Is Bienenstich the same as Bee Sting Cake?

Yes! Bienenstich Dessert is the German name for Bee Sting Cake . “Bienenstich” literally means “bee sting” in German. The name comes from a centuries-old legend — but the cake itself is all about sweet cream, a soft yeast base, and a caramelized honey-almond topping. Both names refer to the same delightful dessert.

What type of cream is used in Bienenstich Dessert?

Traditionally, Bienenstich Dessert uses a vanilla-flavored cream filling. It’s often made with heavy whipping cream and vanilla pudding powder for extra thickness and flavor. Some variations use buttercream or custard, depending on personal preference or regional style.

Can I freeze Bienenstich Dessert?

Technically, yes — but it’s not ideal. Freezing the cream can change its texture, making it watery or grainy once thawed. If you must freeze it, wrap the layers separately and avoid freezing the fully assembled cake. For the best taste and texture, enjoy it fresh within a day or two of making it.

How long does Bienenstich Dessert last in the fridge?

Stored in an airtight container, Bienenstich Dessert lasts up to 2 days in the fridge. However, the almond topping can soften over time, and the cream may begin to lose its structure. It’s at its best within the first 24 hours.

Why is yeast used in Bienenstich Dessert?

Yeast gives the cake its signature structure and light, airy bite. It’s not as fluffy as sponge cake, but softer and slightly chewy — the perfect base to support the creamy filling and crunchy topping. That’s what makes Bienenstich Dessert so unique!

Bienenstich Dessert – Classic German Bee Sting Cake

Description

Bienenstich Dessert, also known as German Bee Sting Cake, is a traditional layered dessert made with sweet yeast dough, creamy vanilla filling, and a crunchy honey-almond topping. This beloved German treat is rich, slightly chewy, and delightfully crunchy on top, making it a perfect centerpiece for coffee breaks, family gatherings, or special celebrations.

Ingredients

Scale

1 ½ to 1 ¾ cups (210–230g) all-purpose flour
2 tbsp (30g) sugar
2 tsp (7g) fast-rising yeast
Pinch of salt
1 egg
¼ cup (57g) melted butter
⅓ cup (75ml) milk
½ cup (113g) butter (for topping)
1 tbsp honey
5–6 tbsp sugar (for topping)
1 ½ tbsp heavy whipping cream
1 tbsp vanilla sugar or 1 tsp vanilla extract
¾ cup (80g) sliced almonds
2 cups (400ml) heavy whipping cream (for filling)
3 tbsp vanilla pudding powder
1 tsp vanilla sugar or 1 tsp vanilla extract (for filling)

Instructions

Mix flour, sugar, yeast, and salt in a bowl. Add melted butter, egg, and milk. Mix until a soft dough forms.
Knead the dough until smooth and let it rest for 30 minutes.
Preheat oven to 350°F (176°C).
Melt butter, honey, sugar, and vanilla sugar in a saucepan for the topping. Stir in cream and almonds, then remove from heat.
Press dough into an 8×8-inch pan lined with parchment. Prick with a fork and spread the topping evenly.
Bake for 30 minutes or until golden brown. Cool for 15–20 minutes.
Slice the cake horizontally. Cut the top layer into 9 squares.
Whip heavy cream with pudding powder and vanilla sugar until stiff peaks form.
Spread cream over the bottom layer. Place top pieces on the cream.
Chill the cake for at least 1 hour before serving.

Notes

Cut the top layer while the cake is still warm to avoid cracking.
For a firmer cream, chill overnight before serving.
Store leftovers in the fridge for up to 2 days.
Do not freeze the fully assembled cake.

Prep Time: PT45M
Cook Time: PT30M
Category: Dessert
Method: Baking
Cuisine: German

Nutrition

Serving Size: 1 slice
Calories: 395
Sugar: 18g
Sodium: 120mg
Fat: 27g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg

Keywords: Bienenstich Dessert, Bee Sting Cake, German cream cake, honey almond cake, traditional German dessert, vanilla pudding cake, yeast cake