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    Home » Recipes » Cake Recipes

    German Bee Sting Cake (Bienenstich) Recipe

    Published: May 25, 2021 · Modified: Jul 25, 2021 by Chef Dennis Littley

    19.6K shares
    • Facebook3.8K
    • Yummly
    4.66 from 104 votes
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    pinterest image for bee sting cake

    Have you ever heard of a Bee Sting Cake?

    According to Wikipedia: “this traditional Bavarian dessert may have earned its name from its honey topping: according to one legend, a bee was attracted to it, and the baker who invented the cake was stung. Another source cites a legend of German bakers from the 15th century who lobbed beehives at raiders from a neighboring village, successfully repelling them, and celebrated later by baking a version of this cake named after their efforts.”

    Hence the name Bienenstich, which translates to Bee Sting.

    partial view of bee sting cake with a slice being removed

    But whatever you decide to call this cake, I can promise you, your friends and family will be calling it delicious and asking for seconds!

    slices of bee sting cake

    The cake isn’t quite like any American cake you may have had. It has more of a pastry texture, filled with pastry cream and topped with honey glazed almonds.

    Pastry cream might sound daunting, but it really isn’t difficult to make.

    What ingredients do I need to make a Bee Sting Cake?

    2 ima ges of ingredients to make cake and pasty cream

    Let’s start by gathering the ingredients we need to make a Bee Sting Cake. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.

    How do I make a Bee Sting Cake?

    The first step is making the pastry cream for the cake.

    two images showing pastry cream process

    In a saucepan bring the milk just to boiling (just until milk starts to foam up.) Remove from heat and add slowly to egg mixture (tempering), whisking constantly to prevent curdling. Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly.

    When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick. Remove from heat and immediately whisk in the liqueur (if using). Stir in vanilla bean extract, or extract) Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.

    Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.

    Next is the pastry dough for the cake.

    four images showing how to make pastry dough for the cake

    The brioche dough isn’t too complicated to make and is what makes the Bee Sting Cake so special.

    If you have a stand mixer, it’s really easy to do, but you can mix this, by hand, because the dough isn’t as thick as bread dough.

    Warm the whole milk and honey to 110 degrees F. (any hotter will kill the yeast). Add the active dry yeast to the mixture and wait 10 minutes. The mixture will become foamy and is ready to make the dough.

    To the yeast mixture, add 2 room temperature eggs, sugar, salt, the mixture of all-purpose flour and bread flour combing until just blended. Then add 1 stick(4 ounces) of softened butter, until just blended. The dough will be very soft.

    Place the dough into a buttered bowl, and cover with plastic wrap. Allow the dough to double in volume (it should take about 2 hours). Gently press the dough down, and knead a few times (with floured hands). Cover and refrigerate for at least 4 hours, and up to 12 hours.

    **If the dough appears too wet add 2-3 tablespoons of bread flour to the mixture. Some of the issues seem to be with the metric equivalents.

    two images showing proofed dough in bowl and in springform pan

    When the dough is ready place the dough into a 9” buttered springform pan. Shape into a ball, and gently, press the dough to fit the pan.

    Cover and allow it to the dough to rise in a warm environment for about an hour. Start making the honey-almond topping

    Preheat the oven to 350, when the dough has risen.

    What Ingredients do I need for the Honey-Almond Topping?

    ingredients to make honey almond topping

    For the topping you’ll need sliced almonds, butter, honey, sugar and a pinch of salt.

    four images showing honey almond topping process

    Combine the unsalted butter, sugar, honey and salt in a small pan.

    Bring the mixture to a gentle boil, on the stovetop, then remove from the heat. Add the sliced almonds and pour the mixture over the dough.

    Place the pan on a parchment-covered baking sheet (the honey mixture will seep through the bottom) and bake for 22-25 minutes, until golden and bubbly. Place the finished cake on a cooling rack and allow to cool for 10 minutes.

    overhead view of bee sting cake baked and out of the pan

    After 10 minutes remove from the cake from the pan.

    The aroma of the cake is intoxicating and there is a beautiful sticky caramelization on top and all around the cake. You’ll be tempted to cut into the cake but it’s important to let the cake cool, completely.

    bee sting cake with two slices cut out with one of them on its side

    After the cake has fully cooled, carefully slice the cake in half, with a serrated knife. Spread the pastry cream on top of the bottom half, covering it with the top half of the cake. Now it’s ready to serve.

    slice of bee sting cake on a plate

    Like most European cakes, the Bee Sting Cake is not very sweet. The pastry texture of the cake goes well with the mildly sweet pastry cream. But the honey almond topping is what takes this cake to the next level. The butter in the topping gives a delicate richness that perfectly finishes this Bavarian classic.

