Heavenly Honey Almond Bee Sting

Category: Treats That Make Everything Better

Experience a beloved German classic featuring a light, airy yeast cake layered with silky vanilla custard and crowned with an irresistible caramelized almond and honey crust. This elegant treat combines rich textures and flavors—fluffy cake, creamy filling, and a sweet nutty topping—making it excellent for celebrations or indulgent moments. Traditional baking methods bring out the best in each ingredient, yielding a dessert that's both distinctive and memorable. Serve well-chilled for a delightful contrast between the soft interior and crunchy almond finish. Perfect alongside coffee or tea.

Clare Recipes
Updated on Wed, 02 Jul 2025 17:20:26 GMT
A slice of a cake with almonds and honey on top. Save
A slice of a cake with almonds and honey on top. | recipesclare.com

This German Bee Sting Cake is a showstopper for celebrations and makes any coffee break special. A golden almond and honey crust crowns a soft yeasted cake hiding a creamy vanilla custard filling. Every bite blends airy bread with crunchy, caramelized almonds and gentle honey sweetness.

My family always requests an extra-thick custard layer whenever I make this. The aroma of baking honey and almonds fills the house and draws everyone into the kitchen.

Ingredients

  • Active dry yeast: gives the cake its traditional rise and light open crumb. Always check the expiration date to ensure strong proofing
  • All-purpose flour: provides the ideal structure
  • Granulated sugar: sweetens both the cake and filling for balanced flavor
  • Salt: sharpens the sweetness and rounds out flavors
  • Eggs: bring richness and a lovely golden hue
  • Unsalted butter: means you control saltiness and get a tender crumb
  • Vanilla extract: layers warmth and rounds out the custard and cake
  • Whole milk: in the filling gives the custard body and a creamy texture always opt for fresh milk
  • Cornstarch: thickens the filling smoothly no lumps if you sift
  • Heavy whipping cream: folded into the custard keeps it light and airy
  • Honey: for the topping adds floral sweetness and a signature stickiness
  • Sliced almonds: create the essential crunchy caramelized crust choose fresh or toasted for best flavor

Step-by-Step Instructions

Proof the Yeast:
Dissolve active dry yeast in warm milk and let it sit for up to ten minutes. When it turns foamy and bubbles begin to appear all over the surface it is ready. This crucial step ensures the cake will rise properly
Mix and Knead the Dough:
Combine flour sugar salt eggs melted butter vanilla and the yeast mixture. Mix it all together until a dough forms. Knead this dough on a floured board for about eight minutes so it becomes smooth elastic and just a bit tacky
First Rise:
Transfer the dough into a greased bowl making sure it is covered and placed in a warm spot. Let it rest for one to two hours. The dough should double in size for a tall fluffy cake
Prepare and Add the Almond Topping:
Melt butter in a pan and blend in sugar honey and cream. Stir until it thickens just slightly then fold in sliced almonds. Spread this mixture gently and evenly over the fully risen dough in the prepared cake pan
Second Rise:
Let the dough in the pan rise for thirty more minutes so the topping fuses into the dough and the structure is set before baking
Bake the Cake:
Preheat the oven to three hundred fifty degrees Fahrenheit and bake for twenty five to thirty minutes. The cake should be deep golden brown and the almond topping bubbling. Leave it in the pan to cool completely so the topping sets without cracking
Make the Custard Filling:
Heat milk and sugar to steaming in a saucepan. Whisk egg yolks and cornstarch together in another bowl then gradually whisk in the hot milk to temper the yolks. Return everything to the pan and cook over low until thickened stirring constantly. Add vanilla and chill with plastic wrap touching the surface to prevent a skin from forming
Finish the Filling:
Beat heavy cream to stiff peaks and fold into the cooled custard. This creates a mousse-like filling that slices beautifully
Assemble the Cake:
Carefully cut the cooled cake horizontally. Spread all the custard evenly on the bottom half and gently lift on the almond-crusted top. Chill for at least an hour to set before slicing
A slice of a cake with honey drizzled on top. Save
A slice of a cake with honey drizzled on top. | recipesclare.com

I never get tired of watching the almond mixture bubble and toast in the oven. My favorite part is peeling off little caramelized almond clusters and sneaking a taste while the cake cools

Storage tips

Keep the assembled cake in the refrigerator under a cake dome or tight foil to protect the custard and keep the almond topping crisp. Leftovers stay fresh for up to three days. To freeze the yeast cake base wrap tightly before filling and thaw before assembly for best texture

Ingredient substitutions

For a nut-free version use roasted sunflower seeds or pepitas. Almond extract can boost flavor if you only have regular sliced almonds. Dairy-free milk and coconut cream both work for the custard and topping with a slightly different taste

Serving suggestions

Serve chilled or let the cake sit at room temperature for fifteen minutes to soften the custard. It pairs beautifully with black coffee or a tart berry compote. For special occasions dust with powdered sugar or drizzle with extra honey just before serving

A slice of a cake with almonds and honey on top. Save
A slice of a cake with almonds and honey on top. | recipesclare.com

Cultural context

Bienenstich holds a place of pride on German coffee tables. The name means bee sting referencing the irresistible honey topping. Legend says it was first made by bakers who defended their town with beehives then celebrated with this treat

Recipe FAQs

→ What makes this cake unique?

