Classic bee sting cake (Bienenstich): a delicious German confectionery with a creamy filling and a crunchy topping

Classic bee sting cake (Bienenstich): a delicious German confectionery with a creamy filling and a crunchy topping

Immerse yourself in the delicious world of Bee Sting Cake, a renowned German dessert known for its soft yeast dough base, creamy vanilla pudding filling and crunchy caramelized almond topping. This cake balances sweetness and texture with its layers of light, fluffy dough and rich filling, topped with a sweet, nutty crust that adds the perfect crunch. A true masterpiece of pastry art, the Bee Sting Cake offers a slice of tradition in every bite.


Why you'll love it:

Bee Sting Cake is a treat that captivates not only with its delicious taste, but also with its intriguing combination of textures. The soft yeast dough makes a delicate base that contrasts beautifully with the creamy, smooth vanilla pudding filling. The caramelized almond topping provides a satisfying crunch, making each slice a multi-sensory experience. This cake is also a journey into German baking traditions, perfect for those who want to experience international desserts in their own kitchen.

Perfect occasion:

This Bee Sting Cake is a great choice for a variety of occasions, from family gatherings and coffee time to festive celebrations and potluck dinners. It is particularly suitable for afternoon tea or as a dessert after a hearty meal. With its elegant appearance and comforting flavors, it is sure to impress guests at any event and is ideal for anyone looking to bring a touch of European style to their dessert table.

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Decorating Tips:

For an extra touch of elegance, dust the top of the cake with powdered sugar or drizzle with a thin glaze made from powdered sugar and lemon juice. You can also top the cake with whole almonds or extra whipped cream around the edges for a more decadent presentation. replaces the word nice with empty serve, consider adding some edible flowers or mint leaves for color.


  • Dough:
    • 130 ml of milk
    • 60 g of sugar
    • 1 packet of dry yeast
    • 380 g of flour
    • 1 egg
    • 50 g softened butter
    • A pinch of salt
  • Trim:
    • 80g butter
    • 80 g of sugar
    • 30 ml of milk
    • 50g of honey
    • 100 g flaked almonds
  • Pudding filling:
    • 700 ml of milk
    • 100 g of sugar
    • 2 packets of vanilla pudding mix
    • 200 g butter, room temperature
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  1. Start by warming the milk slightly, then dissolve the sugar and yeast in it. Let it sit until foamy.
  2. In a bowl, mix the flour, softened butter, egg and salt. Add the yeast mixture and knead until smooth.
  3. Cover the dough and let it rise in a warm place for about 1 hour.
  4. Knead the dough again and roll it out to fit a greased 26-28cm springform pan. Leave to rest covered for 30 minutes.
  5. For the filling, mix the butter, sugar, milk and honey in a saucepan. Bring to a boil, then simmer for 2 minutes. Add the almond slivers and let the mixture cool slightly before spreading it over the dough.
  6. Bake in a preheated oven at 160°C (convection) for 25 to 30 minutes until the topping is golden brown.
  7. For the filling, cook the pudding according to package directions with milk and sugar. Transfer to a bowl, cover with plastic wrap and let cool. Whip the room temperature butter until foamy and gradually mix it into the cooled pudding.
  8. Refrigerate the pudding mixture for 30 minutes. Slice the baked cake horizontally and spread the pudding on the bottom half.
  9. Replace the top half by pressing gently. Refrigerate for about 2 hours before serving.
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Savor this exquisite blend of soft, creamy and crunchy textures in every slice!

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