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German Bienenstich

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German Bienenstich cake with vanilla custard and a caramelized sliced-almond topping on a cake stand.
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Bienenstich, or bee sting cake, is a beloved German bake made from a tender yeast cake filled with vanilla custard and crowned with caramelized almonds.

Bake the cake in one layer, cool it completely, and split it before filling so the custard stays clean and the almond topping remains crisp.

Chill the custard and filled cake before slicing. A serrated knife makes it easier to cut through the almond crust without compressing the crumb.

Serving Suggestions

Serve chilled or cool with coffee, black tea, or lightly sweetened whipped cream. Small slices are rich enough for an afternoon treat.

A slice of German Bienenstich showing yeast cake crumb, smooth vanilla custard, and caramelized almonds beside coffee.

Recipe Notes

The cake is best within two days. Store it covered in the refrigerator and let slices stand at room temperature for 10 minutes before serving.

German Bienenstich cake with vanilla custard and a caramelized sliced-almond topping on a cake stand.

German Bienenstich

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A tender German yeast cake filled with vanilla custard and finished with caramelized sliced almonds.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Dessert
Cuisine: German
Calories: 465
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Yeast Cake
  • 2 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 tsp instant yeast
  • 1/2 tsp fine salt
  • 2/3 cup warm whole milk
  • 1 large egg
  • 4 tbsp unsalted butter softened
Almond Topping
  • 4 tbsp unsalted butter
  • 1/3 cup granulated sugar
  • 2 tbsp honey
  • 1 tbsp heavy cream
  • 1 1/2 cups sliced almonds
Vanilla Custard
  • 2 cups whole milk
  • 1/3 cup granulated sugar
  • 4 large egg yolks
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 cup heavy cream whipped

Equipment

  • 9-inch springform pan
  • Stand mixer or hand mixer
  • Small saucepan
  • Mixing bowls
  • Serrated knife

Method
 

Make the Cake:
  1. Mix the flour, sugar, yeast, and salt. Add warm milk, egg, and softened butter, then knead until smooth and elastic.
  2. Press the dough into a greased 9-inch springform pan. Cover and let rise for 45 to 60 minutes until puffy.
Add the Topping and Bake:
  1. Heat the oven to 350°F (175°C). Melt the butter with sugar, honey, and cream. Stir in the almonds and spread the mixture over the risen dough.
  2. Bake for 25 to 30 minutes until the cake is golden and the almond topping is caramelized. Cool completely in the pan.
Make the Custard and Assemble:
  1. Warm the milk with half the sugar. Whisk the remaining sugar with egg yolks and cornstarch, then slowly whisk in the hot milk.
  2. Return the mixture to the saucepan and cook over medium heat, whisking, until thick. Stir in vanilla, cover the surface, and chill completely.
  3. Whip the cream and fold it into the chilled custard. Split the cooled cake horizontally, spread the custard over the bottom, and replace the almond-topped half. Chill before slicing.

Nutrition

Calories: 465kcalCarbohydrates: 54gProtein: 8gFat: 25gSaturated Fat: 13gCholesterol: 155mgSodium: 235mgFiber: 2gSugar: 31g

Notes

  • Cool the cake completely before splitting or the custard will soften.
  • Keep the custard surface covered while chilling to prevent a skin from forming.
  • Use a serrated knife and a gentle sawing motion for clean slices.

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