Bee sting cake is a delicious German dessert comprising a yeasted cake topped with honey and almonds and filled with a sweet pastry cream; it’s the perfect dessert for your Oktoberfest festivities!
When my friend Milena asked me a few weeks ago if I wanted to participate in her Oktoberfest Bash recipe round-up my immediate reaction was OF COURSE! Of course I want to have fun planning delicious Oktoberfest recipes with some of my favorite blogger friends.
My second reaction was what the heck do Germans eat for dessert?
This is something I feel I should know, because I am one FULL quarter German.
The only German dessert I could think of was this pudding-type thing my dad raves about but I really didn’t want to make that. . .it’s called herrencreme, which to me sounds like it should be made with creamed herring. No thank you. The English translation, “gentleman’s cream,” is no better.
(Herrencreme is actually a vanilla pudding spiked with rum and is quite good but I just couldn’t bring myself to post a dessert recipe that sounds like fish.)
So I hopped onto google and set out to find a recipe my great-great-grandmother might have posted on her blog. You know, if she’d had internet access in her village.
I finally settled on bienenstich, or bee sting cake, mostly because I loved the name.
But the name isn’t all a bee sting cake has going for it; it’s delicious too! The cake itself is a not-too-sweet yeasted dough, which gets topped with a sugary sweet almond and honey topping. After the cake cools, you split it in half and fill it with pastry cream.
I’d intended to include a chocolate beer sauce but I forgot. . .then I had some computer troubles and ran out of time to re-shoot my recipe with the sauce included. This recipe from Craft Beering is what I would have used, in case you need a little chocolate with your bee sting cake.
Oktoberfest officially kicks off this Saturday and my friends and I have your meals for the next few weeks covered, start to finish. Be sure to check out their fabulous creations! (Don’t worry. I already looked and the recipes sound completely delicious–absolutely zero include creamed herring.)
Bee sting cake is flavored with honey and almonds and is filled with a sweet pastry cream filling.
- 2 cups whole milk
- 2 large eggs
- 2 large egg yolks
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 4 teaspoons vanilla extract
- 1/4 cup cornstarch
- 3 tablespoons cold unsalted butter cubed
- 1 cup + 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter at room temperature
- 1 tablespoon granulated sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
- 1 large egg
- 2 tablespoons tepid water
- 4 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 2 tablespoons honey
- 1 tablespoon heavy cream
- 3/4 cup sliced almonds
- Place the milk in a medium-sized heavy saucepan and set pan over medium heat. Warm milk until very hot, but not boiling.
- While milk is heating, combine the eggs, egg yoks, and salt in a medium mixing bowl. Beat with an electric mixer set to medium speed until thickened, 3 to 4 minutes. With mixer on medium-high, gradually add the sugar (2 to 3 tablespoons at a time), beating 30 seconds after each addition. Continue beating until the mixture is very thick and pale, about 3 minutes more.
- Turn mixer to low and beat in the vanilla and cornstarch, mixing until very smooth. With mixer still on low, gradually add the hot milk—beat in about 1 teaspoon at a time at first, then slowly begin adding more, beating well after each addition.
- Once all the milk has been added, pour the mixture back into the saucepan you used for the milk. Add the cold butter, then set the pan over medium heat. Heat the mixture, stirring constantly with a rubber spatula. When mixture begins to thicken (it will look lumpy), decrease the heat and switch to stirring with a whisk. Continue stirring the mixture gently for another 7 or 8 minutes, until very thick. At this point, reduce heat to very low and cook 1 minute more, stirring with your spatula again.
- Remove from the heat and scrape mixture into a medium mixing bowl. Cover with plastic wrap, pressing the wrap onto the surface of the pastry cream. Cool to room temperature, then refrigerate overnight.
- Combine all ingredients in the bowl of a stand mixer fitted with the dough hook and mix on low speed until ingredients are combined. Turn mixer to medium and mix until the dough becomes smooth and supple, about 5 to 10 minutes. (You do this by hand if your mixer is too large to knead the dough effectively.)
