There’s something wonderfully theatrical about Bienenstich—Germany’s beloved Bee Sting Cake. Between the golden almond topping, the pillowy yeast base, and the creamy custard filling, it’s a dessert that demands attention. And yet, when I bake it for a Christmas party with friends, it feels like the most natural expression of holiday warmth.
Bienenstich, or Bee Sting Cake, is made up of two layers of yeast-based cake filled with a creamy mixture and topped with a crunchy layer of honey and almonds. The sweetness from the filling and topping is perfectly balanced by the flavor imparted by the yeast in the dough.
This year, I decided to bring a slice of my heritage to the table. Bienenstich isn’t just a cake—it’s a celebration of texture, tradition, and the kind of baking that invites conversation and second helpings.
The Dough: A Gentle Rise
I started with the yeast dough, warming milk and butter in a saucepan until just lukewarm. In a separate bowl, I mixed flour, sugar, and salt, then added the yeast and poured the warm milk mixture over it. My stand mixer took over, kneading everything into a smooth, elastic dough. After a 45-minute rest under a clean cloth, the dough had puffed up beautifully—ready to become the base of something special.
The Filling: Custard Dreams
While the dough rested, I prepared the custard cream. I boiled milk in a saucepan. Then, I whisked pudding powder with sugar and a few tablespoons of milk. I stirred this mixture into the hot milk until it was thick and glossy. Covered with cling film to prevent a skin, the pudding cooled while I prepped the pan.
The Almond Topping: Sweet and Crunchy
This part always feels like a little alchemy. Butter, cream, sugar, and honey simmered together until golden and fragrant, then I stirred in sliced almonds. Spoon by spoon, I spread the mixture over the dough nestled in the springform pan, smoothing it out like a caramel blanket.
Into the oven it went—355°F for about 30 minutes. I kept a close eye on the topping, making sure it didn’t darken too much. The scent alone was enough to make my friends peek into the kitchen, drawn by the promise of something delicious.
Assembly: Layers of Joy
Once cooled, I sliced the cake horizontally and placed the base on a cake plate, securing the springform ring around it. I whipped cream until stiff, folded it into the smooth pudding, and spread the filling generously over the base. After a short chill in the fridge, I pre-cut the almond lid into slices and gently placed them on top.
Serving: A Sweet Finale
Just before the party, I removed the ring and dusted the top with powdered sugar. The cake was stunning—golden, creamy, and festive. Each slice revealed the contrast of crunchy almonds and soft custard, and every bite was met with delighted murmurs around the table.
I cut this delicious popular cake into slices and serve it with coffee or tea after my dinner. We had a wonderful evening with good friends that appreciated my cooking.
A Tradition Shared
Baking Bienenstich for my Christmas party felt like sharing a piece of my childhood, my culture, and my love for baking. It’s a cake that takes time, care, and a little bit of flair—but the joy it brings is worth every step.
If you’re looking for a showstopper this holiday season, I can’t recommend Bienenstich enough. And if you’ve made it before, I’d love to hear how you serve it—maybe with a twist of fruit, or a splash of rum in the cream?
Bienenstich or Bee sting cake
Ingredients
- Dough:
- 150 ml milk
- 4 1/4 tbsp butter
- 2 2/3 cup flour (325 g)
- 4 tbsp sugar
- pinch of salt
- 1 pack active dry yeast
- Pastry cream:
- 400 ml milk
- 1 pack Vanilla pudding, cooking type (I recommend Dr. Oetker sugar free on Amazon)
- 5 tbsp sugar
- 250 ml whipping cream
- 2 pack Sahnesteif. If not available mix 1 tsp cornstarch and 1 tsp powdered sugar.
- Almond topping:
- 4 1/4 tbsp butter
- 50 ml whipping cream
- 3 tbsp sugar
- 1 tbsp honey
- 100 g sliced almonds
- 9 inch Spring form
Ingredient you can buy on Amazon:
Sahnesteif Whip it (see substitution in ingredients)
Dr. Oetker Vanilla pudding cooking type, sugar free
Instructions
- Yeast dough:
- Heat milk to slightly warm with the diced butter in a saucepan.
- Mix flour with sugar and salt in a bowl.
- Add the yeast and pour the lukewarm milk mixture over it.
- Knead everything with the dough hook for at least 5 minutes to a smooth yeast dough (add milk if necessary).
- Cover the dough and let it rest for approx. 45 mins.
- Filling:
- For the custard cream, bring the milk to the boil in a saucepan.
- Meanwhile mix the pudding powder with sugar and 3-4 tablespoons of the milk, add to the hot milk and bring to the boil again while stirring.
- Transfer the pudding to a bowl and cover with plastic cling film (cover touching top of pudding) to prevent to form skin on top. Allow to cool.
- Grease a 9 inch springform pan. If you lay parchment paper on the bottom crease the sides.
- Preheat the oven to 355 F (180 C) degrees top/bottom heat or convection oven 320 F (160 C degrees).
- Knead the yeast dough on a lightly floured work surface.
- Roll out dough.
- Place spring form ring on top of rolled out dough, make an indentation and cut around it.
- Place round dough into the spring form, cover, and let rest for another 15 minutes.
- Almond Topping:
- Bring the butter, whipping cream, sugar and honey to the boil in a saucepan.
- Simmer the mixture for about 2 minutes over low heat.
- Remove from heat and stir in the almonds.
- Spread the almond mixture over the yeast dough, spread evenly with a cake server, adding the almond mixture spoon by spoon.
- Bake the cake in a preheated oven 355 F (320 convection) for approx. 30 mins. (watch the Almond topping towards the end, so it does not get too dark)
- Immediately after baking, loosen the edge of the springform pan.
- Allow to cool completely.
- Once cooled cut the cake in half horizontally.
- Place the base on a cake plate and place the cake springform ring around it.
- Whip cream until stiff (add Sahnesteif, or substitute with 1 tsp cornstarch and 1 tsp powdered sugar).
- Stir the pudding briefly until smooth and fold in the whipped cream.
- Spread the pudding-whip cream mixture on the base with a spatula until even (keep spring form ring around)
- Refrigerate for at least 1 to 2 hrs.
- Pre-cut the lid first in. half, then make into 10-12 slices.
- Just before serving, put the lid on.
- The cake makes about 10 to 12 pieces.
Notes
If you want to bake the recipe on a baking sheet, simply double the amount so it’ll be enough for a large crowd.
If you pre-cut the dough lid, cutting the cake is much easier.
Sprinkle cooled Bienenstich with with powdered sugar if desired.
