Name: Heavenly Honey Almond Bee Sting Cake
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 4 h
Cuisine: German
Ingredients: 2¼ teaspoons active dry yeast; ¾ cup whole milk; 2¼ cups all-purpose flour; ¼ cup granulated sugar; ½ teaspoon salt; 2 large eggs; 4 tablespoons unsalted butter, softened; ¼ cup unsalted butter; ⅓ cup granulated sugar; 3 tablespoons honey; 2 tablespoons heavy cream; 1½ cups sliced almonds; 1¼ cups whole milk; ¼ cup granulated sugar; ¼ teaspoon salt; 3 large egg yolks; 2 tablespoons unsalted butter; 2 teaspoons vanilla extract; ½ cup heavy cream

Why You’ll Love This Recipe

Classic German Delight: Experience a beloved dessert that has stood the test of time.
Balanced Flavors: The sweetness of honey and almonds complements the creamy custard and soft yeast dough.
Impressive Presentation: The glossy almond topping adds an elegant touch to your dessert table.
Perfect for Special Occasions: Ideal for gatherings, celebrations, or as a special afternoon

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Yeast Dough:

2¼ teaspoons active dry yeast
¾ cup whole milk
2¼ cups all-purpose flour
¼ cup granulated sugar
½ teaspoon salt
2 large eggs
4 tablespoons unsalted butter,

Topping:

¼ cup unsalted butter
⅓ cup granulated sugar
3 tablespoons honey
2 tablespoons heavy cream
1½ cups sliced

For the Custard Filling:

1¼ cups whole milk
¼ cup granulated sugar
¼ teaspoon salt
3 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract
½ cup heavy

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

directions

Prepare the Yeast Dough: In a small bowl, warm the milk to about 110°F (43°C). Sprinkle the yeast over the milk and let it sit for 5–10 minutes until frothy.
Mix the Dough: In a large bowl, combine the flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter. Mix until a dough forms.
Knead the Dough: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1–1½ hours, or until doubled in size.
Prepare the Almond Topping: In a saucepan over medium heat, melt the butter, sugar, honey, and cream. Bring to a simmer and cook for 2–3 minutes until slightly thickened. Remove from heat and stir in the sliced almonds.
Assemble the Cake: Preheat your oven to 350°F (175°C). Punch down the risen dough and turn it onto a greased 9-inch round cake pan. Press the dough evenly into the pan.
Add the Topping: Spread the almond mixture evenly over the top of the dough.
Second Rise: Cover the pan and let the dough rise for an additional 30 minutes.
Bake: Bake in the preheated oven for 25–30 minutes, or until the top is golden brown.
Prepare the Custard Filling: In a saucepan, heat the milk, sugar, and salt over medium heat until it begins to simmer.
Temper the Eggs: In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly. Then, slowly pour the egg mixture back into the saucepan with the remaining milk, whisking constantly.
Thicken the Custard: Continue to cook the mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon. Remove from heat and stir in the butter and vanilla extract.
Cool the Custard: Transfer the custard to a bowl, cover with plastic wrap, and refrigerate until completely chilled.
Assemble the Cake: Once the cake has cooled, slice it horizontally. Spread the chilled custard evenly over the bottom half of the cake. Place the top half of the cake over the custard.
Serve: Slice and serve the cake chilled or at room

Servings and timing

Servings: 12
Prep time: 1 hour 30 minutes
Cook time: 30 minutes
Resting time: 2 hours
Total time: 4

variations

Fruit Filling: Add fresh berries or sliced fruits between the custard layers for added flavor.
Nut-Free Version: Omit the almond topping and substitute with a streusel topping made of flour, sugar, and butter.
Chocolate Drizzle: Drizzle melted chocolate over the almond topping before baking for a chocolate-honey combination.
Spiced Cake: Add ground cinnamon or nutmeg to the dough for a spiced flavor profile.
Liqueur-Infused Custard: Incorporate a splash of amaretto or rum into the custard filling for an adult twist.

storage/reheating

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: Freeze slices of the cake in an airtight container for up to 1 month. Thaw in the refrigerator before serving.
Reheating: To reheat, warm slices in a preheated oven at 300°F (150°C) for 10–15 minutes.

FAQs

What is Bienenstich?

