Quick Recipe Version (TL;DR)
Quick Ingredients
- For the yeast cake: 2 1/2 cups (300 g) all-purpose flour, 1/4 cup (50 g) sugar, 2 1/4 tsp (7 g) instant or active dry yeast, 2/3 cup (160 ml) warm milk, 1/4 cup (60 g) soft butter, 1 large egg, 1/2 tsp salt, 1 tsp vanilla extract (optional).
- For the almond-honey topping: 7 tbsp (100 g) butter, 1/2 cup (100 g) sugar, 1/4 cup (85 g) honey, 1/3 cup (80 ml) heavy cream, 1 1/4 cups (120 g) sliced almonds, 1 tsp vanilla extract, pinch of salt.
- For the vanilla cream filling: 2 cups (480 ml) whole milk, 1/2 cup (100 g) sugar, 4 large egg yolks, 1/3 cup (40 g) cornstarch, 3 tbsp (40 g) butter, 2 tsp vanilla extract (or 1 vanilla bean), pinch of salt, 1 cup (240 ml) cold heavy cream.
Do This
- 1. Make yeast dough: mix warm milk, yeast, a little sugar; combine with flour, remaining sugar, salt, egg, butter. Knead until smooth. Rise until doubled, 60–75 minutes.
- 2. Press dough into a greased 9-inch springform pan. Let rise again 20–30 minutes.
- 3. Cook topping: gently boil butter, sugar, honey, cream, salt 3–5 minutes; stir in almonds and vanilla. Cool slightly.
- 4. Spoon warm almond mixture over risen dough. Bake at 350°F (175°C) for 22–28 minutes until deep golden. Cool completely.
- 5. Cook pastry cream: heat milk with half the sugar and vanilla; whisk remaining sugar, yolks, cornstarch, salt; temper and cook until very thick. Stir in butter, chill fully.
- 6. Whip cream to soft peaks and fold into cold pastry cream. Slice cake horizontally, spread cream, replace almond-topped lid, chill 1 hour, then slice and serve.
Why You’ll Love This Recipe
- A classic German bakery favorite at home: soft, buttery yeast cake with a crackly caramelized almond top.
- Generous layer of silky vanilla cream filling that feels fancy but uses simple, everyday ingredients.
- Great make-ahead dessert; tastes even better once it has time to chill and set.
- Impressive yet doable: clear steps guide you from yeast dough to pastry cream with confidence.
Grocery List
- Produce: Optional: 1 lemon (for zest in pastry cream, if desired).
- Dairy: Whole milk, unsalted butter, heavy whipping cream, eggs.
- Pantry: All-purpose flour, granulated sugar, honey, sliced almonds, cornstarch, instant or active dry yeast, vanilla extract or vanilla bean, salt.
Full Ingredients
Yeast Cake Base
- 2 1/2 cups (300 g) all-purpose flour, plus extra for kneading
- 1/4 cup (50 g) granulated sugar
- 2 1/4 tsp (7 g) instant or active dry yeast
- 2/3 cup (160 ml) whole milk, warmed to 100–110°F (38–43°C)
- 1/4 cup (60 g) unsalted butter, very soft
- 1 large egg (about 50 g), at room temperature
- 1/2 tsp fine salt
- 1 tsp vanilla extract (optional, for extra flavor)
- Butter or neutral oil, for greasing the bowl and pan
Caramelized Almond-Honey Topping
- 7 tbsp (100 g) unsalted butter
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (85 g) honey
- 1/3 cup (80 ml) heavy cream
- 1 1/4 cups (120 g) sliced almonds
- 1 tsp vanilla extract
- Pinch of fine salt
Vanilla Cream Filling
- 2 cups (480 ml) whole milk, divided
- 1/2 cup (100 g) granulated sugar, divided
- 4 large egg yolks
- 1/3 cup (40 g) cornstarch
- Pinch of fine salt
- 3 tbsp (40 g) unsalted butter, cut into small pieces
- 2 tsp vanilla extract or seeds from 1 vanilla bean
- 1 cup (240 ml) cold heavy whipping cream
- Optional: finely grated zest of 1/2 lemon, for a light citrus note
Step-by-Step Instructions
Step 1: Prepare the pan and warm the ingredients
Lightly grease a 9-inch (23 cm) springform pan with butter or oil. Line the bottom with a circle of parchment paper for easier removal. Grease the parchment as well.
