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Home » Recipes » Cakes

German Bee Sting Cake

Written by Kathrin (10 Comments)

The German bee sting cake is one of the finest classic sheet cakes: the cake with delicious almond crust tastes simply brilliant!

bee sting cake

Hey all!

I didn't believe that a simple, classic bee sting cake could taste so good for a long time. I have always given the cake a wide berth. The cake seemed somehow dull to me. But no way! From now on, the German bee sting cake is one of my absolute favorite pastries - filled or not filled.

Jump to:
  • Taste and Occasion
  • Ingredients
  • How to make the German Bee Sting Cake
  • Top Tip
  • Recipe Card
  • Variations
  • Nutrition
  • Reviews
easy bee sting cake recipe

Taste and Occasion

The best thing about such a German bee sting cake is that an incredibly fluffy yeast dough joins a lush caramelized almond sugar crust. This combination is a match made in heaven – and it is best eaten while still lukewarm from the oven (as is usually the case with butter tarts).

Ingredients

The foundation of this easy bee sting cake is my basic yeast dough recipe. The only difference: I use a full cube instead of half a cube of yeast on 500 grams of flour. After all, the cake should rise quite a bit, as we will later cut it into two pieces horizontally.

Check out my other similar recipes!
  • German butter cake with almond topping
  • Classic Crumb Cake Recipe
  • Soft and Chewy Chocolate Oatmeal Cookies
  • German Poppy Seed Cake with Streusel

A filled bee sting cake should be cooled so that it gets more stable. It was important to me to create a bee sting cake recipe without raw eggs. Especially in summer, you should not underestimate the risk of salmonella. And due to this risk, at many summer parties, you don't want food with raw eggs anymore.

In addition, I did not want the traditional lush buttercream filling or gelatin in the mass. Therefore, the filling of my German bee sting cake is common vanilla pudding enriched with whipped cream. Wonderfully airy and creamy!

bee sting cake recipe

How to make the German Bee Sting Cake

Let's get started! First of all, you need to crumble the yeast into a cup of lukewarm milk. Add a teaspoon of sugar and stir the mixture with a spoon until the sugar and yeast have dissolved. Then, put the flour in a bowl and make a mold in the center. Now, add the lukewarm yeast milk mixture.

Add the remaining sugar and mix with a little flour in the hollow. Cover the bowl with a cloth and leave it in a warm place for about 10 minutes. After this, add the egg, softened butter, and salt. Knead the dough – preferably with a food processor – until smooth. Cover with a cloth and let rise in a warm place for about 30 minutes. Knead again briefly and roll out on a deep baking sheet covered with baking paper. Let rise again for 20 minutes.

During the rising time, prepare the almond crust and preheat the oven to 380°F/190°C. For the topping, melt the butter in a large pan. Bring to a boil with the cream, sugar, and honey. Remove from heat and fold in the flaked almonds. Let cool slightly, spread on the risen yeast dough and bake the cake for about 20-25 minutes until golden. While baking, cook the pudding for the filling - using the milk, 200 grams of cream, sugar, and pudding powder. Allow cooling to lukewarm while stirring now and then so that no skin forms. It's time to cut the finished yeast cake into 16-20 pieces (completely cooled and with cream, it isn't easy to do). Cut each piece in half horizontally with a large sharp knife.

Recipe Recommendation

German butter cake with almond topping

This delicious German butter cake with almonds is a popular sheet cake classic without much effort. The cream icing makes it exceptionally moist.

For the cream, whip the remaining cream with cream stiffener until stiff and fold into the slightly cooled custard. Lastly, spread a little cream on each cake "base" and top with the "lid". Before serving, refrigerate the bee sting cake for approx. 1 hour. Now it's time to enjoy this delicious German bee sting cake!

german yeast cake

Top Tip

German bee sting cake without filling is at least as great a treat as with cream. The Florentine crust itself is magic! Of course, you can also bake a butter cake here. The cake can be frozen without any problems and tastes freshly baked even after defrosting.

Recipe Card

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4.4 from 11 votes

German Bee Sting Cake

Incredibly delicious classic: this fluffy bee sting made from yeast dough is filled with a custard cream, but it also tastes great without the filling as an especially quick alternative.
Prep Time30 mins
Baking Time20 mins
Waiting Time2 hrs
Servings: 1 baking sheet (around 15x10 inches)
Calories: 385kcal

Equipment

  • deep baking sheet (15x10 inches)

Ingredients

For the yeast dough

  • 250 milliliters (1 cup) milk, lukewarm
  • 42 grams (3 tablespoons) fresh yeast, (1 cube)
  • 70 grams (⅓ cup) sugar
  • 500 grams (4 cups) wheat flour, preferably Viennese semolina flour
  • 1 egg, medium
  • 70 grams (⅓ cup) butter, soft
  • 1 pinch salt

For the almond crust

  • 150 grams (¾ cup) butter
  • 3 tablespoons cream , or milk
  • 100 grams (½ cup) sugar
  • 2 tablespoons honey
  • 200 grams (¾ cup) almond flakes

For the vanilla cream

  • 500 milliliters (2 cups) milk
  • 400 grams (1 ¾ cups) cream , 200 liquid, 200 whipped until stiff
  • 80 grams (7 tablespoons) sugar
  • 2 sachets vanilla custard powder
  • 2 packets cream stiffener

