Classic German Bee Sting Cake
Sweet, creamy, and irresistibly golden — the iconic Bienenstich is here!
Layers of soft cake, honeyed almonds, and silky vanilla custard in every bite.
INGREDIENTS
Yeast Cake Base
2 cups all-purpose flour
1/4 cup sugar
1/2 tsp salt
1 packet (7g) instant yeast
1/2 cup warm milk
1/4 cup unsalted butter, softened
1 egg
Honey Almond Topping
1/3 cup unsalted butter
1/3 cup sugar
2 tbsp honey
2 tbsp heavy cream
1/2 cup sliced almonds
Vanilla Cream Filling
2 cups milk
1/3 cup sugar
1 packet vanilla pudding mix (or 3 tbsp cornstarch + 1 tsp vanilla)
1 egg yolk
1/2 cup heavy cream (whipped)
Buttery almond crunch meets soft cake and cool, dreamy cream.
INSTRUCTIONS
Combine flour, sugar, salt, and yeast in a bowl.
Add warm milk, butter, and egg. Knead into soft dough.
Cover and let rise 1 hour until doubled.
Press into a greased 9-inch springform pan. Let rise 30 mins.
For topping: melt butter, stir in sugar, honey, and cream. Boil 1 min.
Stir in almonds and spread over dough.
Bake at 350°F (175°C) for 25–30 mins until golden. Cool completely.
Cook pudding with milk, sugar, yolk. Let cool. Fold in whipped cream.
Slice cooled cake in half horizontally.
Fill with custard, replace top, chill before slicing
Prep Time: 30 mins + rise
Bake Time: 30 mins
Serves: 8
Difficulty: Medium
