Bienenstich (no yeast) "Bee Sting Cake". This Beinenstich or Bee sting cake is an easier version of the German dessert with soft cake layers filled with decadent vanilla pudding and with a fabulous crunchy almond-honey caramelized topping. Fancy and easy, this is one show stopping cake! For some time I've been trying to find a german recipe that mimics a lovely cake my Oma always made in the spring for easter.
My Bienenstich recipe is an easy version of the traditional "German Bee Sting Cake".
Sweet, chewy, nutty top and creamy filling.
Bienenstich or 'Bee Sting Cake' is a popular, classic German dessert.
You can have Bienenstich (no yeast) "Bee Sting Cake" using 19 ingredients and 14 steps. Here is how you cook that.
Ingredients of Bienenstich (no yeast) "Bee Sting Cake"
- It's of Cake.
- Prepare 150 g (3/4 Cup) of Sugar.
- You need 130 g (1 Cup) of AP Flour.
- It's 120 ml (1/2 Cup) of Milk.
- Prepare 2 of Large Eggs.
- It's 14 g (1 Tbsp) of Butter.
- It's 4 g (1 Tsp) of Baking Powder.
- Prepare pinch of Salt if desired.
- Prepare of Topping.
- You need 110 g (1 Cup) of Sliced Almonds.
- It's 60 g (1/4 Cup) of Butter.
- Prepare 50 g (1/4 Cup) of Sugar.
- Prepare 32 g (1.5 Tbsp) of Honey.
- It's 15 ml (1 Tbsp) of Whipping Cream.
- Prepare 3 ml (1/2 Tsp) of Vanilla Extract.
- It's of Filling.
- Prepare 500 ml (2 Cups) of Whipping Cream.
- Prepare 30 g (2 Tbsp) of Instant Vanilla Pudding Powder.
- It's 16 g (2 Tbsp) of Icing Sugar.
Like Butterkuchen (butter cake), German Cheesecake, and Streuselkuchen, it is often served during ' Kaffee und Kuchen ' - Germany's version of high tea. This cake looks fancy but the recipe is really easy to make and perfect for new and seasoned bakers. Bienenstich Kuchen - or Bee Sting Cake - is a traditional German dessert comprised of two thin layers of yeast cake with a creamy filling, and a crunchy, buttery, honey-and-almond topping. The yeast cake balances out the sweetness of the filling and topping.
Bienenstich (no yeast) "Bee Sting Cake" instructions
- Preheat Oven to 180C (350F).
- Measure topping ingredients and set aside..
- In large mixing bowl, mix eggs and sugar until thick and creamy.
- Stir flour, baking powder and salt together and stir into egg mixture.
- Heat milk and butter to just about boiling, stir and mix into batter (alternately, can microwave for 30-45 seconds).
- Pour into greased 9 inch springform pan. Bake for 20-30 mins until firm to touch and toothpick inserted in centre comes out clean..
- While baking - make the topping.
- Topping:.
- In a small pot/pan, melt butter over low heat. Add sugar, honey & whipping cream, stirring continually. Bring to gentle boil for about 5 mins, stirring continually. Set aside, then when cake is done carefully spread topping over cake immediately as it comes out of the oven..
- Set oven to broil. Then broil topping covered cake for a few minutes until topping is nicely browned. Carefully watch that it doesn't burn!.
- Let cake cool on wire rack. Remove outer ring from spring-form carefully..
- Filling: Whip the cream, sugar and instant vanilla pudding powder until stiff. Then cut the cold cake into 2 layers with a bread knife. Spread filling on bottom layer..
- Cut top layer of cake into desired wedges and place on top of filling - this ensures you can cut the entire cake without squeezing out the filling..
- Keep refrigerated until ready to serve..
Heide's Bienenstich (Bee Sting Cake) By Oma Gerhild Fulson Here's a traditional Bienenstich made with a yeast dough and filled with an unusual Caramel Custard Cream. Bienenstich is the German word for bee sting. There are multiple legends about how this delicious honey-almond dessert was named. Some claim a German baker created this cake recipe and bees were instantly attracted to it, which resulted in the baker getting stung. Combine milk mixture with flour, butter, and salt in the bowl of a stand mixer fitted with the dough hook.