The honey topping was called 'bienstich' by the German bakers who invented it, probably because of its sweetness.

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Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
24
Yield:
2 - 9 inch square cakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the yeast, and the warm water; set aside to proof for 5 minutes.

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  • Cream 3/4 cup butter and sugar until light. Beat in the eggs and yolks one at a time. Add the vanilla, milk, sour cream, and yeast. Beat until smooth. Add the flour a little at a time to form a soft dough. Add all of the flour, and continue to beat until elastic, about 8 minutes. Place dough into an oiled bowl, cover and place in a warm spot until doubled in size, about 50 minutes. Can be placed in the refrigerator overnight instead.

  • Beat down the dough, and divide into two pieces. Place each in a buttered 9 inch square pan. Brush the top of each with 1 tablespoon of the melted butter. Cover and let rise until doubled.

  • For the glaze, place the brown sugar, 6 tablespoons butter, cream, and honey in a saucepan over medium heat. Bring to a boil, and stir until the sugar dissolves. Boil for 30 seconds. Remove from heat; add the lemon juice and almonds. Let cool slightly. Drizzle the warm glaze, not hot, over each of the cakes.

  • Bake at 375 degrees F (190 degrees C) for 30 minutes, or until the nuts are golden. Cool on a rack.

  • Split the cakes lengthwise using a serrated knife, and fill with the pastry cream. Sandwich cakes back together and serve.

Tips

Get the recipe for Pastry Cream.

Nutrition Facts

281 calories; protein 4.3g 9% DV; carbohydrates 34.1g 11% DV; fat 14.5g 22% DV; cholesterol 74.1mg 25% DV; sodium 65.4mg 3% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/06/2006
Ok here is my take on the Bienenstich. I baked it two extra minutes because it seemed doughy under the glaze in the center. I should have taken it out two minutes sooner. So I felt it was a bit dry but not ruined by any means. I made this for a German gathering and was applauded. They said it was very similar to the Bienenstich's (I guess they differ from bakery to bakery there)in Germany. So over all this is a very good recipe and I will make it again now that I know better.... Read More
(15)

Most helpful critical review

Rating: 1 stars
01/05/2004
I've had many Bienenstich in Germany over the years and this recipe didn't compare. Its hard to find the actual duplicate!! Angela Himmeroder- Canada Read More
(19)
11 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 1 stars
01/05/2004
I've had many Bienenstich in Germany over the years and this recipe didn't compare. Its hard to find the actual duplicate!! Angela Himmeroder- Canada Read More
(19)
Rating: 4 stars
03/06/2006
Ok here is my take on the Bienenstich. I baked it two extra minutes because it seemed doughy under the glaze in the center. I should have taken it out two minutes sooner. So I felt it was a bit dry but not ruined by any means. I made this for a German gathering and was applauded. They said it was very similar to the Bienenstich's (I guess they differ from bakery to bakery there)in Germany. So over all this is a very good recipe and I will make it again now that I know better.... Read More
(15)
Rating: 5 stars
08/09/2010
I went to a lecture by 2 German bakers and they had this to sample. This recipe tasted as good as that one. Tips - be sure to have the warm water to dissolve the yeast no warmer than a baby's bottle and sprinkle the yeast on top of the water. Mine almost quadrupled in quantity. I also added 1 tsp of sugar to the yeast. Make sure everything that it calls for to be at room temperature is exactly that. My butter was a little too cool but I put it in anyway - that was a mistake. It all curdled. I had to throw it away and start over. This is pretty labor intensive but in the end I was very happy with it. Just follow the directions closely. Read More
(12)
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Rating: 1 stars
03/30/2011
I lived in Germany for most of my life and have had both bakery and homemade Bienenstich and the only thing this cake has that is similar to real Bienenstich is the almond topping (once a few more almonds are added to fully cover it). Bienenstich should have a very creamy filling all through out. It really shouldn't be very cake like at all. Almost like a true combo of whipped cream pastry cream and a very light cake. And then of course the almond crust that covers it in a creme brulee style. Mmmm!!! The only reason I'm giving this one star is because despite the fact that it is NOT Bienenstich it actually is a good cake. But since it took me half a day to make I can't say I will keep the recipe. Read More
(6)
Rating: 4 stars
11/17/2009
I've made this twice several years apart and I've gotten rave reviews from my family both times. Thanks for a great recipe!:-D Read More
(5)
Rating: 4 stars
04/21/2010
We liked this though missed the crunshiness on the topping (followed the recipe to the letter) Read More
(1)
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Rating: 2 stars
10/27/2016
You cannot bake this at 400 degrees for 20 to 25 minutes. Mine started to burn at 18 mins. Try 375! The recipe for the filling is a standard cornstarch pudding and has the correct amount of milk; you just have to cook and stir continuously until it is thick. My cake developed hills and gullies but I suspect that was because I didn't knead it for 20 minutes. Considering all the work this was not worth it. Read More
(1)
Rating: 5 stars
02/23/2019
Fantastic cake! Much more time to make than stated and didn't realize it was 2 cakes! Also some instructions not spelled out so played it by ear and still came out great!! Will definitely be a repeat in our home. Read More