This Bienenstich recipe is my version of the traditional "German Bee Sting Cake" with its sweet, chewy, and nutty topping and creamy filling.
My Mutti's Bienenstich was oh-so-good!
We were always thrilled when we came to visit and she had made it.
For some reason, however, it didn't find it's way into my oven.
I think I rebelled against the work of making the yeast dough.
So, now came the fun of finding a recipe that was easy.
Even though yeast baking is easy, it is a bit time consuming. I needed something easy AND quick AND not made with yeast.
This recipe is the result!
I combined several recipes.
I did some alterations, and, voila, here's my son, Mike's, Bienenstich birthday cake.
Now, this may not be traditional, but it is wunderbar lecker! It certainly satisfies our need for German deliciousness!
Cake Layer Ingredients:
Cake Layer Instructions:
Recently I'd been asked to post a "Bee Sting Cake" recipe and realized how much I missed having this cake (Mutti died several years ago.)
Usually Bienenstich is made on a baking sheet, so the resulting cake is quite large. Great for large parties since yeast dough is fairly inexpensive. However, it really does need to be eaten the same day it's made because the yeast dough dries out fairly quickly.
But, now, I use the above Bienenstich recipe instead. I used a 9-inch spring-form pan, that I sprayed liberally with a cooking spray. The cake was big enough for 12 servings.
The only tricky part of this recipe is the timing. You make the cake layer, bake it, and during the baking time you make the topping, which takes a bit of time. The topping is put on the cake just as the cake is finished baking and then the whole thing is placed under the broiler to finish browning the top.
To make it all go smoother, have the topping ingredients already pre-measured and ready to go so that the topping is ready when the cake is ready.
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