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German Bee Sting Cake (Bienenstich)

Yes, I admit it, and wanna warn you the same time: this cake takes a lot of time and has many single steps. You have a double rising dough, you gotta cook the topping before baking and you gotta cook the filling!
You will need some hours (with all the waiting time) and some hours in the fridge for soaking through.
But I promise you it will be so worth it in the end.
It’s probably best, if you choose a quiet sunday morning to bake it.
This is one of the favorite cakes of Germans, you can find it in every bakery. The cake is called Bee Sting Cake, because it has lots of honey in it, and your fingers are most likely sticky after eating it 😉
It’s very important that you don’t try to shorten the waiting times, they are necessary. But once again, good things take time.
My family loves this cake, and while living in Germany, we had this cake at least once a week, from a bakery.
Well, since I won’t find it at any bakery here, I got a recipe from a German baker and it tastes just like back in Germany. I fell so much closer to home with every bite I make.
The cake stays good in the fridge for up to 3 days, even the crunchy top will stay the same.

german bee sting cake bienenstich recipe


German Bee Sting Cake (Bienenstich)
Recipe type: Dessert
What you need
The Dough:
  • 2 cups all-purpose flour
  • ½ stick margarine
  • 2 tablespoons sugar
  • 1 egg
  • ¾ teaspoon salt
  • 2 teaspoons dry yeast
  • ¼ cup fat free milk
The Topping:
  • 5 tablespoons butter
  • ⅓ cup sugar
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 5 tablespoons fat free milk
  • ⅔ cup almonds, sliced
The Filling:
  • 2 cups fat free milk
  • ⅓ cup cornstarch
  • 1 tablespoon vanilla extract
  • 1 tablespoon sugar
  • 3 tablespoons honey
  • ½ stick butter
  • ⅓ cup confectioners sugar
How you make it
The Dough:
  1. In a large bowl combine all dough ingredients and combine well
  2. On a floured surface knead the dough until very smooth (about 10 minutes - do not skip the long kneading)
  3. Form dough into a ball shape and place back in the bowl
  4. Cover the bowl and let rest on a warm place for 1 hour
  5. After 1 hour transfer dough into a 9 inch baking dish (the one for brownies works just fine) and let rest another 20 minutes
The Topping:
  1. Preheat your oven to 395°F
  2. Put a small saucepan over medium heat and melt the butter in it
  3. Add sugar, honey, vanilla and milk, and let cook for a minute
  4. Take saucepan away from heat and stir in the almond slices
  5. Let cool for 10 minutes
  6. Pour topping over the rested dough and bake for 20 minutes
The Filling:
  1. In a small saucepan bring milk, cornstarch, vanilla, sugar and honey to a boil
  2. Let simmer until thickened up while stirring all the time
  3. Take off of heat and let cool completely
  4. In a small bowl mix the butter with confectioners sugar until fluffy
  5. Add to milk creme and mix with an electric mixer until well combined
  6. Cut your cooled cake into 2 layers and spread milk mixture on bottom part
  7. Place the part with the almonds on top and refrigerate until serving



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