Bee Sting Cake

I still remember the first time I tasted Bee Sting Cake: that perfect moment when the warm honey-almond topping crackles under my fork, letting loose sweet ribbons of cream and sponge.

Back then, I had no idea how simple it would be to recreate at home—but now, after a few spills and triumphs in my kitchen, I’ve nailed every detail.

I’m excited to share what I’ve learned, from coaxing the sponge into its fluffiest form to stirring the silkiest vanilla custard and spooning on that glossy, nut-studded glaze.

You won’t need fancy gadgets or exotic ingredients—just everyday staples and a little bit of patience.

By the end of this article, you’ll know exactly how to bring this joyful cake to life, slice by slice, and you might even catch yourself smiling as you lift that first forkful.

Bee Sting Cake Recipe

Ingredients

For the sponge layers:

4 large eggs, room temperature
120 g caster sugar
100 g plain flour
20 g cornstarch
1 tsp baking powder
Pinch of fine salt

For the Honey-Almond Topping:

100 g unsalted butter
100 g granulated sugar
3 tbsp clear honey
2 tbsp heavy cream
100 g flaked almonds

For the Pastry-Cream Filling:

300 ml whole milk
1 tsp pure vanilla extract
4 large egg yolks
60 g caster sugar
25 g cornstarch
30 g unsalted butter, cubed

For Assembly:

Light dusting of icing sugar (optional)

Instructions

Preheat oven to 180 °C (350 °F) on static setting (no fan).
Line the bottoms of two 20 cm (8″) round cake tins with parchment; do not grease the sides.
In a clean bowl, whisk eggs and sugar over a gentle simmer (bain-marie) until warm (about 40 °C), and sugar dissolves. Remove from heat.
Whisk at high speed until pale, fluffy, and ribbon stage (~5 minutes).
Sift in flour, cornstarch, baking powder, and salt in two additions, folding gently with a large spatula to preserve air.
Divide batter evenly between tins. Smooth tops.
Bake 12–14 minutes until lightly golden and springy when touched.
Run a knife around edges, invert onto a rack, and peel off parchment. Cool completely.
In a small saucepan, melt butter over medium heat. Add sugar, honey, and cream. Bring to a gentle boil, stirring until sugar dissolves.
Remove from heat and stir in almonds. Let cool ~5 minutes (topping will thicken slightly).
Heat milk and vanilla to a simmer in a saucepan.
In a bowl, whisk yolks, sugar, and cornstarch until pale.
Slowly pour hot milk into yolk mix, whisking constantly. Return to saucepan.
Cook over medium heat, whisking, until thick pudding forms (~2 minutes).
Off heat, whisk in butter until glossy. Transfer to a bowl, cover surface with clingfilm to prevent skin, and chill until firm.
Place one sponge, top-side down, on a serving plate.
Pipe or spread pastry-cream in an even layer (~1 cm thick).
Lay second sponge on top, bottom-side up.
Spoon honey-almond mixture across top, gently spreading to edges so it drips slightly over the sides.
Refrigerate for at least 2 hours to let flavors meld and topping set.
Before slicing, let stand 10 minutes at room temperature. Dust with a little icing sugar if desired.
Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices.
Ensure eggs are fully at room temperature for maximum volume in the sponge.
Don’t rush folding the flour—gentle strokes preserve the light crumb.
Make the topping just before assembly so it’s pourable but not too runny.
Chill the pastry-cream thoroughly; warm filling will soften the sponge.

What Is Bee Sting Cake (Bienenstich)?

Bee Sting Cake is a soft, creamy German cake made with a sweet bread-like sponge, creamy filling, and a caramel almond topping.

Soft Base: It’s made from a fluffy yeast dough instead of regular cake batter.
Sweet Cream Inside: Usually filled with vanilla custard or whipped cream.
Crunchy Top: Has a buttery caramel glaze with sliced almonds baked on top.

