German Bee Sting Cake Recipe - Oma's Bienenstich
My Bienenstich (bee sting cake) skips the yeast but keeps the flavor—soft cake, creamy filling, and that sweet almond crunch.
- Prep time
- 40 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 large eggs
- ¾ cup (150 g) granulated sugar
- 1 cup (130 g) all-purpose flour
- 1 teaspoon (4 g) baking powder
- Pinch of salt
- ½ cup (120 ml) milk, warmed
- 1 tablespoon (14 g) unsalted butter, melted
- ¼ cup (57 g) unsalted butter, for topping
- ¼ cup (50 g) granulated sugar, for topping
- 1½ tablespoons (32 g) honey
- 1 tablespoon (15 ml) heavy whipping cream
- 1 cup (110 g) slivered or sliced almonds
- ½ teaspoon (3 ml) vanilla extract
- 2 cups (480 ml) heavy whipping cream, for filling
- 2 tablespoons (28 g) instant vanilla pudding powder
- 2 tablespoons (16 g) powdered sugar, or to taste
Instructions
- 1
Preheat oven to 350°F (180°C) and grease a 9-inch springform pan. In a large bowl, beat eggs and sugar until thick and creamy, about 5 minutes. Whisk together flour, baking powder, and salt, then stir into egg mixture. Combine warm milk and melted butter, then mix into the batter. Pour into the prepared pan and bake for 20–30 minutes until a toothpick comes out clean.
- 2
While the cake bakes, melt butter in a small pan. Stir in sugar, honey, and cream. Simmer for 5 minutes, stirring constantly. Remove from heat, then fold in almonds and vanilla.
- 3
Spread the almond topping on the cake immediately after removing it from the oven. If the topping firms up, reheat with a little honey or cream. Set oven to broil and broil the cake for a few minutes until the top is golden brown. Watch carefully to avoid burning.
- 4
Whip the cream and vanilla pudding powder until almost stiff. Add powdered sugar to taste, then continue whipping until fully stiff.
- 5
Let cake cool and remove the springform ring. Slice cake into two layers. Spread filling on the bottom layer. Pre-slice the almond-topped layer into desired portions and place over the cream. Refrigerate until ready to serve.