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Authentic German Bee Sting Cake – Sweet Honey & Almond Perfection

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A traditional German Bee Sting Cake (Bienenstich) made with soft yeasted dough, filled with vanilla pastry cream, and topped with a sticky almond-honey glaze. A showstopping dessert for holidays or afternoon coffee.

Ingredients

Scale

Yeast Cake:

  • 2 cups all-purpose flour

  • 1 packet (2 ¼ tsp) active dry yeast

  • ¼ cup granulated sugar

  • ¼ tsp salt

  • ½ cup warm milk

  • 1 egg

  • 4 tbsp unsalted butter, softened

Almond-Honey Topping:

  • ⅓ cup unsalted butter

  • ¼ cup brown sugar

  • 3 tbsp honey

  • 2 tbsp heavy cream

  • ¾ cup sliced almonds

Pastry Cream:

  • 1 ½ cups whole milk

  • 4 egg yolks

  • ½ cup granulated sugar

  • ¼ cup cornstarch

  • 1 tbsp butter

  • 1 tsp vanilla bean paste or extract

  • Optional: ½ cup whipped cream

Instructions

  • Combine flour, yeast, sugar, salt, milk, egg, and butter. Knead until smooth. Let rise 1 hour.

  • For topping, heat butter, sugar, honey, and cream until bubbling. Stir in almonds. Let cool.

  • Press dough into greased 9-inch springform pan. Spread topping over dough. Let rise 20–30 mins.

  • Bake at 350°F for 25–30 mins until golden. Cool completely.

  • For filling, heat milk. Whisk yolks, sugar, and cornstarch. Temper with hot milk. Cook until thickened. Stir in butter and vanilla. Chill.

  • Slice cake in half. Spread pastry cream over bottom layer. Top with almond crust. Chill 30 mins before slicing.

Notes

  • Store in fridge up to 3 days.

  • Filling can be made ahead and chilled.

Find it online: https://thefoodaunt.com/authentic-german-bee-sting-cake-sweet-honey-almond-perfection/