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Bee Sting Bienenstich Recipe
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4.88 from 8 votes

Authentic German Bienenstich Recipe (Bee Sting Cake)

Are you looking for an Authentic German Bienenstich Recipe? This Bee Sting Cake is a German classic and completely translated into English. Soft yeast dough filled with creamy vanilla pastry cream and topped with a crunchy honey almond topping. With video!
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: German
Keyword: bee sting cake, bienenstich recipe
Servings: 24 servings
Calories: 328kcal


Bienenstich filling

  • 5 egg yolks
  • cup cornstarch (48g)
  • 2 cups milk (480ml)
  • ½ cup granulated white sugar (100g)
  • 2 vanilla beans* (or 2 teaspoon vanilla extract)
  • 1 cup heavy whipping cream (240ml)
  • 2 teaspoon cream of tartar
  • 3 tablespoon powdered sugar (30g)

Bienenstich dough

  • 1 cup lukewarm milk (240ml)
  • ¼ cup granulated white sugar (50g)
  • 2 ¼ teaspoon active dry yeast (1 envelope / 7g)
  • 2 eggs
  • ½ cup butter, melted (113g)
  • ½ teaspoon salt
  • 4 cups all-purpose flour (480g)

Bienenstich almond honey topping

  • cup butter (150g)
  • ¼ cup heavy whipping cream (60ml)
  • ½ cup granulated white sugar (100g)
  • 2 tablespoon honey (30g)
  • 1 ⅓ cups almond slices (146g)
  • 1 vanilla bean* (or 1 teaspoon vanilla extract)


  • Start with the filling: In a bowl whisk egg yolks and cornstarch to combine. In a heavy-bottomed saucepan bring milk and sugar over medium-high heat to a simmer. Cook for 2 minutes, stirring constantly. Stir about ½ cup of hot milk into the egg yolks to slowly warm it. Then pour tempered egg mixture slowly into the saucepan, whisking constantly. Cook until filling is thick, for about 2 minutes. Whisk continuously. Stir in vanilla* until combined. Press pudding with a spatula through a mesh strainer into a bowl and cover with plastic wrap to prevent forming a skin. Refrigerate at least 2 hours or overnight.
  • Make the dough: In a large mixing bowl, stir with a stand or handheld mixer fitted with a whisk attachment milk, sugar, and yeast to combine. Let sit for about 5-10 minutes until it starts to get foamy on the surface.
  • Preheat oven to 200°F (100°C). Line a 9x13 baking pan with parchment paper. Set aside.
  • Add eggs, butter, and salt and whisk to combine. Replace whisk attachment and attach a dough hook. Add flour and stir on low speed until the dough comes together. Turn on medium speed and knead for about 5 minutes. The dough should be sticky to touch but shouldn't stick to the bowl anymore. If it still sticks to the bowl, add a maximum of ½-1 tablespoon flour on low speed and knead another 1-2 minutes. Transfer dough to a lightly greased heatproof bowl (brush a few drops of oil in a bowl or use a non-stick spray). Grease the top of the dough as well. Turn off preheated oven and place bowl in the oven to rise for about 15 minutes. Leave the oven door ajar.
  • Remove bowl from the oven and preheat again to 200°F (100°C). 
  • On a lightly floured surface roll out the dough, to a 9x13 inch rectangle. Take as less flour as possible. Just enough to roll out the dough without any problems. Transfer to the prepared baking pan. Turn off preheated oven and place the Bienenstich dough in the oven to rise for about 30 minutes until it's doubled in size. Leave the oven door ajar.
  • Meanwhile, make the almond honey topping: In a heavy-bottomed saucepan bring butter, heavy whipping cream, sugar, and honey to a boil. Simmer for about 2 minutes. Remove from heat. Add almonds and vanilla* and stir to combine. 
  • Remove dough from the oven and preheat to 375°F (190°C). Spread almond topping evenly on top of the dough. Bake for about 30 minutes or until a toothpick in the center comes out clean. Let cool to room temperature. 
  • Finish the filling: Mix heavy whipping cream with a handheld or stand mixer fitted with a whisk attachment on medium speed until soft peaks form. Add cream of tartar and powdered sugar and stir until stiff peaks form. Set aside. 
  • In another large bowl mix chilled vanilla pudding until smooth and creamy. Fold in whipped cream.
  • Assemble the Bienenstich: Carefully cut the cake with a long and sharp knife in half horizontally. Make sure that you are staying in a straight line. Remove the top layer. Spread filling on top of the bottom layer and place top layer back on top. Refrigerate for about 4 hours or until filling is firm. Store leftovers in an airtight container in the fridge up to 2 days.



*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.


Calories: 328kcal | Carbohydrates: 34g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 98mg | Sodium: 153mg | Potassium: 169mg | Fiber: 1g | Sugar: 14g | Vitamin A: 580IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 1.4mg