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Bee Sting Cake (Bienenstich) I

Bee Sting Cake (Bienenstich) I

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Kevin Ryan

The honey topping was called 'bienstich' by the German bakers who invented it, probably because of its sweetness.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet


  1. Combine the yeast, and the warm water; set aside to proof for 5 minutes.
  2. Cream 3/4 cup butter and sugar until light. Beat in the eggs and yolks one at a time. Add the vanilla, milk, sour cream, and yeast. Beat until smooth. Add the flour a little at a time to form a soft dough. Add all of the flour, and continue to beat until elastic, about 8 minutes. Place dough into an oiled bowl, cover and place in a warm spot until doubled in size, about 50 minutes. Can be placed in the refrigerator overnight instead.
  3. Beat down the dough, and divide into two pieces. Place each in a buttered 9 inch square pan. Brush the top of each with 1 tablespoon of the melted butter. Cover and let rise until doubled.
  4. For the glaze, place the brown sugar, 6 tablespoons butter, cream, and honey in a saucepan over medium heat. Bring to a boil, and stir until the sugar dissolves. Boil for 30 seconds. Remove from heat; add the lemon juice and almonds. Let cool slightly. Drizzle the warm glaze, not hot, over each of the cakes.
  5. Bake at 375 degrees F (190 degrees C) for 30 minutes, or until the nuts are golden. Cool on a rack.
  6. Split the cakes lengthwise using a serrated knife, and fill with the pastry cream. Sandwich cakes back together and serve.
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I've had many Bienenstich in Germany over the years, and this recipe didn't compare. Its hard to find the actual duplicate!! Angela Himmeroder- Canada


Ok, here is my take on the Bienenstich. I baked it two extra minutes because it seemed doughy under the glaze in the center. I should have taken it out two minutes sooner. So, I felt it was a bit dry but not ruined by any means. I made this for a German gathering and was applauded. They said it was very similar to the Bienenstich's (I guess they differ from bakery to bakery there)in Germany. So over all, this is a very good recipe and I will make it again now that I know better....

Sharon Bruce Isselhardt

I went to a lecture by 2 German bakers and they had this to sample. This recipe tasted as good as that one. Tips - be sure to have the warm water to dissolve the yeast no warmer than a baby's bottle and sprinkle the yeast on top of the water. Mine almost quadrupled in quantity. I also added 1 tsp of sugar to the yeast. Make sure everything that it calls for to be at room temperature is exactly that. My butter was a little too cool but I put it in anyway - that was a mistake. It all curdled. I had to throw it away and start over. This is pretty labor intensive but in the end I was very happy with it. Just follow the directions closely.