German Bee Sting Cake (bienenstich) with vanilla cream

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German Bee Sting Cake (bienenstich)

Name: German Bee Sting Cake (bienenstich) with vanilla cream
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 12 persons
Cuisine: German
Ingredients: 150 ml full milk; 60 grams butter; 325 grams flour; 50 grams sugar; pinch of salt; 7 grams yeast; 4 egg yolks; 500 ml full milk; 40 grams flour; 2 teaspoons vanilla extract; 50 grams sugar; 2 sheets of gelatin; 200 ml heavy cream; 100 grams almond flakes; 40 grams butter; 3 tablespoons sugar; 1 tablespoon honey; 1 tablespoon heavy cream

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Bienenstich is a classic German cake with vanilla cream and crunchy almonds. This sweet German honey-almond cake with a creamy filling tastes even better the next day.

Nutrition balance score

Great

8.2/10

Glycemic Index

Glycemic Load

60.76 (Medium)

24.47 (High)

Nutrition per serving

Kcal

398.92 kcal

Carbohydrates
Of which sugars

40.28 g
18.17 g

Total fat
Of which saturated fats

21.95 g
10.15 g

Proteins

9.31 g

Fiber

1.96 g

Sodium

69.16 mg

View all nutrients

A bee sting cake is made from a sweet yeast dough, a thick layer of vanilla pudding, and caramelized almond flakes. The sweet yeast dough is similar to the well-known Limburg pie, which is also made with a yeast dough.

There are several stories about the origin of the name bee sting cake. According to one story, the creator was stung by a bee while making the cake because the bees were attracted to the sweet smell of honey. Other stories mention bakers in Andernach who threw beehives at their enemies to fend off attacks. To celebrate victory, they baked the 'Bienenstich'.

German Bee Sting Cake (bienenstich) ingredients

Recipe german bee sting cake (bienenstich)

Recipe german bee sting cake (bienenstich) allergens

This recipe contains the following allergens. Click on the allergen to search for alternative recipes.

Made by Véronique

Published at 2025-07-24, this recipe is for 12 persons and takes 1 hours 45 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-09-10

Let's get started

Preparation time

30 minutes

Time cooking

1 hours 15 minutes

Total time

1 hours 45 minutes

Making the dough - 10 minutes

Warm the butter and milk until they are lukewarm.

Mix the flour with yeast, sugar, and a pinch of salt. Slowly add the lukewarm milk and butter while mixing with an electric mixer (with dough hooks).

Knead the dough for about 5 minutes until it becomes elastic and smooth.

Form a dough ball, cover it with a clean, damp kitchen towel, and let it rise for about an hour. In the meantime, make the vanilla cream.

Making the vanilla cream - 20 minutes

Warm the milk with 2 teaspoons of vanilla extract in a medium pot. Make sure the milk is warm but not too hot.

In a medium bowl, whisk together 4 egg yolks and 50 grams of sugar until smooth. Add 40 grams of flour and stir until smooth again.

Pour a little warm milk into the egg yolks and stir immediately to avoid lumps. Only then gradually add the rest of the warm milk.

Pour the mixture back into the pot and heat over low heat until the cream thickens. Keep stirring gently to avoid burning and lumps.

You will see the vanilla cream getting thicker after a few minutes. The pudding is done when you swipe your finger across the spoon and the line remains visible.

Soak 2 sheets of gelatin in a bowl of cold water. Dissolve the gelatin in the warm pudding and let it cool.

Baking the bee sting cake - 1 hour

Grease a 24 cm springform pan and line the bottom with baking paper.

Dust the countertop with flour and flatten the dough ball. Gently roll it out a little until it fits perfectly in the springform pan.

German Bee Sting Cake Preparation - step 1

Place the dough in the springform pan, cover it again with the kitchen towel, and let it rise for another 15 to 20 minutes.

German Bee Sting Cake Preparation - step 2

Preheat the oven to 180 degrees Celsius.

In a small pot, heat 40 grams of butter with 1 tablespoon of honey, 3 tablespoons of sugar, and 1 tablespoon of heavy cream over low heat. Let it melt gently for about 2 minutes.

Stir in the almond flakes and spread the mixture over the top of the dough.

Tip: make sure to leave the edges a little free; if they stick to the sides, they will burn during baking.

