If you’re on the hunt for a show-stopping dessert that combines pillowy soft yeast cake, caramelized almond crunch, and a dreamy vanilla cream filling, look no further than German Bee Sting Cake. Known in Germany as “Bienenstich,” this cake has the perfect combination of airy bread-like layers and rich, luscious flavors that will leave any sweet tooth satisfied. Whether you’re baking for a special gathering or surprising your family with something outside your usual repertoire, this classic treat is guaranteed to delight with both taste and texture.
Ingredients You’ll Need
Don’t be intimidated by the elegance of German Bee Sting Cake—the ingredient list is actually straightforward, and each item plays an important role in creating those signature layers and irresistible flavor combination. Here’s what you’ll need, and why it matters:
- All-purpose flour (2 1/4 cups): The backbone of the cake, giving it structure and that tender crumb you crave.
- Granulated sugar (1/4 cup for dough, 2 tablespoons for topping): Brings sweetness to both the cake and almond topping.
- Active dry yeast (1 packet, 2 1/4 teaspoons): Powers the rise of the dough for lightness and lift.
- Salt (1/2 teaspoon): Balances flavors and enhances every bite.
- Warm milk (1/2 cup, 110°F): Activates the yeast and provides moisture to the dough.
- Unsalted butter (1/4 cup melted for dough, 2 tablespoons for topping): Adds richness, softness, and subtle flavor in both cake and topping.
- Large egg (1): Contributes to the cake’s tender structure and golden color.
- Vanilla extract (1 teaspoon for dough, 1 teaspoon for filling): Infuses sweet, aromatic notes throughout the cake and cream.
- Sliced almonds (1/3 cup): The star of the honey-almond crust, offering crunch and nutty fragrance.
- Honey (2 tablespoons): Caramelizes to golden perfection for the classic sticky-sweet topping.
- Heavy cream (1 cup): Whipped to billowy peaks for a soft, luscious filling.
- Powdered sugar (1/4 cup): Sweetens the cream without any graininess.
- Instant vanilla pudding mix (3.4 ounces): Helps set the filling while adding tons of vanilla flavor.
- Cold whole milk (1 cup for filling): Whisks with the pudding mix to make a thick, creamy base.
How to Make German Bee Sting Cake
Step 1: Make and Proof the Dough
Begin by combining warm milk and active dry yeast in a large bowl. Let it sit for about 5 minutes until the mixture becomes foamy—that’s how you know the yeast is alive and ready to work its magic. Add the sugar, melted butter, egg, vanilla extract, salt, and flour. Mix everything together until a soft, sticky dough forms. Once it comes together, knead it on a lightly floured surface for about 5 minutes, or until it’s smooth, stretchy, and elastic. This step sets the stage for that airy crumb. Place your dough ball in a greased bowl, cover it up, and let it rise in a warm spot for about an hour, or until doubled in size. Watching it puff up never gets old!
Step 2: Create the Almond-Honey Topping
While your dough is resting, it’s time to whip up the glorious almond topping. In a small saucepan, gently heat honey, two tablespoons of butter, and two tablespoons of sugar until everything is melted together and bubbling nicely. Stir in the sliced almonds so every piece is coated in this glossy, sweet mixture. This topping will bake right onto the cake, creating a crunchy, golden crown that makes German Bee Sting Cake so unique.
Step 3: Shape and Bake
Preheat your oven to 350°F (175°C). Once the dough is ready, gently press it into a greased 9-inch springform pan, evening it out to the edges. Carefully spread the almond-honey topping over the surface, doing your best to distribute the almonds for maximum coverage (you’ll want a bit in every bite). Pop the pan in the oven and bake for 20–25 minutes, until the cake is risen and the almonds are golden brown and fragrant. Let the cake cool completely in the pan—this helps it firm up before slicing.
Step 4: Prepare the Cream Filling
While the cake cools, whisk together cold whole milk and instant vanilla pudding mix until thick and smooth. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract to stiff peaks (hello, cloud-like goodness!). Gently fold the whipped cream into the pudding, being careful not to deflate all that lovely volume. You now have a decadent filling that’s begging to be sandwiched between the cake layers.
