Heavenly Honey Almond Bee Sting

This Heavenly Honey Almond Bee Sting Cake is a classic taste of Germany and the kind of showstopper that steals the spotlight at gatherings. The airy yeast cake foundation soaks up the rich vanilla custard while the golden honey almond crust offers up its crunch with every bite. If you have ever wished for a dessert that feels both homey and extravagant, this is the one to bring to your table.

I tried it first for a friend’s Oktoberfest dinner and every single crumb vanished in minutes. The combination of still-warm cake and cold custard filling is addictive.

Ingredients

• Active dry yeast: gives the cake its signature lift use fresh packets for strong rise
• Warm milk: helps activate the yeast use whole milk for richer texture
• All-purpose flour: forms a soft sturdy base for slicing use a good quality unbleached brand
• Granulated sugar: keeps both cake and custard sweet I reach for organic cane sugar when possible
• Salt: balances the sweetness and deepens flavors a tiny pinch goes a long way
• Large eggs: make the crumb rich and tender fresher eggs make a difference
• Unsalted butter: melts smoothly into batter and topping keep it at room temperature
• Vanilla extract: perfumes both cake and custard with warmth real vanilla adds depth go for pure extract rather than imitation
• Honey: creates the distinctive caramel glazed topping floral varieties like clover add complexity
• Heavy cream: enriches both topping and filling a splash in custard gives unforgettable richness
• Sliced almonds: toast golden on top and shatter delicately when you bite choose thinly sliced for best results
• Cornstarch: thickens your custard seamlessly look for fine powder that dissolves easily
• Whole milk: keeps custard creamy and flavorful stick with full-fat for best mouthfeel
• Egg yolks: are the base of your filling adding body and thickness bright yellow yolks are a plus

Step-by-Step Instructions

Activate the Yeast:

Combine yeast and warm milk in a small bowl and let sit until foamy on top showing the yeast is alive and ready for action

Mix the Dough:

Stir flour sugar and salt together in a big bowl then add eggs melted butter vanilla and yeast mixture Mix everything until a sticky dough forms

Knead and Rise:

Turn out your dough onto a floured surface then knead for about ten minutes until it feels smooth and elastic Place it in a greased bowl cover and let it rise in a warm spot until doubled which usually takes between one and two hours

Shape the Cake Layer:

Once risen punch the dough down to release air and then gently press it into a greased nine-inch springform pan Flatten and cover for a final thirty minute rise

Make the Almond Topping:

In a saucepan melt butter with sugar honey and cream Stir constantly until just thickened Remove from heat and fold in sliced almonds so every piece gets glossy and coated

Top and Bake:

Spread almond mixture evenly over the risen dough making sure nuts reach the edges Bake in a preheated oven at three hundred fifty degrees Fahrenheit for about twenty five to thirty minutes until golden brown Cool the cake inside the pan

Make the Vanilla Custard Filling:

Heat whole milk and sugar in a saucepan just until warm In a separate bowl whisk egg yolks and cornstarch until smooth Slowly pour in the warm milk whisking all the time to temper the yolks Put everything back in the saucepan and cook gently until thick Stir in vanilla Cover the custard directly with plastic wrap and cool completely

Finish the Filling:

Once custard is cold whip heavy cream to stiff peaks and fold gently into custard so the filling is creamy but holds shape

Assemble the Cake:

Remove cooled cake from the pan and carefully slice through the middle using a long serrated knife Spread custard filling over the bottom half then set the almond topped lid back on Chill for at least one hour in the fridge before slicing and serving

Pin

Sliced almonds are my favorite part because their crunch tastes like candy after baking. My grandmother used to hide a few toasted nuts on the side just for me to nibble on while the cake cooled and every time I make this recipe I think of her laughter in the kitchen.

Storage Tips

Store this cake in an airtight container in the refrigerator and it stays fresh for up to two days The almond topping maintains its crunch surprisingly well even after chilling Avoid freezing once assembled as the custard can separate and the topping may soften If storing the components separately both cake and filling can be made a day in advance and kept chilled

Ingredient Substitutions

You can swap out the whole milk for plant based milk in the custard though the result will not be quite as rich Almond milk works beautifully to echo the nutty topping If you are out of honey a mild maple syrup can be used in a pinch Try using a gluten free all purpose flour blend so gluten free friends can enjoy too

Serving Suggestions

This cake shines as the centerpiece at any dessert table I love serving it alongside fresh berries or a pot of strong coffee to cut the sweetness Bienenstich is best shared with friends who will appreciate a slice of German tradition Serve slightly chilled for clean layers or let sit at room temperature for about fifteen minutes if you prefer a softer bite

Cultural Context

Bienenstich which means Bee Sting Cake has deep roots at German bakeries and family tables It is said to be named after enterprising bakers who defended their shop from invaders with bee hives as a clever way to ward off a threat The cake’s honey almond lid celebrates this legend and turns every slice into a bit of delicious history

Recipe Questions & Answers

→ What makes the topping unique?

The signature topping combines caramelized honey, butter, and sugar with sliced almonds, creating a golden, crisp crust.

→ How is the creamy filling prepared?

The filling blends a vanilla custard with whipped cream, resulting in a smooth and light center between cake layers.

→ Why use a yeast-based dough?

Yeast gives the cake a soft, airy texture, setting it apart from sponge or butter cakes.

→ Can the cake be made ahead?

It's best enjoyed the day it's made, but it can be refrigerated for up to two days to preserve freshness.

→ Any tips for slicing and serving?

Chill the assembled cake for at least an hour to firm up the filling, making neat slices easier to achieve.