Bienenstich or Bee sting cake in English is a traditional German coffee cake and can be found in almost every German bakery. The name means literally "Bee Sting cake". There is a legend where the baker who baked the cake had been stung by a bee because the sweet top layer of the cake attracted bees. The topping of this cake are caramelized honey almonds. This proven German recipe is using no yeast for the dough. There is another way to make the dough by using yeast - we think it's easier to make without yeast. Happy Baking!
Ingredients Bienenstich or Bee Sting Cake
4 eggs separated
80 g sugar
100 g flour
20 g corn starch
1 tbsp baking powder
200 g heavy cream
1 package Dr. Oetker vanilla pudding - How to make vanilla pudding -
200 g butter
100 g sugar
2 tbsp honey
4 tbsp heavy cream
1 package Dr. Oetker vanilla sugar - How to make vanilla sugar at home -
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 starch, add it to egg yolks. Mix well.
- 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.