Bienenstich

Name: Bienenstich
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 12 servings
Cuisine: German
Ingredients: 300g all-purpose flour; 60g sugar; 7g instant yeast; 120ml warm milk; 60g softened butter; 1 egg; Pinch of salt; For topping: 80g butter, 80g sugar, 2 tbsp honey, 150g sliced almonds, 2 tbsp cream; For filling: 500ml milk, 1 vanilla bean, 4 egg yolks, 80g sugar, 40g cornstarch, 200ml whipped cream

Bienenstich (BEE-nen-shtikh)

Bee Sting Cake

⏱ Prep Time 2 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 376 kcal

A yeasted cake with a crunchy caramelized almond-honey topping and a luscious vanilla custard cream filling — the beloved German bakery classic.

Nutrition & Info

Protein 7.0g

Carbs 42.0g

Fat 20.0g

Protein Carbs Fat

Dietary

vegetarian

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs ⚠ tree nuts

Equipment Needed

springform pan saucepan mixing bowls whisk

Presentation Guide

Vessel: cake plate or stand

Garnishes: powdered sugar, sliced almonds

Accompaniments: coffee, whipped cream

Ingredients

300g all-purpose flour
60g sugar
7g instant yeast
120ml warm milk
60g softened butter
1 egg
Pinch of salt
For topping: 80g butter, 80g sugar, 2 tbsp honey, 150g sliced almonds, 2 tbsp cream
For filling: 500ml milk, 1 vanilla bean, 4 egg yolks, 80g sugar, 40g cornstarch, 200ml whipped cream

Instructions

1
Make dough: mix flour, sugar, yeast, salt. Add warm milk, egg, and butter. Knead until smooth. Let rise 1 hour.
2
For the topping: melt butter, sugar, and honey together. Stir in sliced almonds and cream. Cool slightly.
3
Press risen dough into a greased springform pan. Spread almond topping evenly over the surface.
4
Bake at 180°C (350°F) for 25-30 min until the almond topping is deep golden and caramelized.
5
Make custard filling: heat milk with vanilla. Whisk yolks, sugar, and cornstarch, temper with hot milk, cook until thick. Cool completely, then fold in whipped cream.
6
Slice the cooled cake horizontally. Fill generously with vanilla cream. Replace the almond-topped lid. Refrigerate 1 hour before serving.

💡

Did You Know?

Legend says the cake got its name when bakers in a 15th-century Rhineland town defeated invaders by throwing beehives at them, then celebrated their victory by baking a cake with honey and almonds.

Chef's Notes

Equipment Tips

springform pan
saucepan
mixing bowls
whisk

Garnishing

powdered sugar, sliced almonds

Accompaniments

coffee, whipped cream

The Story Behind Bienenstich

Bienenstich (Bee Sting Cake) is a staple of every German Konditorei (pastry shop), with origins in the 15th-century Rhineland. The combination of yeasted dough, caramelized almond topping, and custard cream filling represents the pinnacle of German baking tradition. Every German bakery has its own closely guarded Bienenstich recipe, and it remains one of the most popular Kaffee und Kuchen selections.

🕐 Traditionally enjoyed afternoon coffee (kaffee und kuchen) 📜 Origins: 15th century Rhineland

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