German Bee Sting Cake Preparation - step 3

Bake the bee sting cake until golden brown for about 30 minutes. Remove the springform immediately after baking; otherwise, the almond flakes will harden and will be harder to remove.

Finishing the bee sting cake - 15 minutes + waiting time

Whip 200 ml of heavy cream until stiff and fold it into the vanilla cream.

Cut the cooled cake in half and spread the vanilla cream over the bottom half; this will create a nice thick layer.

Pre-slice the top into 12 pieces since the almond flakes have hardened, making it difficult to cut afterward. Place the pre-sliced top on the pudding.

Refrigerate the bee sting cake for at least one hour to set. Cut into pieces just before serving; enjoy!

Tips!

Can I leave out the gelatin?

You can leave out the gelatin; the pastry cream will be less firm. You could add a packet of whipping powder to the cream to make the pudding a bit sturdier.

I can't cut the cake neatly, what now?

The top with caramelized almonds is very hard. If you don't pre-slice it, you will push the pudding out when cutting the cake.

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Nutritional values

Per 1 serving / piece:

Pay attention! These indicated nutritional values are based on standard tables and are therefore an estimated total. No rights can be derived from the data in the nutritional value table.

General

Kcal

398.92 kcal

Carbohydrates
Of which sugars

40.28 g
18.17 g

Total fat
Of which saturated fats

21.95 g
10.15 g

Proteins

9.31 g

Fiber

1.96 g

Sodium

69.16 mg

Show vitamines & minerals

Minerals

Iron

1.19 mg

Calcium

116.29 mg

Magnesium

38.15 mg

Potassium

38.15 mg

Phosphorus

178.64 mg

Copper

0.23 mg

Zinc

1.21 mg

Iodine

0.00 µg

Selenium

3.83 µg

Vitamins

Vitamine C

1.33 mg

Vitamine D

0.65 mg

Vitamine A

0.28 mg

Vitamine B1

0.16 mg

Vitamine B2

0.37 mg

Vitamine B6

0.35 mg

Vitamine B12

0.39 µg

Folic acid

45.10 µg

Vitamine E

2.34 mg

Vitamine K

0.26 µg

Vitamine K1

0.00 µg

Handy! Scroll this table horizontally to see all nutritional values per ingredient

