German Bee Sting Cake - Exotic European Dessert
Bienenstich—aka the legendary German Bee Sting Cake—is one of those European Cakes that makes you wonder, “How is something this simple… this good?” This classic German sheet-pan beauty brings together soft yeasted cake, a sweet honey-almond topping, and a cloud-like vanilla cream that tastes like it floated straight out of a pastry shop in Munich. If you’re into Exotic Desserts that still feel comforting and homemade, this one’s your new obsession.
What makes it extra special? The contrast. You get tender cake on the bottom, crunchy honey almonds on top, and that dreamy cream filling in the middle. It’s basically the dessert equivalent of a perfect three-part harmony. And IMO, it deserves a top spot next to your German Poppyseed Cake and other German Desserts Authentic fans rave about.
Want to nail it on the first try? Follow a few key rules. Only knead the dough for about 10 minutes—you want it smooth and stretchy, not pebbly. And don’t let the cake sit around after you pour the warm honey-almond mixture on top. Pop it straight into the oven. Trust me, hesitation = soggy vibes. Once baked, let the cake cool completely before slicing. A little patience saves you from crumbly chaos.
Making the filling? FYI: match the pudding and butter temperatures. If the pudding is colder, you’ll get a lumpy situation. If that happens, a tiny zap in the microwave (10 seconds or less!) brings everything back together. The best part? Both the cake and pudding are make-ahead friendly—just store the cake airtight and bring that pudding back to room temp when you’re ready to assemble.
Whether you found this through a Bee Sting Cake Recipe Allrecipes search, you’re exploring European Desserts, or you swear by the Best Cake Recipes From Scratch, this might become your go-to. Some even call it the Best Bee Sting Cake Recipe—and honestly, they’re not wrong. Bonus trivia: There’s even a Bee Sting Cake Recipe Swedish, proving this dessert travels well. But nothing beats homemade. Ready to bake your new favorite?
German Bee Sting Cake - Exotic European Dessert
Ingredients
For the Dough- 375 g all-purpose flour
- 50 g sugar
- 8 g instant yeast (1 packet)
- 200 ml warm milk
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 40 g softened butter
- ¼ tsp salt
- 75 g butter
- 90 g sugar
- 90 g honey
- 120 g sliced almonds
- ½ tsp ground cinnamon
- 500 ml heavy cream
- 1 (3.4 oz) packet vanilla pudding mix
Instructions
- Make the Dough
Preheat your oven to 375°F. In a stand mixer bowl, combine the flour, sugar, and yeast. Add the warm milk, butter, egg, yolk, and salt. Fit the mixer with the dough hook and knead on low–medium speed for about 10 minutes. The dough should look smooth but remain slightly sticky. Transfer the dough to a greased bowl (or reuse the mixing bowl), cover with a towel or plastic wrap, and let it rise in a warm spot for about 30 minutes, or until doubled. Lightly grease a 9×13-inch metal pan. Deflate the dough, place it in the center, and stretch it outward with your hands. - Prepare the Honey-Almond Topping
In a saucepan, melt the butter with the sugar and honey over medium-high heat. When it reaches a boil, cook for one more minute. Remove from heat and stir in the almonds and cinnamon. - Assemble and Bake
Continue stretching the dough until it fills the corners of the pan. If it resists, let it relax for 5 minutes and try again. Spoon the honey-almond mixture around the edges, then gently spread it across the surface. Bake right away for 20–22 minutes, rotating the pan halfway. Bake until the top turns a deep golden color. Cool the cake in the pan on a rack. - Make the Cream Filling
Add the heavy cream to the mixer bowl. Sprinkle the pudding mix over the top and whip on high until stiff and fluffy. - Build the Bienenstich
Once the cake has fully cooled, loosen the edges with a knife and flip it onto a cutting board, almond-side up. Slice the cake into 12 pieces—first lengthwise, then crosswise, and divide each quarter into three pieces. Split each slice horizontally to create two layers. Spread or pipe the cream onto the bottom halves, then cap each with the upper layer, pressing gently to secure.
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