May 112012


German 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!

German Bienenstich

Ingredients German Bienenstich

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 German Bienenstich

- 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.
- For the filling make pudding per instructions, let cool off  a bit then mix it with the heavy cream. Keep 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 filling (the cream is in the middle).
- Keep cake cool until you serve it.




Recipe Name
German Bienenstich
Published On
Prep Time
Cook Time
no rating Based on 0 Review(s)

FaceBook Comments


 May 11, 2012 Posted by at 2:55 pm Bienenstich, German Bakery, German Baking, German Cakes Tagged with: , , ,

 8 Responses to “German 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. corn starch- does it go into the flour?

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

  5. 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.

  6. weould get this from the german bakery truck when it came thru the american housing when we were stationed in augsburg.

Sorry, the comment form is closed at this time.