German Bee Sting Cake Recipe - Oma's Bienenstich

by: Gerhild Fulson  /  Cookbook Author, Blogger, German Oma!

Make this Bienenstich Cake: German "Bee Sting" cake just like Oma! A lovely, eye-catching dessert! It really is as easy as pie!

This Bee Sting Cake recipe is my quick version of my Mutti's traditional German bienenstich with its sweet, honey-almond topping and a creamy filling between the cake layers. My version offers a quick and yeast-free method, without compromising on taste.

Mutti's cake was oh-so-good! For some reason, though, it didn't find its way into my oven, perhaps because when she made it, it took so long to make. So, I decided to create a recipe that was quick and easy.

And, although yeast baking is easy, it is time-consuming. I needed something easy AND quick AND made without yeast.

Why You'll love This Recipe

• Quick and Easy: By omitting yeast, the preparation is streamlined
• Versatile: Ideal for holidays or simply to satisfy a sweet tooth
• Make Ahead Easy: This cake actually tastes better when made the day before. But fresh is delicious too!
• Memories: All who try it are surprised how original it tastes.

Top Tips for best Results

1. Pre-Cut the Topping: Before assembling, slice the almond-topped layer into desired portions. This makes serving easier and keeps the cake's neat appearance.
2. Chill Before Serving: Let the assembled cake rest in the fridge for at least an hour. This helps the filling set.
3. Storage Advice: Store any leftovers in an airtight container in the fridge. For best taste and texture, consume within two days. Leftovers can also be frozen. Once thawed, the topping is a bit softer - more chewy than crisp. (Thanks, Terry, for this tip.)

Traditional versus Oma’s Non-Traditional Bienenstich

> Size & Baking Method

Traditional: Typically made on a baking sheet, yielding a large cake—great for parties.

Oma’s Version: Made in a 9-inch springform pan, resulting in a smaller cake.

> Dough Type & Texture

Traditional: Uses yeast dough, which requires time to rise and can dry out quickly.

Oma’s Version: Uses a non-yeast batter, making it faster to prepare and keeping it moist longer.

> Filling Options

Traditional: Often filled with vanilla custard filling, whipped cream, pastry cream, or buttercream.

Oma’s Version: Uses a whipped cream filling for a lighter texture and quicker preparation.

> Time & Effort

Traditional: Requires extra time due to yeast dough rising and custard preparation.

Oma’s Version: Speeds up the process by skipping yeast and using a whipped cream filling instead of custard.

> Baking & Topping Process

Traditional: Baked fully before filling.

Oma’s Version: The almond-honey topping is prepared while the cake bakes, then added and broiled for a perfect caramelized finish.

How to make This Bee Sting Cake Recipe

First, get the topping ingredients ready. Measure them out and everything ready so you can make the topping as soon as the cake goes into the oven.

Get the topping ingredients measured out first

Once your topping ingredients are all measured and ready to go, make the easy cake base. 

It's simply a matter of following the recipe to add them in the proper order, making sure you heat that milk and butter.

Make the dough for the bienenstich cake

After you make the batter for the cake, pour it into a greased springform pan and bake.

I usually make it in my regular oven, but below I tried it in my Kalorik MAXX Air Fryer Oven to see how it would work.

It works the same as the regular oven, using the same temperature. I placed it on the Bake 2 level height and used the Oven mode.

Bienenstich cake layer is ready to bake!

If you decide to do it in an air fryer oven, you'll need to turn the cake around halfway through the time, since the back is hotter than the front. In my normal oven, that isn't a problem.

Once the cake it in the oven, start that topping right away. You want it ready to go once that cake is golden brown.

This here is the delicious nutty topping for the top of the bienenstich cake!

As you make the topping, simmer it very gently for those 5 minutes, stirring continually so that it doesn't burn. Keep your eyes on that cake to make sure you don't keep it in the oven longer than necessary.

Then stir the sliced almonds into the topping.

Adding almonds to the Bienenstich topping

As soon as the cake is ready, take it out of the oven and turn the broiler on. If you are using the Kalorik Maxx, turn it onto Air Fry mode and 450°F.

If the topping gets too thick, just before you go to put it onto the cake, add a bit of honey or cream to the topping and heat slightly.

Placing the nutty topping on top of the Bienenstich cake! This is the fun part

Spread the almond topping evenly over the top of the cake. Place the cake under the broiler or into the Maxx.

Be careful because the almond topping can burn quickly. This will only take a few minutes to get golden on top.

Now, just sit back and watch the bienenstich topping broil until golden brown

Carefully run a knife around the top edge while it is still warm to loosen the sticky topping from the edge of the pan.

Let the cake cool completely. Remove the outer ring and them carefully lift the cake off the bottom of the springform. Once the cake is cold, cut it into two layers.

Cutting the bienenstich into two layers

To make it easy to cut the cake, I use a cutting tool from Zenker, similar to this one. It's one I brought back from German on my last trip. It's adjustable for height, and I was very impressed how easy it worked.

If you wish, to make cutting the finished cake easier, you may want to cut the top layer into 10 to 12 wedges.

Cut the Bienenstich cake into layers to spread the cream filling over the top

To make cutting the top layer easier, use an electric knife. If you decide not to precut the top, then once the cake is assembled, using an electric knife is the easiest way to cut through the chewy nutty topping without squishing out the cream layer.

Put the bottom layer on your serving tray. Place a cake ring around the bottom layer. If you don't hav a cake ring, just place the outer ring from the spring-form pan around the cake. Spoon the filling over the cake. 

Add the creamy filling to the bienenstich cake in an even layer

Place the top layer over the whipped  cream and press down slightly.

If you've cut the top into wedges, add them to the top of the cake. If you kept the top whole, add that on top. Once the wedges (or the top) are in place, press down slightly.

Place the nutty topping layer over the cream layer of the Bienenstich cake

Refrigerate the cake until ready to serve. Remove the outer cake ring carefully by running a knife blade around the cake first to loosen any cream that may be stuck to the ring.

This photo below and the one of the cut piece at the top of this page shows the cake filled with only one cup of whipped cream. I needed a smaller cake since this was going to be served after dinner and I didn't want a cake that was too 'filling'. 

Wunderbar! The finished product! German Bienenstich cake

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Print Recipe

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.

Prep Time 40 minutes

Bake Time 25 minutes

Total Time 65 minutes

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

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.