German Bee Sting Cake arrives with a golden halo of caramelized almonds and a pillowy yeast cake filled with vanilla pastry cream. This Bee Sting Cake balances a tender crumb with a glossy, nutty topping for a refined contrast of texture and sweet-savory notes. For a rustic dinner-to-dessert flow, consider pairing it with a savory course such as our Cheesy Beef and Potato Bake.
Why Make This Recipe
- Effortless Yet Elegant: A straightforward enriched dough becomes a show-stopping centerpiece.
- Minimal Ingredients: Pantry staples form the base; the topping delivers dramatic flavor with few elements.
- Impressive Flavor: Honey, butter, and toasted almonds create a caramelized finish that elevates a simple custard-filled cake.
This rendition keeps technique accessible while emphasizing professional touches—gentle kneading for an open crumb, a silk-smooth pastry cream, and a glossy almond-honey caramel that toasts while it cools, providing both flavor and texture beyond ordinary cakes.
Ingredients
Base (yeast cake)
- 3 1/4 cups (400 g) all-purpose flour
- 2 1/4 tsp (1 packet) active dry yeast
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp fine sea salt
- 3/4 cup (180 ml) warm whole milk (about 105–110°F / 40–43°C)
- 2 large eggs, room temperature
- 1/2 cup (115 g) unsalted butter, softened (room temperature)
Filling (vanilla pastry cream)
- 2 cups (480 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 4 large egg yolks
- 1/4 cup (30 g) cornstarch
- 2 tbsp unsalted butter, room temperature
- 1 1/2 tsp pure vanilla extract
Topping (almond-honey caramel)
- 1/2 cup (115 g) unsalted butter
- 2/3 cup (135 g) granulated sugar
- 3 tbsp honey (mild-flavored)
- 1/2 cup (120 ml) heavy cream, warmed
- 1 1/2 cups sliced or flaked almonds, lightly toasted
- Pinch of sea salt
Precision notes: soften butter to room temperature; warm milk gently (not hot); toast almonds until fragrant and light golden; chill pastry cream until thickened.
How to Make German Bee Sting Cake
- Activate the yeast. Whisk warm milk, a teaspoon of sugar, and yeast in a small bowl. Let sit 5–8 minutes until frothy and aromatic. Mini-tip: if it doesn’t foam, your yeast may be inactive—start again with fresh yeast.
- Make the dough. In a mixer bowl combine flour, remaining sugar, and salt. Add eggs, softened butter, and the foamy yeast mixture. Mix on low until incorporated, then knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. Sensory cue: dough should feel soft and spring back when pressed.
- First rise. Transfer dough to a lightly oiled bowl, cover, and proof in a warm place until doubled, about 60–75 minutes. Mini-tip: proofing near, but not atop, a warm oven gives consistent results.
- Prepare pastry cream. Whisk egg yolks with sugar and cornstarch until pale. Heat milk to scalding and slowly temper into yolk mixture. Return to saucepan, whisk over medium heat until thick and glossy—about 2 minutes. Remove from heat, whisk in butter and vanilla, then cool to room temperature, covering surface with plastic to prevent skinning. Texture cue: silky, spoon-coating cream.
- Shape and second rise. Gently deflate dough, press into a lightly buttered 9-inch (23 cm) springform pan, smoothing to the edges. Cover and let rise 30–40 minutes until puffy but not over-stretched.
- Par-bake. Preheat oven to 350°F (175°C). Bake the base 18–22 minutes until pale golden and set. Remove and let cool slightly. Color cue: pale gold with a firm, springy center.
- Make almond-honey caramel. In a saucepan melt butter with sugar and honey until bubbling and sugar dissolves. Gradually whisk in warm cream (careful—mixture may spit), then simmer 1–2 minutes until glossy and slightly thickened. Stir in toasted almonds and a pinch of sea salt. Professional tip: deglaze and scrape any browned bits to capture full flavor.
- Assemble and finish. Spread pastry cream evenly over the baked base. Spoon the warm almond-honey caramel over the cream, pressing slightly to adhere. Return to oven for 8–10 minutes so topping sets and deepens in color. Sensory cue: topping should be shiny and fragrant with toasted almond aromas.
- Cool completely. Allow cake to cool fully in the pan so the filling sets; chilling 1–2 hours improves slicing. Mini-tip: a brief rest at room temperature followed by refrigeration preserves texture balance.
How to Serve German Bee Sting Cake
Slice with a sharp serrated knife for clean edges. Serve on a simple white plate to showcase the glossy almond crown. Offer a quenelle of lightly whipped cream or a spoonful of crème fraîche to contrast the caramel sweetness. For a complementary course, present a small green salad and the rustic warmth of our Cheesy Beef and Potato Bake as a savory counterpart.
