About the Recipe
I know Bienenstich is technically a German cake, but it’s also one of those sweet traditions that made its way into Swiss kitchens too—especially in the German-speaking regions. And while I don’t live in Switzerland anymore, exploring these kinds of recipes helps me feel more connected to my heritage.
This cake was actually a new discovery for me—one I stumbled on while diving deeper into the rich (and often underrated) world of Swiss cuisine. It was just too delicious not to fall in love with. This version is my take on it—with a little nod to the alpine love of honey and cream, and a lot of cozy, homemade flavor. Soft, golden dough, caramelized almonds on top, and that dreamy vanilla filling in the middle? It’s everything I love about simple, beautiful baking.
That almond crunch! The caramelized honey-almond topping turns golden and crisp, giving the cake a gorgeous texture contrast.
Light, creamy filling: It’s like a vanilla custard cloud tucked inside brioche—silky, rich, and just sweet enough.
Not-too-sweet balance: Between the pillowy dough and the nutty topping, this dessert hits that perfect “just one more slice” level.
Make-ahead friendly: The cake layers and filling can be prepped ahead and assembled before serving—perfect for gatherings or slow weekends.
A taste of tradition: Whether you’ve got roots in the Alps or just love a good story behind your sweets, this cake brings a slice of European comfort to your table.
What You'll Love
Can I make this cake in advance? Yes! You can bake the cake and make the filling a day ahead. Store the cake wrapped at room temp, and keep the filling chilled. Assemble just before serving for the best texture.
Do I need a stand mixer to make the dough? It definitely helps—especially with enriched doughs like this one—but you can knead it by hand. Just give it a solid 10–15 minutes of love until it’s soft and elastic.
Can I skip the almond liqueur in the filling? Absolutely. It’s optional and can be replaced with a splash of vanilla extract or left out entirely if you prefer.
What kind of honey works best? A floral, mildly flavored honey (like clover, alpine, or wildflower) lets the almonds shine without overpowering the cake.
Can I freeze it? You can freeze the cake layers (without filling or topping) for up to 1 month. Wrap tightly and thaw before assembling. Once assembled, it’s best enjoyed fresh.
Why didn’t my dough rise properly? Check your yeast—it should foam when activated in warm milk with sugar. If your dough stays shaggy and doesn’t rise after 1–2 hours, your yeast may be expired or the dough too cool.
Frequently asked Questions
Ingredients
For the Dough:
2¼ tsp (1 packet) active dry yeast
¼ cup (60 ml) warm milk
2 tbsp (25 g) granulated sugar
2 large eggs, room temperature
2¼ -2 1/2 cups (280 g) all-purpose flour
¼ tsp salt
6 tbsp (85 g) unsalted butter, softened
For the Honey-Almond Topping:
6 tbsp (85 g) unsalted butter
⅓ cup (80 ml) honey
¼ cup (50 g) granulated sugar
2 tbsp (30 ml) heavy cream
1½ cups (130 g) sliced almonds
Pinch of salt
For the Filling:
1¼ cups (300 ml) whole milk
¼ cup (50 g) granulated sugar
4 egg yolks
2 1/2 tbsp cornstarch
1 tsp vanilla bean paste (or seeds of ½ a vanilla pod)
1/4 cup honey
1/4 tsp almond extract (optional)
½ cup (120 ml) heavy cream, whipped
Preparation
Here's how to make a German Bee Sting Cake step-by-step:
1. Make the Dough:
In a small bowl, mix the warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.
In a mixing bowl, combine the eggs, flour, and salt. Add the yeast mixture and mix until it forms a shaggy dough.
Knead in the butter a tablespoon at a time, until the dough is soft and elastic (about 8–10 minutes by hand or 5 in a stand mixer).
Cover and let rise in a warm place until doubled in size (about 1–1.5 hours).
2. Prepare the Pan:
Line and butter a 9-inch (23 cm) springform pan or cake ring.
3. Shape & Second Rise:
Gently deflate the dough and press into the pan evenly.
Let rise again for about 30–40 minutes, covered.
4. Make the Topping:
In a saucepan, melt butter, honey, sugar, and cream over medium heat. Let it simmer for 2 minutes.
Stir in sliced almonds and salt. Cool slightly, then gently spread over the risen dough.
5. Bake the Cake:
Preheat oven to 350°F (175°C).
Bake for 25–28 minutes, until golden and bubbling. Cool completely.
6. Make the Filling:
In a saucepan, whisk milk, sugar, egg yolks, cornstarch, honey, and vanilla.
Cook over medium heat, stirring constantly, until thickened.
Remove from heat, stir in almond liqueur (if using). Cover with plastic wrap directly on the surface and chill.
Once cooled, fold in whipped cream for a light, mousse-like texture.
*see kitchen tip below
7. Assemble:
Slice the cake horizontally with a serrated knife.
Carefully spread or pipe the cream on the bottom half. Place the almond-caramel top back on (cut into slices first if you want cleaner serving).
Kitchen Tip:
Before whipping cream: the custard should be thicker than Alfredo sauce—think pastry cream or soft pudding that mounds slightly when spooned.
After folding in whipped cream: it should be cloudy and creamy, not runny, almost like a soft mousse that holds shape on a spoon.
Make sure your custard is completely cooled before adding in the whipped cream or else it will cause your whipped cream to melt and become runny.