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Bee Sting Cake

This bee sting cake (aka bienenstich) may look daunting, but it's well worth the effort. Take each step at a time, and you'll be surprised how easy it is to make. —Taste of Home Test Kitchen
  • Total Time
    Prep: 45 min. Bake: 30 min. + cooling
  • Makes
    8 servings


  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1-1/2 cups whole milk
  • 3 large egg yolks
  • 2 tablespoons butter, cubed
  • 2 teaspoons vanilla extract
  • 1/2 cup heavy whipping cream, whipped
  • CAKE:
  • 1/4 cup sugar
  • 1 envelope (1/4 ounce) active dry yeast
  • 1/4 teaspoon salt
  • 2-3/4 cups all-purpose flour, divided
  • 3/4 cup whole milk
  • 1/3 cup butter, cubed
  • 2 large eggs, room temperature
  • 1/4 cup butter
  • 3 tablespoons honey
  • 2 tablespoons sugar
  • 1 cup sliced almonds


  • For filling, in a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk egg yolks. Whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Cool 30 minutes. Press plastic wrap onto surface of filling; refrigerate until cold.
  • Whisk custard gently. Fold in half the whipped cream. Fold in remaining whipped cream. Cover and refrigerate.
  • While custard is chilling, make dough. In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 1 minute. Add eggs; beat on high 1 minute. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn dough onto a well floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • While dough is rising, make almond topping. In a small saucepan over medium heat, melt butter, honey and sugar. Cook and stir until sugar is dissolved. Remove from heat; stir in almonds. Cool slightly and set aside.
  • Punch down dough. Turn onto a lightly floured surface; roll into a 9-in. circle. Transfer to greased 9-in. springform baking pan, pressing to evenly fill pan with dough. Spoon almond mixture over dough and gently spread to cover entire surface. Cover pan with a kitchen towel; let rise in a warm place until doubled, 25-30 minutes. Preheat oven to 350°. Bake until topping is golden brown, 25-30 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer.
  • Remove cake from base of springform pan. Using a long serrated knife, cut cake horizontally in half; spread filling over cake. Replace top of cake. Serve immediately. Chill leftovers.

Bee Sting Cake Fact

What does bienenstich mean?

Bienenstich is the German word for bee sting. There are multiple legends on how this delicious honey-almond dessert was named. Some claim a German baker created this cake recipe and bees were instantly attracted to it, which resulted in the baker being stung. Another story says that during a long-ago battle, German villagers defended themselves by dropping beehives from their city walls onto the attackers. The other army fled and the townspeople celebrated by baking (and eating!) this cake.
Nutrition Facts
1 piece: 548 calories, 32g fat (16g saturated fat), 178mg cholesterol, 314mg sodium, 56g carbohydrate (18g sugars, 3g fiber), 11g protein.

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  • Lynn
    Feb 27, 2021

    JoJo: Feb 27, 2021 The recipe today has Butter in the cake mix. Has it been edited since last year? Did you think it needs more butter? Lynn

  • Kathy
    Feb 27, 2021

    Followed recipe as is. Came out delicious, the cake is very moist. My grandfather loved this cake and I am so glad I found a recipe to recreate it!

  • JoJo
    Mar 29, 2020

    Made this recipe for my family and they all loved it! The only complaint I have, it is difficult to cut. After making this cake, I found similar recipes which have the addition of butter in the cake. I think next time I would try the cake with the addition of the butter. The cake section is not really a traditional cake, more like a brioche bread. Worth making again!

  • Sandra
    Mar 8, 2020

    This recipe was the worst recipe I’ve ever tried nothing about it was accurate do not try it

  • Lucinda
    Feb 29, 2020

    No comment left

  • Julie
    Feb 29, 2020

    No comment left