Bienenstich – German Bee Sting Cake
, Published Sep 16, 2023
This post may contain affiliate links. Please read our disclosure policy.
Bienenstich Kuchen a.k.a Bee Sting Cake is a traditional German yeasted bake with a crunchy almond topping and sweet custard filling. An absolutely delicious dessert that’s well worth the effort.
Check out my Lebkuchen – Traditional German Cookies 🙂
Post may contain affiliate links. For more information, check my disclosure
I am SUCH A HUGE FAN of the Great British Bake Off – in many ways I credit this show for pushing me to start this blog.
The show inspired me to try unusual and complicated bakes that wouldn’t normally be on my radar, like this amazing Bee Sting Cake! Intrigued? Read on!
What is Bee Sting Cake?
Bienenstich Kuchen is German for Bee Sting Cake. It is a traditional German yeasted cake filled with creamy custard and topped with the most addictive crunchy honeyed almond topping.
The cake itself is not particularly sweet, but the creamy filling and almond brittle topping make it beautifully balanced – it is basically heaven on a plate 🙂
Bee Sting Cake Ingredients
Bienenstich comprises of three distinct elements: the cake, the almond topping and the custard filling. It may sound complicated but I promise it is easy to make, if a bit time consuming. Here’s what you will need:
For the cake: plain /all purpose flour, instant yeast, salt, milk, butter, eggs and honey (putting the bee in bienenstich!). I also added little almond extract and vanilla bean paste.
Crunchy almond topping: butter, sugar, honey, flaked almonds, cream and salt.
For the filling: the filling is either homemade egg custard or a custard made using custard powder. When I first published this recipe nearly 10 years ago, I used egg custard but I think the powder creates a firmer filling.
HOW TO MAKE GERMAN BEE STING CAKE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
MAKE THE DOUGH
Put the flour, instant yeast and salt in the bowl of a stand mixer and mix with the dough hook until just combined. Alternatively add the ingredients to a large mixing bowl and use electric hand mixer as in my video.
Combine the milk, melted or softened butter, eggs, honey and almond extract in a measuring jug. With the mixer running on low speed, add the egg mixture to the flour and mix until just combined.
Increase the speed and beat the dough until it becomes smooth and elastic. Mist the bowl with a little oil, cover with a towel and let the dough rise until almost doubled – this can take up to 2 hours.
Mist an 8 inch spring form cake tin with cake release and line the bottom with baking paper. Tip the dough out onto a lightly floured work top and knock it back gently. Shape it into a ball and transfer into the prepared tin.
Brush the top with a little melted butter, cover, and let it rise for 45 minutes.
PREPARE THE ALMOND TOPPING
Put all the ingredients except the almonds into a saucepan and bring to a simmer. Let it bubble away for five minutes, stirring frequently, until it turns a little darker. Take off the heat and mix in the flaked almonds. Cool slightly before using.
BAKE THE BEE STING CAKE
Preheat the oven to 180°C / 350°F. Spread the almond topping over the cake – don’t worry if it looks a bit messy as it will melt in the oven.
Place the cake pan on a heavy baking tray lined with a silicone mat to catch any spills. Bake for 35-45 minutes, or until a skewer inserted in the middle comes out clean and the top feels firm and springy. Cool completely before filling.
PREPARE THE FILLING
Place the custard powder, sugar, vanilla paste and a little milk in a saucepan and stir to make a paste. Gradually add the remaining milk while stirring over low heat, until the custard thickens.
Stir in the butter until it melts and the filling is smooth. Cover with cling film directly on the custard to prevent a skin forming and chill in the fridge until firm.
ASSEMBLE THE CAKE
Slice the cake in half (or in three layers). Pipe the custard over the cake, level and sandwich with the top layer.
Sprinkle with a little icing sugar, slice and enjoy with a cup of coffee or tea as a treat.
RECIPE TIPS
- We are using instant (rapid rise) yeast in this recipe – this type of dried yeast doesn’t require activation, you simply mix it in with the flour.
- The cake is best eaten as soon as you fill it. It will keep for a couple of days in the refrigerator but the cold air may turn the cake a bit dry.
- Prepare the filling up to a day in advance to allow it to cool down and become firm.
- Allow yourself plenty of time to make the cake as it requires about two hours to rise overall.
- Check the recipe card notes if you want to make custard filling from scratch. You will need to prep this a day in advance to plan accordingly!
You will also like
Bienenstich Kuchen – German Bee Sting Cake
Video
Ingredients
For the cake
- 460 g (3 ⅔ cups) all purpose flour plus more for dusting
- 2 tsp instant yeast the type suitable for bread makers
- 1 tsp salt
- 3 eggs
- 120 ml ( ½ cup) whole milk
- 60 ml (¼ cup) honey
- 1 tsp almond extract
- 85 g ( 6 tbsp) unsalted butter softened or melted
- 2 tbsp unsalted butter melted, to brush over cake
For the topping
- 85 g (6 tbsp) unsalted butter
- 75 g (⅔ cup) granulated sugar
- 3 tbsp honey
- 2 tbsp double cream
- 100 g (1 ¼ ) flaked almonds
- pinch sea salt
For the custard cream
- 80 g (⅔ cup) custard powder (vanilla pudding mix)
- 750 ml (3 cups + 2 tbsp) whole milk
- 100 g (½ cup) sugar
- 2 tsp vanilla bean paste
- 100 g (8 tbsp) unsalted butter
Instructions
MAKE THE DOUGH
- Put the flour, instant yeast and salt in the bowl of a stand mixer and mix with the dough hook until just combined. Alternatively add the ingredients to a large mixing bowl and use electric hand mixer as in my video.460 g (3 ⅔ cups) all purpose flour, 2 tsp instant yeast, 1 tsp salt
- Combine the milk, melted or softened butter, eggs, honey and almond extract in a measuring jug. With the mixer running on low speed, add the egg mixture to the flour and mix until just combined.3 eggs, 120 ml ( ½ cup) whole milk, 60 ml (¼ cup) honey, 85 g ( 6 tbsp) unsalted butter, 1 tsp almond extract
- Increase the speed and beat the dough until it becomes smooth and elastic. Mist the bowl with a little oil or brush the dough with melted butter, cover with a towel and let the dough rise until almost doubled – this can take up to 2 hours.2 tbsp unsalted butter
- Mist an 8 inch spring form cake tin with cake release and line the bottom with baking paper. Tip the dough out onto a lightly floured work top and knock it back gently.
