Name: Authentic German Bee Sting Cake (Bienenstich)
Prep time: 35 min
Cook time: 30 min
Total time: 2 h
Yield: 8 servings
Cuisine: German
Ingredients: 2 1/4 cups all-purpose flour; 1/2 cup whole milk, warmed; 1/4 cup granulated sugar; 7 g active dry yeast; 1/4 cup unsalted butter, softened; 2 large eggs; 1/4 tsp salt; 1/2 cup sliced almonds; 1/4 cup honey; 1 cup heavy cream; 1/2 cup whole milk (for filling); 2 tbsp cornstarch; 1/4 cup granulated sugar (for filling); 1 tsp vanilla extract

One Time I Made Bee Sting Cake and Didn’t Panic

If you’ve never had the pleasure (or, let’s be honest, the slight panic) of baking an Authentic German Bee Sting Cake (Bienenstich), I promise, you’re in for a treat. The first time I tried making it was actually on a rainy Thursday when my favorite bakery was closed—typical, right? My Oma always claimed, “patience is the secret ingredient,” and after realizing I used the wrong flour the first time, I couldn’t agree more. Is it a bit of a faff? Sure. But is it worth it? Absolutely. Just don’t expect a tidy kitchen afterwards. Or maybe that’s just me.

Why This Cake Steals the Show at My Table

I make this whenever I want my house to smell like a hug (and when I’m feeling courageous). My family goes absolutely nuts for it; the caramelized almond topping is gone before I’ve even cut the final piece. It’s kinda like a German magic trick: people start leaning against the counters just waiting for a slice. The custardy filling can be a little intimidating (sometimes I talk to it – “please, no lumps – but if you stick with it, you’ll end up with something that feels fancier than your typical cake. My kids usually hover nearby trying to steal a warm almond scrap, and honestly, sometimes I let them just to keep the peace.

What You’ll Need (and What I Sometimes Improvise With)

2 cups (250g) all-purpose flour (Oma swore you must sift, but I skip it unless I’m feeling fancy)
1/4 cup (50g) sugar (sometimes brown sugar if I’ve run out, adds a neat depth)
1/2 tsp salt
2 1/4 tsp (1 packet) instant dry yeast (proof it for nerves, but direct’s fine too)
2/3 cup (160ml) warm milk (any milk does—I’ve used oat in a pinch, no one noticed)
4 tbsp (60g) unsalted butter, melted and slightly cooled
1 egg (room temp–truthfully, I’ve used them straight from the fridge and lived to tell the tale)
For the topping:
- 1/3 cup (75g) unsalted butter
- 1/3 cup (75g) sugar
- 2 tbsp honey (runny is easier, but when mine solidified, I just microwaved it)
- 2 tbsp heavy cream
- 1 cup (100g) sliced almonds (almond slivers also work—sunflower seeds once as an experiment… not so great!)
For the filling:
- 1 1/4 cups (300ml) milk
- 1/3 cup (67g) sugar
- 1 egg
- 2 tbsp (20g) cornstarch
- 1 tsp vanilla extract (though someone online swears by almond–haven’t tried yet)
- 1/2 cup (120ml) heavy cream, whipped (optional, but I think it makes a difference)

