The German Bee Sting Cake is an iconic and very popular dessert, and for good reason! Also called Bienenstich Kuchen, this German cake has two layers of soft yeast bread filled with vanilla pastry cream and topped with a layer of crunchy honey almonds.
Sounds awesome, doesn't it? Learn how to make this delicious dessert to impress family and friends. By the way, have you tried my German Black Forest Cake?
Jump to:
- What Is Bee Sting Cake?
- Video Tutorial
- Why You’ll Fall in Love With This Cake
- Ingredients
- Variations of the Original Recipe
- How To Make German Bee Sting Cake
- How to Assemble a Bee Sting Cake
- Make Ahead and Overnight Instructions
- Freezing Instructions
- Expert Tips for Dough Success
- Expert Tips for a Perfect Pastry Cream
- German Bee Sting Cake Recipe FAQs
- More European Dessert Recipes to Try
- Recipe
What Is Bee Sting Cake?
Authentic German Bee Sting Cake, also called Bienenstich in German, is a two-layer cake usually baked in a rectangular pan (think of a sheet cake) and originated in Germany.
This absolutely soft and decadent cake is made of two sweet yeast bread layers filled with vanilla custard and topped with a crunchy honey almond topping.
The taste ranges from nutty to sweet to yeasty, with notes of vanilla and honey. The diverse flavor profile and the different textures (soft, creamy, crunchy) make this a very popular cake for centuries.
In love with the dreamy combination of honey and vanilla? Check out Honey Pizza, Cinnamon Challah Bread, and Banoffee Cake with Salted Caramel Cream Cheese Frosting.
Video Tutorial
Note: The video shows the wrong amount of flour and milk used in this recipe. Please refer to the recipe for the correct amount of flour and milk needed.
Why You’ll Fall in Love With This Cake
- Guaranteed to Impress - Any guest will surely be impressed when you serve them this authentic German dessert. Another jaw-dropping recipe you should also try is my French Croissants!
- Soft and Crunchy - There are not a lot of desserts that can give you a variety of flavors within a single bite! It reminds me of my Italian panna cotta, which is also soft and crisp at the same time.
- Surprisingly Convenient - This cake can be made ahead of time and frozen for months! I’ll teach you how to do that in this article.
Ingredients
- Flour - Although I prefer baking sweet yeast bread with bread flour, this recipe is made with all-purpose flour.
That’s because there is no real US or Canadian bread flour equivalent in Germany and Austria, as most widely available flours are made from soft wheat.
Soft wheat flour has a lower gluten content than hard wheat flour, which is why German home bakers do not have strong bread flour available in regular grocery stores.
If you want to prepare this recipe like the average German home baker, you should opt for all-purpose flour. However, this recipe also works with bread flour.
- Eggs, Milk, and Sugar - You will need these ingredients to make the custard base of the German vanilla pastry cream.
- Whipped Cream - German pastry cream is basically vanilla custard and whipped cream.
- Bourbon Vanilla Beans - You will need the seeds of real bourbon vanilla beans to achieve the classic German pastry cream.
- Sliced Almonds and Honey - The classic combination that will make up the crunchy, golden brown topping of this cake.
Please refer to the recipe card below for a full list of ingredients and measurements.
Variations of the Original Recipe
You may have seen bee sting recipes with sponge or vanilla cake layers, but these are just variations of the original recipe. Some recipes also call for vanilla pudding (custard) instead of pastry cream. The original recipe is filled with an airy, light, yet creamy vanilla pastry cream.
How To Make German Bee Sting Cake
Learn how to bake and assemble a German Bee Sting cake with these simple instructions!
Prepare the Vanilla Custard
1. Whisk egg yolks and cornstarch.
In a medium bowl, whisk the egg yolks and cornstarch together and set aside.
2. Heat milk and sugar.
In a heavy-bottomed saucepan, bring the milk and granulated sugar to a simmer over medium-high heat. Cook for 2 minutes, stirring constantly.
3. Temper eggs.
Reduce the heat to medium and remove ½ cup (120 ml) of the simmering milk. Gradually add the ½ cup of hot milk to the egg yolks while stirring. Then, slowly pour the tempered egg mixture into the simmering milk, stirring constantly.
