Bee Sting Cake (Bienenstich)

This stunning German Bee Sting or Bienenstich cake is filled with a creamy, luscious custard and covered in a sweet and crunchy honey almond glaze. I confess that I don’t know much about it other than what I read as I searched for a recipe. I found two different stories of how the name came to be. One says that the baker was stung by a bee who was attracted to the honey topping. The other says it’s named because of the way the dough ‘swells up’ like a bee sting when baked.

The cake is a sturdy, large crumbed cake and not overly sweet like you would find in a layer cake. Many of the recipes used yeast in a brioche type dough. I decided on one without due to time issues. Because this was such a hit in my house I see myself making it again using a yeast version. The custard may seem a little daunting to make if you’ve never made custard before but it comes together quickly and thickens up easily. The custard cream is mixed with whipped cream to make the filling. One of the best parts of the cake.

Bee Sting Cake (Bienenstich)
(adapted from German Recipes & German Foods)

For the cake:
1 + 3/4 cups all-purpose flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) of unsalted butter
2/3 cup granulated sugar
2 eggs, unbeaten
1 teaspoon vanilla extract
6 tablespoon whole milk
1/3 cup honey
heaping 1/2 cup of sliced almonds

1. Preheat oven to 375° F. Grease and flour a 9-inch spring form pan.

2. In a medium bowl sift together flour, baking powder and salt. In a separate large mixing bowl cream the butter until fluffy, add sugar gradually, beating until light and fluffy. Beat in eggs one at a time, beating well after each addition, beat in vanilla. Add flour mixture a third at a time alternating with a third of the milk until milk and flour is beat in. Beat only enough to blend. Pour into the greased spring form pan.

3. Warm the honey and gently brush over top of the batter. Sprinkle almonds evenly over top. Bake 25-30 minutes or until a cake tester comes out clean. Cool on a wire rack. While cake cools prepare filling.

Filling:
2 and 1/2 tablespoons sugar
2 tablespoons cornstarch
3 egg yolks, lightly beaten
1 cup milk
1/4 teaspoon almond or vanilla extract
3 egg whites, stiffly beaten
1 teaspoon cream of tartar, divided
1/2 cup heavy whipping cream
2 tablespoons confectioners’ sugar

1. Combine sugar, cornstarch and egg yolks in the top of a double boiler. In a separate pan heat milk to scalding – 180 degrees F. Stirring constantly with a whisk slowly pour milk over egg mixture. Place over simmering water, cook stirring constantly until smooth and thick, about 3 minutes. Stir in extract. In a separate large, dry bowl beat egg whites, with a 1/2 teaspoon of cream of tartar until stiff peaks form. Gently fold egg whites into the yolk mixture. Place a piece of wax paper over the top and chill.

2. In a large bowl beat heavy cream with 1/2 teaspoon cream of tartar until thickened. Beat in sugar. Refrigerate.

3. When custard is chilled fold in whip cream. Assemble cake.

To Assemble:
Using a long, serrated knife, cut cake in half horizontally to form two layers. Spread cream evenly over bottom layer of cake. Top carefully with top half of cake. Sprinkle lightly with confectioners’ sugar and serve immediately or refrigerate for up to an hour before serving.

Printable Recipe

I’m sending this to Joanne of Eats Well With Others for her Regional Recipes Germany round-up!

The winner of the Gluten Free Bisquick Prize Pack Giveaway is M@Bettty Crapper! Congratulations!

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