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–+ servings
Slice of creamy almond cake on plate

Traditional Bienenstich (Bee Sting Cake) Recipe

5 from 1 vote
Bring a taste of Germany to your home with this iconic yeast-based cake, topped with caramelized almonds and filled with Bavarian-style cream. Whether baked in a 10- or 12-inch round pan—or doubled as a square sheet cake—this recipe is approachable and delicious.
For best results, always use a kitchen scale when measuring your ingredients. It ensures accurate amounts, consistent texture, and a perfect cake every time!
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Prep Time 1 hour
Cook Time 30 minutes
Resting Time 2 hours
Total Time 3 hours 30 minutes
Servings: 10
Course: Baking, Dessert
Cuisine: German
Ingredients Equipment Method Video Notes

Ingredients
 

  • FOR THE YEAST DOUGH
  • 150 ml milk
  • 60 g butter
  • 325 g all purpose flour
  • 60 g sugar
  • 1 pinch salt
  • 7 g dry yeast
  • some butter or baking spray for greasing the pan
  • FOR THE PASTRY CREAM
  • 400 ml milk
  • 1 package vanilla pudding powder Dr. Oetker (I only recommend this one)
  • 60 g sugar
  • 350 g heavy cream
  • 2 packages cream stabilizer Dr. Oetker “Sahnesteif”
  • FOR THE ALMOND TOPPING
  • 60 g butter
  • 50 g heavy cream
  • 4 tablespoon sugar
  • 3 tablespoon honey
  • 200 g sliced almonds

Equipment

Method
 

  1. For the Yeast Dough:
  2. Warm the milk and cubed butter together in a saucepan until the butter is melted and the mixture is lukewarm.
  3. In a large bowl, mix the flour, sugar, and salt. Crumble the yeast over the flour mixture, then pour in the lukewarm milk-butter mixture.
  4. Using the dough hooks of a hand mixer (or a stand mixer with a dough hook), knead everything for 7 minutes until a smooth dough forms.
  5. Cover the dough and let it rise for about 45 minutes.
  6. For the Pudding Cream:
  7. While the dough is rising, prepare the pudding. Heat the milk in a saucepan until it begins to boil.
  8. In a small bowl, whisk the pudding powder with sugar and 3–4 tablespoons of the hot milk until smooth. Pour this mixture back into the saucepan, stirring constantly, and bring to a boil again until thickened.
  9. Transfer the pudding to a bowl and cover directly with plastic wrap (so it touches the surface) to prevent a skin from forming. Let it cool completely.
  10. Prepare the Cake Base:
  11. Grease a 12-inch (30 cm) springform pan. Preheat the oven to 350°F (180°C).
  12. Knead the risen dough briefly on a lightly floured surface, then roll it out into a round shape about 12 inches (30 cm) in diameter.
  13. Place the dough in the prepared pan, cover, and let it rest for another 15 minutes.
  14. For the Almond Topping:
  15. In a saucepan, bring the butter, cream, sugar, and honey to a boil.
  16. Reduce the heat and let the mixture simmer for about 2 minutes.
  17. Remove from heat and stir in the sliced almonds.
  18. Spoon the mixture evenly over the dough and spread it gently with a spatula.
  19. Bake the Cake:
  20. Bake in the preheated oven for about 30 minutes.
  21. Right after baking, carefully loosen the edge of the springform pan. Let the cake cool completely.
  22. Assemble the Bienenstich (Bee Sting Cake):
  23. Once cooled, carefully cut the cake horizontally in half. Place the bottom layer on a cake plate and secure a cake ring around it.
  24. Whip the heavy cream with cream stabilizer until stiff. Stir the cooled pudding briefly to smooth it, then fold in the whipped cream.
  25. Spread the cream evenly over the bottom cake layer.
  26. Pre-cut the top layer into 10–12 slices (this makes serving easier), then place it carefully on top of the cream.
  27. Chill for at least 2 hours. Keep chilled until serving. The cake makes about 12 slices.

Video

Notes

  • Pan size:
    • A 10-inch (26 cm) pan will give you more height and a fuller cake.
    • A 12-inch (30 cm) pan will make the cake thinner. Both work beautifully—it just depends on your preference.
    • 👉 If this is your first time making Bienenstich, I recommend starting with a 10-inch pan. It’s easier to slice and assemble, while the thinner 12-inch version can be a bit more challenging.
    • You can also bake this cake as a square sheet cake using a cake square mold. For that version, simply double the recipe so you have enough dough, filling, and topping to spread across the larger surface.
    • If your almond topping gets too dark in the oven, lower temperature and cover the top loosely with aluminum foil.
  • Pudding / Cream Filling:
    • This recipe uses packaged vanilla pudding mix (like Dr. Oetker), which is the traditional and simplest method in Germany.
    • You can also make your own homemade pastry cream (vanilla pudding), which gives a richer flavor but is more time-consuming.
    • Click here for homemade vanilla pudding recipe.
  • Texture of the Cake:
    • Bienenstich is a yeast-based cake. That means it has more of a bread-like texture rather than being soft and spongy like a typical American cake.
    • The sweetness and creaminess come from the filling and almond topping, not the cake itself. Don’t be surprised if the cake feels a bit “drier”—that’s exactly how it’s meant to be.
  • Baking the Dough:
    • Keep a close eye on your cake while it’s baking. The dough should be cooked through but not overbaked—there’s a very fine line with Bienenstich. If it bakes too long, it can become too dry.

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