Greetings from Germany! I’m in Hamburg for a few days before heading to a conference in the Netherlands. I lived here 27 years ago as a teen and haven’t been back for 21 years. It’s been so fun visiting old haunts. I’ve also been doing dessert research for for a Hamburg dessert guide I’m creating! More on that (and dessert guides for other locations) soon. 🙂
A while back I said that Rote Grüetze is my favorite German dessert (I’ve got some in my AirBnB fridge right now)…but that’s because I wasn’t thinking about Bienenstich (Bee Sting Cake)! When I was studying in Stuttgart, Germany in college I walked by a little corner bakery every day on my way to class, and I’d often couldn’t resist stopping at that bakery for a slice of Bienenstich. The crunchy honey almond topping is so good.
Bienenstich is comprised of two layers of yeast cake with a thick, creamy whipped cream filling and a crunchy, buttery, honey and almond topping.
Definitely give this cake a try – it’s amazing!
How to Make German Bienenstich Cake (Bee Sting Cake)
Crunchy, honey-flavored almond topping, creamy filling, and 2 delicious yeast cake layers make this German favorite absolutely wunderbar!
- 1 3/4 cup flour
- 2 Tbsp sugar
- 2 1/4 tsp yeast (1 packet)
- pinch of salt
- 1/4 cup melted butter
- 1/3 cup milk
- a few drops of oil
- 1/4 cup butter
- 1 Tbsp honey
- 6 Tbsp sugar
- 1 1/2 Tbsp cream
- 3/4 cup sliced almonds
- 2 cups heavy whipping cream
- 1 packet vanilla pudding mix (3.4 oz)
Mix flour, sugar, yeast, salt, and butter together. Knead dough a few times until it becomes smooth.
Take dough out of the bowl, add a few drops of oil to the bottom of the bowl (spread it around with your fingers), and then put the dough back in the bowl. Cover with a towel and let it rise for 30 minutes.
While the cake dough is rising, make the topping. Melt butter, honey, and sugar in a saucepan over medium heat. When the butter has melted, add cream and then mix until sugar is dissolved. Remove saucepan from heat and stir in sliced almonds.
Butter an 8×8 baking dish and then place a sheet of parchment paper inside so edges hang over. Roll out dough and then press into pan. Prick dough several times with a fork. Pour almond topping onto dough and spread evenly. Bake for 35 minutes in 350F. The topping will be golden brown when done.
Let the cake cool for a few minutes. When you can touch the topping with your fingers, use a long serrated knife to cut the cake in two layers. Place the top layer on a sheet of parchment and use the same long serrated knife to cut the top layer into 9 pieces. It’s much easier to cut the top layer when it’s still a bit warm.
Beat heavy cream and pudding to stiff peaks. Spread cream mixture on bottom cake layer. Place top layer on cream filling piece by piece. Chill in the fridge for 1 hour or until the filling is set.
When you're ready to serve the cake, be careful not to not press down too hard on the top layer when cutting the bottom layer because the filling will spill out. Enjoy!
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