German Bee Sting Cake

The German Bee Sting Cake, or Bienenstich, is a German dessert with a golden brown honey almond topping. It is a very traditional, not-too-sweet cake that is sliced in half with a serrated knife so that a filling can be added. I think this would be perfect to serve over Easter or all summer long!!

Looking for more inspiration for your Easter table? Then we have the following recipes for you: Herb-crusted Leg of Lamb, Ham and Cheese Crescent Rolls with Asparagus, and Stuffed Bacon Egg Breakfast Sliders.

See that topping!! Isn’t it amazing!! That creamy filling just calls your finger into the picture for a little swipe and lick. It is flavored with a touch of orange liqueur, quite sublime! 

Ingredients for Bee Sting Cake

How to Make German Bee Sting Cake

First, make the crème patisserie:

Microwave the milk in a large heatproof bowl for 4–5 minutes on the highest setting.

Meanwhile, whisk the egg yolks and extra eggs with the sugar until pale and thick. Do not allow the sugar to rest on the eggs for any length of time before whisking vigorously, or it will pickle the yolks unevenly and create a lumpy mixture. Whisk in the cornflour until smooth. Add to the hot milk and whisk to combine.

Microwave for 2 minutes, then whisk madly until smooth. Repeat this twice, or until the mixture is very thick and swirls stay put like whipped cream. Cool for about 5 minutes before whisking in the butter and vanilla until combined. Allow to cool for about 30 minutes, whisking enthusiastically every 10 minutes to get rid of any steam trapped in the custard and helping it to set. Cover with plastic wrap pressed directly onto the surface of the custard, and refrigerate overnight or until completely chilled before using. When ready to use, whip together the crème pâtissière and Cointreau with an electric mixer on high speed until silky and glossy.

If you want the crème pâtissière to be lighter, whisk in some Crème Chantilly (see page 203) or even a tiny bit of milk.

Make the Dough:

In a stand mixer with a dough hook, combine flour, yeast, sugar, butter, milk, and egg. Mix on low for 2 minutes. Add salt and mix for 5 more minutes until the dough is smooth and sticky. Leave the dough in the bowl. Cover the surface with plastic wrap and refrigerate overnight.

The next day, grease a 22 cm (8 ½ inch) springform pan. Line the sides with baking paper. Place a round of parchment on the bottom and clamp the ring. Transfer the dough to the pan. Sprinkle with flour to prevent sticking, and press evenly to cover the bottom. Cover and let rise in a warm, draft-free spot for about 1 hour, until doubled.

Make the Topping:

In a small saucepan, melt butter, sugar, milk, honey, and salt over medium heat. Stir in almonds. Let cool.

Carefully spread the topping over the risen dough. Bake at 180°C (350°F) fan-forced for about 30 minutes, or until a skewer comes out clean. Let cool completely before removing from the pan.

Assemble the cake:

Whisk the chilled pastry cream for 10 seconds to loosen it. Add the whipped cream and mix until smooth.

Use a serrated knife to slice the cake in half horizontally. Cut the top half into 6 wedges (so the filling doesn’t squish when slicing later).

Spread the custard evenly over the bottom half. Align the pre-cut wedges of the top half back on top.

Slice through the bottom layer and serve. Best enjoyed fresh on the day it’s made!

Why is it Called Bee Sting Cake?

This scrumptious cake is perfect for spring! The name attracted me right off the bat, being playful and fun. I have never heard of Bee Sting Cake before. You do not want to get stung from a bee, but you sure do want to eat this cake.

It is suggested, and this is a great tip, to slice the top before putting it on, as the cream filling will just all ooze out and become a big mess.

Then, you only have to cut through to the bottom to slice a piece—very clever for serving. We just sliced ours into 6 pieces, but the recipe recommends 10. 

Poh Bakes 100 Greats

After a meteoric rise in fame after Australian MasterChef, Poh Ling Yeow returns with this amazing cookbook. This cookbook is perfect for any budding baker to whip up masterful creations. 

Poh Ling Yeow’s must-have recipes have been tried and perfected over her years of baking experience. Seen both as a TV personality and the owner of her café and bakery, Jamface.

From sweet to savory, here are a few picks to try first: Baked Lime & Chocolate Tart, Malaysian Pineapple Tarts, Orange Kisses with Cream Cheese Centres, and Beef Stout Pie with Blue Cheese Crust.

Put this cookbook on your top 10 must-haves list. The publishing date is February 5, 2019. 

Recipe Tips!

What is Bee Sting Cake?

Bee Sting Cake is different from many as it is not a cake batter at all, but made from a yeasted dough like a brioche bread. The top is made from crunchy almonds and honey. The interior is a light and creamy custard filling or Crème Patissiere.

This is a perfect cake for afternoon tea as it is for dessert. The wonderful topping makes this cake so special. It is crunchy and ooey gooey together, and it caramelizes to perfection. Simply heavenly!!

Serving Tips

It is suggested, and this is a great tip, to slice the top before putting it on, as the cream filling will just all ooze out and become a big mess.

Then, you only have to cut through to the bottom to slice a piece—very clever for serving. We just sliced ours into 6 pieces, but the recipe recommends 10. 

Make ahead

The Crème Patissiere can be made up to 3 days ahead and refrigerated with plastic wrap right on top of the custard.

Pin it HERE!!

Pin it HERE!!

German Bee Sting Cake – Bienenstich

Tara Noland

German Bee Sting Cake is a soft, buttery brioche filled with silky vanilla custard and topped with a crunchy honey-almond glaze. It's the perfect mix of creamy, fluffy, and caramelized textures in every bite.