- Lightly spray a large mixing bowl with cooking spray. Transfer dough to the prepared bowl and cover loosely with plastic wrap. Let rise for 1 hour, until puffy.
- Generously spray an 8-inch round cake pan with cooking spray and set aside.
- Transfer the dough to a lightly greased work surface and deflate gently. Pat into an 8-inch circle. Place dough circle in the prepared pan.
- Cover pan loosely with plastic wrap and allow to rise for 30 minutes. After 30 minutes, gently stretch the dough so it reaches the edge of the pan.
- Ten minutes before the dough finishes rising, make the topping and preheat the oven to 350 degrees.
- Melt the butter in a small saucepan set over medium heat. Stir in the sugar, honey, and heavy cream. Bring the mixture to a boil, stirring occasionally, and boil for 2 to 3 minutes, until lightly golden. Remove from the heat and stir in the almonds.
- Spread the topping into an even layer on top of the dough. Bake for 20 to 25 minutes, until the top is golden. Cool in the pan on a wire rack for 30 minutes, then run a knife around the edge of the pan to loosen the cake. Gently remove cake from the pan, then cool completely on a wire rack almond-side up.
- Once cake is cool, use a large serrated knife to split it in half horizontally. Top the bottom layer with the chilled pastry cream. Slice the top layer into 8 wedges, then place on top of the pastry cream. (Slicing the top first prevents the filling from oozing out when you slice the cake.) Serve and enjoy.
Cake adapted from King Arthur Flour
Pastry Cream Filling adapted from Fine Cooking
Cheyanne @ No Spoon Necessary says
The only bee sting I’ve ever heard of is the cocktail.. well, or the actual sting of a bee. lol. 😉 But bee sting CAKE!?!?!? Where the heck has this been my whole life?!?! This looks just AMAZING! I’m loving that honey and almond combo, girlfriend! I’ll be over later for dessert, mmmmmkay? <3 Cheers!
Kelsie says
Hahaha! This is WAY better than an actual bee sting. But might go well with a bee sting cocktail :). I’ll have a couple slices waiting for you!
Mary Ann @ thebeachhousekitchen says
I’ve never heard of this German cake Kelsie, but it sounds absolutely delicious! What a great group of recipes for Oktoberfest! Thanks for sharing!
Kelsie says
Thank you Mary Ann! It was so much fun to make!
evolvewithmary says
I’ve never heard of Bee Sting Cake but boy does it look good! I don’t think i’ve ever had a yeasted cake, now I have to try it. The almonds and sweet pastry cream makes my mouth water.
Kelsie says
Thank you Mary! It’s so good!
Ben|Havocinthekitchen says
I’ve never heard of Bee sting cake, but I’m already in love with it! Dough, cream, honey, and almonds – what not to love about it? Besides, it looks like a gigantic stuffed donut. I’ve got to try this. There’s one thing. I’m trying not to bake anything to reduce the carbs so please send me a huuuuge slice (cause you know, calories don’t count if it’s a gift) 🙂
Kelsie says
I think we share a brain, Ben. I tell people all the time that the calories don’t count when I give them overloaded cookie trays :). I’ll gladly send you a huge slice! Have a great weekend, my friend!
Milena | Craft Beering says
My three + weeks of patient but agonizing waiting has been more than rewarded Kelsie! This is such a delicious cake, I have only had Bienenstitch a few times and it is both unique and memorable. I have to make it in the coming days of Oktoberfest. And what a beer pairing partner it makes for Oktoberfest lagers and the darker German lagers of winter. The one picture with the whole cake and the honey drizzle in front of it… I might frame it, seriously. Very inspired!
Kelsie says
Awwww thank you Milena! And thank you so much for organizing this whole thing. After reading everyone’s posts I’m starving and it’s nowhere near lunchtime :). Can’t wait for next year!
sugarlovespices says
Ah ah, creamed herring…no thanks! 🙂 Glad you posted this cake, I love everything about it, from the name to the ingredients and the final look. I can just imagine the wonderful taste, so, I need to make it!
