Bienenstich (Bee Sting Cake)
This classic German dessert features a soft, sweet yeast cake topped with crunchy, caramelized almonds. The cake is sliced horizontally and filled with a rich vanilla pastry cream. It's a delightful balance of textures and flavors.
An original recipe by Forkin
- Total time
- 3 hr 35 min
- Serves
- 8
- Difficulty
- Hard
- Per serving
- 572 kcal
Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 300 gall-purpose flour
- 50 ggranulated sugar
- 7 gactive dry yeast
- 120 mlmilk, warm
- 50 gunsalted butter, melted
- 1 pcsegg
- 0.5 tspsalt
topping
- 80 gunsalted butter
- 75 ggranulated sugar
- 2 tbsphoney
- 2 tbspheavy cream
- 100 gsliced almond
filling
- 400 mlmilk
- 75 ggranulated sugar
- 3 pcsegg yolk
- 3 tbspcornstarch
- 1 tspvanilla extract
- 50 gunsalted butter, softened
Equipment
medium saucepan · 23 cm springform pan · large bowl · wire rack · wooden spoon · small saucepan · whisk · stand mixer · serrated knife
The method
Step by step
- 1
In a large bowl, whisk together the flour, sugar, and yeast for the dough.
About 2 min
- 2
Add the warm milk, melted butter, egg, and salt to the dry ingredients.
About 1 min
- 3
Mix with a wooden spoon or stand mixer until a shaggy dough forms, then knead for 5-7 minutes until smooth and elastic.
About 7 min
Cook’s note: The dough should be slightly sticky but manageable.
- 4
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 60-90 minutes, or until doubled in size.
About 1 hr 30 min
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising dough.
- 5
While the dough rises, prepare the almond topping: in a small saucepan, melt the butter, sugar, honey, and heavy cream over medium heat.
About 5 min
- 6
Bring the mixture to a gentle boil, stirring constantly, then remove from heat and stir in the sliced almonds.
About 2 min
- 7
Preheat your oven to 180°C (350°F).
About 15 min
- 8
Once the dough has risen, punch it down gently and press it evenly into a greased 23 cm (9-inch) round springform pan.
About 3 min
Cook’s note: Ensure the dough is spread to the edges of the pan.
- 9
Spread the almond topping evenly over the dough in the pan.
About 2 min
- 10
Bake for 30-35 minutes, or until the cake is golden brown and the almonds are caramelized.
About 35 min
Cook’s note: If the topping browns too quickly, you can loosely tent it with foil.
- 11
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
About 1 hr
Cook’s note: Cooling completely is crucial before slicing and filling.
- 12
While the cake cools, prepare the pastry cream filling: in a medium saucepan, heat the milk over medium heat until simmering.
About 5 min
- 13
In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
About 2 min
- 14
Slowly temper the hot milk into the egg yolk mixture, whisking constantly, then pour the mixture back into the saucepan.
About 2 min
Cook’s note: Temper slowly to prevent the eggs from scrambling.
- 15
Cook over medium heat, whisking continuously, until the cream thickens and comes to a boil.
About 5 min
Cook’s note: Continue to whisk for about 1 minute after it boils to ensure the cornstarch is fully cooked.
- 16
Remove from heat and stir in the vanilla extract.
About 1 min
- 17
Transfer the pastry cream to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill completely in the refrigerator.
About 1 hr
Cook’s note: Chilling helps the cream set properly.
- 18
Once the pastry cream is cold, beat the softened butter into it until light and fluffy.
About 3 min
Cook’s note: Ensure the butter is truly soft for a smooth consistency.
- 19
Carefully slice the cooled cake horizontally into two layers.
About 2 min
Cook’s note: A long serrated knife works best for even slicing.
- 20
Spread the pastry cream evenly over the bottom cake layer.
About 2 min
- 21
Place the top cake layer (with the almond topping) on top of the cream.
About 1 min
- 22
Chill the Bienenstich for at least 30 minutes before serving to allow the filling to set further.
About 30 min
Per serving
Nutrition
- Calories
- 571.9kcal
- Protein
- 11.3g
- Carbs
- 67.3g
- Fat
- 29.6g
- Fibre
- 2.8g
- Sugar
- 33.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Bienenstich in an airtight container in the refrigerator.
This cake is best enjoyed chilled or at room temperature; do not reheat.
More recipes
All recipesdessert
Special Fudge Cake
This rich, dense cake has a texture similar to a fudge brownie. Made with melted unsweetened chocolate and studded with walnuts, it's intensely flavorful and satisfyingly chewy. It's a simple, single-layer cake perfect for any occasion.
1 hr 30 min 520 kcalbreakfast
Pork and Century Egg Congee
A classic Cantonese rice porridge that is both savory and deeply comforting. This version features tender marinated pork and the unique, umami-rich flavor of preserved century eggs, all brought together with fresh ginger and scallions.
1 hr 30 minmain course
Mentaiko Spaghetti
This popular Japanese-Italian fusion dish features spaghetti tossed in a simple, savory sauce. The uncooked sauce is made from spicy pollock roe (mentaiko), butter, and a touch of cream, creating a quick, creamy, and flavorful meal.
20 minmain course
Pork and Chive Dumplings
These homemade dumplings feature a juicy, savory ground pork filling seasoned with fresh Chinese chives, ginger, and soy sauce. The dumplings are pan-fried for a crispy golden-brown bottom and then steamed, resulting in a perfect contrast of textures.
1 hr 20 minbreakfast
Hoppers (Appa)
These crispy-edged, soft-centered bowl-shaped pancakes are a staple Sri Lankan breakfast. Made from a fermented rice flour batter, they are traditionally cooked in a small pan, creating a unique texture perfect for scooping up curries or sambols.
12 hr 30 min 495 kcaldessert
Vegan Melomakarona
These traditional Greek honey cookies are made vegan with olive oil and orange juice. Spiced with cinnamon and cloves, they are soaked in a fragrant syrup for a delightful holiday treat. Perfect for sharing with friends and family.
2 hr 50 min 434 kcalsnack
Fuchka
Fuchka is a popular vegetarian street food from Bangladesh, featuring crispy hollow puris filled with a flavorful mixture of spiced mashed potatoes and chickpeas. It's often served with a tangy tamarind water for an extra burst of taste. This recipe provides a homemade version of this beloved snack.
50 min 545 kcal