What Does Bee Sting Cake Taste Like?

It has a mix of soft, creamy, and crunchy in every bite.

Sponge: Slightly sweet, like a soft sweet bread.
Filling: Smooth, creamy, and mildly sweet (often vanilla-flavored).
Topping: Crispy and nutty with a rich buttery caramel taste.

How Long Does Bee Sting Cake Stay Fresh?

It stays good for a few days if stored right.

With Cream: Best eaten within 2–3 days.
Without Cream: The plain cake can stay fresh for up to 5 days.
Store in Fridge: Always keep it cold if it has cream inside.

How Do I Make The Sponge Extra Light And Fluffy?

A soft sponge makes the whole cake better. Follow these tips:

Use Warm Milk: It helps yeast grow better.
Let Dough Rise Twice: First before shaping, second before baking.
Don’t Overmix: Mix just until everything comes together.
Use Bread Flour: It gives a better rise and airy texture.
Beat Eggs Well: Air in eggs makes the sponge lighter.

What Cream Filling Works Best In Bee Sting Cake?

The right filling makes the cake creamy and dreamy.

Vanilla Custard: Classic and creamy.
Whipped Cream: Light and fluffy.
Pastry Cream: Rich, thick, and holds shape well.
Buttercream: Good if you want something firmer.
Milk Pudding Cream: Soft, simple, and tasty.

How Do I Prevent The Almond Topping From Sinking Into The Cake?

Keep your topping crispy and sitting on top with these tricks:

Cool It Slightly: Let the almond mix cool before spreading it.
Use Chilled Dough: A cooler surface helps hold the topping better.
Don’t Overload: Use just enough topping, not too thick.
Bake on Middle Rack: Heat spreads better and keeps the topping on top.

Can Bee Sting Cake Be Made Gluten-Free?

Yes, with the right ingredients, it works great.

Use Gluten-Free Bread Flour: Not regular flour substitutes.
Add Xanthan Gum: It helps hold the dough together.
Let It Rise Longer: Gluten-free dough needs extra time.
Don’t Overbake: Gluten-free cakes can dry fast.

How To Adapt Bee Sting Cake For a Vegan Diet?

Vegan versions can be just as tasty if you swap ingredients smartly.

Plant Milk: Almond, oat, or soy milk instead of regular milk.
Vegan Butter: Use dairy-free butter for topping and dough.
Egg Substitute: Use mashed banana, applesauce, or flax eggs.
Vegan Cream: Use coconut cream, soy custard, or cashew cream for filling.
Maple or Agave Syrup: For the caramel topping instead of honey.

Why Is My Topping Too Runny Or Too Hard?

The caramel topping needs just the right cooking time.

Too Runny: It wasn’t cooked long enough to thicken.
Too Hard: It was cooked too long or at too high heat.
Fix: Cook on medium heat and stir often. Test with a spoon—it should coat it lightly.

How To Slice Bee Sting Cake Without Cracking The Topping?

Keep that lovely topping neat and whole with these easy tips:

Chill Before Cutting: Cold cake is easier to slice cleanly.
Use a Serrated Knife: Like a bread knife for gentle sawing.
Wipe Between Cuts: Clean knife after every slice.
Slice Upside Down First: Cut the sponge part, then flip back and press topping gently.

Can I Freeze Bee Sting Cake?

Yes, you can freeze it, but do it the right way to keep it tasty.

Freeze Without Filling: Freeze the sponge and topping only. Add cream later.
Wrap Well: Use plastic wrap, then foil to avoid freezer burn.
Thaw Properly: Let it thaw in the fridge, then add the cream before serving.

What’s The Best Way To Store Bee Sting Cake?

Proper storage keeps it soft and safe to eat.

Refrigerate: Always store in an airtight box in the fridge.
Avoid Warm Places: Heat can melt the cream and spoil the cake.
Don’t Leave Out: Never keep it on the counter for long if filled.