This Bienenstich recipe is my version of the traditional German Bee Sting Cake with its sweet, chewy, and nutty topping and creamy filling. Mutti's Bienenstich was oh-so-good! 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. And, this Bienenstich is it! However, if you're looking for a yeast version, here's one that's made with yeast that one of our Kaffeekatscher fans sent in.
Oma's Bienenstich Recipe (Bee Sting Cake)❤️
Cake Layer Ingredients:
¾ cup granulated sugar
1 cup flour, all-purpose
1 tsp baking powder
½ cup milk
1 tbsp butter
¼ cup butter
¼ cup granulated sugar
1½ tbsp honey
1 tbsp whipping cream
1 cup almond, slivered
½ tsp vanilla extract
2 cups whipping cream (minus the 1 tbsp in topping)
2 tbsp granulated sugar
2 tbsp instant vanilla pudding powder
Cake Layer Instructions:
Preheat oven to 350 °F.
Into large mixing bowl, mix eggs and sugar until thick and creamy.
Stir flour, baking powder, and salt together and stir into egg mixture.
Heat milk and butter to just about boiling (I microwaved for about 30 seconds), stir, and mix into batter.
Pour into greased 9-inch springform pan. Bake for about 20 - 30 minutes until firm to touch and wooden toothpick inserted into center comes out clean.
In a small pan, melt butter over low heat. Add sugar, honey, and whipping cream, stirring continually.
Bring to boil, and boil gently for 5 minutes, stirring continually.
Stir in almonds and vanilla.
Set aside to cool slightly and carefully spread topping on cake immediately as it comes out of the oven.
Set oven to broil
Broil cake for a few minutes until the top is nicely browned being careful it doesn't burn!
Let cake cool on a wire rack. Remove outer ring from spring-form carefully.
Whip cream, sugar, and instant vanilla pudding powder until stiff.
Cut cake in half when cold.
Spread filling on bottom layer.
Place top layer on top of filling. To make it easier to serve, cut this top layer first into wedges and then place on top of filling.
Keep refrigerated until ready to serve.
If the topping gets too thick before spreading on cake, add an extra tablespoon of honey and/or cream and reheat.
Place the outer ring of the spring-form pan back around the bottom layer in order to neatly put the filling on the cake. Place the top layer into the pan. Let sit in fridge until needed. Then remove the outer ring. Nice and neat!
Bienenstich with the "chewy" topping can be difficult to cut through neatly without the cream filling squeezing out. If you wish, when you cut the cake into 2 layers, cut the top layer into serving size wedges before you place them neatly on top of the filling. Makes for neater serving.
A while ago, I'd been asked to post a "Bee Sting Cake" recipe on Facebook and realized how much I missed having this cake (Mutti died several years ago.) I combined several recipes. I did some alterations, and, voila, here's my son, Mike's, Bienenstich birthday cake. NO YEAST! Now, this may not be traditional German food, but it is wunderbar lecker! It certainly satisfies our need for German deliciousness!
A few hints about making this ...
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.
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.
If you're wanting to see how to make a yeast version, take a look at this one, and you'll understand what I mean, as far as the time it takes, and extra work.
That's why I love to make 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.
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Words to the Wise
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‘Oma says’ are full of hints, and ‘a bit of this and a bit of that’ are rewarding suggestions.
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This comprehensive cookbook brings back so many treasured food memories from my childhood. My German “Mutti” and her mom, my Oma, both long gone, were such great cooks, but their recipes were never written down.
Gerhild Fulson’s expansive recipe collection will help people of my generation with their “lost” recipes and it will introduce new generations to German specialties that are both delicious and a part of Germany’s rich culinary culture.
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What others are saying about Oma's cookbooks
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German food is more complex than bratwurst, sauerkraut and pretzels!
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