Jump to Recipe Print RecipeThe first time I tried a slice of German Bee Sting Cake, I felt like I had been transported to a quaint café in the heart of Bavaria. This delightful cake, known as Bienenstich Kuchen, is a brilliant blend of fluffy yeast dough, sweet vanilla custard, and a crunchy honey almond topping. As a homemade treat, it’s the perfect dessert to elevate any gathering or sweeten your afternoon coffee break, quickly becoming a favorite for all ages. Not only is it a stunning centerpiece, but its easy preparation means you can impress your guests with minimal fuss. Curious to learn how to create this traditional delight that holds a special place in German culinary culture? Let’s dive into the delicious details! Why is German Bee Sting Cake Special? Unforgettable Flavor: The combination of rich vanilla custard and crunchy honey almond topping creates a symphony of taste that will have everyone reaching for seconds. Simplicity Meets Tradition: This cake uses classic techniques involving yeast-based dough, making it approachable for bakers at any level. Perfect for Any Occasion: Whether it’s a festive celebration or a cozy afternoon coffee, this cake is versatile enough to dazzle at any gathering. Make-Ahead Convenience: You can prepare the yeast dough and cream filling a day in advance, saving you time while still delivering homemade charm. Crowd-Pleasing Delight: Its unique textures and flavors make the German Bee Sting Cake a favorite among both young and old. Pair it with a cup of coffee for a perfect afternoon treat or check out other variations like the Bake Cheesecake Discover option for more delightful choices! German Bee Sting Cake Ingredients For the Cake All-Purpose Flour – Provides structure to the cake; you can substitute bread flour for added chewiness. Active Dry Yeast – Leavens the cake to ensure it rises properly; instant yeast works well as an alternative. Milk – Hydrates the dough; opt for dairy-free milk for a lactose-free version. Sugar – Sweetens the dough and custard; adjust the amount in the custard to your liking. Butter – Adds richness and moisture; use unsalted butter for better control over seasoning. Eggs – Binds ingredients and adds moisture; flaxseed meal or unsweetened applesauce can be used for a vegan option. Salt – Enhances flavor and helps with yeast fermentation. For the Cream Filling Heavy Cream – Creates a rich and creamy filling; full-fat coconut cream is a great non-dairy alternative. Vanilla Extract – Provides aromatic flavor; try vanilla bean paste for a more intense taste. Cornstarch – Thickens the custard filling; arrowroot powder is a good gluten-free substitute. For the Topping Honey – Sweetens the almond topping and provides rich flavor; maple syrup can be used for a vegan alternative. Sliced Almonds – Adds a delightful crunch to the topping; for a nut-free version, omit them altogether. Enjoy crafting this traditional German Bee Sting Cake that’s sure to impress family and friends! Step‑by‑Step Instructions for German Bee Sting Cake Step 1: Prepare Yeast Dough In a large mixing bowl, combine warm milk (105-110°F), sugar, and active dry yeast; let it foam for about 5 minutes. Then, add all-purpose flour, softened butter, egg, and salt, mixing until a soft dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic. Transfer the dough to a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size. Step 2: Make Honey Almond Topping While the dough rises, melt butter in a medium saucepan over low heat. Stir in honey and sugar until the mixture is well combined and the sugar dissolves. Add the sliced almonds, cooking for an additional 2-3 minutes until the almonds are lightly toasted and coated. Remove from heat and let the topping cool slightly; this will help it adhere better when added to the cake. Step 3: Shape and Bake Cake Once the dough has risen, punch it down to remove air bubbles. Grease a 9-inch springform pan and press the dough into the bottom evenly. Pour the prepared honey almond topping over the dough, spreading it out carefully. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until golden brown on top and a toothpick inserted comes out clean. Allow the cake to cool completely in the pan. Step 4: Prepare Vanilla Cream Filling While the cake cools, whip the heavy cream with sugar in a mixing bowl until stiff peaks form. In a separate saucepan, whisk together milk, sugar, cornstarch, and vanilla extract; heat on medium until the mixture thickens, about 5-7 minutes. Remove from heat and let it cool slightly before gently folding in the whipped cream to create a light, fluffy filling for your German Bee Sting Cake. Step 5: Assemble Cake Once the cake is completely cool, slice it in half horizontally using a serrated knife. Spread the luscious vanilla cream filling over the bottom half of the cake, ensuring an even layer. Carefully place the top half back on and press gently. To allow the flavors to meld, chill in the refrigerator for 1-2 hours before serving, enhancing the indulgent experience of this delightful German Bee Sting Cake. How to Store and Freeze German Bee Sting Cake Fridge: Enjoy your German Bee Sting Cake by storing leftovers in the fridge for up to 3 days in an airtight container to maintain its freshness and texture. Freezer: For longer