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Slice of bee sting cake with creamy vanilla filling and honey-glazed almond topping on a plate.

Bee Sting Cake

A tender yeasted Bee Sting Cake crowned with caramelized almonds and filled with a cloud-light vanilla cream.
5 from 1 vote
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Prep Time 35 minutes
Cook Time 30 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 35 minutes
Servings: 10
Calories: 560kcal
Course: Dessert
Cuisine: European, German
Keyword: Bee Sting Cake, custard filling, honey almond cake, yeasted cake
Cost: $14

🍳 Equipment

  • 1 Medium heat-proof mixing bowl For whisking the pastry cream base without overheating the bowl
  • 1 Whisk Keeps the custard smooth while mixing and cooking
  • 1 Medium saucepan For cooking and thickening the pastry cream over gentle heat
  • 1 Fine-mesh strainer Strains out any tiny bits for an extra-silky filling
  • 1 Plastic wrap Press directly on the custard surface to prevent a skin while chilling
  • 1 stand mixer with dough hook Makes kneading the enriched yeast dough easy and consistent
  • 1 Rubber spatula For gently folding whipped cream into the chilled pastry cream
  • 1 Small heavy-bottomed saucepan Helps the honey-almond topping heat evenly without scorching
  • 1 9-inch springform pan Releases the cake cleanly so the almond top stays intact
  • 1 Serrated bread knife Slices the cake horizontally without compressing the crumb
  • 1 Wire cooling rack Allows airflow so the cake cools thoroughly without a soggy bottom

🛒 Ingredients

For the Filling

  • ½ cup granulated sugar used to sweeten the custard base
  • 4 tablespoons cornstarch thickens the pastry cream
  • ⅓ teaspoon salt balances sweetness
  • Yolks from 4 large eggs adds richness and color
  • 1 ⅔ cups whole milk creates a creamy custard texture
  • 1 ¼ teaspoons vanilla extract adds warm aroma
  • ⅔ cup heavy whipping cream lightens the filling when whipped

For the Cake

  • ⅓ cup whole milk provides moisture for the dough
  • ⅓ cup unsalted butter adds tenderness and flavor
  • 3 tablespoons honey sweetens and softens the crumb
  • 3 large eggs binds and enriches the dough
  • 2 ½ cups bread flour gives structure and chew
  • 2 teaspoons instant yeast leavens the cake
  • ⅓ teaspoon salt controls fermentation and flavor

For the Topping

  • ⅓ cup unsalted butter forms the caramel base
  • 3 tablespoons honey adds floral sweetness
  • 3 tablespoons sugar helps caramelize the topping
  • 1 ¼ cups sliced almonds adds crunch and nutty flavor

📋 Instructions

  • Whisk the sugar, cornstarch, and salt together in a heat-safe bowl until evenly combined.
  • Add the egg yolks and whisk until smooth and pale, then slowly incorporate the milk while whisking constantly.
  • Transfer the mixture to a saucepan and cook over medium-low heat, whisking continuously, until thick and gently bubbling.
  • Continue cooking for one additional minute, then remove from heat and stir in the vanilla extract.
  • Strain the custard into a clean bowl, press plastic wrap directly on the surface, and refrigerate until cold.
  • Warm the milk and butter together in a small saucepan until melted, then let cool until just warm to the touch.
  • Pour the milk mixture into a mixer bowl, add honey, eggs, flour, yeast, and salt, and mix until a rough dough forms.
  • Knead the dough on medium speed until smooth, elastic, and no longer sticky.
  • Place the dough in a greased bowl, cover, and allow it to rise until doubled in size.
  • Combine butter, honey, and sugar in a saucepan and heat until dissolved and bubbling, then stir in almonds and cool.
  • Grease and flour a springform pan thoroughly.
  • Press the risen dough evenly into the pan and gently spread the almond topping over the surface.
  • Cover and allow the cake to rise again until puffy and doubled.
  • Preheat the oven to 350°F with a rack positioned in the center.
  • Bake the cake until golden around the edges and bubbling on top.
  • Cool the cake briefly in the pan, then remove and cool completely on a rack.
  • Whip the cream until stiff peaks form, then loosen the chilled custard and fold the whipped cream into it gently.
  • Slice the cooled cake horizontally, spread filling over the bottom layer leaving a border, and replace the top layer.
  • Chill the assembled cake for easier slicing, or serve immediately if desired.

📝 Notes

Golden, fragrant, and unapologetically indulgent—this cake is meant to be savored slowly with coffee and conversation.

🥗 Nutrition

Serving: 120g | Calories: 560kcal | Carbohydrates: 60g | Protein: 14g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 165mg | Sodium: 240mg | Potassium: 210mg | Fiber: 2g | Sugar: 32g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 10mg