Step 5: Assemble the Cake
Once the cake is completely cool, release it from the springform pan. With a serrated knife, carefully slice the cake horizontally to create two even layers. Set the almond-topped half aside (this will be the showy top!). Heap your vanilla cream filling onto the bottom layer, spreading it evenly right to the edges. Top with the almond-crusted layer, gently pressing down so the filling peeks out just a bit. Cover and chill the assembled cake in the refrigerator for at least 1 hour before serving—this helps the filling set up perfectly.
How to Serve German Bee Sting Cake
Garnishes
This cake turns heads on its own, but an extra drizzle of honey or a dusting of powdered sugar on top will take it over the top. If you want to go the extra mile, a few fresh berries or edible flowers add a splash of color and freshness that looks gorgeous alongside the golden almond topping.
Side Dishes
German Bee Sting Cake pairs wonderfully with a cup of freshly brewed coffee or a pot of fragrant black tea, which balances its sweetness and lets the vanilla and honey flavors sing. For special occasions, consider a dollop of lightly whipped cream or a scoop of vanilla ice cream on the side.
Creative Ways to Present
If you’re entertaining, consider slicing the cake into dainty squares for a more elegant dessert platter. You can also make mini versions using a muffin tin—perfect for parties or picnics. For a homemade bakery vibe, serve each slice on a doily-lined plate and watch smiles appear all around.
Make Ahead and Storage
Storing Leftovers
Leftover German Bee Sting Cake should be stored covered in the refrigerator to keep the cream filling fresh and safe to eat. It’s best enjoyed within two days, as the cream can soften the cake layers over time, but no one ever complains about those rich, custardy leftovers!
Freezing
If you’d like to freeze the cake, it’s best to do so before adding the filling. Wrap the baked and cooled almond-topped cake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw completely and add the cream filling just before serving for best texture and flavor.
Reheating
Since this cake is meant to be served chilled, you typically won’t need to reheat it. However, if you’ve frozen the cake without the filling, let it come to room temperature before slicing and filling. Chilled cake straight from the fridge is ideal for serving, as the cream keeps its luscious consistency.
FAQs
Can I make German Bee Sting Cake ahead of time?
Absolutely! You can bake the cake and prepare the filling a day in advance. Assemble everything and then let it chill in the fridge until you’re ready to wow your guests.
Is it possible to make this cake without a springform pan?
Yes, although a springform pan makes removing the delicate cake easier, you can use a standard 9-inch cake pan. Just grease it well and line the bottom with parchment paper for easier release.
What’s the best way to slice this cake without squishing the filling?
Use a large, sharp serrated knife to gently saw through the almond layer and cream filling. Wiping the blade clean between slices helps achieve neat, bakery-worthy portions.
Can I substitute the almonds for another nut due to allergies?
Certainly! Thinly sliced hazelnuts or even sunflower seeds are delicious alternatives. You could also skip the nuts and simply enjoy the honey topping on its own.
How do I know when the cake is perfectly baked?
The cake should be golden brown on top, and a toothpick inserted in the center should come out clean. The almond topping will bubble slightly and set as the cake cools. Don’t worry if the almonds look quite golden—they’re supposed to be toasty!
Final Thoughts
Baking a German Bee Sting Cake is an act of sharing joy and tradition, transforming a handful of pantry staples into something truly spectacular. If you’ve never tried making one at home, dive in—every step is rewarding, and the first bite? Simply unforgettable!
Print
German Bee Sting Cake Recipe
- Total Time: 2 hours
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delicious sweetness of a traditional German Bee Sting Cake, known for its soft, fluffy dough, crunchy almond topping, and creamy vanilla filling. This classic dessert is perfect for special occasions or a delightful treat any time.
Ingredients
Dough:
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 1/2 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
Almond Topping:
- 1/3 cup sliced almonds
- 2 tablespoons honey
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar (for topping)
Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup cold whole milk
Instructions
- Dough Preparation: Combine warm milk and yeast in a bowl. Add sugar, melted butter, egg, vanilla, salt, and flour. Knead into a soft dough. Let rise for 1 hour.
- Almond Topping: Melt honey, butter, and sugar. Add almonds. Spread over risen dough. Bake at 350°F for 20-25 minutes.
- Filling: Mix milk with pudding mix until thick. Whip cream, sugar, and vanilla. Fold whipped cream into pudding. Spread on bottom cake layer. Top with second layer.
- Serve: Refrigerate for 1 hour before slicing and serving.
Notes
- Use a serrated knife for clean slices.
- For extra flavor, drizzle honey over the top before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 200mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 105mg
