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  • Germany_Bienenstich - Bee Sting Cake Recipe - German Cuisine


  • Germany_Bienenstich - Bee Sting Cake Recipe - German Cuisine

How could you not fall in love with a dessert which translates into English as a bee sting cake.  What a glorious name, and what a glorious cake to shove in your gob until your buttons pop.

The bienenstich is a brioche based cake with a caramelised honey almond topping and a wobbly custard filling.  Any dish which includes a crunch a chomp and a squish with every bite is a dream come true in my books and whilst it is next to impossible to eat it without making a mess of yourself, I don't give a scooby dooby doo because cake is supposed to be indulgent.  I promise you any goop mopping you have to do is well worth it for a slice of this cake is all the finger twiddling you'll do whilst waiting for your yeasted dough to rise.

I'm a fan of what I call adult cakes (I'm talking less sugar and not boob shaped muffins here), and so I've used a dark muscavado sugar in the topping and scaled back the sweetness in the brioche.  If you're an honorary member of club sacccharine then ramp up the sugar a bit.

I know this is Germany week, but I'm English so I will recommend pairing your cake with a nice cup of milky black tea.  And for practicality reasons a bib.

Makes Dulcie's List   Makes Cosmin's List


  •  100ml lukewarm milk
  •  7g dried yeast
  •  13g sugar
  •  235g bread flour
  •  1 egg
  •  20g grated butter
bee sting topping
  •  125g flaked almonds
  •  85g butter at room temperature, cubed
  •  100g dark muscavado sugar
  •  3 tbsp honey
  •  2 tbsp double cream
custard filling
  •  2 sheets gelatine
  •  3 egg yolks
  • 140g caster sugar
  •  30g custard powder
  •  90g cornflour
  •  750ml full fat milk
  •  250ml double cream


  • Calories | 544
  • Fat | 28.9

Serves | 10

Prep Time | 40 mins, plus 90 mins rising, plus 4 hours chilling

Cooking Time |  50 mins


  1. Mix together the yeast, milk and sugar.  Cover and leave to activate for ten minutes in a warm draft-free space.
  2. Sieve the flour into a large bowl.  Rub in the butter with your fingers until you have fine breadcrumbs.
  3. Make a well in the centre and pour in the yeast/milk mixture and eggs.  Whisk with a fork from the centre out incorporating the flour as you go. 
  4. Once all incorporated turn out onto a work surface and knead for ten minutes until you have a smooth glossy dough.  Cover and leave to rise in a warm draft-free place for an hour until doubled in size.
bee sting topping
  1. Meanwhile stir together the butter, sugar, honey and double cream in a heavy based pan.  Heat over low/medium (without stirring) until the sugar has dissolved then brush the sides of the pan with a wet pastry brush.
  2. Turn the heat up to medium high and cook until it reaches 115°c on a sugar thermometre.
  3. Remove from the heat and beat for 5 minutes until glossy and thick.  Allow to cool slightly and then stir in the almonds
...back to the brioche
  1. Grease a 20cm round spring release cake tin.
  2. Place the dough in the greased cake tin, shaping it so that it fits.  Cover and leave to rise in a warm draft-free place for 30 minutes.
  3. Preheat the oven to 175°c.
  4. Spread the almond topping on top of your brioche.
  5. Bake for 30-35 minutes until the topping is golden and the cake is cooked through.
  6. Run a knife around the edge of the baking tin and leave to cool for ten minutes before unmoulding and leaving to cool on a cooling rack.
  7. Split the cake in two by slicing along the horizontal centre with a serrated knife.
custard filling
  1. Put the gelatine leaves in a bowl of ice cold water.
  2. In a medium bowl, whisk together the egg yolks and half the sugar for a couple of minutes with an electric hand whisk until it lightens in colour and you have thick ribbons
  3. In a large saucepan stir together the rest of the sugar, the custard powder and the cornflour.  Stir in the cream in a slow drizzle and then the milk.  Turn the heat to medium and bring to just before boiling point, stirring all the while.
  4. Remove from the heat and pour the hot cream/milk mix into the egg/sugar mix in a very very slow drizzle, whisking it as you go.
  5. Return to a medium heat and simmer for about ten minutes, stirring the whole time until the custard is thick and coats the back of a spoon.  Remove from the heat.
  6. Squeeze the water out of the gelatine and stir into the custard until fully combined.  Allow to cool to room temperature, stirring regularly to prevent a skin from forming.
  1. Reassemble the springform cake tin you used to cook the brioche (clean it first).  
  2. Put the bottom half of the brioche in the cake tin.
  3. Pour the cooled custard on top, smooth out and then gently place the top half of the brioche on top.
  4. Refrigerate for 4 hours or ideally overnight.

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