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Oma's German Bee Sting Cake ( Bienenstich)

My bienenstich (bee sting cake) skips the yeast but keeps the flavor—soft cake, creamy filling, and that sweet almond crunch.

Ingredients:

For The Cake:

• 2 large eggs
• ¾ cup (150 grams) granulated sugar
• 1 cup (130 grams) all-purpose flour
• 1 teaspoon (4 grams) baking powder
• pinch salt
• ½ cup (120 milliliter) milk, warmed
• 1 tablespoon (14 grams) unsalted butter, melted

For The Topping:

• ¼ cup (57 grams) unsalted butter
• ¼ cup (50 grams) granulated sugar
• 1½ tablespoons (32 grams) honey
• 1 tablespoon (15 milliliter) heavy (whipping) cream
• 1 cup (110 grams) slivered or sliced almonds
• ½ teaspoon (3 milliliter) vanilla extract

For The Filling:

• 2 cups (480 milliliter) heavy (whipping) cream
• 2 tablespoons (28 grams) instant vanilla pudding powder (See hints below)
• 2 tablespoons (16 grams) powdered sugar, as needed

Instructions:

For The Cake Layer:

1. Preheat oven to 350°F (180°C). Grease a 9-inch springform pan and set aside.
2. Measure the topping ingredients and set them aside. That way they’ll be ready to make the topping while the cake is baking. 
   
3. Into large mixing bowl, beat the eggs and sugar until thick and creamy, about 5 minutes.
4. In another bowl, mix the flour, baking powder, and salt together. Stir into the egg mixture.
5. Heat the milk and butter in a small saucepan to just about boiling so that the butter melts (or microwave for about 30 seconds). Stir and mix into the batter. Pour the batter into the springform pan and level.
6. Bake for about 20 - 30 minutes until firm to touch and wooden toothpick inserted into center comes out clean.

While the cake is baking, make the topping!

For The Topping:

1. In a small pan, melt the butter over low heat. Add the sugar, honey, salt, and heavy cream, stirring continually. 
2. Bring to a boil and simmer for 5 minutes, stirring continually. Stir in the almonds and vanilla. Set aside to cool slightly.
3. Carefully spread topping on cake immediately as it comes out of the oven. NOTE, if the topping has cooled and firmed up, add a bit more honey or cream and reheat before spreading.
4. Set oven to broil.
5. Broil cake for a few minutes until the top is nicely browned being careful it doesn't burn!
6. Let the cake cool in the pan on a wire rack. Once cool, run a knife along the outside edge in case the topping sticks, and remove the outer ring from the springform.

For The Filling:

1. Whip cream and instant vanilla pudding powder until almost stiff. Taste and add powdered sugar as desired. Continue to whip until stiff.

To Assemble:

1. Cut the cold cake into 2 layers.
2. Remove the top layer and set aside. Place the bottom layer on a serving plate and put the outer springform ring back on (or use a cake ring).
3. Spread filling on bottom layer.
4. To make it easier to serve, cut the top layer into 12 wedges and then place them on top of the filling. Alternatively, put the top layer on in one piece.
5. Keep refrigerated. Remove the outer ring to serve.

Notes/Hints:

• Place the outer ring of the spring-form pan back around the bottom layer in order to neatly put the filling on the cake. Place the top layer that's been cut into wedges on top of the filling. Let sit in the fridge until ready to serve. Run a knife around the outer edge of the ring and remove it. Nice and neat!
• The "chewy" topping can be difficult to cut through neatly without the cream filling squeezing out. It really is best if you cut the cake into 2 layers, cut the top layer into serving size wedges before you place them neatly on top of the filling. Makes for neater serving.
• Another way to cut the cake (if you don't precut the wedges) is to use an electric knife. This tip is thanks to our Facebook fan, Candy B.
• If you'd rather not use instant pudding powder, then use 2 packages of Dr. Oetker Whip It (whipping cream stabilizer).
• This cake freezes well. After thawing, the topping is softer and not as chewy, actually making it easier to cut.
• You can bake this in the Kalorik MAXX Air Fryer Oven by using the oven mode in Bake 2 position for the baking part. I then put it onto air fry mode and upped the temp to 450°F to brown the topping for a few minutes.

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Unless otherwise noted recipe, images and content © Just like Oma | justlikeoma.com 

Updated on December 1, 2025