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Bee Sting Cake

Recipe photo courtesy of Chris Court

This richly layered bee sting cake gets its name (bienenstich, in German) from a honey glaze that's applied to the dough before baking.

Source: Martha Stewart Living, December 2012
Total Time Prep Servings




Pastry Cream


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How would you rate this recipe?
  • janetbarrattli
    27 JAN, 2017
    I first had bee sting cake in Australia, and I really enjoyed it, so I've been meaning to make one myself for a coupe of years, so glad I eventually looked the recipe up and found your recipe. I made it in a round tin, I didn't have any sliced almonds so used almonds and pecan nuts chopped up, the recipe is easy to follow, it worked out great, I will definitely make it again.
  • hoopazou79
    14 DEC, 2014
    Perfect. Won rave reviews from my family. I used a round 8" cake pan and golden syrup in lieu of honey, to accommodate an allergy. Also discovered I only had rapid rise yeast at home, but it worked out fine. Only difficulty was slicing the cake without the cream oozing out, but no one complained! Not too sweet, light, and perfect with a cup of coffee or hot cocoa. Definitely adding to this to my library of best recipes.

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