Recipe by Carol Chung
"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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1 5/8 cups
active dry yeast
1 1/2 tablespoons
1 1/2 cups
heavy whipping cream
cream of tartar
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.
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!
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.
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.
This recipe is a good base however the instructions are not very good for beginning bakers. And, keep in mind you are making a pastry and all good pastries require time and technique. A yeast cake and a homemade custard should be attempted by a medium to expert level baker. After reading some of the reviews (watery custard, sticky dough, no raising) those mistakes are not due to the recipe but the baker.
As far as the filling, look up a pastry cream and the technique to make it if you are new to custards and fold in a soft peaked whipped cream. (Keep in the cream of tartar even if it's not in the recipe. It helps keep the peeks stiff). Or, just look up a recipe for bavarian cream- which is what the filling is. If you do like sweeter desserts this is the place to add sugar to your taste, whip it into the whipped cream and add a vanilla bean or vanilla extract. You can even add 1/2 tsp almond and 1/2 tsp vanilla.
I would double the topping and use 3 tbsp of honey to give the cake the authentic bee sting taste. You can skip the confectioners' sugar and just use regular to add a bit more sweetness.
Lastly, it is best to proof your yeast (look it up) or my personal preference is instant yeast (look up conversion for active vs. instant). And, if you are new to dough look up the 'window pane test' which will indicate whether or not your dough is kneaded well enough.
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! :]]
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Bee Sting Cake (Bienenstich) II
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 129
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