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Whole German Bee Sting Cake with golden almond topping and creamy filling, sliced and ready to serve

German Bee Sting Cake Recipe

A dreamy, bakery-worthy dessert featuring fluffy yeasted cake, rich vanilla cream filling, and a sweet, sticky almond topping — surprisingly easy to make!

  • Total Time: 3 hours
  • Yield: 8–10 slices 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 ¼ tsp active dry yeast (1 packet)
  • ¼ cup granulated sugar
  • ½ tsp salt
  • ¾ cup warm milk (110°F / 43°C)
  • ¼ cup unsalted butter, softened
  • 1 egg
  • ¼ cup unsalted butter (for topping)
  • ⅓ cup granulated sugar (for topping)
  • 2 tbsp honey
  • 2 tbsp heavy cream
  • ¾ cup sliced almonds
  • 2 cups milk (for filling)
  • 1 packet vanilla pudding mix (or 3 tbsp cornstarch + 1 tsp vanilla extract)
  • ¼ cup granulated sugar (for filling)
  • ¾ cup heavy cream, whipped

Instructions

  1. In a mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
  2. Add flour, salt, softened butter, and egg. Mix until a soft dough forms. Knead for 5–7 minutes until smooth.
  3. Cover and let rise in a warm place for 1 hour or until doubled in size.
  4. In a saucepan, melt butter over medium heat. Stir in sugar, honey, and cream. Let it bubble for a minute, then fold in sliced almonds. Set aside.
  5. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan. Press the risen dough into the pan evenly. Spread the almond topping gently over the dough.
  6. Bake for 25–30 minutes until golden brown. Cool completely.
  7. Cook the pudding mix, sugar, and milk according to package instructions. Let cool completely, then fold in whipped cream until smooth.
  8. Carefully slice the cooled cake horizontally into two layers. Spread the cream filling on the bottom half, then gently place the almond-topped half on top.
  9. Chill in the fridge for at least 1 hour before serving.

Notes

For extra flavor, add a touch of almond or rum extract to the custard, and consider a layer of raspberry or apricot jam beneath the cream for a fruity twist.

  • Author: Clara
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: German

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 18g
  • Sodium: 210mg
  • Fat: 24g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 75mg

Keywords: Bee Sting Cake, German Dessert, Vanilla Cream Cake, Almond Topping, Bakery Cake