Bee Sting Cake (Bienenstich)

Bee Sting Cake, known in Germany as Bienenstich, is a classic European dessert beloved for its contrasting textures and rich yet balanced sweetness. Traditionally made with a light yeast-raised cake, a creamy vanilla or custard filling, and a caramelized honey-almond topping, this cake dates back to medieval German baking traditions. Its charming name is said to come from an old legend involving bakers and honeybees, adding to its enduring appeal and folklore.

In this recipe, a soft, tender cake base is baked and topped with sliced almonds coated in butter, sugar, and honey, which caramelize into a crisp, golden crust. Once cooled, the cake is sliced horizontally and filled with a luscious vanilla pastry cream or whipped cream, creating a delightful contrast between the crunchy topping, fluffy cake, and creamy center. Each bite delivers layers of texture and flavor—sweet, nutty, creamy, and light.

Perfect for afternoon coffee, celebrations, or special gatherings, Bee Sting Cake (Bienenstich) is both elegant and comforting. Its balance of richness and lightness makes it a crowd-pleasing dessert that feels indulgent without being heavy. This timeless cake showcases the beauty of traditional German baking and the harmony of simple, high-quality ingredients.

Bee Sting Cake (Bienenstich)

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Bee Sting Cake, known in Germany as Bienenstich, is a classic European dessert beloved for its contrasting textures and rich yet balanced sweetness. Traditionally made with a light yeast-raised cake, a creamy vanilla or custard filling, and a caramelized honey-almond topping, this cake dates back to medieval German baking traditions. Its charming name is said to come from an old legend involving bakers and honeybees, adding to its enduring appeal and folklore.

In this recipe, a soft, tender cake base is baked and topped with sliced almonds coated in butter, sugar, and honey, which caramelize into a crisp, golden crust. Once cooled, the cake is sliced horizontally and filled with a luscious vanilla pastry cream or whipped cream, creating a delightful contrast between the crunchy topping, fluffy cake, and creamy center. Each bite delivers layers of texture and flavor—sweet, nutty, creamy, and light.

Perfect for afternoon coffee, celebrations, or special gatherings, Bee Sting Cake (Bienenstich) is both elegant and comforting. Its balance of richness and lightness makes it a crowd-pleasing dessert that feels indulgent without being heavy. This timeless cake showcases the beauty of traditional German baking and the harmony of simple, high-quality ingredients.

• Total Time: 70 minutes
• Yield: 8-12 1x

Ingredients

Units USM Scale 1x2x3x

CAKE:

• 1 cup + 6 tablespoons all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup coconut oil, melted
• 3/4 cup sugar
• 2 tablespoons orange juice
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon almond extract
• 2 large eggs, room temperature

  CUSTARD:

• 1 1/4 cups milk (cow, soy, almond, or rice milk)
• 1 large egg
• 5 tablespoons sugar
• 1/4 cup cornstarch
• pinch of salt
• 2 teaspoons vanilla extract

  TOPPING:

• 5 tablespoons coconut oil1, melted
• 5 tablespoons sugar
• 3 3/4 teaspoons honey
• 3 3/4 teaspoons milk
• pinch of salt
• 3/4 cup + 3 tablespoons sliced almonds

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Instructions

1. Preheat the oven to 350 °F.  Place a round piece of parchment paper over an 8″ round cake pan. Line both the top and sides.
2. Prepare the almond topping. Combine melted coconut oil,  honey, sugar, milk and salt. Once combined, add in the sliced almonds. Set aside.
3. In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
4. In a large mixing bowl, stir together the coconut oil,  orange juice, sugar,  almond extract, vanilla and eggs. Add the dry mixture to the wet mixture and stir just until combined.
5. Pour into the prepared pan, top with the almond honey mixture.  Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
6. Let the cake cool for 5 minutes in the pan and then invert onto a wire rack to cool completely.
7. In a medium saucepan, whisk together all custard ingredients, except for the vanilla. Place over medium-low heat and cook, stirring constantly, until thickened – about 10 minutes.  It will go from thin and watery to thick in a matter of a few seconds. Do not let the custard!  Remove from heat and stir in the vanilla. Set aside to cool while the cake continues to cool. There may be some lumps, but you don’t notice them in the finished cake.  If you wish to remove the lumps, strain through a metal sieve.
8. Once the cake has cooled, slice it in half horizontally using a sharp serrated knife. Put the bottom half on the serving plate and evenly top with the custard. Place the sliced cake piece on top of the custard. Serve immediately. Note:  The cake will become much firmer once refrigerated so it is best to assemble right before serving.  Leaving it at room temperature for an hour is okay.

 

• Author: Recipe Maker
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Category: Dessert Cake
• Cuisine: German