German Bee Sting Cake Recipe - Oma's Bienenstich

This bienenstich is my quick version of my Mutti's traditional recipe for Bee Sting Cake with its sweet, chewy, and nutty topping and creamy filling.

Even though Mutti's cake was oh-so-good, for some reason, though, it didn't find its way into my oven. So, I decided to create a recipe that was quick and easy.

Servings:

This will make 12 servings.

Ingredients:

Cake Layer:

• 2 large eggs
• ¾ cup (150 grams) granulated sugar
• 1 cup (130 grams) all-purpose flour
• 1 teaspoon (4 grams) baking powder
• pinch salt
• ½ cup (120 milliliter) milk, warmed
• 1 tablespoon (14 grams) unsalted butter, melted

Topping:

• ¼ cup (57 grams) unsalted butter
• ¼ cup (50 grams) granulated sugar
• 1½ tablespoons (32 grams) honey
• 1 tablespoon (15 milliliter) heavy (whipping) cream
• 1 cup (110 grams) slivered or sliced almonds
• ½ teaspoon (3 milliliter) vanilla extract

Filling:

• 2 cups (480 milliliter) heavy (whipping) cream
• 2 tablespoons (28 grams) instant vanilla pudding powder
• 2 tablespoons (16 grams) powdered sugar, as needed

Instructions:

Cake Layer:

1. Preheat oven to 350°F (180°C). Grease a 9-inch springform pan and set aside.
2. Measure the topping ingredients and set them aside. That way they’ll be ready to make the topping while the cake is baking. 
   
3. Into large mixing bowl, beat the eggs and sugar until thick and creamy, about 5 minutes.
4. Whisk the flour, baking powder and salt together and then stir into egg mixture.
5. Mix the warm milk and the melted butter together. Stir into batter.
6. Pour into greased 9-inch springform pan. Bake for about 20 - 30 minutes until firm to touch and wooden toothpick inserted into center comes out clean.
7. While the cake is baking, make the topping!
   

Topping:

1. In a small pan, melt butter over low heat. Add sugar, honey and heavy cream, stirring continually.
2. Bring to a simmer and simmer gently for 5 minutes, stirring continually. Remove from heat.
3. Fold in almonds and vanilla.
4. Carefully spread topping on cake immediately as it comes out of the oven. NOTE, if the topping has cooled and firmed up, add a bit more honey or cream and reheat before spreading.
5. Set oven to broil.
6. Broil cake for a few minutes until the top is nicely browned being careful it doesn't burn!
7. Let cake cool on a wire rack. Remove outer ring from spring-form carefully.

Filling:

1. Whip cream and instant vanilla pudding powder until almost stiff. Taste and add powdered sugar as desired. Continue to whip until stiff.
2. Cut the cold cake into 2 layers.
3. Spread filling on bottom layer.
4. Pre-slice the top layer with the almond topping into desired portions, then place them over the whipped cream layer.
5. Keep refrigerated until ready to serve.

Notes/Hints:

• Place the outer ring of the spring-form pan back around the bottom layer in order to neatly put the filling on the cake. Place the top layer that's been cut into wedges on top of the filling. Let sit in the fridge until ready to serve. Run a knife around the outer edge of the ring and remove it. Nice and neat!
• The "chewy" topping can be difficult to cut through neatly without the cream filling squeezing out. It really is best if you cut the cake into 2 layers, cut the top layer into serving size wedges before you place them neatly on top of the filling. Makes for neater serving.
• Another way to cut the cake (if you don't precut the wedges) is to use an electric knife. This tip is thanks to our Facebook fan, Candy B.
• This cake freezes well. After thawing, the topping is softer and not as chewy, actually making it easier to cut.
• You can bake this in the Kalorik MAXX Air Fryer Oven by using the oven mode in Bake 2 position for the baking part. I then put it onto air fry mode and upped the temp to 450°F to brown the topping for a few minutes.

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Unless otherwise noted recipe, images and content © Just like Oma | justlikeoma.com 

Recipe update: Feb 20, 2025