storage, freeze the cake without the cream filling for up to 2 months. Wrap it tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. Reheating: To enjoy it warm, let the cake thaw in the fridge overnight, then warm individual slices in the microwave for about 15 seconds or enjoy at room temperature. Assembly Tips: For best results, freeze any unfilled cake halves, as this will keep their ideal texture and make assembly easier later on. Make Ahead Options These German Bee Sting Cakes are perfect for busy home cooks looking to save time! You can prepare the yeast dough up to 24 hours in advance by allowing it to rise, then punch it down and store it in the refrigerator covered with plastic wrap. The vanilla cream filling can also be made up to 2 days ahead; just store it in an airtight container in the fridge to maintain its fluffy texture. When ready to serve, simply shape and bake the dough, then assemble with the cream filling after the cake cools. This way, you can impress your family with a homemade dessert while enjoying more leisurely time together! Expert Tips for German Bee Sting Cake Activate Yeast Properly: Ensure your milk is warm (105-110°F) but not hot; this helps activate the yeast without killing it, ensuring your dough rises beautifully. Cool Completely: Allow the cake to cool entirely before spreading the cream filling; this prevents the heat from melting your fluffy vanilla custard, keeping the layers intact. Slicing Technique: Use a serrated knife for even slicing; it ensures clean cuts through the delicate layers without squashing the soft cake. Prep Ahead: Consider making the yeast dough and filling a day in advance; this not only saves time but allows flavors to develop, making your German Bee Sting Cake even more delightful. Dress It Up: For added flair, garnish with extra almond slices or fresh berries on top just before serving; it makes your cake visually stunning and even more appetizing! German Bee Sting Cake Variations & Substitutions Feel free to give your German Bee Sting Cake a personal twist with these delightful variations that will tantalize your taste buds! Lemon Cream: Add fresh lemon zest to the filling for a zesty brightness. This adds a refreshing touch that complements the richness of the cake beautifully. Chocolate Variation: Swap out part of the vanilla cream filling for rich chocolate ganache. The decadent chocolate introduces a deep flavor that will mesmerize any chocolate lover! Nut-Free Option: Replace the sliced almonds with crushed cookies or toasted oats for a delightful crunch without any nuts. Your friends with nut allergies will be thrilled! Fruit Filling: Instead of vanilla cream, layer in a fruit filling like fresh strawberries or raspberries for a fruity alternative. The tartness balances the sweetness perfectly for a cheerful dessert. Spiced Cake: Add a dash of cinnamon or nutmeg to the dough for a warm, spiced twist. These flavors create a comforting aroma that elevates this already amazing cake! Dairy-Free Delight: Use full-fat coconut cream in place of heavy cream for a luscious non-dairy alternative. This twist makes it suitable for vegans while still being exceptionally creamy. For even more delicious options, consider trying variations like Bake Oreo Cheesecake or explore rich flavors with Bake Chocolate Cheesecake. But whatever you choose, this delightful cake will surely shine at your next gathering! What to Serve with German Bee Sting Cake? Indulging in a slice of this delightful cake is just the beginning; let’s create a complete culinary experience! Fresh Berries: Vibrant strawberries or tart raspberries add a juicy, refreshing contrast that perfectly balances the cake’s sweet richness. These fruits bring a lovely pop of color and flavor to your dessert spread. Coffee or Espresso: A steaming cup of coffee enhances the cake’s creamy notes, making it an ideal companion during your afternoon coffee time. It provides a warm, comforting touch to your dessert experience. Whipped Cream: Light, airy whipped cream drizzled over each slice adds decadence and a creamy texture, harmonizing beautifully with the fluffy cake and filling. Consider sweetening it lightly with vanilla for an extra delicious touch. Vanilla Ice Cream: The cool and creamy goodness of vanilla ice cream contrasts with the warm cake, creating a delightful interplay of textures and temperatures. Enjoying them together makes for a comforting, decadent treat. Lemon Tart: The bright citrus notes of a lemon tart cut through the sweetness of the cake, offering a refreshing twist that invigorates the palate. This pairing adds an inviting layer of complexity to your dessert table. Nutty Biscotti: Crunchy almond or hazelnut biscotti provides a complementary texture and flavor, enhancing the nutty topping in the cake, making each bite a delightful exploration of flavors. Sweet White Wine: A chilled glass of sweet Riesling or Moscato provides a light, fruity contrast that pairs delightfully with the cake’s flavors, making your dessert experience feel truly special. Chocolate Sauce: A drizzle of rich chocolate sauce can elevate your serving, introducing a decadent element that harmonizes surprisingly well with the cake’s creamy filling and almond topping. German Bee Sting Cake Recipe FAQs What type