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Bee Sting Cake (Bienenstich) I

Rated as 3.4 out of 5 Stars

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

1 h 30 m servings 280 cals
Original recipe yields 24 servings (2 - 9 inch square cakes)

Directions

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  1. Combine the yeast, and the warm water; set aside to proof for 5 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Bake at 375 degrees F (190 degrees C) for 30 minutes, or until the nuts are golden. Cool on a rack.
  6. Split the cakes lengthwise using a serrated knife, and fill with the pastry cream. Sandwich cakes back together and serve.

Footnotes

Nutrition Facts


Per Serving: 280 calories; 14.5 g fat; 34.1 g carbohydrates; 4.3 g protein; 74 mg cholesterol; 65 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 bi...

Most helpful critical review

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

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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

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 bi...

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 ...

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 mo...

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

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...

We liked this, though missed the crunshiness on the topping (followed the recipe to the letter)