    *Make sure to use a sharp knife to slice the cake.

    Baking tools I use

    This post includes affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    • offset spatula (essential for bakers)
    • 9-inch USA Pan Bakeware cake pans
    • 9-inch parchment cake circles
    • silicone spatulas
    • wire whisk
    • mixing bowls

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    partial view of bee sting cake with 2 slices moved out a bit
    Print Recipe Save Saved!
    4.66 from 104 votes

    Bee Sting Cake

    You’ll love this traditional German Bee Sting Cake. The pastry style cake with the pastry cream filling will have your friends and family asking for more!   
    Prep Time40 mins
    Cook Time30 mins
    proofing time2 hrs
    Total Time3 hrs 10 mins
    Course: Dessert
    Cuisine: German
    Servings: 12
    Calories: 326kcal
    Author: Chef Dennis Littley

    Ingredients

    Pastry Cream

    • 1¼ cups milk whole or 2%
    • 1 tsp pure vanilla
    • 3 large egg yolks
    • ¼ cup granulated white sugar
    • 2 tablespoons all-purpose flour
    • 2 tablespoons cornstarch
    • ½ tablespoon liqueur (Grand Marnier Brandy, Kirsch or Amaretto) (optional)

    Brioche dough:

    • ¼ cup whole milk
    • 1 tablespoon honey
    • 1½ teaspoons active dry yeast
    • 2 large eggs lightly beaten
    • ¾ cup all-purpose flour
    • 2 tablespoons granulated sugar
    • ½ teaspoon salt
    • 1 cup plus 2 tablespoons bread flour divided
    • ½ cup unsalted butter at room temperature

    Honey-Almond Topping:

    • ¼ cup unsalted butter (4 tablespoons)
    • ¼ cup sugar
    • ¼ cup honey
    • pinch of salt
    • ¾ cup sliced almonds
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    Pastry Cream:

    • In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Don’t let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste.
    • Meanwhile, in a saucepan bring the milk to a light boil(just until milk starts to foam up.)
    • Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
    • Pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick.
    • Remove from heat and immediately whisk in the liqueur (if using). Stir in vanilla extract.
    • Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature.
      If not using right away refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.

    Brioche dough:

    • In a small saucepan (or a small cup if you want to use the microwave), combine milk and 1 tablespoon honey and heat until it registers between 110 degrees F on an instant-read thermometer. Pour the mixture into the bowl of an electric mixer and sprinkle over yeast. Let mixture stand for 10 minutes until yeast is creamy/foamy.
    • Transfer bowl to mixer stand and attach paddle (or hook) attachment. While mixing at low speed, gradually add eggs, all-purpose flour, sugar, and salt, and mix until blended.
    • Gradually add all but 2 tablespoons of bread flour. Mix at medium speed until the dough is smooth and elastic, about 5 minutes. The dough should not stick to sides of bowl; if it does, add some of all of the remaining 2 tablespoons of bread flour until dough cleans sides of the bowl.
    • Add butter 1 tablespoon at a time, mixing at medium speed until it is blended into the dough. (Dough will be very soft.) Transfer dough to a work surface and knead by hand a few times to ensure that butter is completely incorporated into the dough. Shape dough into a ball and transfer it to a medium buttered bowl. Cover bowl with plastic wrap and set aside in a warm place for 1 ½ to 2 hours, until it has doubled in volume.
      **If the dough appears too wet add 2-3 tablespoons of bread flour to the mixture. Some of the issues seem to be with the metric equivalents.
    • Punch dough down to deflate it, and knead it a few times. Return dough to the bowl, cover, and refrigerate for at least 4 hours (or up to 12 hours). The dough should have doubled in volume. If it hasn't, let it stand at room temperature until it has. (NOTE: I made the dough the night before.)
    • Butter bottom and sides of a 9” spring-form pan. Shape dough into a ball and arrange it, smooth side up, in center of the pan. Flatten ball gently with your palm until it covers the bottom of the pan. Cover the pan and let the dough rise until it is puffed, about 1 hour.

    Honey-Almond Topping:

    • Combine the butter, sugar, honey, and salt, and bring to a gentle boil on the stovetop.
    • Remove from the heat, and stir in the almonds. Evenly pour over the dough and place the pan on a parchment (or foil) covered baking sheet.
    • Position a rack in the center of the oven and preheat oven to 350 degrees F for about 22-25 minutes, until golden brown and bubbly.
    • Place on a cooling rack, and allow to cool four 10 minutes. Remove from the Springform Pan and allow it to cool completely.

