Bienenstich

Name: Bienenstich
Prep time: 1 h 25 min
Cook time: 30 min
Total time: 1 h 55 min
Cuisine: German & Austrian
Ingredients: 650 g Yeast dough, room temperature; 120 g Almond, sliced; 120 g Honey caramel, warm; 500 g Vanilla cream, chilled; 60 g Butter, divided; 30 g Sugar; 30 ml Milk; 10 g Flour, for dusting

Bienenstich · ready in 1 h 55 min · 8 servings · 511 kcal per serving · medium · 8 ingredients

Bienenstich is a beloved German bakery cake with soft yeast dough, a glossy almond honey caramel lid, and a cool vanilla cream center.

Prep: 1 h 25 min
Cook: 30 min
Total: 1 h 55 min
Serves: 8
kcal: 511
Difficulty: medium

German & Austrian Desserts Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 8 servings

650 gYeast dough, room temperature
120 gAlmond, sliced
120 gHoney caramel, warm
500 gVanilla cream, chilled
60 gButter, divided
30 gSugar
30 mlMilk
10 gFlour, for dusting

Equipment

stovetop, oven, refrigerator, 23 cm springform pan, saucepan, mixing bowl, spatula, serrated knife, oven mitts, cooling rack, cake plate, sharp knife

Instructions

Gather Ingredients
Gather yeast dough, almond, honey caramel, vanilla cream, butter, sugar, milk, flour, a 23 cm springform pan, saucepan, bowl, knife, and spatula. · 10 min
What to look for: All ingredients are measured and tools are ready
Prepare Pan
Grease the pan with 10 g butter, dust with flour, press yeast dough into an even round, and let it stand until slightly puffy. · 30 min
What to look for: Dough looks relaxed and gently risen
Make Almond Topping
Melt remaining butter with sugar, milk, and honey caramel in a saucepan, then stir in almond until glossy and evenly coated. · 8 min
What to look for: Almond slices are shiny and lightly coated
Top Dough
Spread the warm almond caramel over the risen dough gently, keeping the layer even so the crust bakes into a crisp sheet. · 5 min
What to look for: Almond topping covers the dough evenly
Bake Cake
Bake in the heated oven until the edge is deep golden and the almond top bubbles, about 22 minutes. · 22 min
What to look for: Top is glossy, crisp, and deep golden at the edges
Cool And Split
Cool the cake completely, then slice it horizontally with a serrated knife, keeping the almond top as intact as possible. · 25 min
What to look for: Cake is cool and the cut surface looks even
Fill With Cream
Spread chilled vanilla cream over the bottom layer, set the almond lid back on top, and chill until the filling is firm. · 10 min
What to look for: Cream layer is level and firm enough to hold the top
Serve Slices
Cut through the almond crust first with a sharp knife, then slice down fully and serve each piece chilled or cool. · 5 min
What to look for: Slices show a clear cream layer under a crisp almond top

Nutrition (per serving)

kcal	511
Protein	12 g
Carbohydrates	69 g
of which sugars	32 g
Fat	23 g
of which saturated	10 g
Fibre	3 g
Sodium	321 mg

Nutri-ScoreD

Allergens

Contains: gluten, milk, eggs, tree nuts

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Serve chilled or let stand at room temperature for 15 minutes because heat can melt the cream.

Ingredient substitutions

Honey caramel

Sugar: Cook into a caramel with the listed butter and milk if honey caramel is not available

Milk

Water: Use only if needed, since milk gives a rounder caramel flavor