The German Cream Cake, also known as Bienenstich (Bee Sting Cake) in its traditional form, is a beloved dessert that combines tender yeast cake layers with a luscious cream filling and a sweet, crunchy almond-honey topping. Rich, elegant, and utterly satisfying, this cake has roots in Germany but has become a favorite in many kitchens worldwide. Perfect for special occasions, holidays, or when you want to impress guests, this cake offers the best of both worlds: the fluffiness of bread-like cake and the indulgence of creamy custard filling.
Why You’ll Love This Cake
Richly layered – soft yeast cake, silky cream, and caramelized almond topping.
Elegant presentation – a showstopper for gatherings or celebrations.
Make-ahead friendly – cake layers and filling can be prepared in advance.
Cultural heritage – a recipe rooted in German baking tradition.
Ingredients:
For the Cake Dough
2 ½ cups all-purpose flour (310 g)
¼ cup sugar (50 g)
1 packet (7 g) instant yeast
½ teaspoon salt
¾ cup warm milk (180 ml)
4 tablespoons unsalted butter, softened
1 large egg
For the Almond Topping
½ cup unsalted butter (113 g)
½ cup sugar (100 g)
2 tablespoons honey
2 tablespoons heavy cream
1 cup sliced almonds (100 g)
For the Cream Filling
2 cups whole milk (480 ml)
½ cup sugar (100 g)
3 egg yolks
¼ cup cornstarch (30 g)
1 teaspoon vanilla extract
1 cup heavy cream, whipped to stiff peaks
Instructions
Step 1: Prepare the Cake Dough
In a large bowl, mix flour, sugar, yeast, and salt.
Add warm milk, softened butter, and egg. Mix until a soft dough forms.
Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
Step 2: Make the Almond Topping
In a saucepan, melt butter with sugar, honey, and cream.
Stir in sliced almonds and cook for 2 minutes.
Remove from heat and let cool slightly.
Step 3: Bake the Cake
Preheat oven to 350°F (175°C).
Grease and line a 9-inch springform pan.
Punch down risen dough and spread it evenly in the pan.
Spread almond mixture over the dough.
Bake for 25–30 minutes, until golden brown.
Let cool completely, then carefully slice the cake horizontally into two layers.
Step 4: Prepare the Cream Filling
Heat milk in a saucepan until just simmering.
In a bowl, whisk sugar, egg yolks, cornstarch, and vanilla.
Slowly pour in hot milk while whisking, then return to the saucepan.
Cook over medium heat until thickened into custard.
Let custard cool, then fold in whipped cream for a light, fluffy filling.
Step 5: Assemble the Cake
Spread the cream filling evenly over the bottom cake layer.
Place the almond-topped layer carefully on top.
Chill for at least 2 hours before slicing to allow the filling to set.
Serving Suggestions
Dust with powdered sugar before serving for an elegant touch.
Pair with coffee or tea for a traditional German-style afternoon treat.
Serve as a dessert centerpiece for birthdays, Easter, or Christmas gatherings.
Tips & Variations
Flavor twist – Add a splash of rum or almond extract to the cream filling.
Fruit version – Layer sliced strawberries or raspberries between the cream and cake.
Shortcut – Use instant vanilla pudding mixed with whipped cream if you’re short on time.
Mini cakes – Bake in muffin tins for individual portions.
Storage
Store in the refrigerator for up to 3 days.
For longer storage, freeze the cake layers (without cream) for up to 2 months and assemble before serving.
Final Thoughts
The German Cream Cake is a timeless dessert that showcases the beauty of European baking. With its golden almond topping, creamy vanilla filling, and tender cake base, it strikes the perfect balance between rustic comfort and refined elegance. Whether you serve it at a family gathering or a festive holiday table, this cake is sure to delight everyone who takes a bite.