The rich scent of freshly baked almond-honey topping wafts through the kitchen as I slice into this gorgeous Bee Sting Cake. This beloved German dessert, known as Bienenstich, is a delightful showstopper that marries a soft, pillowy cake base with a luscious vanilla custard filling. One of the best parts about this Bee Sting Cake recipe is that it’s not only a crowd-pleaser, making it perfect for gatherings, but it also comes together elegantly for a quiet afternoon at home. I love how the combination of crunchy almonds and a gentle honey glaze adds a twist that makes each bite pure bliss. Curious about how to bring this timeless treat into your own kitchen? Let’s dive into the steps!
Why Try This Bee Sting Cake Recipe?
Irresistible Flavor: The honey and almond topping paired with the creamy custard creates a symphony of tastes that’s simply unforgettable.
Simple to Make: Even if you’re new to baking, this recipe breaks down the steps, ensuring success with every slice.
Crowd-Pleasing Delight: Perfect for gatherings, this cake can effortlessly impress your guests, making it a popular centerpiece at any celebration.
Traditionally Inspired: Experience the rich history of German baking right in your kitchen—this classic recipe has been cherished across generations.
Perfect Pairing: Serve it at your next coffee break alongside a rich brew or with fresh berries on the side for a delightful touch, much like the experience of a Gingerbread Latte Cake or a comforting Chinese Beef and Onion Stir Fry for a well-rounded meal.
Bee Sting Cake Ingredients
For the Dough
- Active dry yeast – Provides leavening for a light, airy cake. Use fresh yeast for best results.
- Warm milk (110°F/45°C) – Activates the yeast. Ensure correct temperature to avoid killing the yeast.
- Granulated sugar – Adds sweetness and helps yeast activation.
- Unsalted butter (softened) – Provides richness and flavor.
- Salt – Enhances flavor.
- Egg (room temperature) – Adds structure and moisture.
- All-purpose flour (sifted) – Forms the cake structure. Ensure it is properly sifted to avoid lumps.
For the Topping
- Unsalted butter – Base for the almond topping.
- Granulated sugar – Sweetens the topping.
- Pure honey – Adds signature sweetness and richness.
- Heavy cream – Adds a creamy texture to the topping.
- Sliced almonds – Provides a crunchy top layer that caramelizes. Can substitute with chopped hazelnuts for variation.
For the Filling
- Whole milk – Base for the custard. Do not boil; only warm.
- Granulated sugar – Sweetens the custard.
- All-purpose flour – Thickens the custard.
- Egg yolks – Provides richness and color to custard.
- Pure vanilla extract – Adds a deep vanilla flavor.
- Unsalted butter (softened) – Creates a creamy, fluffy texture in the custard.
Step‑by‑Step Instructions for Bee Sting Cake Recipe
Step 1: Prepare the Dough
In a large mixing bowl, dissolve active dry yeast in warm milk (110°F/45°C) and let it sit for about 5–10 minutes until frothy. Next, add granulated sugar, softened unsalted butter, salt, and a room temperature egg to the bowl. Gradually mix in the sifted all-purpose flour until it forms a dough, then knead for 5–7 minutes until smooth and elastic. Cover the bowl with a damp cloth and let the dough rise in a warm area for about 1 hour, until it has doubled in size.
Step 2: Make the Topping
In a saucepan over medium heat, melt unsalted butter and stir in granulated sugar, pure honey, and heavy cream. Allow this mixture to bubble gently for 3-4 minutes until it turns a rich golden color, watching for the sugar to dissolve completely. Remove from heat and fold in the sliced almonds, ensuring they are well coated. Set aside to cool while the dough finishes rising.
Step 3: Assemble and Bake
Once the dough has risen, gently punch it down to release air. Grease a 9-inch round cake pan and press the dough into the bottom, spreading it evenly. Sprinkle the cooled almond topping over the dough, ensuring an even distribution. Preheat your oven to 350°F (175°C) and bake for 25–30 minutes until the cake is golden brown and puffed. Once baked, allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Step 4: Prepare the Custard Filling
While the cake is cooling, warm whole milk in a saucepan over low heat without letting it boil. In a separate bowl, whisk together granulated sugar, all-purpose flour, and egg yolks until smooth. Gradually pour the warm milk into the egg mixture, whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens, about 5–7 minutes. Remove from heat, stir in pure vanilla extract, and then add softened unsalted butter, mixing until smooth. Allow the custard to cool to room temperature.