Amount		Ingredient	Allergens	Kcal	Carbs	Carbs of which sugars	Fat	Fat of which saturated	Protein	Fibers	Sodium	Iron	Calcium	Magnesium	Potassium	Phosphorus	Copper	Zinc	Iodine	Selenium	Vitamin C	Vitamin D	Vitamin A	Vitamin B1	Vitamin B2	Vitamin B6	Vitamin B12	Vitamin B11	Vitamin E	Vitamin K	Vitamin K1
12.5	ml	full milk	milk	7.75	0.54 g	0.54 g	0.43 g	0.26 g	0.46 g	-	5.50 mg	-	15.00 mg	1.25 mg	20.00 mg	12.38 mg	-	0.06 mg	-	-	0.25 mg	0.01 mg	-	-	0.02 mg	0.01 mg	0.05 µg	0.50 µg	-	-	-
5	gram	butter	milk	36.75	0.03 g	0.03 g	4.13 g	2.70 g	0.03 g	-	0.25 mg	0.01 mg	0.65 mg	0.10 mg	0.75 mg	1.00 mg	-	-	-	-	-	0.06 mg	0.05 mg	-	-	-	-	-	-	-	-
27.08	gram	flour	gluten	98.58	18.90 g	0.41 g	0.41 g	0.05 g	3.09 g	0.76 g	0.54 mg	0.27 mg	5.42 mg	5.42 mg	48.75 mg	27.08 mg	0.08 mg	0.30 mg	-	-	-	-	-	0.03 mg	0.03 mg	0.08 mg	-	9.48 µg	-	-	-
4.17	gram	sugar		16.75	4.13 g	4.13 g	-	-	-	-	-	-	-	0.08 mg	0.17 mg	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
0.08	pinch	of salt		-	-	-	-	-	-	-	33.33 mg	-	0.01 mg	0.24 mg	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
0.58	gram	yeast		2.37	0.20 g	0.20 g	0.02 g	-	0.28 g	0.11 g	0.41 mg	0.02 mg	0.29 mg	0.93 mg	8.17 mg	0.70 mg	0.02 mg	0.05 mg	-	-	-	-	-	0.07 mg	0.12 mg	0.03 mg	-	16.92 µg	-	-	-
0.33		egg yolks	egg	23.20	-	-	2.13 g	0.53 g	1.08 g	-	3.33 mg	0.48 mg	9.33 mg	0.67 mg	9.33 mg	39.33 mg	0.02 mg	0.25 mg	-	3.67 µg	-	0.33 mg	0.04 mg	0.02 mg	0.03 mg	0.20 mg	0.13 µg	10.67 µg	0.17 mg	0.05 µg	-
41.67	ml	full milk	milk	25.83	1.79 g	1.79 g	1.42 g	0.88 g	1.54 g	-	18.33 mg	-	50.00 mg	4.17 mg	66.67 mg	41.25 mg	-	0.21 mg	-	-	0.83 mg	0.04 mg	0.01 mg	0.01 mg	0.07 mg	0.02 mg	0.17 µg	1.67 µg	-	-	-
3.33	gram	flour	gluten	12.13	2.33 g	0.05 g	0.05 g	0.01 g	0.38 g	0.09 g	0.07 mg	0.03 mg	0.67 mg	0.67 mg	6.00 mg	3.33 mg	0.01 mg	0.04 mg	-	-	-	-	-	-	-	0.01 mg	-	1.17 µg	-	-	-
0.17	teaspoon	vanilla extract		2.88	0.76 g	0.76 g	-	-	-	-	0.09 mg	-	0.11 mg	0.03 mg	1.48 mg	0.06 mg	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
4.17	gram	sugar		16.75	4.13 g	4.13 g	-	-	-	-	-	-	-	0.08 mg	0.17 mg	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
0.17	sheet	of gelatin		1.22	-	-	-	-	0.30 g	-	0.30 mg	-	-	0.03 mg	0.05 mg	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
16.67	ml	heavy cream	milk	56.17	0.47 g	0.47 g	6.00 g	3.33 g	0.33 g	-	5.83 mg	-	12.50 mg	1.67 mg	15.83 mg	10.00 mg	-	0.03 mg	-	-	0.17 mg	0.15 mg	0.06 mg	-	0.02 mg	0.01 mg	0.03 µg	0.50 µg	-	-	-
8.33	gram	almond flakes	nuts, peanut, sesame seeds	48.33	1.67 g	0.33 g	4.17 g	0.33 g	1.75 g	1.00 g	0.42 mg	0.33 mg	20.83 mg	22.50 mg	58.33 mg	41.67 mg	0.08 mg	0.25 mg	-	0.17 µg	-	-	0.08 mg	0.02 mg	0.08 mg	0.01 mg	-	4.17 µg	2.17 mg	0.21 µg	-
3.33	gram	butter	milk	24.50	0.02 g	0.02 g	2.75 g	1.80 g	0.02 g	-	0.17 mg	-	0.43 mg	0.07 mg	0.50 mg	0.67 mg	-	-	-	-	-	0.04 mg	0.03 mg	-	-	-	-	-	-	-	-
0.25	tablespoon	sugar		15.08	3.71 g	3.71 g	-	-	-	-	-	-	-	0.08 mg	0.15 mg	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
0.08	tablespoon	honey		6.42	1.57 g	1.56 g	-	-	0.01 g	-	0.15 mg	0.03 mg	0.10 mg	0.04 mg	1.04 mg	0.42 mg	-	0.01 mg	-	-	0.07 mg	-	-	-	-	-	-	-	-	-	-
0.08	tablespoon	heavy cream	milk	4.21	0.03 g	0.03 g	0.45 g	0.25 g	0.02 g	-	0.44 mg	-	0.94 mg	0.13 mg	1.19 mg	0.75 mg	-	-	-	-	0.01 mg	0.01 mg	-	-	-	-	-	0.04 µg	-	-	-
				398.92	40.28 g	18.17 g	21.95 g	10.15 g	9.31 g	1.96 g	69.16 mg	1.19 mg	116.29 mg	38.15 mg	238.58 mg	178.64 mg	0.23 mg	1.21 mg	-	3.83 µg	1.33 mg	0.65 mg	0.28 mg	0.16 mg	0.37 mg	0.35 mg	0.39 µg	45.10 µg	2.34 mg	0.26 µg	-