Bee Sting Cake is a German dessert cake recipe that has been a family favorite for as long as I can remember. It looks great, tastes even better and is easy to make! This Bee Sting Cake is made by baking the cake then slicing it in half to add a delicious vanilla pudding cream filling.
Bienenstich or ‘Bee Sting Cake’ is a popular, classic German dessert. Like German Cheesecake and Streuselkuchen, it is often served during ‘Kaffee und Kuchen‘ – Germany’s version of high tea.
This cake looks fancy but the recipe is really easy to make and perfect for new and seasoned bakers.
What Is Bienenstich?
This might be the easiest bee sting recipe you’ll ever find.
It’s a really simple batter. No fussing with yeast for this one. You won’t believe how easy it is to make this decadently crunchy almond topping.
Ingredients
Batter
- 4 eggs
- 1 cup powdered sugar
- 1/2 cup flour
- 1 tablespoon baking powder
Filling
- 1 package instant vanilla pudding mix
- 2 cups heavy cream
- 1/4 cup whole milk
Topping
- 1 cup sliced almonds
- 2 tablespoons granulated sugar
How To Make Bee Sting Cake
This recipe takes no time at all. The batter, filling, and topping take about 15 minutes to prepare and baking takes 30 minutes. And after the cake has cooled down it just takes a few minutes to put together.
Prep Work
- Preheat the oven to 350° Fahrenheit. Use a 10-inch springform and generously grease it with a pat of butter. Sprinkle the butter with a light dusting of flour. Set the springform aside.
Making The Topping
- Combine sliced almonds and granulated sugar and set aside.
Making The Batter
- Add eggs and powdered sugar to a large mixing bowl. Use a hand mixer (or stand mixer) with the whisk attachment. Beat the eggs and sugar for several minutes first at medium then medium-high speed. until mixture turns several shades lighter.
- Add flour and baking powder to the egg mixture and continue to whisk on medium-high speed. The batter should have a slightly thick and creamy consistency.
- Pour the batter into the pre-greased springform.
- Evenly sprinkle the almond-sugar mixture on top of the batter.
- Bake the cake for 30 minutes until golden brown. Use a toothpick to check for doneness.
Making The Pastry Cream Filling
- Combine dry pudding mix with heavy cream. Use a hand mixer with the whisk attachment and beat until the filling becomes thick and creamy.
PRO TIP: If you find that the filling has become too stiff add a 1/4 cup of whole milk. The goal is to have a filling that is firm but easily spreadable.
Putting The Cake Together
- Allow the baked cake to cool down completely.
- Use a long serrated knife to cut (or a cake leveler) the cake horizontally into two layers.
- Cover the bottom layer with the creamy pudding filling.
- Put the top layer back onto the cake. Done!
Foodie Culture – Battle of the Bees
Bienenstich is the German word for ‘bee sting’. So how did a harmless and delicious cake get this name?
Legend has it that the name of this classic German dessert originated in the 15th century.
The name for this dessert is rooted in a taxation dispute between two German towns: Linz Am Rhein and Andernach. The residents of Andernach planned to settle matters with an attack on Linz. (I guess Germans took taxes seriously back then!)
On the morning of the planned attack two apprentice bakers went to the town walls to check on their beehives. The apprentices spotted the would-be attackers.
The quick-thinking apprentices took the beehives and threw them over the city walls at the invaders. The attackers had to flee. And the residents of Linz were able to successfully defend their city.
After the battle was won, the residents collected the honey from the beehives and decided to bake a celebratory cake. And that gave birth to the first Bee Sting Cake.
Recipe Notes & Tips
This is an easy version of a bee sting cake. Other recipes are based on a yeast dough and a caramelized honey-almond topping.
These recipes are also delicious but a lot more labor-intensive. Our version of the recipe is much easier and you don’t have to give up on taste or texture. And despite the omission of honey, it’s still considered a classic bee sting cake.
And when it’s served, this cake is a feast for the eyes too.
Craving more German Pastries
Bee Sting Cake
Equipment
- 10-inch springform
Ingredients
Batter
- 4 eggs
- 1 cup powdered sugar
- ½ cup all-purpose flour
- 1 tablespoon baking powder
Filling
- 2 cups heavy cream
- 1 package instant vanilla pudding mix
- ¼ cup whole milk optional, if needed add to thin the filling
Topping
- 1 cup sliced almonds
- 2 tablespoons sugar granulated
Instructions
Prep Work
- Preheat the oven to 350° Fahrenheit. Grease a 10-inch springform with butter and sprinkle with a light dusting of flour. Set aside.
- Use a small bowl and combine sliced almonds and granulated sugar. Set aside
Making The Cake
- Use a large bowl and whisk eggs and powdered sugar with a hand mixer for about 5 minutes until they are very creamy. The color of the mixture will turn from a deep yellow to a light, brighter yellow as you aerate the egg mixture.
- Add in flour and baking powder and continue to beat on medium speed until well combined.
- Pour the batter into the pre-greased springform.
- Drizzle the batter with sugary almonds and bake for 30 minutes. Use a wooden toothpick to check for doneness. Allow the cake to cool.
Putting The Cake Together
- Use a serrated knife to cut the cake horizontally half. Spread the filling over the bottom layer of the cake and place the top layer back on.
Video
Notes
Nutrition