Step 5: Final Assembly
Once the Bee Sting Cake has completely cooled, use a serrated knife to slice the cake horizontally in half. Spread the silky vanilla custard filling generously over the bottom half of the cake. Place the top half back on and gently press down. For the best flavor, refrigerate the assembled cake for at least 2 hours before serving to let the flavors meld beautifully together.
Expert Tips for the Bee Sting Cake Recipe
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Fresh Ingredients: Always use fresh active dry yeast to ensure the dough rises properly. Stale yeast leads to a dense cake.
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Temperature Matters: Warm milk should be around 110°F (45°C)—too hot will kill the yeast, ruining your dough rise.
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Custard Control: Avoid boiling the milk when preparing the custard filling; simmering allows for a velvety texture without scrambling the eggs.
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Slicing Strategy: For clean cuts, run your knife under warm water before slicing. It helps with a tidy appearance, especially for this beautiful Bee Sting Cake.
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Flavor Enhancement: Chill the assembled cake for at least 2 hours. This resting time allows the flavors to meld, creating an even more delightful dessert.
What to Serve with Bee Sting Cake Recipe
Indulge in a sweet symphony of flavors with perfectly curated pairings that elevate your German dessert experience.
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Fresh Berries: A burst of juicy berries adds a vibrant contrast, enhancing the sweetness of the cake. They also provide a refreshing bite, offering balance to the richness.
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Whipped Cream: Light and fluffy, whipped cream introduces a silky texture that complements the cake’s custard filling, creating a delightful mix of creaminess and crunch.
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Coffee or Espresso: The robust flavors of a freshly brewed cup contrast beautifully with the sweet and nutty notes of the Bee Sting Cake, making for a perfect after-dinner delight.
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Herbal Tea: A soothing herbal tea, such as chamomile or mint, cleanses the palate and offers a calming end to your dessert experience, inviting relaxation with every sip.
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Ice Cream: A scoop of vanilla or honey ice cream takes indulgence to a new level, providing a creamy companion that pairs beautifully with the cake’s textures.
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Chocolate Sauce: Drizzle rich chocolate sauce over a slice to introduce a decadent twist, contrasting the almond-honey topping with its sweet, velvety charm.
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Powdered Sugar Dusting: A simple dusting of powdered sugar adds elegance while enhancing the visual appeal, making each slice look irresistible and inviting.
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Port or Dessert Wine: A glass of sweet dessert wine pairs perfectly, its fruity notes mirroring the cake’s almond and honey flavors, enhancing the overall tasting experience.
Make Ahead Options
These delightful Bee Sting Cakes are perfect for busy home cooks looking to save time without sacrificing quality! You can prepare the dough up to 24 hours in advance; simply allow it to rise, punch it down, and refrigerate it until you’re ready to bake. The almond topping can be made and stored at room temperature in an airtight container for up to 3 days. To maintain freshness, assemble the cake just before serving by cutting it in half and adding the custard filling, which can also be made 1-2 days ahead—just keep it covered and refrigerated. When you’re ready, reassemble and allow the cake to chill for the best flavor, enabling you to serve a stunning dessert with minimum fuss!
Bee Sting Cake Recipe Variations
Feel free to unleash your creativity and customize this delicious Bee Sting Cake to suit your preferences and occasion!
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Whipped Cream Filling: Swap the custard for sweetened whipped cream for a lighter dessert. It’s airy and still divine!
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Nut Varieties: Experiment with hazelnuts or walnuts instead of almonds to give your topping a unique twist. Each nut brings its own delightful character!
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Flavor Upgrades: Add a teaspoon of almond extract to the dough for an extra boost of delicious almond flavor. It deepens the cake’s profile beautifully.
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Fruity Twist: Consider layering in fresh berries, such as strawberries or raspberries, between the cake and custard for a refreshing zing. Sweet and tart, it’s a heavenly combination.
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Lemon Zest Addition: Grate zest from a lemon into the custard for a bright citrus note that will elevate the overall taste. It’s the perfect balance to the sweetness!
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Boozy Kick: A splash of rum or amaretto in the custard can add a warm depth to your cake. This touch is especially warm and comforting, perfect for cozy gatherings!
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Chocolate Drizzle: Drizzle melted chocolate over the almond topping for a rich touch that complements the honey and nuts perfectly. A sweet indulgence that’s simply irresistible!
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Mini Cakes: Make mini Bee Sting Cakes using a muffin tin for cute individual desserts—perfect for parties or as a delightful treat any time!
