German Honey Almond Cake

This traditional German Bee Sting Cake (Bienenstich) brings together a light yeast dough, honey-almond caramelized topping, and luscious vanilla cream filling to create one of the most beloved treats in German bakeries. The contrasting textures of fluffy cake, crunchy almond topping, and silky cream filling make every bite a delightful experience.

I first learned to make this cake from my German neighbor who insisted the secret was patience with the yeast dough. After mastering her technique, this has become my signature dessert for family gatherings, always disappearing within minutes.

Ingredients

• All purpose flour: Provides structure while maintaining tenderness in the yeast cake
• Active dry yeast: Ensures a light, airy texture. Make sure yours is fresh for proper rising
• Honey: Gives the almond topping its signature sweetness and creates the iconic golden color
• Sliced almonds: Create the characteristic crunchy top. Toast them slightly beforehand for enhanced flavor
• Heavy cream: Forms the base of the luscious filling. Use full fat for the richest texture
• Cornstarch: Stabilizes the custard portion of the filling without making it too firm

Step-by-Step Instructions

Prepare the Yeast Dough:

Dissolve the yeast in warm milk with a pinch of sugar and wait until it becomes foamy, about 5 to 10 minutes. This activation step ensures your dough will rise properly. In a large mixing bowl, combine the flour, softened butter, remaining sugar, egg, and the activated yeast mixture. Knead by hand or with a stand mixer fitted with a dough hook until smooth and elastic, about 8 to 10 minutes. The dough should pull away from the sides of the bowl but still feel slightly tacky. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, approximately 1 hour.

Create the Honey Almond Topping:

In a small saucepan over medium heat, melt the butter completely. Add the honey and sugar, stirring constantly until the sugar dissolves and the mixture begins to simmer gently. Continue cooking for about 2 minutes until slightly thickened. Remove from heat and stir in the sliced almonds, ensuring they are completely coated in the honey mixture. Set aside to cool slightly while still remaining pourable.

Shape and Bake the Cake:

Once the dough has doubled in size, gently punch it down to release air bubbles. Transfer to a greased 9inch round springform pan and press it evenly to the edges. The dough might be slightly sticky, so lightly flour your hands if needed. Pour the honey almond topping evenly over the dough, spreading to the edges. Bake in a preheated 350°F oven for 25 to 30 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean. The almond topping will be bubbling and caramelized. Allow to cool in the pan for 10 minutes, then release and transfer to a wire rack to cool completely.

Make the Vanilla Cream Filling:

In a large bowl, whip the heavy cream with 2 tablespoons of sugar until stiff peaks form. In a separate saucepan, combine the milk, remaining sugar, and cornstarch, whisking until no lumps remain. Heat over medium heat, stirring constantly until the mixture thickens to a pudding consistency, about 5 to 7 minutes. Remove from heat and stir in the vanilla extract. Allow the custard to cool completely, then gently fold in the whipped cream until fully incorporated but still light and fluffy.

Assemble the Cake:

Once the cake has completely cooled, use a serrated knife to carefully slice it horizontally into two equal layers. This can be tricky as the almond topping might crumble slightly, so work slowly and steadily. Place the bottom layer on a serving plate, cut side up. Spread the vanilla cream filling evenly over the bottom layer, leaving a small border around the edge as the filling will spread when you add the top layer. Carefully place the top layer over the filling, almond side up. Refrigerate for at least 1 to 2 hours to allow the filling to set before serving.

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The honey almond topping is what truly makes this cake special in my family. My grandmother would always set aside a small spoonful of the caramelized almonds for me to taste before it went on the cake. That sweet memory is why I always make a little extra topping now when baking it for my own children.

Storage Tips

Bee Sting Cake is best stored in the refrigerator due to its cream filling. Place it in an airtight container or cover with plastic wrap to prevent it from absorbing other flavors. The cake will keep well for up to 3 days, though the almond topping may soften slightly over time. For the best texture, remove the cake from the refrigerator about 30 minutes before serving to allow the filling to soften slightly.

Traditional Variations

In different regions of Germany, you'll find subtle variations of this classic cake. Some versions include a thin layer of raspberry jam between the cake and cream layers for added tartness. Others incorporate a hint of lemon zest in the dough or a splash of almond extract in the filling. In Bavaria, you might find a version with a thicker layer of almonds and a touch of cinnamon in the topping. Feel free to experiment with these traditional variations to make the recipe your own.

Serving Suggestions

Bee Sting Cake is traditionally served in the afternoon with coffee or tea as part of Kaffee und Kuchen (coffee and cake), a German tradition similar to British afternoon tea. For a more elegant dessert presentation, dust the top lightly with powdered sugar just before serving and accompany each slice with a small dollop of whipped cream and fresh berries on the side. A small glass of dessert wine like Riesling pairs beautifully with the honey notes in the cake.

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This recipe is a true labor of love, but the result is a cake that embodies tradition, flavor, and family moments.

Frequently Asked Questions

→ Why is it called Bee Sting Cake?

The German Bee Sting Cake (Bienenstich) got its name from the honey in the topping that attracts bees. According to legend, a baker who made this cake was stung by bees attracted to the sweet honey topping. Another story suggests the cake's almond pattern resembles a honeycomb. Either way, the honey-almond combination is the signature element that gives this traditional dessert its distinctive name.

→ Can I make the German Bee Sting Cake ahead of time?

Yes, you can prepare this cake 1-2 days ahead. The assembled cake actually benefits from chilling overnight, which allows the flavors to meld and the cream filling to set properly. Store it in the refrigerator, but for the best texture, remove it about 30 minutes before serving to take the chill off. The yeast dough can also be prepared a day ahead and refrigerated before the first rise.

→ What's the secret to a perfect honey almond topping?

The key to perfecting the honey almond topping is timing and temperature. Cook the mixture until it's golden but not too dark, as it will continue to darken while baking. Spread it evenly over the dough before it cools completely—when warm, it spreads more easily. Be sure to use sliced (not slivered) almonds for the traditional appearance and texture. Watch carefully during baking as the honey mixture can burn quickly.

→ How do I prevent the cream filling from making the cake soggy?

To prevent sogginess, ensure both the cake and custard are completely cooled before assembly. The custard should be thick enough to hold its shape—if it seems too runny, chill it longer before folding in the whipped cream. Create a slight indentation in the bottom cake layer to help contain the filling. Finally, assemble the cake no more than 24 hours before serving, and keep refrigerated until about 30 minutes before serving.

→ Can I freeze this German Bee Sting Cake?

While you can freeze the unfilled cake layers for up to 3 months, the complete assembled cake with cream filling doesn't freeze well. The cream filling can separate and become watery when thawed. If you need to work ahead, consider freezing just the baked cake with the almond topping, then thaw completely and add the fresh cream filling 1-2 days before serving. Store the filled cake in the refrigerator, not the freezer.

→ What's a good substitute for sliced almonds?

If sliced almonds aren't available, slivered almonds can work as a substitute, though the texture will be slightly different. For nut allergies, sunflower seeds or toasted coconut flakes can provide similar crunch. Some bakers have successfully used crushed cornflakes mixed with honey and butter for a nut-free alternative that still provides the signature sweet crunch. However, the traditional flavor profile is best achieved with sliced almonds.