German Bee Sting Cake

Jul 20, 2025
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German Bee Sting Cake is a soft white sponge with a cream and honey filling and covered with a almond crunch topping. The cake originates from Germany and is called a Bienenstich. There are many variations of this cake some making the cake with yeast to make it more of a dough cake. I have adapted the recipe to make an easy straightforward version without loosing site of the original idea and flavour.

Take a look at our full range of Natural Flavoured Icing Sugars here.

Ingredients

Cake Layer

4 Large Eggs
270g Granulated or Caster Sugar
190g Sugar and Crumbs Natural Flavoured Icing Sugar ( Flavour of your choice )
260g Plain Flour
8g Baking Powder
Pinch of Salt
240ml Warm Milk
14g Unsalted Butter Melted

Topping

60g Butter Unsalted
50g Caster Sugar
1 1/2 Tsp of Honey
50g Faked Almonds
1 Tsp Whipping Cream

Filling

400ml Whipping or heavy cream
2 Tbsp Sugar and Crumbs Icing Sugar ( Flavour as above )

Method

Start by preheating the oven to 180c and grease two 8 inch loose bottom cake tins with butter.
Now make the cake layers by beating the eggs and both the sugars together in a clean mixing bowl with a beater until light and creamy.
In a separate bowl add the flour, baking powder and salt and stir together. Fold this into the egg/sugar mixture, then beat on a slow speed for a minute until combined.
Warm the milk and add in the butter, stir until the butter is melted, add this to the rest of the batter and then fold or beat together. Please be aware this is a runny consistency.
Split between the two tins evenly and place in the oven to bake for approx 20-30mins until the cake is golden and a skewer comes out clean.
Make the topping – Whilst the cake is baking make the topping as this will be poured over the top part of the cake as soon as its baked. Start by melting the butter in a heavy based pan, continuously stir whilst adding all the ingredients one at a time. Next add the sugar and stir in, now the almonds, coat with the sugar, butter liquid. Add the honey, stir.
Finally add in the tsp of whipping cream, it will bubble up so be careful. Once the cake is baked remove from the oven ( change the oven to a grill setting – Medium ) place one cake tin on the side this will become the bottom layer and pour over the topping onto the other cake layer, spread with the back of a spoon to get and even covering.
Place the cake layer with the topping under the grill and watch whilst it crisps the almonds ( about 1 minute ) .
Let the cakes then cool completely.
To make the filling – Whisk the cream until soft peaks, add in the icing sugar and a drizzle of honey, whisk for 10-15 secs until combined.
Once the cake is cooled place the bottom layer ( without the topping ) into the one of the cake tins. Cover with the filling.
Cut the top layer into desired servings by cutting in half, then quarters, then the quarters into two. Place these cuts on top of the cream layer in the same order you cut them in. As the crunch layer is harder to cut though doing it this way will prevent you from squeezing all the cream out on slicing. Once completed place the tin in the fridge for at least 1 hour or until serving.
Remove from the tin before serving by placing the cake tin onto a tin and lightly pushing the cake out, place on a serving plate and enjoy.
Best kept in the fridge, enjoy within 3 days for freshness.