Name: Heavenly Honey Almond Bee Sting Cake (Bienenstich)
Prep time: 30 min
Cook time: 40 min
Total time: 2 h 30 min
Cuisine: German
Ingredients: 2½ cups (312 g) all-purpose flour; 2¼ tsp active dry yeast; ¾ cup (180 ml) warm milk; 2 Tbsp granulated sugar; 2 Tbsp unsalted butter, softened; ¼ tsp salt; 1 large egg; 1 tsp vanilla extract; 4 Tbsp unsalted butter; ¼ cup (50 g) granulated sugar; 2 Tbsp honey; ½ cup sliced almonds; 2 cups (480 ml) whole milk; ½ cup (100 g) granulated sugar; 4 Tbsp cornstarch; 3 large egg yolks; 1 tsp vanilla extract; ½ cup heavy whipping cream

Why You’ll Love This Recipe

I love how this Bee Sting Cake strikes the perfect balance between soft, fluffy cake and a crispy almond topping. The honey brings a natural sweetness that pairs beautifully with the rich vanilla custard tucked inside. It’s not just a cake—it’s an experience, from the first crackle of almond topping to the last creamy bite. Whether served for a special occasion or just because, this cake always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

2½ cups (312 g) all-purpose flour
2¼ tsp active dry yeast
¾ cup (180 ml) warm milk
2 Tbsp granulated sugar
2 Tbsp unsalted butter, softened
¼ tsp salt
1 large egg
1 tsp vanilla extract

For the topping:

4 Tbsp unsalted butter
¼ cup (50 g) granulated sugar
2 Tbsp honey
½ cup sliced almonds

For the filling:

2 cups (480 ml) whole milk
½ cup (100 g) granulated sugar
4 Tbsp cornstarch
3 large egg yolks
1 tsp vanilla extract
½ cup heavy whipping cream

Directions

Activate yeast by stirring it into warm milk with 1 tsp sugar. Let it sit until frothy, about 5 to 10 minutes.
To make the dough, whisk together flour, sugar, and salt. Add the frothy yeast mixture, egg, vanilla, and softened butter. Knead the dough until smooth and elastic, around 8 minutes. Let it rise in a greased bowl for 1 to 1½ hours, or until doubled in size.
While the dough rises, prepare the almond topping by melting butter, sugar, and honey in a saucepan. Stir in the sliced almonds and cook until bubbly. Let it cool.
Roll or press the risen dough into a greased 9″ round or square pan. Let it rise again for about 30 minutes.
Spoon the almond topping evenly over the dough. Bake at 350°F (175°C) for 25 to 30 minutes, or until golden and set. Allow to cool completely.
For the custard filling, whisk egg yolks, sugar, and cornstarch together. Heat milk until it begins to simmer, then slowly whisk it into the egg mixture. Return everything to the pan and cook until thickened, whisking constantly. Stir in vanilla and chill.
Whip the heavy cream to stiff peaks and fold it into the cooled custard.
Slice the cooled cake horizontally. Spread the cream filling over the bottom half, then gently replace the top with the almond crust side up. Chill for about an hour before serving.

Servings and timing

This recipe serves 12 and takes approximately 2½ hours from start to finish. Prep time is about 30 minutes (plus rising time), with 40 minutes of baking. Each slice contains approximately 330 kcal.

Variations

I sometimes switch things up by adding a splash of almond extract to the custard for a deeper nutty flavor. For a fruity twist, I like folding in a bit of raspberry jam with the cream filling. I can also use a mix of nuts like hazelnuts and pecans instead of almonds for an exciting change in texture.

storage/reheating

I store leftover slices in an airtight container in the refrigerator for up to 3 days. To enjoy it again, I let it come to room temperature or give it a brief 10-second zap in the microwave to soften the custard slightly. I don’t recommend freezing the filled cake as the custard texture may suffer.

FAQs

What does “Bee Sting Cake” mean?

The name “Bee Sting Cake” (Bienenstich) comes from German folklore, suggesting a baker was stung by a bee attracted to the honey topping. It’s a sweet story behind a sweet treat.

Can I make the custard filling ahead of time?

Yes, I often prepare the custard a day ahead. I keep it covered in the fridge and fold in the whipped cream just before assembling.

Is it possible to make this cake without yeast?

Traditional Bee Sting Cake uses yeast for its unique texture, but I can try a baking powder version if I’m short on time. However, the result won’t have the same chewy fluffiness.

What kind of honey works best?

I prefer a mild, floral honey like clover or wildflower. Stronger varieties like buckwheat might overpower the cake’s delicate balance.

How do I slice the cake cleanly?

Chilling the cake for an hour helps set the filling. I use a serrated knife and a gentle sawing motion to avoid squishing the layers.

Conclusion

Making this Heavenly Honey Almond Bee Sting Cake is a labor of love, but each bite is worth the effort. With its caramelized almond crown and silky cream center, it’s a dessert that feels both homey and sophisticated. I enjoy serving it as a showstopping finale for a gathering or simply indulging in a slice with a cup of coffee.