Bienenstich, or Bee Sting Cake, is a traditional German dessert made of sweet yeast dough filled with vanilla custard and topped with a caramelized honey-almond mixture.

Can I use store-bought custard?

While homemade custard provides the best flavor and texture, you can use store-bought custard as a substitute in a pinch.

How do I prevent the almond topping from burning?

To prevent burning, bake the cake in the middle rack of the oven and cover the top loosely with aluminum foil if it browns too quickly.

Can I make this cake ahead of time?

Yes, you can prepare the cake up to the point of adding the custard filling. Refrigerate the assembled cake and add the custard just before serving.

Is this cake suitable for freezing?

Yes, the cake can be frozen after baking. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

Can I use a different nut for the topping?

Yes, you can substitute sliced almonds with other nuts like hazelnuts or pecans, keeping in mind that the flavor and texture may vary.

How do I slice the cake neatly?

Use a serrated knife to slice the cake, and clean the knife between cuts to ensure clean slices.

Can I add flavor to the custard?

Yes, you can infuse the custard with flavors like vanilla bean, citrus zest, or spices by adding them to the milk mixture before heating.

What can I serve with Bee Sting Cake?

Bee Sting Cake pairs well with a cup of coffee or tea and is a delightful addition to dessert tables or special occasions.

Is there a gluten-free version of this cake?

A gluten-free version can be made by substituting the all-purpose flour with a gluten-free flour blend. Adjustments may be needed for texture and flavor.

Conclusion

The Heavenly Honey Almond Bee Sting Cake is a delightful fusion of textures and flavors, combining a soft yeast dough, rich vanilla custard, and a crunchy honey-almond topping. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this classic German dessert is sure to

Heavenly Honey Almond Bee Sting Cake

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Author: Lisa
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 4 hours
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: German
Diet: Vegetarian

Print Recipe

Description

Indulge in the Heavenly Honey Almond Bee Sting Cake (Bienenstich), a traditional German dessert with sweet yeast dough, rich vanilla custard, and a caramelized honey-almond topping. A perfect balance of textures and flavors, this cake is an impressive treat for any occasion.

Ingredients

For the Yeast Dough:

2¼ teaspoons active dry yeast
¾ cup whole milk
2¼ cups all-purpose flour
¼ cup granulated sugar
½ teaspoon salt
2 large eggs
4 tablespoons unsalted butter, softened

For the Almond Topping:

¼ cup unsalted butter
⅓ cup granulated sugar
3 tablespoons honey
2 tablespoons heavy cream
1½ cups sliced almonds

For the Custard Filling:

1¼ cups whole milk
¼ cup granulated sugar
¼ teaspoon salt
3 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract
½ cup heavy cream

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Instructions

Prepare the Yeast Dough: Warm milk to about 110°F (43°C) and sprinkle yeast over it. Let sit for 5–10 minutes until frothy.
Mix the Dough: Combine flour, sugar, and salt in a bowl. Add yeast mixture, eggs, and softened butter, mixing until dough forms.
Knead the Dough: Knead on a floured surface for 10 minutes until smooth and elastic.
First Rise: Place dough in a greased bowl, cover with a damp cloth, and let rise for 1–1½ hours until doubled in size.
Prepare the Almond Topping: In a saucepan, melt butter, sugar, honey, and cream. Simmer for 2–3 minutes. Stir in sliced almonds and remove from heat.
Assemble the Cake: Preheat oven to 350°F (175°C). Punch down dough and place it in a greased 9-inch cake pan. Spread almond mixture evenly over the dough. Let rise for another 30 minutes.
Bake: Bake for 25–30 minutes, until golden brown.
Prepare the Custard Filling: Heat milk, sugar, and salt in a saucepan until simmering. Temper eggs by whisking yolks with a small amount of hot milk, then add back to saucepan. Cook until thickened. Stir in butter and vanilla.
Cool the Custard: Let custard cool in a bowl, covered with plastic wrap, in the refrigerator until chilled.
Assemble the Cake: Once the cake is cooled, slice it horizontally. Spread the chilled custard on the bottom half and place the top half over the custard.
Serve: Slice and serve chilled or at room temperature.

Notes

For added flavor, try infusing the custard with vanilla bean or citrus zest.Substitute the almond topping with a nut-free streusel for a different texture.You can freeze the assembled cake (without custard) and dd the filling just before serving.