Quick Bienenstich (German Bee Sting Cake without yeast)

4.71 from 24 votes

Classic German Bee Sting Cake (Bienenstich) with Pastry Cream and a honey almond topping. This classic German cake will win everyone over.

Course Dessert

Cuisine German

Prep Time 40

Cook Time 40

Cooling Time 3

Total Time 4 20

Servings slices

Calories 439kcal

Set aside 4 tablespoons of the milk. Heat the remaining milk in a small saucepan until just boiling.
2 cups milk
In a bowl, whisk together cornstarch and sugar. Add the reserved milk and egg yolks. Whisk into a smooth paste (add turmeric if using).
2 egg yolks, ⅔ cup corn starch, ½ cups granulated, 1 pinch turmeric powder
Stir in vanilla extract. Pour the mixture into the hot milk, stirring constantly. Return to heat and cook until thickened into a pudding-like consistency.
2 tsp vanilla extract
Remove from heat. Stir in the dissolved gelatin. Cover the surface with clingfilm to prevent a skin from forming. Cool in the fridge.
4 sheets gelatin
Once cold, whip the cream until stiff, then fold into the cooled pudding.
¾ cup heavy cream

Preheat your oven to 160°C/ 320 °F.
Beat eggs, sugar, vanilla extract, and salt until pale and fluffy.
4 medium eggs , ⅔ cups granulated sugar, 1 tsp vanilla extract , 1 tsp salt
Sift in flour and baking powder; gently fold to combine.
1 ¼ cups all-purpose flour , 1 tsp baking powder
Grease a springform pan and line the base with parchment. Pour in the batter. Bake for 20 minutes.

While the cake bakes, melt butter, sugar, and honey in a saucepan. Bring to a light boil. Stir in almonds and mix well.
1 cups slivered almonds, 3 ½ tbsp butter, ¼ cups granulated sugar , 2 tbsp honey
After 20 minutes of baking, remove the cake from the oven. Carefully spread the hot almond mixture over the top
Return to the oven for another 15–20 minutes, until golden and a skewer inserted into the center comes out clean.
Let the cake cool completely. Run a knife around the edges to loosen.

Cut the cooled cake in half horizontally. Use a serrated knife for a clean cut.
Place the bottom half in a cake ring. Spread the vanilla cream filling over it.
Score the top half into 10 slices (just through the almond layer) before placing it back on the cake—this prevents the cream from being squeezed out when slicing.
Chill for at least 3–4 hours before serving.