Bienenstich German Bee Sting Cake
Soft yeast cake topped with caramelised honey almonds and filled with vanilla custard cream.
- Time2 hr
- LevelHard
- Costabout £0.65 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the flour, yeast and sugar. Add the warm milk, egg and soft butter and knead for 8 minutes until smooth. Cover and rise for 1 hour.
60 min - 2
Press the dough into a lined 23cm square tin. Heat the oven to 180°C (160°C fan).
- 3
Melt the topping butter, sugar and honey in a pan, then stir in the almonds. Spread over the dough and bake for 30 minutes until golden. Cool.
30 min - 4
For the custard, heat the milk with the split vanilla pod. Whisk the yolks, sugar and cornflour, pour in the hot milk, return to the pan and stir until thick. Cool with cling film on the surface.
5 min - 5
Whip the cream to soft peaks and fold into the cold custard.
- 6
Cut the cake in half horizontally. Spread the custard on the base and replace the almond top. Chill for 1 hour before cutting.
60 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.