Bee Sting Cake (Bienenstich) II

Bee Sting Cake (Bienenstich) II

20 Reviews 3 Pics
Carol Chung
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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Ingredients

Adjust Servings

Original recipe yields 16 - 1 x 2 inch cakes

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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 (20)

Rate This Recipe
Pam H
45

Pam H

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!

GASIOROWSKI
33

GASIOROWSKI

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.

LANGSTON28
23

LANGSTON28

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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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 226 cal
  • 11%
  • Fat
  • 14.4 g
  • 22%
  • Carbs
  • 20.2 g
  • 7%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

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