Bring the egg and butter for the dough to room temperature if possible. Warm the milk gently until it reaches 100–110°F (38–43°C) – it should feel warm but not hot to the touch. If it is hotter than that, let it cool for a few minutes; milk that is too hot can kill the yeast.
Step 2: Make the soft yeast dough
In a small bowl or measuring jug, combine the warm milk, yeast, and 1 teaspoon of the sugar. Stir to dissolve. If using active dry yeast, let it sit for 5–10 minutes until foamy. If using instant yeast, you can proceed after stirring.
In a large mixing bowl (or the bowl of a stand mixer), whisk together the flour, remaining sugar, and salt. Add the egg, softened butter, vanilla (if using), and the milk-yeast mixture. Mix with a wooden spoon or dough hook until a shaggy dough forms.
Knead by hand on a lightly floured surface or with a stand mixer and dough hook on medium-low speed for 8–10 minutes, until the dough is smooth, elastic, and only slightly tacky. Add small sprinkles of flour if it is very sticky, but keep the dough on the softer side for a tender cake.
Step 3: Let the dough rise and fit it into the pan
Form the dough into a ball and place it in a lightly greased bowl, turning it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place until doubled in size, about 60–75 minutes, depending on room temperature.
Once doubled, gently deflate the dough by pressing it down with your fingers. Transfer it to the prepared springform pan. Press and stretch the dough evenly to the edges of the pan, trying to keep the surface level. Cover the pan loosely and let the dough rise again for 20–30 minutes while you prepare the almond-honey topping. It should puff slightly, but it does not need to double again.
Step 4: Cook the caramelized almond-honey topping
While the dough has its second rise, make the topping. In a medium saucepan, combine the butter, sugar, honey, heavy cream, and a pinch of salt. Place over medium heat and stir until the butter has melted and the sugar begins to dissolve.
Bring the mixture to a gentle boil and cook for 3–5 minutes, stirring frequently, until it thickens slightly and looks glossy and smooth. Remove the pan from the heat and stir in the sliced almonds and vanilla extract until the nuts are well coated.
Set the topping aside to cool for about 10–15 minutes. It should still be warm and pourable, but not so hot that it will deflate the dough or be dangerous to handle.
Step 5: Add topping and bake the cake
Preheat your oven to 350°F (175°C) with a rack in the center while the topping cools slightly and the dough finishes its second rise.
Once the dough has puffed and springs back slowly when gently poked, carefully spoon the warm almond-honey mixture over the surface of the dough. Spread it evenly all the way to the edges with a spatula, trying not to press down too hard so you do not deflate the dough.
Bake the cake for 22–28 minutes, until the almond topping is a deep golden brown and the edges of the cake are lightly browned. The center of the cake should feel set; if you have an instant-read thermometer, the internal temperature should be around 200°F (93°C). If the topping is browning too quickly, you can loosely tent the pan with foil for the last 5–10 minutes.
Let the cake cool in the pan on a rack for 15 minutes. Then run a thin knife around the edge to loosen and carefully release the springform ring. Cool completely on the rack before filling, at least 1 hour.
Step 6: Make and chill the vanilla pastry cream
While the cake cools, prepare the pastry cream. In a medium saucepan, combine 1 1/2 cups (360 ml) of the milk with half of the sugar and the vanilla (and lemon zest, if using). Heat over medium heat until the milk is steaming and tiny bubbles appear around the edges, stirring occasionally. Do not let it boil vigorously.
In a separate bowl, whisk together the remaining 1/2 cup (120 ml) milk, the remaining sugar, egg yolks, cornstarch, and a pinch of salt until totally smooth and lump-free.
