Bienenstich (German Bee Sting Cake) - Caramelized Almond and Custard Recipe

Quick answer

Total time: 65 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Bienenstich, German for bee sting, is a traditional German bakery cake built on enriched yeasted dough topped with caramelized sliced almonds cooked in butter and sugar before baking.

The almond layer sets into a crunchy golden crust in the oven while the dough below stays pillowy and soft. Once the cake has cooled completely, it is split horizontally and filled generously with vanilla custard or whipped cream. A single bite moves through three distinct layers: the shattering almond topping, the tender yeasted bread, and the cool, smooth cream within. Pressing the almond topping firmly onto the dough before baking prevents it from sliding off during the bake. If making custard from scratch, chilling it completely before filling keeps the bread from turning soggy.

Ingredients

servings

IngredientAmountUnit

all-purpose flour220 gg

warm milk120 mlml

instant dry yeast5 gg

sugar55 gg

unsalted butter90 gg

egg2 eaea

sliced almonds90 gg

heavy cream180 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Combine 120ml warm milk with 5g instant yeast and 1 teaspoon sugar and let stand for 5 minutes to activate the yeast.

If foam forms on the surface, the yeast is alive and ready.
2

Season

Combine 220g flour, remaining sugar, 1 egg, 40g butter, and the yeast milk, then knead for 10 minutes until the dough is smooth and elastic. It will feel sticky at first but becomes less tacky as kneading continues.
3

Control

Cover the dough in a bowl and proof in a warm place for 60 minutes until doubled in size.
4

Control

Melt 50g butter, 20g sugar, and 40ml cream together in a small saucepan over medium heat, then stir in 90g sliced almonds until evenly coated. This topping caramelizes into a golden, crunchy layer during baking.
5

Heat

Spread the proofed dough evenly into a round pan and top with the almond mixture.

Bake in an oven preheated to 180°C for 25 to 30 minutes until the almond topping is golden brown. Cool completely before proceeding.
6

Finish

Whip 140ml heavy cream to stiff peaks.

Split the fully cooled cake in half horizontally and spread the whipped cream evenly over the bottom layer, then replace the top layer to finish.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Bienenstich highlights a honeyed almond crust over yeast dough with a thick vanilla cream.
Finish cue: Bake in an oven preheated to 180°C for 25 to 30 minutes until the almond topping is golden brown.
Avoid this: If making custard from scratch, chilling it completely before filling keeps the bread from turning soggy.
Storage and reheating: Cool completely before proceeding.