German Bee Sting Cake Recipe
If you’re searching for a showstopper dessert that balances rich, creamy filling with a caramelized almond topping and just the right amount of sweetness, you’ll absolutely fall for German Bee Sting Cake. Known in Germany as “Bienenstich,” this treat boasts a pillowy yeasted cake crowned with honeyed almonds, then filled with dreamy vanilla pastry cream. It’s a cake as delightful to share with friends as it is cozying up with a slice and a cup of coffee. Once you taste it, you’ll understand why it’s become a beloved staple at family gatherings, holidays, and celebrations around the world.
Ingredients You’ll Need
Don’t let the multiple layers fool you—every ingredient for German Bee Sting Cake plays a crucial part in bringing both flavor and texture together in perfect harmony. Use the freshest basics you can; their quality truly shines here. Here’s what you’ll need and why:
- Active dry yeast: The key to a soft, rise-and-shine cake base; don’t skip fresh yeast for texture.
- Warm milk: Activates the yeast and tenderizes the dough for a delicate crumb.
- Granulated sugar: Sweetens the dough, almond topping, and pastry cream—each layer needs its own touch.
- All-purpose flour: Gives structure to the cake but keeps it airy.
- Salt: Balances sweetness and wakes up all the flavors.
- Large eggs: Make the dough rich and pliable, essential for that tender bite.
- Unsalted butter: Adds flavor and luxury to the dough, almond topping, and pastry cream.
- Honey: Infuses the almond topping with signature floral notes—classic in any German Bee Sting Cake.
- Heavy cream: Makes the almond layer silky and helps it caramelize beautifully.
- Sliced almonds: Bring crunch, fragrance, and that tempting golden finish.
- Whole milk (for pastry cream): Creates a rich, velvety custard filling.
- Cornstarch: Thickens the pastry cream so it holds its shape between the layers.
- Large egg yolks: Add color and richness to the creamy filling.
- Vanilla extract: The aromatic backbone for your pastry cream—don’t be shy with it!
How to Make German Bee Sting Cake
Step 1: Make the Dough
Start by dissolving your yeast in warm milk along with a pinch of sugar. The milk should be comfortably warm to the touch, but not hot—think of the temperature used for a baby’s bath. Let this sit for 5 to 10 minutes until foamy, so you know your yeast is alive and ready. Combine your flour, remaining sugar, and salt in a large bowl, then add in the yeast mixture, eggs, and softened butter. Stir until a dough forms, then knead by hand or with a dough hook for 5–7 minutes. Your result should be just a little sticky, impressively smooth, and oh-so-promising. Cover and let your dough rise for an hour or until it has doubled—this patience pays off with soft, cloudlike cake layers.
Step 2: Prepare the Almond Topping
While your dough rests, move on to the almond topping. In a saucepan, melt butter, sugar, honey, and cream together—let it all come to a gentle boil, then stir in the sliced almonds. Keep things moving for a minute to coat each almond in the buttery mixture, then remove from the heat and let it cool slightly. This sticky, golden, fragrant layer is what sets German Bee Sting Cake apart, promising sweetness and crunch in every bite.
Step 3: Shape, Top, and Bake
Once your dough has risen beautifully, grease and line a 9-inch springform pan. Press the dough in, gently smoothing it out to the edges. Let it rise again—half an hour is perfect for this stage, letting the cake become even fluffier. Spoon the almond topping evenly over the dough so you get a generous bite in every slice. Bake at 350°F (175°C) for 25–30 minutes until the top is golden and begins to caramelize at the edges. The kitchen will smell absolutely divine! Cool completely, then slice horizontally into two layers—this is your moment to marvel at the fluffy interior.
Step 4: Make the Pastry Cream
While the cake cools, whip up the pastry cream. Heat the milk until steaming but not boiling. In a separate bowl, whisk sugar, cornstarch, and egg yolks until pale and creamy. Slowly add half of the hot milk, whisking constantly to keep things smooth (no scrambled eggs allowed!). Return the mixture to your saucepan and cook over medium, stirring constantly, until thickened—this takes patience, but you’ll see it transform before your eyes. Stir in vanilla and butter off-heat for an ultra-silky finish. Chill completely—you want it firm enough to stay put between the cake layers.
