German Bienenstich or Bee sting cake in English is a traditional German coffee cake and can be found in almost every German bakery. The name means literally “Bee Sting cake“. There is a legend where the baker who baked the cake had been stung by a bee because the sweet top layer of the cake attracted bees. The topping of this cake are caramelized honey almonds. This proven German recipe is using no yeast for the dough and is a fast version using no honey. There is another way to make the dough by using yeast – we will publish this recipe soon. Happy Baking!
Ingredients German Bienenstich
4 eggs separated
80 g sugar – 2.8oz
100 g flour – 3.5oz
20 g corn starch – 0.7oz
1 tbsp baking powder
Filling and Topping:
100-200 ml heavy cream – 6.7 fl oz (200 ml makes the filling very rich)
1 package Dr. Oetker vanilla pudding – How to make vanilla pudding –
or 1 package vanilla paradise cream Dr. Oetker
250 g sliced almonds – 8.8oz
Baking Instructions German Bienenstich
– Beat egg white until very firm (add a dash salt).
– Beat egg yolks with sugar until foamy, mix flour with baking powder and starch, add it to egg yolks. Mix well.
– Carefully fold in firm egg whites with a spatula..
– Grease a form diameter 22-24 cm (or layer it with parchment paper), then fill dough into the form.
– Sprinkle sliced almonds on top (this is the topping).
– Bake in pre-heated oven for 20 minutes on 180 C or 350 F.
– Meanwhile beat heavy cream until firm.
– For the filling make pudding per instructions, let cool off a bit (place plastic foil on top so no skin would build). Mix it with the heavy cream. Keep cool.
– Take the cake and place it on a baking grid, remove parchment paper, turn it around and let cool off.
– Cut cake in half (horizontal) and spread a layer of the filling on the lower half (the cream is in the middle).
– Keep cake cool until you serve it.
Note: The German recipe is using “paradise cream” form Dr Oetker instead of Pudding.