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Bee Sting Cake (Bienenstich) II

SUBMITTED BY: Carol Chung  PHOTO BY: zwmn63 

"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!"
Bee Sting Cake (Bienenstich) II Recipe
RECIPE RATING:
This recipe has been rated 14 times with an average star rating of 4.1
Read Reviews (10)
Original recipe yield 16 - 1 x 2 inch cakes

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 5/8 cups all-purpose flour
  • 1 tablespoon active dry yeast
  • 2 tablespoons white sugar
  • 1 pinch salt
  • 3/4 cup lukewarm milk
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 1 1/2 tablespoons confectioners' sugar
  • 1 tablespoon milk
  • 5/8 cup sliced almonds
  • 1 tablespoon honey (optional)
  • 1 1/2 cups milk
  • 1/3 cup cornstarch
  • 1 tablespoon white sugar
  • 1 egg, beaten
  • 1 teaspoon almond extract
  • 1 cup heavy whipping cream
  • 1/2 tablespoon cream of tartar

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed on Jan. 6, 2004 by GASIOROWSKI 
This is a special holiday cake to all of my German family members. We all loved it! When I... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed on Oct. 19, 2005 by Pam H 
Great idea. I made this for my son's "Oktoberfest" for German class in high school. The... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed on Feb. 13, 2005 by LANGSTON28 
It was good I just thought it could be a little sweeter. Also to save time I used my bread... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed on Mar. 22, 2006 by kiwifruit 
I made this for an "Essenstag" for my german class... my teacher was thrilled and said it was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed on Jan. 2, 2004 by SUGAR_MAMA 
MMMmmmmmmmmmmmmmmmmmmmmmm......... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed on Oct. 20, 2008 by mcmeg12 
This recipe was a long involved process. I had never made a yeast cake before and wanted to... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed on Oct. 17, 2008 by skipperdog 
I tried this recipe, and I guess I was envisioning something different. I found it to be a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed on Apr. 12, 2008 by Christine Holley-Theobald 
I have been craving this cake for years. Even though my results weren't as good as the German... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed on Oct. 24, 2008 by TexasSage 
My over-sugared American tastes found this to be a bit bland and I'm not sure I'd make it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed on Oct. 13, 2008 by THUNDERKATZ 
I made the dough using my bread maker and it turned out nice (could use more sugar though).... MORE


 
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Nutritional Information
Bee Sting Cake (Bienenstich) II

Servings Per Recipe: 16

Amount Per Serving

Calories: 227

  • Total Fat: 14.3g
  • Cholesterol: 48mg
  • Sodium: 97mg
  • Total Carbs: 20.2g
  •     Dietary Fiber: 1.3g
  • Protein: 4.9g

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