Instructions

  • Crumble the yeast into a cup of lukewarm milk. Add a teaspoon of sugar and stir with a spoon until the sugar and yeast have dissolved. Put the flour in a bowl and make a well in the center. Now add the lukewarm yeast-milk-mixture here. Add the remaining sugar and mix with a little flour in the hollow. Cover the bowl with a cloth and leave in a warm place for about 10 minutes.
  • Add the egg, softened butter and salt. Knead the dough (preferably with a food processor) until smooth. Cover with a cloth and let rise in a warm place for about 30 minutes. Knead again briefly and roll out on a deep baking sheet covered with baking paper. Let rise again for 20 minutes.
  • Prepare the almond crust during the rising time and preheat the oven to 380°F/190°C. For the topping, melt the butter in a large pan. Bring to a boil with the cream, sugar and honey. Remove from heat, fold in the flaked almonds. Let cool slightly, spread on the risen yeast dough and bake the cake for 20-25 minutes until golden.
  • While baking, cook the pudding for the filling - using the milk, 200 grams of cream, sugar and pudding powder. Allow cooling to lukewarm while stirring now and then so that no skin forms.
  • Cut the finished yeast cake into 16-20 pieces (completely cooled and with cream, it isn't easy to do). Cut each piece in half horizontally with a large sharp knife.
  • For the cream, whip the remaining cream with cream stiffener until stiff and fold into the slightly cooled custard. Spread a little cream on each cake "base" and top with the "lid". Refrigerate the Bienenstich for approx. 1 hour before serving.

Ingredient substitutions

Do you want to replace some ingredients? Here you find tips for baking ingredient substitutions!

Variations

The custard cream in the bee sting cake is, as you can see, "naturally" not entirely homogeneous. If you like a slightly smoother and more cut-resistant filling, you can also use my basic buttercream recipe.

This German Bee Sting Cake is one of the best classic sheet cakes: The Bee Sting Cake with delicious almond crust tastes simply brilliant!This German Bee Sting Cake is one of the best classic sheet cakes: The Bee Sting Cake with delicious almond crust tastes simply brilliant!This German Bee Sting Cake is one of the best classic sheet cakes: The Bee Sting Cake with delicious almond crust tastes simply brilliant!This German Bee Sting Cake is one of the best classic sheet cakes: The Bee Sting Cake with delicious almond crust tastes simply brilliant!This German Bee Sting Cake is one of the best classic sheet cakes: The Bee Sting Cake with delicious almond crust tastes simply brilliant!This German Bee Sting Cake is one of the best classic sheet cakes: The Bee Sting Cake with delicious almond crust tastes simply brilliant!This German Bee Sting Cake is one of the best classic sheet cakes: The Bee Sting Cake with delicious almond crust tastes simply brilliant!This German Bee Sting Cake is one of the best classic sheet cakes: The Bee Sting Cake with delicious almond crust tastes simply brilliant!

Nutrition

Nutrition Facts
German Bee Sting Cake
Amount Per Serving
Calories 385 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 66mg22%
Sodium 109mg5%
Potassium 171mg5%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 17g19%
Protein 7g14%
Vitamin A 675IU14%
Vitamin C 1mg1%
Calcium 91mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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  • About Kathrin & Jan

    It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!

    Kathrin & Jan

    Get to know us. →

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Reader Interactions

Comments

  1. Rachel

    August 27, 2021 at 6:45 pm

    Please, what are the dimensions of your "deep baking sheet"? It could just but a regional thing, but are we talking "half sheet" pans? "Quarter" sheet pans? 9" x 13" pan? It's a yeast treat, not a batter/cake treat, so it won't spread around, but knowing the preferred size would be great! I'm in the United States, where we're stuck using inches and ounces and so forth, but I can handle centimeters and grams! Thanks!

    Reply
    • Kathrin

      August 29, 2021 at 9:05 am

      Hi, thanks for your question; yes, it´s a regional thing snd I should have clarified it better, You will need a sheet pan with round about 10*15 inches, depending on how high the cake should be. If you only have a 9*13 pan, it might be too much and you should only use round about 3/4 of all ingredients

      Reply
      • Jackie kendall

        September 26, 2021 at 9:16 am

        Can u use vanilla pudding instead of vanilla custard sachet? Can u delete the stiffener and just use whipped cream?

        Reply
        • Kathrin

          September 26, 2021 at 10:47 am

          Hi, do you mean ready-to-eat pudding?
          And yes, you can delete it but then it might get a little less firm.

          Reply
  2. Jackie

    September 26, 2021 at 5:13 pm

    Can u use vanilla pudding? Can u omit the whipped cream stabilizer?

    Reply
    • Kathrin

      September 26, 2021 at 11:32 pm

      Hi, as I wrote before: Do you mean ready-to-eat pudding?
      And yes, you can delete it but then it might get a little less firm.

      Reply
  3. Cherv

    October 05, 2021 at 9:06 pm

    How much yeast is in a “cube” of yeast. I only have the packets? Is it the quick ride yeast?

    Reply
    • jan

      October 07, 2021 at 12:29 am

      one cube is 42g (see updated recipe). In this case it is fresh yeast, no quick ride yeast. If you want to use instant yeast, you should take 14 grams (4 tsp).

      Reply
  4. Shauna

    October 13, 2021 at 6:48 am

    3 stars
    The recipe looks amazing. After living in Germany for 11 years, I crave this cake often. Could you share the size baking pan you use?

    Reply
    • Kathrin

      October 14, 2021 at 12:16 am

      Hi, thank you so much! You will need a sheet pan with round about 10*15 inches, depending on how high the cake should be. If you only have a 9*13 pan, it might be too much and you should only use round about 3/4 of all ingredients

      Reply

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Hi, we're Kathrin & Jan!

It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking is what makes us happy.

Welcome and enjoy our blog!
Learn more about us. →

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