Kelsie says
Just say no to creamed herring 🙂 Thank you!
pglooney says
I love the name! So clever. Sounds delicious
Kelsie says
Thank you Patrick!
Miriam @londonkitchendiaries says
German desserts are delicious – my favourite part of German cuisine. I am originally from Bavaria and grew up with Bienenstich, Apfelstrudel, Dampfnudeln, German Cheesecake and other delicious sweet treats. Bienenstich is seriously delicious, I love the sweet almonds on top and the yeast based base of the cake. Yummy 🙂
Kelsie says
Oh I’m definitely going to consult you for next year’s celebration! I know nothing about German desserts but after this cake I really want to learn! Have a great weekend, Miriam 🙂
annie@ciaochowbambina says
You had at bee sting…quick story – I got stung by a bee this summer and had the worst allergic reaction to it(!), and that has never happened before – apparently there are many many types of bees with different types of venom… Go figure! That one had to find me! Anyway – wish I had your ‘bee sting’ that day! This looks absolutely delicious!!
Kelsie says
WHAT? I had no idea different bees had different venom. Scary–I’ve only been stung once in my life and it was nothing. I can’t imagine how bad it could have been! Thank you Annie! Have a great weekend 🙂
Kelly @ Kelly Lynn's Sweets and Treats says
This cake looks yummy!!! I am loving all the Oktoberfest recipes. I definitely need to try this Bee Sting Cake! Xoxo
Kelsie says
Thank you Kelly! I’m loving them all too!
Cathy says
YUM! Love the honey topping and is there anything better than a pastry cream filling? Can’t wait to try!
Kelsie says
Thank you Cathy! Pastry cream is the BEST!
seasonssuppers says
You totally had me at “sweet pastry cream” 🙂 Love everything about this cake! Perfect Oktoberfest food.
Kelsie says
Thank you Jennifer! Have a great weekend!
Dawn @ Girl Heart Food says
Can you imagine creamed herring??? Um…no thanks….I’ll pass 😉 Haha! I can see why the name looked like that though. Glad you choose this cake cause, like you, love the name and, most importantly, it’s delish! Looks creamy dreamy and I know you said you forgot to make a sauce to go with, but, honestly, it doesn’t need it! Pinned! Cheers to a fab weekend, girlie!
Kelsie says
No. GROSS! Thank you Dawn! You have a wonderful weekend too!
lynne hoareau says
Kelsie, this is amazing. I am so pleased you have posted this. I have had Bee Sting Cake before from a bakery on a few occasions and have really loved it, There is something really special about this cake…I can’t describe it, it just is a cake that has to be made. This is a cake that I have always wanted to make, and has been on my ‘To Do List’ for way too long. I have now pinned your recipe….Thanks for this, and wish me luck that mine tastes and looks as good as yours :-)x
Kelsie says
Thank you so much Lynne! I totally agree; this is one special cake. I love that it’s a little more substantial than a regular old layer cake :). I know yours will be just as delicious as mine!
David | Spiced says
What a fun recipe name! And on top of that, this cake looks amazing! We were just in Germany over the summer, but sadly we didn’t stumble into any bee sting cake. (Truthfully, we were so darned full that we might not have gone for it had we seen it.) But now that we’re bake home and Fall baking season is getting kicked off for real, I need to put this on the list. That topping on this cake looks amazing! It reminds me of a cake called the queen bee cake that I learned how to make back in pastry class…years ago. I might need to dig that recipe out and dust it off now! I have rediscovered my love for honey lately, and this cake sounds like it needs to happen sooner than later. Well done, Kelsie! Prost!
Kelsie says
Thank you David! I didn’t encounter this cake in Germany either but I think I need to take a trip back there to track down the real deal. Prost!