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Bee Sting Cake (Bienenstich) I
March 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....

  1. 11 Ratings

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