German Bienenstich (Bee-Sting Cake)

Why You’ll Love This Recipe

• Texture contrast: Soft, pillowy yeast cake paired with a caramelized, crunchy almond topping.
• Balanced sweetness: The richness comes from the topping and filling; the cake remains light and not overly sweet.
• Make-ahead friendly: You can prepare it the day before assembled and it will stay delicious and moist .

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Yeast dough base (typically includes flour, sugar, yeast, milk, butter, egg, salt)
• Vanilla cream filling (made from vanilla custard or pastry cream, often enriched with whipped cream)
• Honey-almond topping (a caramel mixture of honey, butter, sugar, and sliced almonds)

Directions

1. Make the dough: Combine yeast with warm milk and other dough ingredients; knead into soft, elastic yeast dough.
2. First rise: Let the dough rise until nearly doubled.
3. Prepare topping: Gently heat honey, butter, and sugar until melted, then stir in sliced almonds.
4. Assemble: Press risen dough into a pan, spread the almond topping over it.
5. Bake: Bake until the cake is golden and the almond topping is caramelized and bubbling.
6. Make filling: Prepare vanilla custard, chill, and fold in whipped cream for a diplomat-style filling.
7. Assemble cake: Once cooled, slice the cake horizontally and fill with the creamy filling, then reassemble.

Servings and Timing

• Servings: Typically about 8–12 servings, depending on slice size .
• Timing:
  • Prep time for dough and filling: ~30 minutes.
  • Bake time: ~25–30 minutes.
  • Rise/resting time: 1 to 1.5 hours or more, depending on proofing .
  • Total estimate: Around 2.5 to 3½ hours total, most of which is passive rise time .

Storage/Reheating

• Make-ahead: You may assemble the cake the day before and refrigerate; it will not become soggy and actually tastes better once warmed to room temperature .
• Storing: Keep refrigerated due to the cream filling. For best texture, allow to sit at room temperature before serving so it softens and the topping regains its crunch .

FAQs

1. Can I make this cake ahead?

Yes, you can assemble it a day in advance and refrigerate it won’t get soggy .

2. What size and pan should I use?

A 9-inch round springform or cake pan works well. Some bakers also use a sheet or tray for a larger version .

3. Can I freeze Bienenstich?

Freezing is possible, though the texture, especially of the cream filling, is best when fresh .

4. What is the topping made of?

A caramelized mixture of honey, butter, sugar, and sliced almonds applied before baking .

5. Can I prepare the custard ahead of time?

Yes, the pastry cream (or crème diplomat) can be made up to a few days before and stored in the fridge .

6. Is it a cake or bread?

Though it uses a yeast dough, Bienenstich is considered a cake it predates chemical leaveners and has the texture of a sweet enriched bread .

7. Why is it called “Bee-Sting Cake”?

A legend tells that bakers threw beehives at attackers, giving the cake its name. However, the first documented recipes date to the early 20th century .

8. What types of filling can be used?

Traditionally filled with vanilla custard, buttercream, or cream vanilla pastry cream lightened with whipped cream (crème diplomat) is common .

9. How long does it stay fresh?

Best eaten fresh, but if stored properly in the fridge, it retains quality for at least a day or two .

10. What’s important when baking?

Use a stand mixer or knead until the dough is smooth and elastic; apply the topping while hot so it spreads without deflating the dough .

Conclusion

Bienenstich, with its tender yeast layers, creamy vanilla filling, and crunchy honey-almond topping, is a rewarding and elegant dessert. Though it requires patience for rising and assembly, the process can be broken into manageable steps and much of the work can be done in advance. Whether for afternoon coffee or a special occasion, this German classic is sure to impress and, best of all, you can make it ahead and enjoy it at the perfect moment.

Print