The soft yeast cake base, creamy custard filling, and signature caramelized honey-almond topping create a distinct texture and flavor not found in typical desserts.

→ How do you achieve a light, airy texture?

Letting the dough rise twice—first after mixing and again in the pan—develops volume and a tender crumb, essential for a delicate mouthfeel.

→ What's the best way to assemble the cake?

After baking and cooling, slice the cake horizontally, spread the custard evenly, then top with the almond-crusted layer for a beautiful finish.

→ Can I prepare any steps in advance?

The custard filling and topping can both be made ahead and stored chilled, speeding up final assembly on serving day.

→ Which type of honey works best?

Mild, floral honey varieties complement the cake without overpowering the other flavors, allowing the almonds to shine.

→ Is chilling necessary before serving?

Chilling helps set the filling, yielding cleaner slices and enhancing the contrast between creamy custard and crisp almond topping.

Heavenly Honey Almond Bee Sting

Golden yeast cake filled with vanilla custard and topped with caramelized honey almonds, perfect for dessert lovers.

Preparation Time
30 min
Cooking Time
180 min
Total Time
210 min

Category: Sweet Stuff

Skill Level: Advanced

Cuisine Type: German

Makes: 6 Serves

Dietary Preferences: Vegetarian

Ingredients

→ For the Cake

01 2 1/4 teaspoons active dry yeast
02 1/4 cup warm milk (about 110°F)
03 2 1/2 cups all-purpose flour
04 1/3 cup granulated sugar
05 1/4 teaspoon salt
06 2 large eggs
07 4 tablespoons unsalted butter, melted
08 1/2 teaspoon vanilla extract

→ For the Topping

09 4 tablespoons unsalted butter
10 1/3 cup granulated sugar
11 2 tablespoons honey
12 2 tablespoons heavy cream
13 1/2 cup sliced almonds

→ For the Filling

14 2 cups whole milk
15 1/3 cup granulated sugar
16 3 large egg yolks
17 1/4 cup cornstarch
18 1 teaspoon vanilla extract
19 1/2 cup heavy whipping cream

Steps

Step 01

Dissolve the yeast in warm milk in a small bowl and let sit for 5-10 minutes until foamy. In a large bowl, combine flour, sugar, and salt. Add eggs, melted butter, vanilla, and the yeast mixture. Mix until a dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let it rise in a warm place for 1-2 hours or until doubled. Punch the dough down and press it evenly into a greased 9-inch springform pan. Allow to rise for another 30 minutes.

Step 02

Melt butter with sugar, honey, and cream in a saucepan over medium heat. Stir until combined and slightly thickened, then remove from heat and fold in the sliced almonds. Spread evenly over the risen dough.

Step 03

Preheat the oven to 350°F (175°C) and bake for 25-30 minutes until golden brown. Let it cool completely in the pan.

Step 04

Heat milk and sugar in a medium saucepan over medium heat until warm. In a separate bowl, whisk egg yolks with cornstarch until smooth. Slowly add the warm milk mixture to the yolks while whisking constantly. Return the mixture to the saucepan and cook on low until thickened. Remove from heat, stir in vanilla, cover with plastic wrap directly on the surface, and cool completely. Once cooled, whip heavy cream to stiff peaks and fold it into the custard.

Step 05

Carefully remove the cooled cake from the pan and slice it horizontally into two layers. Spread the custard filling on the bottom layer and place the top layer (almond topping side up) back on top. Chill in the refrigerator for at least 1 hour before serving.

Helpful Notes

  1. Ensure the yeast mixture becomes foamy for optimal dough rising.
  2. Use a greased springform pan for easy removal of the baked cake.
  3. Refrigerating the assembled cake enhances the flavors and texture.

Required Tools

  • 9-inch springform pan
  • Mixing bowl
  • Saucepan
  • Whisk
  • Plastic wrap

Allergen Info

Check each ingredient for potential allergens and seek medical advice if unsure.
  • Contains dairy (milk, butter, cream).
  • Contains eggs.
  • Contains nuts (almonds).
  • Contains gluten (wheat flour).

Nutritional Info (per serving)

These are general insights and don’t replace professional medical advice.
  • Calories: 450
  • Fat: 23 g
  • Carbs: 48 g
  • Protein: 8 g