Bee Sting Cake (Bienenstich) I

Bee Sting Cake (Bienenstich) I

6 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Kevin Ryan
Recipe by  Kevin Ryan

“The honey topping was called 'bienstich' by the German bakers who invented it, probably because of its sweetness.”

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Ingredients

Adjust Servings

Original recipe yields 2 - 9 inch square cakes

Directions

  1. Combine the yeast, and the warm water; set aside to proof for 5 minutes.
  2. Cream 3/4 cup butter and sugar until light. Beat in the eggs and yolks one at a time. Add the vanilla, milk, sour cream, and yeast. Beat until smooth. Add the flour a little at a time to form a soft dough. Add all of the flour, and continue to beat until elastic, about 8 minutes. Place dough into an oiled bowl, cover and place in a warm spot until doubled in size, about 50 minutes. Can be placed in the refrigerator overnight instead.
  3. Beat down the dough, and divide into two pieces. Place each in a buttered 9 inch square pan. Brush the top of each with 1 tablespoon of the melted butter. Cover and let rise until doubled.
  4. For the glaze, place the brown sugar, 6 tablespoons butter, cream, and honey in a saucepan over medium heat. Bring to a boil, and stir until the sugar dissolves. Boil for 30 seconds. Remove from heat; add the lemon juice and almonds. Let cool slightly. Drizzle the warm glaze, not hot, over each of the cakes.
  5. Bake at 375 degrees F (190 degrees C) for 30 minutes, or until the nuts are golden. Cool on a rack.
  6. Split the cakes lengthwise using a serrated knife, and fill with the pastry cream. Sandwich cakes back together and serve.

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Reviews (6)

Rate This Recipe
AHIMMERODER
18

AHIMMERODER

I've had many Bienenstich in Germany over the years, and this recipe didn't compare. Its hard to find the actual duplicate!! Angela Himmeroder- Canada

Carieannjean
15

Carieannjean

Ok, here is my take on the Bienenstich. I baked it two extra minutes because it seemed doughy under the glaze in the center. I should have taken it out two minutes sooner. So, I felt it was a bit dry but not ruined by any means. I made this for a German gathering and was applauded. They said it was very similar to the Bienenstich's (I guess they differ from bakery to bakery there)in Germany. So over all, this is a very good recipe and I will make it again now that I know better....

sisselhardt
8

sisselhardt

I went to a lecture by 2 German bakers and they had this to sample. This recipe tasted as good as that one. Tips - be sure to have the warm water to dissolve the yeast no warmer than a baby's bottle and sprinkle the yeast on top of the water. Mine almost quadrupled in quantity. I also added 1 tsp of sugar to the yeast. Make sure everything that it calls for to be at room temperature is exactly that. My butter was a little too cool but I put it in anyway - that was a mistake. It all curdled. I had to throw it away and start over. This is pretty labor intensive but in the end I was very happy with it. Just follow the directions closely.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 280 cal
  • 14%
  • Fat
  • 14.5 g
  • 22%
  • Carbs
  • 34.1 g
  • 11%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 76 mg
  • 25%
  • Sodium
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

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