4.80 from 10 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 40 minutes mins

Additional Time 1 day d

Total Time 1 day d 1 hour hr 20 minutes mins

Course Dessert

Cuisine German

Servings 6 servings

Calories 383 kcal

Ingredients

 

Brioche

• 260 g 91/4 oz/ 1 3/4 cups plain (all purpose) flour + extra, for dusting
• 1 teaspoon dried yeast
• 2 tablespoons caster superfine sugar
• 25 g 1 oz unsalted butter, softened
• 130 ml 4 1/2 fl oz tepid milk
• 1 large egg
• 1/2 teaspoon salt

Topping

• 50 g 2 1/4 oz unsalted butter
• 55 g 2 oz/ 1/4 cup caster (superfine) sugar
• 1 tablespoon milk
• 1 tablespoon honey
• 1/4 teaspoon salt
• 80 g 2 3/4 oz/ 3/4 cup flaked almonds

To Finish

• 1/2 quantity chilled Crème Pâtissière
• 50 ml 1 3/4 fl oz thickened (whipping) cream

Creme Patissiere

• 1 litre 35 fl oz/4 cups milk
• 6 egg yolks + 2 extra whole eggs
• 200 g 7 oz. caster (super fine) sugar
• 100 g 3 1/2 oz. wheaten cornflour (cornstarch)
• 60 g 2 oz. chilled unsalted butter, thinly sliced
• 2 teaspoons vanilla bean paste or vanilla extract
• 1 tablespoon Cointreau or Grand Marnier liqueur

Instructions

 

For the Creme Patissiere:

• Microwave the milk in a large heatproof bowl for 4–5 minutes on the highest setting.
• Meanwhile, whisk the egg yolks and extra eggs with the sugar until pale and thick. Do not allow the sugar to rest on the eggs for any length of time before whisking vigorously, or it will pickle the yolks unevenly and create a lumpy mixture. Whisk in the cornflour until smooth. Add to the hot milk, and whisk to combine.
• Microwave for 2 minutes, then whisk madly until smooth. Repeat this twice, or until the mixture is very thick and swirls stay put like whipped cream. Cool for about 5 minutes, before whisking in the butter and vanilla until combined. Allow to cool for about 30 minutes, whisking enthusiastically every 10 minutes to get rid of any steam trapped in the custard and helping it to set. Cover with plastic wrap pressed directly onto the surface of the custard, and refrigerate overnight or until completely chilled before using. When ready to use, whip together the crème pâtissière and Cointreau with an electric mixer on high speed until silky and glossy.
• If you want the crème pâtissière to be lighter, whisk in some Crème Chantilly (see page 203) or even a tiny bit of milk.

Brioche:

• To make the brioche, combine the flour, yeast, sugar, butter, milk and egg in the bowl of an electric stand mixer fitted with a dough hook attachment. Hook on the lowest setting for 2 minutes, then add the salt and hook for a further 5 minutes until the dough is sticky, smooth and glossy. Leave the dough in the bowl, and press plastic wrap directly on its surface, making sure any gaps around the sides are sealed. Refrigerate overnight.
• The next day, grease the ring of a 22 cm (8 1/2 inch) springform tin with butter, then cut strips of baking paper to line the side. Turn the base of the tin upside down, so it no longer has a lip. Place a piece of baking paper over it, then clamp the ring around it to secure.
• Scrape the dough out of the mixing bowl into the prepared tin.
• Sprinkle some flour over the top to stop your fingers from sticking, and press it evenly to cover the bottom of the tin.
• Cover with plastic wrap, then a clean tea towel, and allow to rise in a draught free spot in the house – and a warm one if possible – for about 1 hour, or until the dough has doubled in volume.
• Preheat the oven to 180°C (350°F) fan – forced.

Topping:

• To make the topping, combine the butter, caster sugar, milk, honey and salt in a small saucepan. Cook over medium heat until everything has melted and combined. Stir in the nuts, then set aside to cool.
• Spread the topping carefully and evenly over the surface of the risen dough, and bake for about 30 minutes, or until an inserted skewer comes out clean. Cool the brioche completely, before removing from the tin.

To Finish:

• To finish, place the chilled crème pâtissière in a medium mixing bowl, and whisk with an electric mixer on high speed for about 10 seconds, to loosen the mixture. Add the cream and whisk until combined.
• Use a serrated knife to slice the cake in half horizontally, then slice the top half into 12 segments. (We only did 6 as shown.) Otherwise the nuts will shred the brioche on the way down and all the custard will ooze out.
• Spread the custard on the bottom half, replace the individual top slices, cut all the way through the bottom half and serve.
• This is best eaten on the day it is baked.

Equipment

Poh Bakes 100 Greats

8 Inch Non-stick Springform Pan with 50 Pcs Parchment Paper

Resharpenable Bread Knife, 10-inch Multifunction Serrated Knife, German

Video

Notes

I only use wheaten cornflour (cornstarch) in my baking. It’s not accurately named and it’s the old-fashioned stuff everyone used until a few years ago, when gluten intolerances resulted in maize cornstarch becoming more prevalent. Texturally, maize cornflour leaves a grainy residue in the mouth. To be sure what you’re getting, always check the ingredients list on the packet.

Nutrition

Serving: 1Calories: 383kcalCarbohydrates: 46gProtein: 10gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 7gCholesterol: 210mgSodium: 284mgFiber: 1gSugar: 27g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!

Courtesy of Poh Bakes 100 Greats by Poh Ling Yeow. Reprinted with permission from Murdoch Books. Available where books are sold February 5, 2019.