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My review
Bee Sting Cake (Bienenstich) II
Carol Chung
"Mmmm!! This German dessert is my boyfriend's and my favourite!! It is bread like with a sugary-almond crunchy crust and a vanilla pudding filling! MUST TRY!"
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Ingredients
servings 226Original recipe yields 16 servings (16 - 1 x 2 inch cakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter or margarine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled.
- Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and let rise for 30 minutes.
- Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes.
- Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
- Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar inn the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat, and stir in extract. Chill, covered, in refrigerator for at least 1 hour. Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.
- Cut the cooled almond crust bread into 1 1/4 x 2 inch rectangles. Slice each horizontally into halves. Fill with pudding mixture. Chill, and serve cold.
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Reviews
Read all reviews 3238 Ratings
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Most helpful positive review
9/3/2012
This recipe is a good base however the instructions are not very good for beginning bakers. And, keep in mind you are making a pastry and all good pastries require time and technique. A yeast ca...
Most helpful critical review
10/19/2005
Great idea. I made this for my son's "Oktoberfest" for German class in high school. The bread and topping part were great. The filling was problematic. 1/3 c cornstarch to 1 1/2 c milk makes...
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9/3/2012
This recipe is a good base however the instructions are not very good for beginning bakers. And, keep in mind you are making a pastry and all good pastries require time and technique. A yeast ca...
10/19/2005
Great idea. I made this for my son's "Oktoberfest" for German class in high school. The bread and topping part were great. The filling was problematic. 1/3 c cornstarch to 1 1/2 c milk makes...
11/29/2001
This is a special holiday cake to all of my German family members. We all loved it! When I make it again I will use vanilla extract instead of almond.
2/13/2005
It was good I just thought it could be a little sweeter. Also to save time I used my bread machine on it's dough cycle.
10/20/2008
This recipe was a long involved process. I had never made a yeast cake before and wanted to surprise some of my German friends. Aside from taking so long to prepare, the pudding called for too m...
4/12/2008
I have been craving this cake for years. Even though my results weren't as good as the German bakery version, I was still well impressed. The almond topping was a big hit. Next time I will sk...
3/22/2006
I made this for an "Essenstag" for my german class... my teacher was thrilled and said it was one of the best she ever had! :]]
10/24/2008
My over-sugared American tastes found this to be a bit bland and I'm not sure I'd make it again considering all the effort involved. I somehow ended up with a very gluey dough at the beginning a...