- Shape it into a ball and transfer into the prepared tin. Brush the top with a little melted butter, cover, and let it rise for 45 minutes.
PREPARE THE ALMOND TOPPING
- Put all the ingredients except the almonds into a saucepan and bring to a simmer. Let it bubble away for five minutes, stirring frequently, until it turns a little darker. Take off the heat and mix in the flaked almonds. Cool slightly before using.85 g (6 tbsp) unsalted butter, 75 g (⅔ cup) granulated sugar, 3 tbsp honey, 2 tbsp double cream, 100 g (1 ¼ ) flaked almonds, pinch sea salt
BAKE THE BEE STING CAKE
- Preheat the oven to 180°C / 350°F. Spread the almond topping over the cake – don’t worry if it looks a bit messy as it will melt in the oven.
- Place the cake pan on a heavy baking tray lined with a silicone mat to catch any spills. Bake for 35-45 minutes, or until a skewer inserted in the middle comes out clean and the top feels firm and springy. Cool completely before filling.
PREPARE THE FILLING
- Place the custard powder, sugar, vanilla paste and a little milk in a saucepan and stir to make a paste. Gradually add the remaining milk while stirring over low heat, until the custard thickens.80 g (⅔ cup) custard powder, 750 ml (3 cups + 2 tbsp) whole milk, 100 g (½ cup) sugar, 2 tsp vanilla bean paste, 100 g (8 tbsp) unsalted butter
- Stir in the butter until it melts and the filling is smooth. Cover with cling film directly on the custard to prevent a skin forming and chill in the fridge until firm.
ASSEMBLE THE CAKE
- Slice the cake in half (or in three layers). Pipe the custard over the cake, level and sandwich with he top layer. Sprinkle with a little icing sugar, slice and enjoy!
Notes
-
- We are using instant (rapid rise) yeast in this recipe – this type of dried yeast doesn’t require activation, you simply mix it in with the flour.
- The cake is best eaten as soon as you fill it. It will keep for a couple of days in the refrigerator but the cold air may turn the cake a bit dry.
- Prepare the filling up to a day in advance to allow it to cool down and become firm.
- Allow yourself plenty of time to make the cake as it requires about two hours to rise overall.
1 tsp vanilla paste
4 large egg yolks
100 g (½ cup) light brown sugar
2 tbsp cornflour (= cornstarch)
2 tbsp unsalted butter
180 ml (¾ cup) cold double cream (= heavy cream)
120 g (1 cup) icing sugar powdered sugar Method
- Whisk the sugar, corn flour and egg yolks together – either by hand or a mixer – until smooth.
- In a saucepan over medium heat, warm the milk and vanilla until small bubbles appear along the edge of the pan.
- Slowly pour the hot milk into the egg mixture while whisking. Pour back into the saucepan and cook over medium heat, whisking constantly, for about 4 minutes until cream comes to a boil and thickens. Pour cream through a fine sieve into a bowl and stir in the butter.
- Cover with cling film, pressing it directly on the cream. Make a small hole to allow steam to escape and put in the fridge overnight or for at least 6 hours.
The following day (or once custard is thoroughly chilled) whip the cold double cream with the icing sugar until you have firm peaks. - Fold the whipped cream into the custard – only using enough to lighten the cream but be careful not to make too soft or it will ooze out of the cake. Keep chilled until needed.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Overall this turned out ok but needs some revisions.
1. when cooking the butter and sugar remove from stove as soon as it changes colour a little. don’t delay.
2. if you have a well insulated pyrolitic oven drop temp to 170 and cooking time to 35min
3. drop custard powder down to 50g as 80g made it completely set in the fridge. if it is more creamy and not set you should be able to spread it. there is also enough gor two thick layers. if you want to do 1 layer halve the filling mixture.
Hi Paul, I appreciate the feedback.
hi how long does it last out of frig as am making different cakes for a children’s charity. Can I freeze?
I suppose you can but I haven’t tried it myself
This was the most complicated thing I had baked in a long time but quite good. I decided I would knead the dough by hand, so I would be able to feel when it was ready and not overknead it. Dumb choice. I thought my arms were going to fall off before it passed the windowpane test. The filling and topping are absolutely divine. The cake was a bit dry on the first day eating it but still pretty tasty. Printing out the recipe would have made this much easier than scrolling during cooking. I only needed about half the whipped cream mixture for the filling. Making 2 wide strips of parchment to put under the parchment circle/base would help get the sticky cake out easier. I was not sure if I was supposed to let it cool in the pan or not but it seemed like the sticky syrup would glue it to the pan so I removed after about 10 minutes. I lost a chunk of alond topping as it sruck to the pan. Making a collar/strip of parchment that sticks up over the edge of the pan would be helpful if you need it to look perfect. Now that I have an idea how to make it, I will make it again for my coworkers next week.