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German Bee Sting Cake, known as Bienenstich in German, is a traditional and beloved dessert featuring a soft, yeast-based cake layered with creamy vanilla custard and topped with a crunchy caramelized almond-honey glaze. Light, sweet, and richly textured, this cake is perfect for coffee breaks, special occasions, or whenever you want a slice of something unique and indulgent as a Traditional European Dessert.

Why You’ll Love German Bee Sting Cake

This German Bee Sting Cake shines as a Traditional European Dessert:

Textural Bliss: Fluffy cake, creamy custard, and crunchy almond topping.
Impressive Yet Simple: Looks bakery-worthy but easy with patience.
Perfect Pairing: Complements coffee or tea beautifully.
Cultural Charm: Brings a taste of Germany to your table.
I made this for a family brunch, and everyone raved about the nutty glaze and silky filling!

Ingredients for German Bee Sting Cake

Here’s what you’ll need for German Bee Sting Cake (serves 10–12):

Yeast Cake:

2½ cups all-purpose flour
¼ cup granulated sugar
2¼ tsp active dry yeast (1 packet)
¾ cup whole milk, warmed (110°F)
¼ cup unsalted butter, melted
2 large eggs
½ tsp kosher salt
1 tsp vanilla extract

Almond Topping:

¾ cup sliced almonds
¼ cup unsalted butter
¼ cup honey
¼ cup granulated sugar
2 tbsp heavy cream

Custard Filling:

2 cups whole milk
4 large egg yolks
¼ cup cornstarch
½ cup granulated sugar
2 tsp vanilla extract (or 1 tsp vanilla bean paste)
2 tbsp unsalted butter
1 cup heavy cream, whipped

Equipment:

9-inch springform pan
Stand mixer (optional, for dough)
Medium saucepan
Parchment paper

Ingredient Tips:

Yeast: Ensure it’s fresh; frothy activation indicates it’s active.
Milk: Warm but not hot to avoid killing yeast; test with a finger.
Almonds: Sliced for even crunch; toast lightly for extra flavor if desired.
Heavy Cream: Whipped for a light custard; chill bowl for best results.
Vanilla: Use high-quality extract or paste for rich custard flavor.

Directions for German Bee Sting Cake

Let’s create this delightful German Bee Sting Cake!

Make the Yeast Cake

I warm ¾ cup milk to 110°F, stir in 2¼ tsp yeast and 1 tbsp sugar from ¼ cup, and let sit for 5–10 minutes until frothy.
In a large bowl or stand mixer, I combine 2½ cups flour, remaining sugar, and ½ tsp salt.
I add the yeast mixture, 2 eggs, ¼ cup melted butter, and 1 tsp vanilla extract, kneading for 8–10 minutes until smooth and elastic.
I cover the dough and let it rise in a warm place for 1 hour, until doubled.
I press the dough into a greased 9-inch springform pan and let it rise again for 20–30 minutes.

Prepare the Almond Topping

In a saucepan over medium heat, I melt ¼ cup butter with ¼ cup honey, ¼ cup sugar, and 2 tbsp heavy cream, stirring until combined.
I simmer for 2–3 minutes, then stir in ¾ cup sliced almonds.
I carefully spread the warm topping over the risen dough, ensuring even coverage.

Bake the Cake

I preheat the oven to 350°F (175°C) and bake the cake for 25–30 minutes, until golden and a toothpick inserted in the center comes out clean.
I let it cool completely in the pan, then remove and slice horizontally with a serrated knife to create two layers.

Make the Custard Filling

In a saucepan, I heat 2 cups milk until steaming.
In a bowl, I whisk 4 egg yolks, ½ cup sugar, and ¼ cup cornstarch until smooth.
I temper the yolk mixture by slowly adding ½ cup hot milk, whisking constantly, then return the mixture to the saucepan.
I cook over medium heat, stirring, until thickened, about 2–3 minutes.
I remove from heat, stir in 2 tbsp butter and 2 tsp vanilla extract, and cool completely, covering with plastic wrap to prevent a skin.
I whip 1 cup heavy cream to soft peaks and fold it into the cooled custard for a light texture.

Assemble the Cake

I spread the custard evenly over the bottom cake layer.
I gently place the almond-topped layer over the custard, pressing lightly.
I chill the German Bee Sting Cake for at least 1 hour to set before serving.

Nutrition

Prep Time: 30 minutes
Cook Time: 30 minutes
Rising/Chill Time: 3 hours
Total Time: 4 hours
Servings: 8
Calories: ~430 kcal per slice
Macros per Slice: 45g carbs, 8g protein, 25g fat, 2g fiber

Variations for German Bee Sting Cake

Try these twists on German Bee Sting Cake:

Quick Shortcut: Use store-bought brioche and instant pudding for a faster Traditional European Dessert.
Nut Swap: Replace almonds with hazelnuts for a unique Traditional European Dessert twist.
Citrus Zest: Add 1 tsp lemon zest to the custard for a bright note.
Mini Versions: Bake in muffin tins for individual Bienenstich treats.
Mascarpone Cream: Swap custard for whipped mascarpone filling.

Serving Ideas:

Pair with Layla Cooks’ Birthday Cupcakes for a festive dessert spread.
Serve with a hot cup of coffee to enhance the Traditional European Dessert experience.
Dust with powdered sugar for an elegant presentation.

Storage

I store German Bee Sting Cake in an airtight container in the refrigerator for up to 3 days, keeping it covered to maintain freshness. I serve it chilled or at room temperature for the best texture. Freezing the assembled cake is not recommended due to the custard’s texture, but I freeze unfilled, unglazed cake layers in a freezer-safe bag for up to 1 month, thawing before assembling.

FAQs About German Bee Sting Cake

Here are answers to some common questions about this recipe:

Why is it called Bee Sting Cake?
The name “Bee Sting” is believed to come from the honey in the topping, which attracts bees. Legend says a baker was stung while creating the cake.

Can I make it without yeast?
The yeast-based cake is traditional, but you can use a sponge cake base if desired, though the texture will be different.

Is this cake very sweet?
The almond-honey topping is sweet, but the custard and cake balance it nicely for a well-rounded flavor.

Can I make it ahead of time?
Yes, it’s best made ahead so the custard can firm up and the flavors can meld. Prepare a day in advance for best results.

Do I need to refrigerate it?
Yes, due to the custard filling, store the cake in the refrigerator.

What’s the texture of the cake?
It’s soft and airy from the yeast dough, with a slight chew and a caramelized top layer.

Can I use instant pudding for the filling?
Yes, as a shortcut, vanilla pudding can be used, but the homemade custard offers a richer flavor.

What kind of almonds are best?
Sliced almonds are traditional and provide a perfect crunch without overpowering the cake.

How do I cut the cake without crushing the filling?
Chill the cake well and use a serrated knife to gently slice. Wipe the blade clean between cuts.

Can I use plant-based ingredients?
Yes, use non-dairy milk, plant-based butter, and a vegan custard to make a dairy-free version.

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Conclusion

German Bee Sting Cake is a stunning and delicious treat that combines tender cake, creamy filling, and a nutty, honey-glazed top. It’s the kind of dessert that looks impressive but is made from simple, wholesome ingredients. Whether you’re familiar with its German roots or discovering it for the first time, Bienenstich is sure to become a favorite.