Bee sting cake is a classic German dessert made from a slightly sweet yeasted cake topped with a honey-almond glaze and filled with rich pastry cream — a perfect choice for Oktoberfest celebrations.
When my friend Milena invited me to participate in her Oktoberfest Bash recipe round-up, I immediately said yes. I love celebrating seasonal food with friends and blogging colleagues, and I wanted to contribute a dessert that felt authentically German.
I’m part German, so I tried to think of traditional desserts. I briefly considered herrencreme, a rum-spiked vanilla pudding my dad loves, but the name (which translates to “gentleman’s cream”) put me off, so I kept searching.
Eventually I chose bienenstich — bee sting cake — partly for the name and partly because it’s genuinely delicious. The base is a yeasted dough that isn’t overly sweet. It bakes with a buttery, honeyed almond topping that caramelizes on the surface. After the cake cools, it’s sliced in half and filled with a smooth, creamy pastry cream.
I had planned to pair the cake with a chocolate beer sauce but had to skip it due to time and technical issues. If you want a chocolate accompaniment, consider adding a chocolate drizzle or sauce to taste.
Oktoberfest festivities were the inspiration for this recipe. With comforting German mains and classic sides, this bee sting cake makes a lovely finish to any beer-themed menu.
Bee sting cake combines honey and almonds with a tender yeasted cake and a creamy pastry filling for a balanced, crowd-pleasing dessert.
Dessert
German
- 2 cups whole milk
- 2 large eggs
- 2 large egg yolks
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 4 teaspoons vanilla extract
- 1/4 cup cornstarch
- 3 tablespoons cold unsalted butter cubed
- 1 cup + 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter at room temperature
- 1 tablespoon granulated sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
- 1 large egg
- 2 tablespoons tepid water
- 4 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 2 tablespoons honey
- 1 tablespoon heavy cream
- 3/4 cup sliced almonds
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Place the milk in a medium heavy saucepan and heat over medium until very hot but not boiling.
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While the milk heats, combine eggs, egg yolks, and salt in a bowl. Beat with an electric mixer on medium until thickened, about 3–4 minutes. Gradually add the sugar, a few tablespoons at a time, beating briefly after each addition until the mixture is thick and pale.
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With the mixer on low, add vanilla and cornstarch and mix until smooth. Slowly incorporate the hot milk, starting with about a teaspoon at a time and increasing as the mixture warms.
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Pour the mixture back into the saucepan, add the cold butter, and heat over medium, stirring constantly. When it begins to thicken and looks lumpy, lower the heat and whisk gently. Continue cooking and stirring until very thick, about 7–8 minutes, then cook 1 minute more on very low heat.
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Remove from heat, transfer to a bowl, and press plastic wrap onto the surface to prevent a skin. Cool to room temperature, then refrigerate overnight.
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In the bowl of a stand mixer fitted with a dough hook, combine all dough ingredients on low until blended. Increase to medium and knead until smooth and supple, about 5–10 minutes. (Knead by hand if necessary.)
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Lightly spray a large bowl with cooking spray, place the dough inside, cover loosely with plastic wrap, and let rise until puffy, about 1 hour.
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Grease an 8-inch round cake pan generously with cooking spray and set aside.
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Deflate the dough on a lightly greased surface and pat into an 8-inch circle. Transfer to the prepared pan.
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Cover loosely and allow to rise 30 minutes more. Gently stretch the dough to reach the pan edge before baking.
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About 10 minutes before the rise finishes, prepare the topping and preheat the oven to 350°F (175°C).
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Melt the butter in a small saucepan over medium heat. Stir in the sugar, honey, and heavy cream. Bring to a brief boil and cook 2–3 minutes until lightly golden, stirring occasionally. Remove from heat and stir in the sliced almonds.
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Spread the almond topping evenly over the dough and bake 20–25 minutes until the topping is golden. Cool in the pan on a wire rack for 30 minutes, then loosen the edge and remove the cake. Cool completely, almond-side up.
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When the cake is cool, slice horizontally with a large serrated knife. Spread the chilled pastry cream on the bottom layer. Slice the top layer into wedges and arrange them over the filling (slicing the top first helps prevent the filling from oozing when serving). Slice and serve.
Cake adapted from King Arthur Flour. Pastry cream adapted from Fine Cooking.