of flour is best for German Bee Sting Cake? For the best results, I recommend using all-purpose flour, which provides excellent structure to your cake. If you’re looking for added chewiness, you can opt for bread flour instead. Just remember that the quality of your flour will greatly impact the final texture, so use a trusted brand. How can I store leftover German Bee Sting Cake? After enjoying your delightful dessert, you can store leftovers in the fridge for up to 3 days. Make sure to keep it in an airtight container to preserve its freshness and moistness. If you want to enjoy it later, the better option is to freeze it without the cream filling for up to 2 months. Can I freeze German Bee Sting Cake? Absolutely! To freeze your German Bee Sting Cake, first, let it cool completely. Then, wrap each unfilled cake layer tightly in plastic wrap followed by aluminum foil. This method prevents freezer burn. When you’re ready to serve, thaw it overnight in the fridge and fill it with cream just before serving. What do I do if my yeast dough doesn’t rise? If your dough hasn’t risen, it could be because the yeast was expired or the milk temperature was too hot, killing the yeast. Make sure to check the expiration date and use warm milk at 105-110°F. If your first batch doesn’t rise, don’t be discouraged; throw it out, try again, and consider finding a warm place for the dough to rise, like your oven with just the light on. Can I make German Bee Sting Cake vegan? Yes, you can certainly adapt this recipe for a vegan option! Replace the eggs with flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) or unsweetened applesauce. For the filling, use full-fat coconut cream mixed with powdered sugar instead of heavy cream, and honey can be substituted with maple syrup. These swaps will still provide a delicious treat! Are there any allergy considerations I should be aware of? Definitely! If you’re making this cake for someone with nut allergies, you can omit the sliced almonds entirely and replace the crunch by using crushed cookies or toasted oats for a nut-free alternative. Additionally, always check for potential allergens in your other ingredients, such as dairy, gluten, or eggs, to ensure everyone can enjoy this lovely dessert. Irresistible German Bee Sting Cake: Soft, Sweet, & Crunchy Experience the delightful flavors of German Bee Sting Cake, a blend of yeast dough, vanilla custard, and crunchy almond topping. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 30 minutes minsCooling Time 2 hours hrsTotal Time 3 hours hrs Servings: 8 slicesCourse: DessertsCuisine: GermanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake3 cups All-Purpose Flour Can substitute bread flour for chewiness2 teaspoons Active Dry Yeast Instant yeast can be used1 cup Milk Dairy-free option available1/4 cup Sugar Adjust based on taste1/4 cup Butter Use unsalted for seasoning control1 large Egg Flaxseed meal or applesauce for vegan option1 teaspoon SaltFor the Cream Filling1 cup Heavy Cream Full-fat coconut cream as non-dairy alternative1 teaspoon Vanilla Extract Vanilla bean paste can enhance flavor2 tablespoons Cornstarch Arrowroot powder as gluten-free substituteFor the Topping1/2 cup Honey Maple syrup for vegan option1 cup Sliced Almonds Omit for nut-free version Equipment Large mixing bowlmedium saucepan9-inch springform panWhiskSerrated Knife Method Step-by-Step Instructions for German Bee Sting CakeIn a large mixing bowl, combine warm milk, sugar, and active dry yeast; let it foam for about 5 minutes. Then, add all-purpose flour, softened butter, egg, and salt, mixing until a soft dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic. Transfer the dough to a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.While the dough rises, melt butter in a medium saucepan over low heat. Stir in honey and sugar until the mixture is well combined and the sugar dissolves. Add the sliced almonds, cooking for an additional 2-3 minutes until the almonds are lightly toasted and coated. Remove from heat and let the topping cool slightly.Once the dough has risen, punch it down to remove air bubbles. Grease a 9-inch springform pan and press the dough into the bottom evenly. Pour the prepared honey almond topping over the dough, spreading it out carefully. Bake in a preheated oven at 350°F for 25-30 minutes until golden brown on top and a toothpick inserted comes out clean. Allow the cake to cool completely in the pan.While the cake cools, whip the heavy cream with sugar in a mixing bowl until stiff peaks form. In a separate saucepan, whisk together milk, sugar, cornstarch, and vanilla extract; heat on medium until the mixture thickens, about 5-7 minutes. Remove from heat and let it cool slightly before gently folding in the whipped cream.Once the cake is completely cool, slice it in half horizontally using a serrated knife. Spread the vanilla cream filling over the bottom half of the cake, ensuring an even layer. Carefully place the top half back on and press gently. Chill in the refrigerator for 1-2 hours before serving. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg NotesFor best results, refrigerate leftovers in an airtight container for up to 3 days. Freeze unfilled cake halves for up to 2 months. Tried this recipe?Let us know how it was!