Slowly pour about one-third of the hot milk into the egg mixture, whisking constantly to temper the eggs. Then pour the tempered mixture back into the saucepan with the rest of the hot milk, whisking all the while.
Return the pan to medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble. Once it is bubbling, cook for another 1–2 minutes to fully cook the cornstarch. The cream should be quite thick.
Remove from the heat and whisk in the butter until smooth. If you want an extra silky cream, strain it through a fine-mesh sieve into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator until completely cold and firm, at least 1 hour (and up to 24 hours).
Step 7: Whip the cream, lighten the filling, and assemble
When both the cake and pastry cream are completely cold, make the lightened filling. In a chilled bowl, beat the heavy whipping cream with a mixer on medium-high speed until it forms soft peaks that hold their shape but are not grainy or stiff.
Whisk the chilled pastry cream to loosen it, then gently fold in the whipped cream in 2–3 additions using a spatula. Fold just until smooth and uniform; do not overmix or you may deflate the cream.
Using a long serrated knife, carefully slice the cake horizontally into two even layers. Take your time and keep the knife level, rotating the cake as you cut. Lift the top layer off (with the almond side facing up) and set it aside on a flat surface.
Spread the vanilla cream filling evenly over the cut side of the bottom layer, leaving a border of about 1/2 inch (1 cm) around the edge to allow for spreading when you add the top. Carefully place the almond-topped layer back on, almond side up, aligning it with the bottom layer and pressing very gently to secure.
Step 8: Chill, slice, and serve
Transfer the filled cake to the refrigerator and chill for at least 1 hour to allow the filling to set and the layers to firm up. This makes for much cleaner slices.
When ready to serve, use a sharp serrated knife to cut the cake into 12 wedges, wiping the blade between cuts for neat edges. Serve slightly chilled or at cool room temperature. Enjoy the contrast of the tender yeast cake, the creamy vanilla filling, and the crunchy caramelized almond top.
Pro Tips
- Keep the dough soft: Add just enough flour for the dough to be workable. A slightly sticky dough bakes into a much softer, more delicate crumb.
- Mind the milk temperature: For the yeast and the pastry cream, warm but not hot milk is key. Overly hot milk can kill yeast or scramble egg yolks.
- Cool the topping slightly: Let the almond-honey mixture cool until thickened but still pourable. If it is too hot, it may sink into the dough instead of forming a defined layer on top.
- Chill for clean layers: The pastry cream needs to be thoroughly cold before folding in the whipped cream, and the assembled cake needs time in the fridge for tidy slices.
- Use a serrated knife: A long serrated bread knife makes it much easier to halve the cake horizontally and to cut through the crisp almond top without crushing it.
Variations
- Classic bakery-style filling: Skip the whipped cream and use the pastry cream as-is for a denser, richer filling that is closer to some traditional German versions.
- Lemon-kissed Bienenstich: Add the zest of 1 lemon to the pastry cream and a teaspoon of lemon juice to the almond topping for a bright, fresh flavor.
- Individual portions: Bake the dough and topping in a parchment-lined 9×13-inch (23×33 cm) pan, then cut into squares, slice each square horizontally, and fill to make small, individual bee sting cakes.
Storage & Make-Ahead
Store the assembled Bienenstich covered in the refrigerator for up to 3 days. The almond topping will soften slightly over time but still tastes wonderful. For best texture, enjoy within 24–48 hours.
You can break the recipe into parts: bake the cake and prepare the pastry cream up to 1 day ahead, keeping the cake wrapped at room temperature and the pastry cream refrigerated. Whip the cream, fold it into the pastry cream, and assemble the cake on the day you plan to serve it.
The unfilled cake layers (without cream) can be wrapped tightly and frozen for up to 2 months. Thaw at room temperature before filling. The filled cake does not freeze well because of the cream filling.
Nutrition (per serving)
Approximate values per serving (1 of 12): about 480 calories; 28 g fat; 20 g saturated fat; 52 g carbohydrates; 2 g fiber; 32 g sugar; 8 g protein; 260 mg sodium. These numbers are estimates and will vary based on exact ingredients and portion sizes.
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