Quick Bienenstich (German Bee Sting Cake without yeast)

4.69 from 19 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

Author Marita

500 ml milk 16.9 fl oz / 2 ⅛ cups whole milk (5% fat)-
2 egg yolks medium size
80 g corn starch/ corn flour 1.8 oz (the corn starch and vanilla extract can be replaced by two packs Dr Oetker Vanilla Pudding)
2 teaspoon vanilla extract
100 g sugar ½ cup
1 pinch turmeric powder optional for colour
4 sheets gelatine can be substituted with 1 teaspoon powdered gelatine
200 g whipping cream 1 cup

4 medium eggs
120 g sugar
2 teaspoon vanilla sugar can be substituted with 1 teaspoon vanilla extract
150 g flour 2.3 oz / 1.2 cups Germany type 405, UK Plain Flour, USA Pastry Flour
1 teaspoon baking powder
1 tsp salt

Take of 4 tablespoons of milk and set aside. Then pour the remaining milk into a saucepan. and slowly bring to a boil.
500 ml milk
While heating the milk, place the cornstarch and sugar in a bowl. Add the 4 tablespoons of milk and two egg yolks and whisk to combine to a smooth mass. Make sure to whisk the mixture thoroughly as you do not want to have any clumps. (if you want to achieve a nice yellow color add a pinch of turmeric. This will not affect the taste, just the color).
2 egg yolks, 80 g corn starch/ corn flour, 100 g sugar, 1 pinch turmeric powder
Add the vanilla extract.
2 teaspoon vanilla extract
Pour the cornflour mixture into the milk and quickly stir. Bring back to boil while continually stirring. The milk should thicken to a rather thick pudding. Remove the pudding from the heat.
Dissolve the gelatine according to packet instruction and stir into the hot pudding.
4 sheets gelatine
Pour into a bowl. To avoid a skin building up on the pudding, place a sheet of clingfilm over it. Leave to cool in the fridge.
In the meantime, whisk the cream with an electric mixer until stiff. Place in the fridge to keep cool.
200 g whipping cream
Once the vanilla pudding has cooled whisk it quickly and then fold in the stiff cream.

Preheat your oven to 160°C/ 320 °F.
Mix the eggs, sugar, vanilla sugar, and salt until it begins to foam.
4 medium eggs, 120 g sugar, 2 teaspoon vanilla sugar, 1 teaspoon salt
Combine the flour and baking powder and sieve the flour mixture into the egg foam.
150 g flour, 1 teaspoon baking powder
Grease the edges of your cake base with butter and line the bottom with baking parchment. Pour in the cake batter. And place in the oven for 20 minutes.

In the meantime prepare the almond topping. Place butter, honey and sugar into a saucepan and briefly bring to boil. Now add in the almonds and mix well.
100 g slivered almonds, 50 g butter, 50 g sugar, 2 tablespoon honey
After the cake has been baking in the oven for 20 minutes remove it from the oven. Cover the top with the almond honey mixture by spreading it with two spoons. (Careful the mixture is very hot)! Work quickly, as you want to place the cake back into the oven to finish baking.
After a further 15-20 minutes test if the cake is done by pricking a skewer in the middle. If it comes out clean it is done. The almonds on the top should have caramelised while baking.
Once the cake comes out of the oven, run a thin knife along the edges to help release the cake. Leave the cake to cool down completely.

Using a paring knife score the entire outside edge of the cake halfway up to the side. Now take a serrated knife and cut along the indention made with the paring knife.
Carefully lift the top layer of the bottom layer.
Place your cake mould ring around the bottom layer. Fill the cake with your vanilla pudding cream.
It is best to pre-slice the top layer before placing it on the filling. This is because the almond topping is very hard and the cream will be squashed out of the sides otherwise.
Slice the top into 10 equal parts. Try not to slice all the way through, but just through the almond layer. This way you can place it in once piece on top of the cake again.
Leave the cake to cool in the fridge for at least 3-4 hours before serving.