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Authentic German Bee Sting Cake (Bienenstich) with Yeast Dough and Vanilla Custard Filling

A thick slice of bee sting cake showing the fluffy white cake, creamy vanilla filling, and caramelized topping.
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Make the classic German Bee Sting Cake, or Bienenstich, at home. This recipe guides you through creating a soft yeast cake base, a rich vanilla custard filling, and the signature crunchy, caramelized honey-almond topping for a bakery-style dessert.

Ingredients

  • For the Yeast Dough: 1 cup whole milk, 1/4 cup granulated sugar, 2 1/4 teaspoons active dry yeast, 3 cups all-purpose flour, 1/2 teaspoon salt, 1 large egg, 1/4 cup unsalted butter (softened)
  • For the Honey-Almond Topping: 1/2 cup unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup honey, 1/4 cup heavy cream, 1 cup sliced almonds
  • For the Vanilla Custard Filling: 1 1/2 cups whole milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, 2 large egg yolks, 1 teaspoon vanilla extract, 1/2 cup cold heavy whipping cream

Instructions

  1. Prepare the Yeast Dough: Warm the milk until lukewarm (about 105-115°F). In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in the warm milk. Let stand for 5 minutes until foamy.
  2. In a large bowl, whisk together the flour and salt. Add the yeast mixture, remaining sugar, and the egg. Mix until a shaggy dough forms.
  3. Add the softened butter. Knead the dough by hand or with a stand mixer for 8-10 minutes until it is smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the Topping: While the dough rises, combine the butter, brown sugar, honey, and heavy cream in a small saucepan. Heat over medium heat, stirring constantly, until the butter is melted and the mixture just begins to bubble. Remove from heat and stir in the sliced almonds. Set aside.
  6. Preheat your oven to 350°F (175°C). Punch down the risen dough and press it evenly into a greased 9-inch springform pan.
  7. Spread the honey-almond topping evenly over the dough surface.
  8. Bake for 30-35 minutes, or until the cake is golden brown and the topping is caramelized. Let the cake cool completely on a wire rack.
  9. Prepare the Custard Filling: In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Heat over medium heat, whisking constantly, until the mixture thickens significantly, about 5-8 minutes.
  10. In a separate small bowl, whisk the egg yolks. Temper the yolks by slowly whisking about 1/2 cup of the hot milk mixture into the yolks. Then, pour the tempered yolk mixture back into the saucepan. Cook for 1 minute more, whisking constantly, until very thick. Remove from heat and stir in the vanilla extract.
  11. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill completely in the refrigerator (at least 2 hours).
  12. Finish the Filling: Once the custard is cold, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the chilled custard until just combined.
  13. Assemble the Cake: Once the cake is completely cool, slice the cake horizontally into two even layers. Spread the vanilla custard filling evenly over the bottom layer. Place the top layer (the almond crust side) back on top.
  14. Chill the assembled Bee Sting Cake for at least 1 hour before slicing and serving.

Notes

  • For the best yeast dough rise, ensure your milk temperature is correct and place the dough in a draft-free, warm spot.
  • Do not overbake the cake layer; it should remain soft to contrast the crunchy topping.
  • When slicing the cooled cake, use a sharp, thin knife and wipe the blade clean between cuts for neat servings.

Nutrition

Find it online: https://alchemychef.com/bee-sting-cake-recipe-bienenstich/