    Assembly:

    • Using a serrated knife, cut the cake in half. I place the cake on a rotating cake stand and being by rotating the cake and creating a cut line midway through the cake. Continue rotating, allowing the knife to cut deeper until the cake is completely sliced in half.
    • Spread the pastry cream, leaving a narrow edge. Gently replace the top layer of the cake. Serve with coffee or tea.

    Video

    Notes

    You can make the pastry cream and prepare the dough a day of ahead of time.

    Nutrition

    Calories: 326kcal | Carbohydrates: 35g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 107mg | Sodium: 114mg | Potassium: 107mg | Fiber: 1g | Sugar: 18g | Vitamin A: 465IU | Calcium: 45mg | Iron: 1.1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Melissa C

      February 11, 2021 at 10:47 pm

      Looks delicious! How would I substitute for instant yeast?

      Reply
    2. TC

      February 03, 2021 at 5:20 pm

      5 stars
      I just made this. I used an 8 inch cake pan lined with parchment, bottom and sides after sprayed/floured. Cake was perfectly cooked at 25 min for me and the custard set up perfect. I did make a day ahead both as the dough needs to hold over the night before in the fridge. Wish I could post a pic. Tasty.

      Reply
      • Shery

        February 27, 2021 at 8:04 am

        5 stars
        I didn’t understand if you sprayed and floured your pan before the parchment or after you added it.

        Reply
        • Chef Dennis Littley

          February 27, 2021 at 8:58 am

          Butter the pan, no flour. The parchment goes on the baking sheet under the pan

    3. Glenda

      December 08, 2020 at 4:26 am

      Hi Dennis, l haven’t attempted a cake in a long time and l am unsure as your cooking time says 2 hours but following the recipe it says 20-25 minutes. Is that correct? Regards Glenda

      Reply
      • Chef Dennis Littley

        December 08, 2020 at 8:37 am

        thanks for letting me know Glenda, I’ve corrected the overall times

        Reply
        • Rebecca

          October 24, 2021 at 11:54 pm

          Thank you for this fabulous recipe! I’ve made the recipe twice and it has gotten rave reviews!

        • Maureen

          November 10, 2021 at 4:59 pm

          When you measure the flour are you just scooping and leveling off or is it packed in? I normally weigh my stuff and for this recipe I used 210 grams (i.e. 1 and 3/4 cups) but I think it wasn’t nearly enough. The dough was too soft, impossible to work with and didn’t really rise at all. I checked my leftover yeast and it wasn’t dead so I really think it was the flour. I really want your recipe to work for me…should I try again but scooping the flour? Thanks!

        • Chef Dennis Littley

          November 10, 2021 at 5:21 pm

          flour is never measured packed in, its always the scoop and level method.
          Many have made this successfully so it can’t be the amount of flour in the recipe.

    4. Jane Blair

      November 13, 2020 at 4:43 pm

      5 stars
      I had never heard of a Bee Sting cake before stumbling onto this recipe while looking for German deserts. What a find this was!! This cake is amazing. I always make deserts for our huge family dinners and opted to make apple strudel as well. The cake was enormous hit, getting the highest praises by all.
      This recipe will be a regular, even though it is so time consuming. I made the brioche dough the day before and did the final rise the next day. I also made the custard the day before as well. Too many times I have made a custard desert the same day it was to be served, only to find I didn’t have quite enough time. As it was, I was still running out the door with a piping hot pan of strudel, but my cake was perfectly prepared, and ready to be the star of the show!

      Reply
    5. Ann O

      October 20, 2020 at 1:53 am

      5 stars
      We have had German meals each Sunday for the past four weeks to celebrate Oktoberfest. At the suggestion of a friend who had lived in Germany for two years, I decided to make a Bee Sting Cake. I searched the available recipes and decided on this one and I am glad that I did. It was a huge hit! In fact, it was everyone’s favorite recipe over the entire four weeks. I’ve added it to our family cookbook and to my list of favorite recipes for 2020. Thank you!!

      Reply
    6. Kaille

      October 10, 2020 at 1:53 pm

      Hi, I have been dying to make this. I am in the process of adding the butter to the dough, but it is not blending in, rather just smearing around the outside of the dough, which seems pretty tough and resistant to accepting any of the butter.

      I followed the directions exactly. How long should it take, or have I done something wrong?

      Thanks so much!

