Bee Sting Cake (Bienenstich) II Recipe - Allrecipes.com
Bee Sting Cake (Bienenstich) II Recipe

Bee Sting Cake (Bienenstich) II

Read Reviews (19)

"Mmmm!! This German dessert is my boyfriend's and my favourite!! It is bread like with a sugary-almond crunchy crust and a vanilla pudding filling! MUST TRY!" —  

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Ingredients Edit and Save

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Original recipe makes 16 - 1 x 2 inch cakes Change Servings
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Directions

  1. Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter or margarine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled.
  2. Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and let rise for 30 minutes.
  3. Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes.
  4. Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
  5. Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar inn the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat, and stir in extract. Chill, covered, in refrigerator for at least 1 hour. Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.
  6. Cut the cooled almond crust bread into 1 1/4 x 2 inch rectangles. Slice each horizontally into halves. Fill with pudding mixture. Chill, and serve cold.
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Reviews More Reviews

Most Helpful Positive Review
Jan 06, 2004

This is a special holiday cake to all of my German family members. We all loved it! When I make it again I will use vanilla extract instead of almond.

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Most Helpful Critical Review
Oct 19, 2005

Great idea. I made this for my son's "Oktoberfest" for German class in high school. The bread and topping part were great. The filling was problematic. 1/3 c cornstarch to 1 1/2 c milk makes a very stiff wallpaper paste rather than "pudding". It wouldn't fold into the cream and just was lumpy. I would make this again, but would substitute a package of vanilla pudding with 1/4 teaspooon almond extract in it mixed with the whipped cream for the filling. Other than that it was yummy!

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Feb 13, 2005

It was good I just thought it could be a little sweeter. Also to save time I used my bread machine on it's dough cycle.

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Oct 20, 2008

This recipe was a long involved process. I had never made a yeast cake before and wanted to surprise some of my German friends. Aside from taking so long to prepare, the pudding called for too much whipping cream. I whipped the whole cup of whipping cream and added it to the milk and cornstarch mixture and it was too thin to use as a filling, so I used it as a sauce instead. Also, as a sauce it wasn't sweet enough. I was hoping that the pudding filling would be sweeter. I might make again, but would change the recipe to only half cup cream, and 4tbs white sugar in the pudding. Also, I would make 50% more almond topping for extra sweetness and crunch.

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Mar 22, 2006

I made this for an "Essenstag" for my german class... my teacher was thrilled and said it was one of the best she ever had! :]]

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Jan 02, 2004

MMMmmmmmmmmmmmmmmmmmmmmmm.........

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Apr 12, 2008

I have been craving this cake for years. Even though my results weren't as good as the German bakery version, I was still well impressed. The almond topping was a big hit. Next time I will skip the almond extract. To save time and extra pans, I used a can of Ambrosia Devon Cream custard whipped with the heavy cream. Fantastic!

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Oct 17, 2008

I tried this recipe, and I guess I was envisioning something different. I found it to be a little bland, and not worth all the effort. Thanks anyway.

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Nutrition

  • Calories
  • 226 kcal
  • 11%
  • Carbohydrates
  • 20.2 g
  • 7%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 81 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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