezing is not ideal because the cream filling can change texture when thawed.
How do I cut the cake neatly?
Use a sharp serrated knife and wipe it clean between slices for best results.
Can I reduce the sweetness?
You can slightly reduce the sugar in the filling, but the topping relies on sugar and honey for texture.
Is this cake served warm or cold?
It is traditionally served chilled or at cool room temperature.
Conclusion
Classic German Bee Sting Cake is a beautiful balance of soft yeast cake, crunchy honey almonds, and smooth vanilla cream. While it looks impressive, each step is straightforward and rewarding. If you’re looking for a dessert that feels special, comforting, and truly classic, this cake is a perfect choice.
Classic German Bee Sting Cake (Bienenstich) is a yeast-based dessert with a caramelized honey-almond topping and a luscious vanilla cream filling, offering a perfect blend of texture and flavor in every slice.
Ingredients
2 cups all-purpose flour (250 g)
1/4 cup granulated sugar (50 g)
1/2 teaspoon salt
7 g instant yeast
1/2 cup warm milk (120 ml)
1/4 cup unsalted butter, softened (60 g)
1 large egg
1/3 cup unsalted butter (75 g)
1/3 cup granulated sugar (65 g)
2 tablespoons honey (40 g)
2 tablespoons heavy cream (30 ml)
1/2 cup sliced almonds (50 g)
2 cups whole milk (480 ml)
1/3 cup granulated sugar (65 g)
3 tablespoons cornstarch (24 g)
1 teaspoon vanilla extract
1 large egg yolk
1/2 cup heavy cream, whipped (120 ml)
Instructions
In a large bowl, mix flour, sugar, salt, and yeast. Add warm milk, softened butter, and egg. Knead until smooth, about 8–10 minutes by hand or 5–6 minutes with a mixer.
Cover dough and let rise in a warm place for about 1 hour or until doubled.
Grease a 9-inch springform pan and press the dough evenly into it. Let it rise again for 30 minutes.
Prepare the topping: In a saucepan, melt butter over medium heat. Stir in sugar, honey, and cream. Bring to a boil for 1 minute. Remove from heat, stir in sliced almonds, and spread over the dough.
Bake at 350°F (175°C) for 25–30 minutes until golden. Cool completely in the pan.
Make the cream filling: In a saucepan, whisk together milk, sugar, cornstarch, vanilla, and egg yolk. Cook over medium heat until thickened. Transfer to a bowl, cover with plastic wrap, and cool completely. Fold in whipped cream.
Slice cooled cake horizontally into two layers. Spread vanilla cream over the bottom, then place the top layer back on.
Chill the assembled cake for at least 1 hour before slicing and serving.
Notes
Don’t overcook the honey-almond topping or it may harden too much.
Using a serrated knife makes slicing easier and cleaner.
Let the cake chill well before serving for best flavor and structure.