      Reply
      • Nat

        October 31, 2020 at 5:06 am

        This happened to me too! I just smooshed it all together with my hands in the bowl until the butter was partly worked in and then let the dough hook have another blast. I also had to add half a tablespoon more flour. It worked fine in the end 🙂

        Reply
        • Maria T

          August 18, 2021 at 2:09 pm

          5 stars
          I have been making this for years from the German Bee Sting boxed mix available at gourmet groceries and with all the time and effort involved in even a boxed mix (you still have to add a lot of fresh ingredients so you don’t get a free pass on this one), I have always wanted to attempt this from scratch. Yet intimidation and a skeptical critical eye kept me searching a long time for a recipe that was full of rich natural ingredients that stayed true to the original German tradition (necessary), while being as simple as it could be to obtain the desired result (sufficient). This was a perfect balance of time (it is time consuming but you can break it up into manageable practical steps) where if I started a day, or two, before, it was a perfect use of my less than busiest times of the day as well as low traffic times in the kitchen. I started after dinner on the filling and stored in fridge. Then started the dough and placed in my barely warm oven (just slightly warmer than my air conditioned kitchen) and let the 2 hours go by while my evening activity resumed. Then just prior to bed I kneaded the dough again and popped in the fridge with the filling. Perfect. Next morning, up an hour early, I was able to pull out my components and resume along with the topping (while my dough was finishing up its last round in my springform), get in the oven, etc, and in about the same time as it took me with the mix, I had a beautiful delicious Bee Sting all my own. This turned out so lovely I almost wanted to hide it and make something else for my guests. But sharing it made it even more delightful. This was just a perfect balance of rich honey almond and buttery delight. Perfect for breakfast or dessert and so much nicer than the super sweet heavy alternatives. Thank you Chef Dennis! I can’t wait to try more recipes.

        • Chef Dennis Littley

          August 18, 2021 at 2:21 pm

          Thank you so much for taking the time to leave this comment Maria, you truly made my day!

        • Dafne Parra

          November 03, 2021 at 4:04 am

          Hello, do we leave the cake out or do we put it in the fridge?

        • Chef Dennis Littley

          November 03, 2021 at 9:47 am

          I would refrigerate when not being served. I would also let it come to room temperature before serving

    7. sheila j soper

      August 14, 2020 at 12:19 pm

      MY OH MY! just have to make this.!!!!!!!!!looks like heaven in the mouth to me….thank you.

      Reply
    8. Shyama Jeyanathan

      July 25, 2020 at 6:21 am

      5 stars
      I live in Sri Lanka and a friend who had been to Germany remembered eating this cake as a child and wanted me to bake her one. It came out perfectly. She was delighted with the cake.

      Reply
    9. Michael Pennett

      June 21, 2020 at 3:27 pm

      I am really excited to make this recipe work. But I had some baking questions, as I am new to custards and brioche

      After cooling the custard in the fridge, it came out fairly “flan like”. I tried mixing it in a mixer with some milk but it’s still fairly chunky. Is there an ingredient reason why it was more a solid ‘flan’ then a mushy custard?

      After rising the cake in the spring-pan, it did not seem to rise very much, and the baked cake is fairly short (1 inch?). Was this a yeast problem?

      Thank you anyone for the help. Like I said, I am very excited to make this recipe work. The “prototype” tastes amazing!!

      Reply
    10. Max

      May 31, 2020 at 12:03 am

      5 stars
      Thank you Chef Dennis. I must say I am not a baker, but following your directions was perfect. This recipe was amazing. My cake turned out exactly like yours and from the looks of it, it probably tasted the same. My family and I enjoyed it so much, it will be one of our top cakes to make in the future. Thank you for this recipe. I recommend anyone even a newbie to try this recipe. It is simple, but just remember it does take a lot of time. But in the end, it is totally worth it and it looks extremely professional, like you bought it from a restaurant or bakery.

      Reply
      • Chef Dennis Littley

        May 31, 2020 at 9:02 am

        I’m very happy to hear that the cake turned out well for you Max! I hope you’re inspired to try more of my recipes

        Reply
    11. Anslee Victoria

      March 27, 2020 at 3:46 pm

      I just wanted to let you know that this made my day! I’ve been wanting to make this recipe, but never quite had time. With this quarantine, I decided to give it a shot. Just wonderful. The perfect dessert or breakfast. I bake a good amount, and I think this is my favorite thing I’ve ever made. Used regular AP flour and cashews instead of almonds. Just delicious. Thanks again.

