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Recipes & Food Styling

Bee Sting Cake (“Bienenstich”)

Jun 20, 2021 | Desserts, Food Styling, Recipes, Summer Desserts

Bee Sting Cake for National Pollinator Week!

Excited for #NationalPollinatorWeek, June 21-27! Made Bienenstich (“Bee Sting Cake”) which has been on my bucket list since I started craving it years ago after a long pause from traveling to Germany frequently.
I miss the darling, medieval town of Mainz and its historic Champagne factory across the little road that runs in front of the hotel. Bienenstich was everywhere in Mainz, and I was hooked! Today I learned that it’s not that hard to make this fabulous German pastry, and was actually so simple, it was really fun!
I’ve been posting a cake each month, following the course of my Grandma’s “Cake Of The Month” column that ran in Gannett newspapers in 2014. We mapped out the schedule together, and there was one cake that seemed to fit with Spring- Grandma’s Yeast Foam Cake. I held off on making it until now, in June, because I knew that, for Pollinator Week, I wanted to make Bienenstich. which is a yeast cake. Yeast cakes are a little denser, more compact than cakes made without yeast.

Bee Sting Cake (Bienenstich)

Taste of Home


1/4 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1-1/2 cups whole milk

3 large egg yolks

2 tablespoons butter, cubed

2 teaspoons vanilla extract

1/2 cup heavy whipping cream, whipped


1/4 cup sugar

1 envelope (1/4 ounce) active dry yeast

1/4 teaspoon salt

2-3/4 cups all-purpose flour, divided

3/4 cup whole milk

1/3 cup butter, cubed

2 large eggs, room temperature


1/4 cup butter

3 tablespoons honey

2 tablespoons sugar

1 cup sliced almonds

For filling, in a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk egg yolks. Whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Cool 30 minutes. Press plastic wrap onto surface of filling; refrigerate until cold.

Whisk custard gently. Fold in half the whipped cream. Fold in remaining whipped cream. Cover and refrigerate.

While custard is chilling, make dough. In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 1 minute. Add eggs; beat on high 1 minute. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn dough onto a well floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

While dough is rising, make almond topping. In a small saucepan over medium heat, melt butter, honey and sugar. Cook and stir until sugar is dissolved. Remove from heat; stir in almonds. Cool slightly and set aside.

Punch down dough. Turn onto a lightly floured surface; roll into a 9-in. circle. Transfer to greased 9-in. springform baking pan, pressing to evenly fill pan with dough. Spoon almond mixture over dough and gently spread to cover entire surface. Cover pan with a kitchen towel; let rise in a warm place until doubled, 25-30 minutes. Preheat oven to 350°. Bake until topping is golden brown, 25-30 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer.

Remove cake from base of springform pan. Using a long serrated knife, cut cake horizontally in half; spread filling over cake. Replace top of cake. Serve immediately. Chill leftovers.