How to Store German Bee Sting Cake
- Short term: cover the cake loosely with plastic wrap and refrigerate up to 3 days; the chilled pastry cream stays fresh while the topping retains some crunch.
- To refresh texture: warm slices briefly in a 300°F (150°C) oven for 5–7 minutes to revive the caramel gloss and crisp the edges—avoid microwaving, which makes the topping soggy.
- Long term: you can freeze the base (unfilled) tightly wrapped for up to 1 month; thaw fully, then assemble and finish with topping for best results.
Tips to Make German Bee Sting Cake
- Proof in a warm, draft-free spot; consistent temperature gives an even crumb.
- Toast almonds just before folding into the caramel for maximum aroma.
- Use a thin layer of pastry cream—too much can make slicing messy; the balance is about 3/4–1 cup for a 9-inch cake.
- Chill the assembled cake briefly before slicing to keep neat wedges.
- Heat the honey gently—overcooking burns its floral notes.
Variation (if any)
- Pistachio & Orange Blossom: swap almonds for shelled pistachios and add 1 tsp orange blossom water to the caramel.
- Individual tarts: bake the dough in lined muffin tins, fill with pastry cream, and finish with the almond-honey topping for elegant single-serve portions.
- Frangipane twist: fold a thin layer of almond frangipane under the caramel for deeper nut flavor and a slightly firmer set.
FAQs
What is a Bee Sting Cake?
Historically known as Bienenstich, Bee Sting Cake is a yeast-based cake filled with pastry cream and topped with a honeyed almond caramel that toasts to a crisp, glossy finish.
Can I make the pastry cream ahead of time?
Yes. Make the pastry cream up to 48 hours ahead, cover its surface with plastic wrap to prevent a skin, and refrigerate. Bring it to near room temperature before assembling for easier spreading.
How do I keep the almond topping from becoming soggy?
Toast the almonds and make the caramel just before assembly. Cool the base slightly before adding the warm topping, and avoid storing the finished cake in a very humid environment.
Conclusion
This German Bee Sting Cake marries tender, yeasted cake with a luxuriously smooth vanilla filling and a caramelized almond crown—an elegant dessert that reads refined without demanding complicated technique. Its contrasts—soft crumb, glossy crunch, floral honey—create a memorable finale for any meal. For historical context and another excellent take on this classic, see Smitten Kitchen’s Bee Sting Cake. Share your results and plating photos in the comments, and tell us: how would you make this dish your own?
Print
German Bee Sting Cake
- Total Time: 130 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A luxurious cake with a tender yeast base filled with vanilla pastry cream and topped with glossy almond-honey caramel.
Ingredients
- 3 1/4 cups (400 g) all-purpose flour
- 2 1/4 tsp (1 packet) active dry yeast
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp fine sea salt
- 3/4 cup (180 ml) warm whole milk (about 105–110°F / 40–43°C)
- 2 large eggs, room temperature
- 1/2 cup (115 g) unsalted butter, softened (room temperature)
- 2 cups (480 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 4 large egg yolks
- 1/4 cup (30 g) cornstarch
- 2 tbsp unsalted butter, room temperature
- 1 1/2 tsp pure vanilla extract
- 1/2 cup (115 g) unsalted butter
- 2/3 cup (135 g) granulated sugar
- 3 tbsp honey (mild-flavored)
- 1/2 cup (120 ml) heavy cream, warmed
- 1 1/2 cups sliced or flaked almonds, lightly toasted
- Pinch of sea salt
Instructions
- Activate the yeast by whisking warm milk, a teaspoon of sugar, and yeast in a small bowl. Let sit for 5–8 minutes until frothy.
- In a mixer bowl, combine flour, remaining sugar, and salt. Add eggs, softened butter, and the foamy yeast mixture. Mix on low until incorporated, then knead for 6–8 minutes until smooth and elastic.
- Transfer dough to a lightly oiled bowl, cover, and proof in a warm place for 60–75 minutes until doubled in size.
- Prepare pastry cream by whisking egg yolks with sugar and cornstarch. Heat milk to scalding, temper it into the yolk mixture, then return to saucepan and whisk over medium heat until thick. Cool.
- Gently deflate dough, press into a lightly buttered 9-inch springform pan, cover, and let rise for 30–40 minutes.
- Preheat oven to 350°F (175°C) and bake the base for 18–22 minutes until pale golden.
- Make almond-honey caramel by melting butter with sugar and honey in a saucepan. Gradually whisk in warm cream, then stir in toasted almonds and sea salt.
- Spread pastry cream over the baked base, then spoon the almond-honey caramel over the cream. Return to oven for an additional 8–10 minutes.
- Allow cake to cool completely in the pan. Chill for 1–2 hours before slicing.
Notes
Slice with a serrated knife for clean edges; serve with whipped cream or crème fraîche. Store covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg