Bienenstich Recipe, German Bee Sting Cake With Almond Topping

Bienenstich is a beloved German dessert that combines a sweet yeast dough base with a creamy vanilla filling and a golden, caramelized almond topping.

Known for its contrast in textures, fluffy cake, smooth custard, and crunchy almonds, it’s often enjoyed with coffee or served at special gatherings.

Slice it up as a dessert centerpiece or enjoy a square as an afternoon treat.

Bienenstich Recipe

Bienenstich, or "Bee Sting Cake," is a classic German dessert with irresistible layers of sweet yeast dough, rich vanilla cream filling, and a crunchy, caramelized almond topping.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Rising time 1 hour hr

Total Time 1 hour hr 55 minutes mins

Servings: 12

Course: Dessert

Cuisine: German

Calories: 420

Ingredients Equipment Method Video Notes

Ingredients

  

For the Dough:

• 2 ¼ tsp active dry yeast
• ¼ cup warm milk 100–110°F)
• 2 tbsp granulated sugar
• 2 ½ cups all-purpose flour
• ¼ tsp salt
• 2 large eggs
• ⅓ cup unsalted butter softened

For the Almond Topping:

• ½ cup unsalted butter
• ½ cup granulated sugar
• 2 tbsp honey
• 2 tbsp heavy cream 
• 1 cup sliced almonds

For the Filling:

• 2 cups whole milk
• 1 (3.4 oz) packet vanilla pudding mix instant or cook-and-serve
• 2 tbsp granulated sugar if using cook-and-serve
• ¾ cup heavy cream
• 1 tsp vanilla extract

Equipment

• Mixing bowls
• Stand mixer or hand mixer
• Saucepan
• 9x13 inch baking pan or springform pan alternative: two 8-inch round pans
• Whisk
• Rubber spatula
• Knife or cake slicer
• Cooling rack

Method

 

1. Activate Yeast: Stir warm milk, sugar, and yeast in a small bowl. Let sit for 10 minutes until foamy.

   Make Dough: In a large mixing bowl, combine flour and salt. Add eggs, softened butter, and the yeast mixture. Mix until a soft dough forms. Knead for 5–8 minutes by hand or with a dough hook until smooth and elastic.

   First Rise: Cover dough and let it rise in a warm spot for about 1 hour or until doubled in size.
   
2. Prepare Almond Topping: In a saucepan over medium heat, melt butter with sugar, honey, and cream. Stir constantly until mixture begins to bubble. Mix in sliced almonds and cook for another 1–2 minutes. Set aside to cool slightly.

   Shape and Bake: Press risen dough evenly into a greased baking pan. Spread almond topping over the dough. Let sit for another 15 minutes while preheating oven to 350°F (175°C). Bake for 25 minutes or until golden brown. Let cool completely in the pan.
   
3. Prepare Filling: Prepare pudding according to package instructions using whole milk (add sugar if using cook-and-serve). Let cool completely. In a separate bowl, whip heavy cream with vanilla until stiff peaks form. Fold whipped cream into the cooled pudding to create a light filling.

   Assemble Cake: Once cake is fully cooled, carefully slice it horizontally using a serrated knife. Spread vanilla filling on the bottom half. Replace the almond-topped layer and gently press down.
   
4. Chill and Serve: Refrigerate for at least 1 hour before slicing. Cut into squares or slices and serve chilled.
   

Video

Notes

Nutrient	Amount per Serving
Calories	420
Carbohydrates	46g
Protein	6g
Fat	24g
Serving Size	120g
Saturated Fat	11g
Polyunsaturated Fat	2g
Monounsaturated Fat	7g
Trans Fat	0g
Cholesterol	95mg
Sodium	120mg
Potassium	170mg
Fiber	1g
Sugar	25g
Vitamin A (IU)	580
Vitamin C	0mg
Calcium	80mg
Iron	1.7mg

Cooking Tips

• Almond topping can be made ahead and kept at room temperature until needed. Gently rewarm it if it becomes too stiff to spread evenly over the dough.
• For easier slicing, chill cake slightly before cutting horizontally. Use a long serrated knife and a gentle sawing motion to prevent tearing the crumb.
• Filling can be customized with vanilla bean paste or a splash of almond extract. For a richer version, fold in mascarpone or a spoonful of softened cream cheese.
• Avoid overbaking, cake should be golden, not hard. Check around the 22-minute mark and tent with foil if the almond topping browns too quickly.
• If using instant pudding, whip cream first and fold it in gently to avoid thinning the texture. Make sure pudding is fully chilled before combining to maintain a stable filling.
• Room-temperature ingredients will help the dough rise evenly and improve texture. Cold eggs or milk can slow down the yeast’s activity.
• Cover dough with a damp towel or plastic wrap during the rise to prevent it from drying out and forming a crust.
• To ensure clean slices after assembling, chill the finished cake for at least an hour. Wipe the knife between each cut for neater presentation.
• Store leftovers in the fridge for up to 3 days. Bring to room temperature or enjoy cold,both textures work well.
• If making in advance, assemble the cake just before serving to keep the almond topping crisp and the filling fresh.

Are There Any Alternative Ingredients You Can Use?

Alternative ingredients can transform Bienenstich to fit different dietary needs or pantry limitations without losing its essential character. The yeast dough is traditionally made with all-purpose flour and butter, but both can be substituted.

For a gluten-free version, use a 1:1 gluten-free baking flour with xanthan gum included.

The texture may turn out slightly more delicate, so careful handling is important.

Dairy-free alternatives also work well: replace butter with vegan margarine or refined coconut oil, and use almond milk or oat milk in place of regular milk.

For the almond topping, the combination of honey, cream, and butter delivers its signature chewy crunch.

The filling, which relies on pudding mix and whipped cream, is where the most customization can happen.

Instead of instant pudding, prepare a homemade custard with egg yolks, cornstarch, and vanilla extract for a richer, more traditional flavor.

Plant-based eaters can make a similar filling using cornstarch-thickened almond or soy milk and fold in whipped coconut cream for a light texture.

For something less sweet, reduce the sugar or use plain Greek yogurt folded into whipped cream for a tangy twist.

Adding a few drops of almond extract to the dough or filling enhances the cake’s nutty profile. Orange or lemon zest stirred into the custard offers a fresh contrast to the caramelized topping.

If you’re experimenting with recipe text for clarity or simplicity, a paraphrasing tool can help refine your instructions without changing the meaning.

Orange or lemon zest stirred into the custard offers a fresh contrast to the caramelized topping.

Read more: Try some traditional German pasta, almost as good as Italian, or maybe even better?

Closing Thoughts

Bienenstich offers a satisfying mix of creamy, crunchy, and soft textures that make it memorable with every bite.

By adjusting ingredients to suit personal taste or dietary needs, the cake becomes even more accessible while keeping its signature appeal.

Once you’ve tried it, feel free to revisit with your own modifications, there’s plenty of room to make it your own.