May 112012


Bienenstich or Bee sting cake in English is a traditional German coffee cake and can be found in every German bakery. The name means literally “Bee Sting cake“. Why? There is a legend where the baker who baked the cake got stung by a bee because the cake attracted it. The topping are caramelized honey almonds. Happy Baking!
Bienenstich or Bee Sting Cake
4 eggs separated
80 g sugar
100 g flour
20 g potato starch
1 tbsp baking powder
200 g heavy cream
1 package Dr. Oetker vanilla pudding
200 g butter
100 g sugar
2 tbsp honey
4 tbsp heavy cream
1 package Dr Oetker Vanilla sugar
250 g sliced almonds

Baking Instructions Bienenstich or Bee Sting  Cake

- Beat egg white until very firm.
- Beat egg yolks with sugar until foamy, mix flour with baking powder and add it to egg yolks.
- Carefully mix in firm egg whites.
- Grease a form diameter 22-24 cm (or layer it with parchment paper), then fill dough into  the form.
- For the topping  heat slowly butter with sugar, vanilla sugar, honey and heavy cream, stir continuously, bring to a boil then add almonds. Let it cool off, stir it frequently then add it on top of the biscuit.
- Bake in pre-heated oven for 20 minutes on 180 C or 350 F.
- Meanwhile beat heavy cream until firm.
- Make pudding per instructions and mix it with the heavy cream. Keep it cool.
- Take the cake and place it on a baking grid, remove parchment paper, turn it around and let it cool off.
- Cut cake in half (horizontal) and spread a layer of the cream (the cream is in the middle).
- Keep it cool until you serve it.




  8 Responses to “Bienenstich or Bee Sting Cake”

  1. I was so excited to see this recipe. Have been looking all over for this and faschnachts. Both are great memories of my Mother’s baking and growing up in a very German town at the time. My Mom didn’t use mashed potatoes when making the doughnuts, and that is all I have found. She passed away suddenly and never got her recipe.

  2. Once you get through your conversions, this cake was definitely worth the effort, which was almost no effort at all. Seeing the happy faces as my family ate it was motivating to make me want to perfect it! I will be making this cake again and again and again. Thanks for posting this recipe and giving me an opportunity to bond with my German ancestry. :)

  3. potato starch- does it go into the flour?

  4. you can mix it with the flour or add it separate.

  5. I donot know what the conversions are, what are the g’s in English? Also what is the potato starch?

  6. Is there a page that tells you how to convert your measurements. I’m grateful for the recipe, but I need help with the proportions.

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