Step 5: Assemble the Cake
Gently spread the cool pastry cream over the bottom layer of the cake, taking it almost to the edge. Carefully place the almond-topped cake layer on top. The contrast of creamy, crunchy, and pillowy-soft will wow everyone lucky enough to have a slice. Chill at least an hour before serving—this helps everything set up for clean slices and the best texture. Enjoy every moment as you present your homemade German Bee Sting Cake!
How to Serve German Bee Sting Cake
Garnishes
A dusting of powdered sugar right before serving adds a snowy touch that highlights the caramel and honey notes. For something extra special, a few toasted almond shards or even a swirl of softly whipped cream alongside each slice elevate the look and the experience.
Side Dishes
This cake shines all on its own, but if you want to serve it with a little flair, think of pairing it with freshly brewed coffee or a delicate black tea. For a festive table, some fresh berries or a lemony fruit salad offer a bright, tart contrast that balances the creamy filling.
Creative Ways to Present
For a party, try slicing the cake into slim fingers and arranging them on a platter for a “pick and mix” dessert buffet. Individual ramekins can be used to bake mini versions with a dab of almond topping and a spoonful of cream. Or, for afternoon tea, layer the slices with extra cream and berries for a delightful trifle twist—a guaranteed conversation starter!
Make Ahead and Storage
Storing Leftovers
Leftover German Bee Sting Cake should be stored in an airtight container in the fridge. The pastry cream stays luscious and the cake remains soft for up to three days. Be sure to separate slices with a little parchment if stacking, to keep each piece looking picture perfect.
Freezing
While the unfilled cake (just cake and almond topping) can be frozen for up to a month, it’s best to assemble the cake with pastry cream only when ready to serve. Wrap individual portions tightly in plastic and foil to guard against freezer burn, then thaw overnight in the fridge.
Reheating
German Bee Sting Cake is traditionally served chilled, but if you’d like it lightly warmed, pop slices in the microwave for 10–15 seconds. This brings a gentle softness to the filling while keeping the topping crisp and delightful—just don’t overdo it or the cream may separate.
FAQs
Can I make German Bee Sting Cake in advance?
Absolutely! You can bake the cake and prepare the pastry cream up to a day ahead. Assemble the cake, cover tightly, and chill overnight for the best flavors and textures.
What if I don’t have a springform pan?
A deep 9-inch round cake pan works in a pinch; just line it well with parchment and be gentle when removing the cooled cake. The springform makes it easier but isn’t essential for success.
How can I make the filling lighter?
You can fold whipped cream into the chilled pastry cream before assembling the cake for a lighter, airier filling that’s almost mousse-like—this is a popular twist for special occasions.
What’s the best way to slice the cake?
Use a long, sharp serrated knife and wipe it clean between cuts for neat, bakery-style slices. Chilling the cake first helps ensure the filling stays put and each piece looks as lovely as it tastes.
Can I use a nut-free topping?
For a nut-free option, you might try thinly sliced apples cooked in butter and sugar as a topping—just keep in mind, this won’t be a traditional German Bee Sting Cake, but it will still be delicious!
Final Thoughts
If you haven’t tried baking a German Bee Sting Cake yet, now’s your chance to fall in love with its irresistible layers and old-world charm. Each bite is a sweet adventure worth sharing with friends and family. Give this recipe a try—you’ll be making cherished memories (and requests for seconds) every time you serve it!
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German Bee Sting Cake Recipe
- Total Time: 2 hours
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this traditional German Bee Sting Cake. A soft, yeasted dough base topped with crunchy almonds and filled with luscious pastry cream, this cake is a true treat for any occasion.
Ingredients
For the Dough:
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm milk
- 1/4 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup unsalted butter (softened)
For the Almond Topping:
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons heavy cream
- 1/2 cup sliced almonds
For the Pastry Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter
Instructions
- Prepare the Dough: Dissolve yeast in warm milk. Combine flour, sugar, salt, yeast mixture, eggs, and butter. Knead and let rise.
- Prepare the Almond Topping: Melt butter, sugar, honey, and cream. Stir in almonds and spread over dough.
- Bake: Bake the cake until golden brown. Cool, slice horizontally, and prepare pastry cream.
- Assemble: Spread pastry cream over the bottom cake layer and place the almond-topped half on top.
- Chill: Chill the cake for at least 1 hour before serving.
Notes
- This cake is best served chilled but will soften slightly at room temperature.
- You can add whipped cream to the pastry filling for extra volume.
- Prep Time: 1 hour 30 minutes (including rising)
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 20g
- Sodium: 120mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
