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 and 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 I found used yeast in a brioche-type dough. Due to time issues I decided on one without yeast.
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!