"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!" — Carol Chung
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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.
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!
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.
* 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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