      Reply
    12. Theresa Petroski

      September 29, 2019 at 10:28 am

      I have whole almonds. Can I use chopped almonds instead of slivered?

      Reply
    13. Toni H

      August 26, 2019 at 10:18 am

      Possibly a dumb question. Are you preheating the oven and then baking, or starting with a cold oven? The wording is a tad confusing

      Reply
      • Chef Dennis Littley

        August 26, 2019 at 10:23 am

        preheating is always the way to go, unless otherwise stated. Thanks for asking

        Reply
    14. Mel

      April 10, 2019 at 11:08 am

      Going to have to try this recipe.. Had to laugh when I came across a typo “Bee Stink Cake” 🤣

      Reply
      • Chef Dennis Littley

        April 11, 2019 at 9:30 am

        thanks for pointing that out. Spell correct only catches the misspell if it’s not a word.

        Reply
    15. Cookermama in Az

      February 18, 2019 at 3:49 pm

      5 stars
      I did Everything wrong and it still turned out great! First of all, I wasn’t able to start the dough the night before; then found I only had all-purpose flour (forgot to add the bread flour to my shopping list!); had to start the dough late on the day of a party at which it was to be served. The first rising went fine, but didn’t have time to let it chill out in the fridge, so had to do the second rising on the countertop where it was cool but certainly not cold and the third rising, per recipe…except the dough was already at room temp (about 73 degrees!) I was in such a rush that I forgot the sugar, honey butter mixture on the stove so boiled a little too long and when I added the almonds, it had thickened up substantially…added a tad more butter and it did fine. Poured it on the oven-ready dough and some fell through a large bubble in the dough. However, it baked perfectly and everyone loved it!!! I will absolutely make this again…with more time and all the right ingredients! I made this for a German Feast pogressive dinner and all 10 guests were quite suitably impressed! By the way, I’m not a novice baker, so I have no excuses for all the mistakes except too rushed and not allowing myself more time.

      Reply
    16. Linda

      January 12, 2019 at 4:31 pm

      First time making this. The cake was lovely however I thought the pastry cream didn’t have enough hold to it. I appreciate the recipe and will try another pastry cream next time. Is typical german pastry cream rather loose like a pudding.?

      Reply
      • Sandra

        February 28, 2019 at 2:32 pm

        5 stars
        This cake for me is labor, time, and clean-up intense but so worth it. The honey glazed almonds and cream filling are divine. I made a large rectangular cake which was difficult to half, but I got it done. This has to be one of my favorite cakes. Thanks for the delicious recipe.

        Reply
    17. rebecca

      December 17, 2018 at 5:42 pm

      I am from Singapore. Love your recipes BUT …… here we are using metric measurements so can’t use your recipes at all. Would there be a conversion table which I can use as I really would like to bake using your recipes !

      Reply
      • Doris

        August 16, 2021 at 5:35 pm

        5 stars
        When I have problems with that I ask Mr. Goggle for a conversion.. it’s all available on line, any possible conversion you need. Weight to TBSP, cup to grams in any product.

        Reply
      • Dale

        August 23, 2021 at 9:59 pm

        5 stars
        When you go to print the recipe it gives you the option to have the ingredients in metric.

        Reply
    18. Chamanicecream

      December 12, 2018 at 6:01 am

      5 stars
      Thank you for recipe !!! Delicious cake,easy direction,great website.

      Reply
    19. Kim

      December 08, 2018 at 12:09 am

      5 stars
      I just made this after a 24-hr adventure! Phew…! It was a lot of work (for an amateur like me:)), but so worth it! I followed the recipe strictly, the cream turned out amazing and the dough rose beautifully. It didn’t sink at all after I took it out of the oven. I was quite worried, because it didn’t rise much in the fridge (overnight) so I left it an additional 4-5 hours at room temperature (in a very cold kitchen!). Luckily it managed to rise very well in the end.
      Also, I didn’t have any bread flour, so I used only all-purpose organic non-bleached flour and it turned out great.
      I’m so grateful for the recipe and the detailed instructions! Even my picky husband said he really enjoyed the cake and the cream tastes amazing. Hurrah! :))

      Reply
      • Chef Dennis Littley

        December 08, 2018 at 8:59 am

        thank you for such a great review and comment Kim! I’m happy to hear you had success with this recipe!

        Reply
    20. Ramona Damewood

      April 09, 2017 at 2:52 pm

      How much vanilla extract? I think I’m going to try almond extract instead!

      Reply
      • Chef Dennis Littley

        April 09, 2017 at 4:56 pm

        one teaspoon Ramona. Almond would be a nice addition

        Reply
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