Bee Sting Cake (Bienenstich)

Hey, everyone! Today, we’re making something really special. It’s a German cake with a funny name: Bienenstich, which means Bee Sting Cake.

The name is kind of a mystery. Some say it’s because the honey in the topping attracted bees. Others think the sweet, sharp taste is like a sting. Either way, this cake is famous for a reason. It’s got a soft, fluffy bread-like base, a crunchy almond topping, and a rich, creamy filling. It’s a perfect mix of textures and flavors.

I recently made this cake for a family dinner, and my grandmother, who is a very tough critic, said it was the best one she’d ever had. The secret? This recipe is as close to the real deal as it gets. It takes a little time, but it’s totally worth it.

Recipe at a Glance

This recipe is broken down into three parts: the cake, the filling, and the topping. The rising times might seem long, but the actual work is super easy. Just think of it as a fun, low-and-slow project.

Component	Prep Time	Cook Time
Filling	5 mins	6 mins
Cake	15 mins	25-30 mins
Topping	10 mins	5 mins

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Rising Time: 90 minutes
• Total Time: 2 hours, 25 minutes
• Servings: 8

This recipe is great for a crowd. I’ve found it’s a perfect dessert for a holiday party. Want to make it even easier? You can make the filling and topping a day or two before you make the cake. This turns it into a much more relaxed, two-day process. I’d say this recipe is a medium difficulty level—it’s a great challenge for a beginner but still fun for an experienced baker.

Ingredients

Before we start, let’s get our ingredients ready. Having everything measured and at the right temperature makes the whole process go so much more smoothly.

For the Filling:

• 1/3 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• Yolks from 3 large eggs
• 1 1/2 cups whole milk
• 1 teaspoon vanilla extract
• 1/2 cup heavy whipping cream

For the Cake:

• 1/4 cup (60ml) whole milk
• 1/4 cup (60g) unsalted butter
• 2 tablespoons (40g) honey
• 2 large eggs
• 2 1/3 (280g) cups bread flour
• 1 3/4 teaspoons yeast
• 1/4 teaspoon salt

For the Topping:

• 1/4 cup (60g) unsalted butter
• 2 tablespoons (40g) honey
• 2 tablespoons sugar
• 1 cup (115g) sliced almonds

A quick tip: This recipe uses bread flour for the cake. Why? Because bread flour has more protein. This gives the dough a wonderful, slightly chewy texture that holds up beautifully. You can use all-purpose flour if you don’t have bread flour, and it will still be delicious. Also, make sure your yeast is fresh and active! It’s what makes the cake rise. And for the eggs, room temperature is best. It helps them mix into the dough more evenly.

Step-by-Step Method

Okay, aprons on! We’ll start with the filling, since it needs time to chill.

Stage 1: The Creamy Filling

First, let’s make the pastry cream. Grab a medium, heat-proof bowl. Whisk the sugar, cornstarch, and salt together until they’re blended. Now, one by one, whisk in the egg yolks. It might look dry at first—just keep whisking, and it will turn into a smooth, pale paste. This step is key so the eggs don’t scramble when you add the hot milk. Next, slowly whisk in the milk until everything is smooth.

Pour the mixture into a saucepan and put it over medium-low heat. Keep a close eye on it, whisking the whole time. You’ll see it start to thicken around the 5-minute mark. Once it starts to bubble, keep cooking and stirring for another minute. This gets rid of any starchy taste. You’ll know it’s ready when it’s as thick as a creamy pudding.

Take the pan off the heat and stir in the vanilla extract. For the smoothest filling possible, pour it through a strainer into a clean bowl. Cover the surface directly with plastic wrap to stop a “skin” from forming. Now, pop it in the fridge to chill while you work on the cake.

Stage 2: The Soft, Honey-Kissed Cake

Our cake starts with a little warmth. In a small saucepan, gently melt the butter with the milk. Once the butter is melted, take the pan off the heat and let the mixture cool to lukewarm. You don’t want to kill the yeast!

Next, get out your stand mixer with the dough hook. Pour the lukewarm milk and butter mix into the bowl. Add the honey, eggs, bread flour, yeast, and salt. Mix on low for about a minute until a rough dough forms. Now, turn the speed up to medium and knead the dough for a full 6 minutes. You’re looking for a smooth, elastic dough that’s not sticky. It should feel supple and a little springy. Once it’s ready, put it in a lightly greased bowl, cover it, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.

Stage 3: The Crunchy Topping

While the dough is rising, let’s make the topping. In a small, heavy-bottomed saucepan, mix the butter, honey, and sugar. Cook over medium heat, stirring now and then, until the sugar dissolves and the mixture bubbles. Take the pan off the heat and stir in the sliced almonds. Set this aside to cool and firm up a bit.

Stage 4: Putting it Together and Baking

First, get your pan ready. Lightly grease a 9-inch springform pan with butter, dust it with flour, and tap out the extra.

Now, punch the risen dough down and put it in the pan. Gently press and stretch the dough to cover the bottom. Now for the magic: Take your cooled almond topping and spread it over the dough. Cover the pan and let the cake rise one more time for about 30 minutes, or until it has doubled in size.

In the meantime, preheat your oven to 350°F and set a rack in the center. Bake the cake for 25 to 30 minutes. You’ll know it’s done when the edges are golden brown and the topping is bubbling. Let it cool in the pan for 20 minutes so the topping can firm up. Then, move it to a wire rack to cool completely.

Stage 5: The Grand Finale

Now that the cake and topping are totally cool, it’s time for the filling. Using a stand mixer or a hand mixer, beat the heavy whipping cream on medium-high speed until it forms stiff peaks. You’ll know it’s ready when you can pull the whisk out and the peak stands straight up. Now, whisk your chilled pastry cream until it’s smooth and creamy again. Gently fold half of the whipped cream into the pastry cream with a rubber spatula, then fold in the rest. The final filling should be smooth, light, and airy.

Using a serrated bread knife, carefully cut the cooled cake in half horizontally. This is the hardest part, so take your time! Put the bottom half on your serving plate and use a spatula to spread the filling over it. Leave about a half-inch margin around the edges. (You might have some filling left over—I usually just eat it with a spoon.) Place the other half of the cake on top. You can eat it right away, but if you let it chill for a couple of hours, the slices will be much cleaner.

Variations & Customization

This cake is a great canvas for your own ideas.

• Want a lighter cake? Some recipes use a cake batter instead of a yeasted dough.
• You can also try some fun flavor changes. How about adding a hint of orange zest to the filling for a citrus twist? Or maybe some chopped dried cranberries in the almond topping for a holiday treat?
• What about allergies? While this recipe isn’t naturally gluten-free or vegan, you can find some great gluten-free bread flour blends. There are also many good vegan substitutes for milk, butter, and cream.

Serving & Storage

When you’re ready to serve, use a serrated knife to get nice, clean slices. It’s amazing on its own, but it pairs perfectly with a cup of hot coffee or tea.

• Storage: Store the cake, covered, in the refrigerator for up to 2 days. The pastry cream is dairy-based, so it needs to be kept cold.
• Freezing: I don’t recommend freezing this cake. The pastry cream can get watery and grainy when it thaws.

Enjoy your delicious, homemade Bee Sting Cake! It’s a rewarding bake that will impress anyone who tries it.

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