Authentic German Bee Sting Cake | Bienenstich
In Germany, you can find Bienenstich in almost every bakery, but nothing beats making it in your own home. If you’ve already mastered my basic yeast dough, you are halfway there! Bienenstich (which translates to “Bee Sting Cake”) takes that simple base and levels it up with a crunchy, honey-caramelized almond topping and a rich vanilla cream filling.
When I tell my friends here in the States that I’m baking a Bee Sting cake, I immediately have a bunch of takers! It’s the perfect balance of a soft, fluffy yeast base, crunchy topping, and a decadent center.
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What makes this recipe special
What is Bienenstich?
Translated literally: “bee sting cake.” Nobody agrees on exactly where the name came from, but the cake itself needs no explanation. It’s a soft yeast dough base, a caramelized almond topping that bakes into something almost like a nut brittle on top, and a thick, creamy vanilla filling sandwiched in the middle.
Ingredients and substitutions
For the cake dough:
- Milk: I use whole milk but you can use any other milk
- Butter: I always recommend using the highest quality butter you can afford
- Flour: Regular AP flour is great
- Yeast: Dried or instant yeast. Of course, being German, I love Dr. Oetker Hefe
- Sugar: Regular cane sugar
- Vanilla: A bit of vanilla extract gives it a nice flavor (you can also use vanilla sugar)
- Salt: I always add some salt to my sweet recipes
- Egg: This gives the cake a bit more stability
For the almond topping:
- Butter: This makes it extra good
- Sugar: Again, I use cane sugar
- Vanilla: Who doesn’t love vanilla flavor?
- Cream: Adds moisture and flavor
- Almonds: The traditional recipe calls for blanched, sliced almonds. They can be challenging to find here, so I use sliced almonds from Trader Joe’s (with their skins)
For the filling:
- Vanilla pudding: While you can use any or make your own, I love using Dr. Oetker Vanilla Pudding
- Sugar: Pudding needs some sweetness
- Milk: Again, use your favorite milk here
- Butter: This makes the filling extra decadent
How to make German bee sting cake
This is a brief summary of the steps involved in making crusty rolls. For the complete instructions, please scroll down to the recipe card at the bottom of the post.
- Make and rise the dough: Prepare the yeast dough as for Butterkuchen, then let it rise until doubled.
- Make the almond topping: Simmer butter, sugar, cream, and vanilla briefly. Stir in the sliced almonds, then let the mixture cool and thicken slightly.
- Shape and top the dough: Butter the pan, press the risen dough into it, then spread the almond topping evenly over the surface.
- Bake: Bake at 375°F for 20 to 25 minutes, until the almond topping is deep golden. Let the cake cool completely.
- Make the vanilla cream: Heat most of the milk with sugar and butter. Mix the pudding powder with the reserved cold milk, stir it into the hot milk, and cook until thickened. Let cool slightly.
- Assemble: Slice the cooled cake horizontally, spread the vanilla cream on the bottom layer, replace the almond top, and chill before serving for cleaner slices.
👉 Anja’s Tips for Success
- Cool the cake completely: Warm yeast cake is too soft to cut cleanly, and warm filling won’t hold. Definitely let it cool to room temperature before cutting it.
- Use the sharpest knife you have: A sharp (maybe even serrated) knife makes all the difference.
- Pile the filling higher than you think you need: It’s the best part of the cake. Let it cool a bit before adding some more.
- Refrigerate overnight if you can wait. The flavors come together beautifully overnight, and the filling sets perfectly. Next-day Bienenstich might actually be better than same-day.
How long does Bienenstich last?
Due to the rich cream filling, I recommend keeping the bee sting cake in the refrigerator for no more than 3 days.
If you’d like to keep it longer, you can easily freeze it. Wrapped tightly in plastic, possibly with parchment between layers, it keeps in the freezer for up to 6 months. You can then thaw it at room temperature on the day you’re planning on enjoying it.
Authentic German Bee Sting Cake | Bienenstich
Ingredients
For the dough:
- 250 ml milk
- 75 g butter
- 500 g flour
- 1 package instant yeast
- 50 g sugar
- 1 tsp vanilla extract
- ½ tsp salt
For the almond topping:
- 100 g butter
- 75 g sugar
- 1 tsp vanilla extract
- 100 g heavy cream
- 200 g almonds, sliced
For the filling:
- 2 packages vanilla pudding
- 100 g sugar
- 750 ml milk
- 100 g butter
Instructions
Make the dough:
- Gently warm the milk and melt the butter. Let it cool to handwarm.
- In a large bowl or the bowl of a stand mixer, combine the remaining dough ingredients and knead it into a smooth dough (for 5 mins).
- Cover the dough and let it rest in a warm spot until visibly risen.
Make the almond topping:
- In a saucepan, bring butter, sugar, vanilla extract, and cream to a boil. Cook for 1 minute, then add the almonds. Set the topping aside but stir it occasionally.
Bake the cake:
- Preheat the oven to 400˚F. Lightly grease a 12" x 16" baking dish.
- Gently flour your work surface. Transfer the dough to the work surface and roll it out into the shape of your baking dish. Move it to the baking dish and press it into the corners.
- Poke the dough with a fork a few times. Spread the almond topping evenly on the dough. Let it sit for 10 mins. Bake the cake for 18-20 mins. Let the cake cool to room temperature.
Make the filling:
- Make the pudding according to the instructions on the package with the butter but only 750ml milk.
Assemble the cake:
- Cut the cake into quarters. Carefully cut each quarter horizontally and move the top part to the side.
- Spread the warm pudding evenly on the bottom parts of the cake. Place the top parts back on.
Notes
- I use the sliced almonds from Trader Joe’s
- be sure to let the cake cool down to room temperature before cutting – it will be a lot easier!
- add just a bit of pudding on top of the cake before adding some more, that way it will hold and not flow off to the sides.
- keep the cake in the refrigerator, it actually tastes best the next day when the pudding has fully set and all the flavors have come together
Nutrition
Let me know if you have any questions or comments!