Search thousands of recipes reviewed by home cooks like you.

Bee Sting Cake (Bienenstich) II

Bee Sting Cake (Bienenstich) II

Carol Chung

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!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Pam H
47

Pam H

10/19/2005

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
34

GASIOROWSKI

1/6/2004

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.

Robynmia
24

Robynmia

9/3/2012

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.

Similar recipes