Indulge in the delightful world of German confectionery with the renowned Bienenstich Cake. Translating to "Bee Sting Cake," this sweet treat boasts a luscious combination of fluffy sponge cake, filled with rich vanilla custard or buttercream, and topped with caramelized almonds. Dive into the layers of flavor and tradition as you savor each bite of this beloved dessert, which perfectly captures the essence of German baking craftsmanship. Whether enjoyed with a steaming cup of coffee or as the centerpiece of a celebration, the Bienenstich Cake promises a truly memorable culinary experience that embodies the heart and soul of Germany's sweet culinary heritage.

Here's a recipe for the classic German Bienenstich:


For the dough:

  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/4 cup warm water (about 110°F or 45°C)
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

For the topping:

  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 2 tablespoons honey
  • 2 tablespoons heavy cream
  • 1 1/2 cups sliced almonds

For the filling:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • 1/2 cup unsalted butter, softened


1- In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until it becomes frothy.

2- In a large mixing bowl, combine the flour, sugar, and salt. Add the softened butter, eggs, milk, vanilla extract, and the yeast mixture. Mix until a smooth dough forms.

3- Knead the dough on a floured surface for about 5-7 minutes until it becomes elastic and smooth. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.

4- While the dough is rising, prepare the topping. In a saucepan, melt the butter over medium heat. Stir in the sugar, honey, and heavy cream until well combined. Bring the mixture to a gentle boil, then remove it from the heat and stir in the sliced almonds. Set aside to cool slightly.

5- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.

6- Once the dough has doubled in size, punch it down and press it into the prepared baking dish, making sure it covers the bottom evenly. Spread the almond topping evenly over the dough.

7- Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the dough is cooked through. Remove from the oven and allow it to cool completely in the pan.

8- While the cake is cooling, prepare the custard filling. In a saucepan, heat the milk until it is just about to boil. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.

9- Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.

10- Remove the custard from the heat and stir in the vanilla extract. Let it cool slightly, then whisk in the softened butter until smooth and creamy.

11- Once the cake has cooled completely, carefully remove it from the baking dish and slice it in half horizontally. Spread the custard filling evenly over the bottom half of the cake, then place the top half back on top.

12- Slice the Bienenstich into squares or rectangles and serve. Enjoy this delicious German treat with a cup of coffee or tea!

Nutritional Values:

Providing precise nutritional values for recipes can be complex due to variations in ingredients, brands, and serving sizes. However, I can offer approximate nutritional information for some key ingredients commonly used in the Bienenstich recipe:

All-purpose flour (1 cup, 125g):

  • Calories: 455
  • Protein: 12g
  • Fat: 1.2g
  • Carbohydrates: 95g
  • Fiber: 3.4g
  • Sugar: 0.4g

benefits:Provides carbohydrates for energy, along with some protein and fiber. It's a staple ingredient in baking recipes.

Granulated sugar (1 cup, 200g):

  • Calories: 774
  • Carbohydrates: 200g

benefits:Offers quick energy due to its high carbohydrate content, but should be consumed in moderation. It adds sweetness and helps with browning and texture in baked goods.

Unsalted butter (1 cup, 227g):

  • Calories: 1628
  • Fat: 184g
  • Saturated Fat: 117g
  • Cholesterol: 488mg

benefits:Rich in fat and calories, butter adds flavor and moisture to baked goods. It also contains vitamins like A, D, E, and K.

Eggs, large (1 egg, 50g):

  • Calories: 72
  • Protein: 6g
  • Fat: 5g
  • Saturated Fat: 1.6g
  • Cholesterol: 186mg

benefits:Excellent source of high-quality protein and essential nutrients like vitamins D, B6, B12, and minerals such as zinc, iron, and copper. They contribute to the structure and texture of baked goods.

Milk, whole (1 cup, 244g):

  • Calories: 149
  • Protein: 8g
  • Fat: 8g
  • Saturated Fat: 4.6g
  • Carbohydrates: 12g
  • Sugar: 12g

benefits:Good source of protein, calcium, and vitamin D, which are essential for bone health. It also provides hydration and adds richness to recipes.

Sliced almonds (1 cup, 92g):

  • Calories: 529
  • Protein: 19g
  • Fat: 46g
  • Saturated Fat: 3.5g
  • Carbohydrates: 22g
  • Fiber: 12g
  • Sugar: 5g

benefits:Rich in healthy fats, protein, fiber, vitamins, and minerals such as vitamin E, magnesium, and manganese. They add crunch, flavor, and texture to baked goods.

These values are approximate and may vary based on specific brands and measurements used. Additionally, the nutritional information for the custard filling ingredients (milk, sugar, egg yolks, cornstarch, vanilla extract) would need to be calculated separately based on the specific recipe and quantities used.


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