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!
Ingredients 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.