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.
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'.
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
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.
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.
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.
Place the dough in the springform pan, cover it again with the kitchen towel, and let it rise for another 15 to 20 minutes.
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.
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.
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!
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.
Per 1 serving / piece:
| 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 | - | ||||
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