With these variations, each slice can bring something new, just like the memories it’s sure to create with friends and family. Enjoy exploring these ideas, and don’t forget to savor the process!
How to Store and Freeze Bee Sting Cake
Fridge: Store the assembled Bee Sting Cake in an airtight container in the refrigerator for up to 4 days. For best taste, enjoy it after it has rested overnight to blend the flavors.
Freezer: While the complete cake doesn’t freeze well, you can freeze unfilled cake layers for up to 2 months. Wrap them tightly in plastic wrap and foil to prevent freezer burn.
Reheating: If you decide to serve a slice from the fridge, let it sit at room temperature for about 30 minutes to regain its luscious texture before enjoying.
Leftovers: Any leftover cake should be kept covered to maintain freshness and prevent drying out.
Bee Sting Cake Recipe FAQs
What type of yeast is best for this Bee Sting Cake recipe?
For the best results, I recommend using fresh active dry yeast. It’s essential for achieving that light, airy texture in the cake. Stale yeast won’t rise properly, leading to a denser cake, which can be disappointing.
How can I ensure the milk used for the dough is the right temperature?
Warm milk should be around 110°F (45°C). Use a kitchen thermometer to check the temperature or test it with your finger—it should feel comfortably warm, not hot. If the milk is too hot, it can kill the yeast, preventing the dough from rising.
How should I store the assembled Bee Sting Cake?
Store the assembled cake in an airtight container in the refrigerator for up to 4 days. For the best flavor, try to wait until the next day to enjoy it, as the flavors meld beautifully overnight, enhancing the overall experience.
Can I freeze any parts of the Bee Sting Cake?
While the assembled cake doesn’t freeze well due to the custard filling, you can freeze the unfilled cake layers for up to 2 months. Wrap each layer tightly in plastic wrap and then in foil to protect against freezer burn. To thaw, simply let the layers sit in the fridge overnight before assembling.
What if my custard filling turns out lumpy?
If your custard filling develops lumps, don’t worry! To rescue it, you can pass the mixture through a fine-mesh sieve to remove any lumps after it has thickened. Additionally, to prevent lumps in the first place, ensure to whisk the ingredients thoroughly when mixing them and add the warm milk gradually to avoid sudden cooking of the egg yolks.
Are there any dietary considerations I should be aware of?
This recipe isn’t specifically dietary restrictive, but do keep in mind that it contains eggs and dairy. If you’re cooking for someone with allergies, it’s best to substitute the custard with a dairy-free option or consider using a plant-based alternative for the heavy cream in the topping. Enjoy experimenting!
Delicious Bee Sting Cake Recipe: A Sweet German Classic
Ingredients
Equipment
Method
- In a large mixing bowl, dissolve active dry yeast in warm milk (110°F/45°C) and let it sit for about 5–10 minutes until frothy.
- Add granulated sugar, softened unsalted butter, salt, and a room temperature egg to the bowl.
- Gradually mix in the sifted all-purpose flour until it forms a dough, then knead for 5–7 minutes until smooth and elastic.
- Cover the bowl with a damp cloth and let the dough rise in a warm area for about 1 hour, until it has doubled in size.
- In a saucepan over medium heat, melt unsalted butter and stir in granulated sugar, pure honey, and heavy cream.
- Allow this mixture to bubble gently for 3-4 minutes until it turns a rich golden color, watching for the sugar to dissolve completely.
- Remove from heat and fold in the sliced almonds, ensuring they are well coated. Set aside to cool while the dough finishes rising.
- Once the dough has risen, gently punch it down to release air.
- Grease a 9-inch round cake pan and press the dough into the bottom, spreading it evenly.
- Sprinkle the cooled almond topping over the dough, ensuring an even distribution.
- Preheat your oven to 350°F (175°C) and bake for 25–30 minutes until the cake is golden brown and puffed.
- Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, warm whole milk in a saucepan over low heat without letting it boil.
- In a separate bowl, whisk together granulated sugar, all-purpose flour, and egg yolks until smooth.
- Gradually pour the warm milk into the egg mixture, whisking continuously.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens, about 5–7 minutes.
- Remove from heat, stir in pure vanilla extract, and then add softened unsalted butter, mixing until smooth.
- Allow the custard to cool to room temperature.
- Once the Bee Sting Cake has completely cooled, use a serrated knife to slice the cake horizontally in half.
- Spread the silky vanilla custard filling generously over the bottom half of the cake.
- Place the top half back on and gently press down.
- Refrigerate the assembled cake for at least 2 hours before serving to let the flavors meld beautifully together.
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