4. Add vanilla and refine custard consistency.
Cook until the filling is thick and has the consistency of vanilla pudding, for about 2 minutes. Whisk continuously. Then, stir in the vanilla and remove the pot from the heat.
Using a spatula, press the custard through a mesh strainer into a medium-sized bowl and cover the top with plastic wrap to prevent skin formation on the custard. Refrigerate for at least 2 hours or overnight.
Prepare the Yeast Dough
1. Prepare baking implements.
Preheat the oven to the lowest possible temperature (120-200°F / 51-93°C) for 3-5 minutes and turn the oven off. Line a 9x13" (23x33cm) baking pan with parchment paper and set aside.
2. Mix ingredients for the dough.
In a large mixing bowl of a stand mixer, mix the milk, granulated sugar, and yeast together. Let sit for about 5-10 minutes until the surface looks frothy
3. Make the dough.
Add the eggs, butter, and salt and stir to combine. Add the flour and mix on low speed using a dough hook until the dough comes together. Increase the speed to medium-high and knead the dough for about 4-6 minutes until it releases from the sides of the bowl.
The dough should be soft and slightly tacky to the touch.
4. Shape the dough.
Transfer the dough to a lightly oiled heatproof bowl - lightly oil the top of the dough as well. Then, place the bowl in the warm oven for 15 minutes.
Remove the bowl from the oven and again preheat the oven to the lowest possible temperature (120-200°F/51-93°C) for 3-5 minutes and turn it off.
Transfer the dough to a lightly floured work surface, sprinkle the dough lightly with flour as well (use as little flour as possible - just enough so that the dough doesn't stick to the rolling pin and the surface), and roll it out into a 9x13" (23x33cm) rectangle.
5. Proof the dough.
Place the dough in the prepared baking pan and shape it to fit in. Transfer the dough with the pan to the warm oven and let it rise until it has doubled in size, about 30 minutes.
Prepare the Honey Almond Topping
In a heavy-bottomed saucepan, simmer the butter, heavy whipping cream, sugar, and honey over medium-high heat for about 2 minutes. Remove from the heat, add the almonds and vanilla, and stir to combine.
Bake the Dough
Remove the dough from the oven and preheat the oven to 375°F (190°C). Pour and distribute the almond topping evenly on the dough. Bake for about 28-30 minutes or until the center has an internal temperature of 190°F (88°C). Let cool completely in the pan.
Prepare the Pastry Cream
1. Whisk the whipping cream and add the ingredients.
Using an electric mixer with a whisk attachment, whisk the heavy whipping cream on medium-high speed until soft peaks form. Add the cream of tartar and powdered sugar and whisk until stiff peaks form. Set aside.
2. Fold the whipped cream.
In another large bowl, whisk the chilled vanilla custard until smooth and creamy. Then, fold in the whipped cream.
How to Assemble a Bee Sting Cake
Remove the sweet yeast bread from the pan and cut it in half horizontally with a long, sharp knife after you’ve let your freshly baked cake cool. Place the bottom layer back into the pan, spread the pastry cream evenly on top, and place the top layer on top.
You can use a large plate or pizza peel for lifting and transferring the layers so that they don't break.
Chill for about 4 hours or overnight. Store leftovers in an airtight container in the fridge for up to 2 days.
Make Ahead and Overnight Instructions
- Dough - This cake recipe has been passed down for generations, and it's quite common in German-speaking countries for home bakers to prepare and bake yeast dough on the same day.
I followed my mother's recipe, which is why same-day preparation is the chosen method in this recipe.
However, you can make the yeast dough according to the instructions and then let it rise in the refrigerator overnight. Proceed with the recipe the next day.
- Pastry Cream - You can prepare the custard for the pastry cream 1 day in advance. Store covered in the refrigerator.
Freezing Instructions
- Freezing before baking - Make the dough as described, roll it out, and place it into the pan.
Wrap the pan tightly in plastic wrap and aluminum foil and place in freezer bags to avoid freezer burn. Thaw in the refrigerator overnight. Then, continue with the recipe as described.