How I (Imperfectly) Make Bee Sting Cake

Prep the dough. Mix your flour, sugar, salt, and yeast. I just throw ’em all in a bowl because honestly, who has time for separate bowls? Pour the warm milk in while stirring (I use a wooden spoon, but anything not too tiny works). Add melted butter and egg and stir until scraggly. Knead five minutes until smooth-ish (or use a stand mixer if your arms are tired like mine usually are).
First rise. Cover and let it hang out somewhere warm. About an hour. Or until it doubles – when I forget and leave it for 2 hours, it’s always fine! Sometimes better, actually.
Topping time. In a saucepan, melt butter, sugar, honey, and cream. Let it bubble just a tad, then stir in the almonds; cook another couple mins so it thickens up. This is where I “test” a little off the spoon (careful—it’s boiling lava hot, I always forget).
Shape the dough. Gently push the dough into a greased 9-inch (23cm) springform pan. Don’t stress if it looks sad. Pour the almond mixture over the top, spreading as evenly as possible. Some will pool on the edges. That’s fine too. Trust me.
Second rise. Let it rise about 20-30 minutes, just while you preheat the oven to 350°F (175°C), or until it looks a bit puffier.
Bake. Pop it in for 25 to 30 minutes. It’ll smell way too good. If it gets too dark, loosely lay foil on top, but let those edges get golden. Cool completely (easier said than done…I once cut it early; such a mess!).
Filling time. Whisk sugar, egg, and cornstarch. Warm the milk in a pot somewhere between “not cold” and “hot but don’t boil.” Whisk milk into the sugar + egg mix (slowly so you don’t get scrambled eggs). Return everything to the pan, whisk till it thickens like pudding. Vanilla goes in at the end. Let it cool (cover with clingfilm pressed to the surface unless you like a weird skin—I don’t). Fold in whipped cream now if you’re going for glory.
Split the cake horizontally. Use a long serrated knife (I actually use my bread knife because that’s all I have). Spread the custard as thickly as you like—then gently replace the almondy top. Don’t panic if it looks a bit uneven; rustic is totally in style.

Things I Wish I’d Known Earlier

Don’t yank the cake from the springform pan too soon. Trust me, learned that mess the hard way.
The almond topping will seem runny. It sets up all caramel crisp—promise.
Cake will sink in the middle sometimes. Shrug. Still delicious.
Rushing the custard usually leads to sad, lumpy filling. Patience! Or a good whisk will save things if you panic.

Experiments & Curious Variations

I tried hazelnuts instead of almonds once—okay, but kinda missing that honey kick.
Used instant pudding mix as filling once during an emergency. It was… edible, and my kids didn’t mind.
Lemon zest in the custard? Next level. Orange didn’t work as well for me, though.

What You Need (and What to Improvise If You Don’t)

Springform pan (though in a pinch I used a deep pie dish—edges are messier, but cake still happened)
Mixing bowls (any size, honestly)
Hand mixer or whisk (elbow grease has gotten me through)
Serrated knife (or a bread knife like someone in my house has anyway)
Saucepan

Authentic German Bee Sting Cake (Bienenstich)

How to Store (If It Survives That Long)

Wrap up leftovers and stash in the fridge—good for two days (though, if we’re being real, mine’s never made it past breakfast the next morning). Cake gets a bit firmer but I think the flavors somehow meld and it’s even tastier on day two.

How We Like to Serve Bienenstich at My Place

I almost always brew a pot of strong coffee because it feels like the most German thing I can do. Sometimes we add berries if it’s summer, but mostly it’s all about the cake and, if I’m feeling wild, maybe a little extra whipped cream on the side. For birthdays? We slap a candle in the middle.

Learned (Sometimes the Hard Way) Pro Tips

Once, I skipped cooling the cake enough before slicing—yikes. Custard turned into a river.
The bread knife isn’t the neatest tool, but actually, I find it works better if you go slowly with a gentle sawing motion.
Let the whole thing chill at least an hour before serving, or the filling slides like a landslide in spring.

Your Questions, Answered Like I’m At Your Kitchen Table

Can I freeze Bienenstich cake?
You can, but the custard texture gets a bit iffy when thawed. If you must, freeze before filling, then add the cream later. Or just eat faster? (kidding, kind of.)

Is the yeast dough tricky?
Honestly, I psyched myself out. As long as your kitchen isn’t Artic-cold, it works with a little patience. Sometimes it takes longer on a chilly day–I just wait it out.

Can I use store-bought custard or pudding?
Yeah, it’ll work. Not as swoon-worthy, but no one’s coming to your kitchen with a scorecard.

Does it have to be almonds?
Traditionally yes, but hey, try pecans if that’s what you’ve got (just don’t tell my Oma). Hazelnuts are delicious if you add a bit of extra honey; I learned that the tasty way.

For more on German cakes, I usually end up poking around this absolute gem of a blog, and if you want video encouragement, this YouTube recipe is reassuringly homey (and, honestly, a bit less fussy than mine). Okay, one last thing: if you ever wonder “is this supposed to look a bit odd at this point?”—the answer’s probably yes, and it’ll all work out in the end. Happy baking and try not to eat all the almond topping before the cake’s done (no judgement, though)!

Authentic German Bee Sting Cake (Bienenstich): My Home Kitchen Way