- Freezing after baking - You can freeze the filled bee sting cake by flash-freezing it for 1 hour.
Then, transfer to freezer bags and freeze for up to 2 months. To thaw, place for 1-2 hours on the counter or in the fridge overnight.
Expert Tips for Dough Success
- Use fresh yeast and put your dough in a warm place. If your dough isn't rising, it could be due to expired yeast.
You can try putting the dough in a warmer environment and see if it just takes longer to rise. If it doesn't rise at all, it's better to start over with fresh yeast.
- Don’t use too much flour. Use as little flour as possible when rolling out the dough. The more flour you use, the more flour will be incorporated into the dough, which will make the yeast bread dry.
- Proof your dough with patience and precision. Let the shaped dough rise until it has doubled in size. If you bake it under-proofed, it won't rise properly. Also, don't overproof it, or it could collapse or shrink after baking.
Expert Tips for a Perfect Pastry Cream
- Don't skip tempering the egg yolks. If the eggs get too hot too fast, you could end up with a lumpy texture that smells like scrambled eggs. Don't know what to do with the egg whites? How about angel food cake?
- Cook the custard until it is as thick as vanilla pudding. If the custard is too runny, the pastry cream filling will run out of the cake.
- Before you fold the whipped cream into the custard, make sure the custard is cold and firm.
- Use real bourbon vanilla bean seeds whenever possible.
German Bee Sting Cake Recipe FAQs
Either is fine. However, I personally prefer chilling my cake for a few hours first and then eating it on the same day.
The dough in this cake recipe is basically the same regular yeast dough you’d use for cinnamon rolls or doughnuts.
You could try using less flour. Keep in mind that the amount of flour needed in a yeast dough varies depending on the weather and current temperature conditions.
One technique is to use just 3 and ½ cups of flour first before adding the rest, 1 tablespoon at a time, as needed.
As for the consistency, the dough should be slightly sticky to the touch but hold together. You can see the ideal consistency in the video.
I press the pudding mixture through a sieve to remove any clumps and make it as smooth as possible. But it’s no necessity.
This recipe is calculated specifically for a 9 x 13-inch pan. You will need to calculate the relationship between the volume of the 9 x 13-inch pan to whatever your preferred pan size is.
I’m guessing you’re thinking of using either an 8 or 9-inch pan. This recipe would not fit into any of those.
In addition, you will also need to adjust the baking time. Bake it for too long and you’ll end up with dry edges, a burnt top, and maybe even an underbaked center.
You can do that by making a well in the flour and pouring your mixed, wet ingredients in the center, little by little. But be careful, or everything will run down the kitchen counter!
It’s easier to make your dough using an electric mixer instead. If you really want to knead your dough by hand after the flour is added, that would be no problem at all.
More European Dessert Recipes to Try
Did you love this delicious German Bienenstich cake? If you want to try other European desserts, you've come to the right place. The following recipes are some of my favorites and are loved by family, friends, and readers worldwide.
- Italian Tiramisu
- French Croissant
- Chocolate Eclairs
- Austrian Sacher Torte
- Esterházy Torte
- Linzer Cookies
- Spanish Flan
Recipe
German Bee Sting Cake (Bienenstich Kuchen)
Ingredients
Vanilla custard
- 5 large egg yolks
- ⅜ cup cornstarch
- 2 cups milk
- ½ cup granulated white sugar
- 2 bourbon vanilla beans*
Yeast dough
- ¾ cup lukewarm milk
- ¼ cup granulated white sugar
- 2 ¼ teaspoon active dry yeast
- 2 large eggs
- ½ cup unsalted butter, melted
- ½ teaspoon salt
- 3 cups all-purpose flour, spooned and leveled
Almond topping
- ⅔ cup butter
- ¼ cup heavy whipping cream
- ½ cup granulated white sugar
- 2 tablespoon honey
- 1 ⅓ cups sliced almond
- 1 bourbon vanilla bean*
Whipped cream for pastry cream
- 1 cup heavy whipping cream
- 2 teaspoon cream of tartar
- 3 tablespoon powdered sugar
Instructions
Prepare the vanilla custard
- In a medium bowl, whisk the egg yolks and cornstarch together and set aside.
- In a heavy-bottomed saucepan, bring the milk and sugar to a simmer over medium-high heat. Cook for 2 minutes, stirring constantly.
- Reduce the heat to medium and remove ½ cup (120 ml) of the simmering milk. Gradually add the ½ cup of hot milk to the egg yolks while stirring. Then slowly pour the tempered egg mixture into the simmering milk, stirring constantly.
- Cook until the filling is thick and has the consistency of vanilla pudding, for about 2 minutes. Whisk continuously. Then stir in the vanilla and remove the pot from the heat.
- Using a spatula, press the custard through a mesh strainer into a medium-sized bowl and cover the top with plastic wrap to prevent skin formation on the custard. Refrigerate for at least 2 hours or overnight.
Prepare the yeast dough
- Preheat the oven to the lowest possible temperature (120-200°F / 51-93°C) for 3-5 minutes and turn the oven off. Line a 9x13" (23x33cm) baking pan with parchment paper and set aside.
- In a large mixing bowl of a stand mixer, mix the milk, sugar, and yeast together. Let sit for about 5-10 minutes until the surface looks frothy.
- Add the eggs, butter, and salt and stir to combine. Add the flour and mix on low speed using a dough hook until the dough comes together. Increase the speed to medium-high and knead the dough for about 4-6 minutes until it releases from the sides of the bowl. The dough should be soft and slightly tacky to the touch. Transfer the dough to a lightly oiled heatproof bowl - lightly oil the top of the dough as well. Then place the bowl in the warm oven for 15 minutes.
- Remove the bowl from the oven and again preheat the oven to the lowest possible temperature (120-200°F / 51-93°C) for 3-5 minutes and turn it off.
- Transfer the dough to a lightly floured work surface, sprinkle the dough lightly with flour as well (use as little flour as possible - just enough so that the dough doesn't stick to the rolling pin and the surface), and roll it out into a 9x13" (23x33cm) rectangle.
- Place the dough in the prepared baking pan and shape to fit in. Transfer the dough with the pan to the warm oven and let it rise until it has doubled in size, about 30 minutes.
Prepare the almond topping and bake the dough
- In a heavy-bottomed saucepan, simmer the butter, heavy whipping cream, sugar, and honey over medium-high heat for about 2 minutes. Remove from the heat, add the almonds and vanilla and stir to combine.
- Remove the dough from the oven and preheat the oven to 375°F (190°C). Pour and distribute the almond topping evenly on the dough. Bake for about 28-30 minutes or until the center has an internal temperature of 190°F (88°C). Let cool completely in the pan.
Prepare the pastry cream
- Using an electric mixer with a whisk attachment, whisk the heavy whipping cream on medium-high speed until soft peaks form. Add the cream of tartar and powdered sugar and whisk until stiff peaks form. Set aside.
- In another large bowl, whisk the chilled vanilla custard until smooth and creamy. Then fold in the whipped cream.
Assemble the Bienenstich Kuchen
- Remove the sweet yeast bread from the pan and cut in half horizontally with a long, sharp knife. Place the bottom layer back into the pan, spread the pastry cream evenly on top, and place the top layer on top. Chill for about 4 hours or overnight. Store leftovers in an airtight container in the fridge for up to 2 days.
Notes
You can find the video in the post above. If you don't see a video, please check your browser settings.
Simangele
Tried it for the first time for a family friend, they loved it ❤️
Emmie
For those commenting that the dough seemed dry, it's possible you used too much flour when rolling it out. The best solution is to use rice flour when rolling out dough (or pie crust) as the rice flour keeps the dough or crust from sticking but has no gluten, so it won't make the dough or crust tough or dry.
Elke Kraft
Made it for Family and Friends, Big Success!!! Takes a little time but well worth it!. Its a Keeper.
the only change I made, are One egg i not two and since I run out of Milk, used Almond Milk in the dough
I am from Germany and know what a Bienenstich should be like.
First time I made one myself.
Thank you so much .