Best 5 Bienenstich Cake Bee Sting Cale Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Bienenstich cake, also known as "bee sting cake," is a German layered cake that combines a sweet yeast dough base with a creamy vanilla custard filling and a caramelized almond topping. This delightful dessert has a rich history dating back to the 15th century, and its unique name derives from the resemblance of the caramelized almonds to the stingers of bees. With its captivating flavors and textures, bienenstich cake has become a beloved treat enjoyed throughout Germany and beyond. If you're looking to indulge in this classic pastry, here's a guide to help you find the best recipe and tips for achieving the perfect bienenstich cake.

Here are our top 5 tried and tested recipes!

BEE STING CAKE (BIENENSTICH) II



Bee Sting Cake (Bienenstich) II image

Mmmm!! This German dessert is my boyfriend's and my favourite!! It is bread like with a sugary-almond crunchy crust and a vanilla pudding filling! MUST TRY!

Provided by Carol Chung

Categories     World Cuisine Recipes     European     German

Yield 16

Number Of Ingredients 18

1 ⅝ cups all-purpose flour
1 tablespoon active dry yeast
2 tablespoons white sugar
1 pinch salt
¾ cup lukewarm milk
3 tablespoons butter
3 tablespoons butter
1 ½ tablespoons confectioners' sugar
1 tablespoon milk
⅝ cup sliced almonds
1 tablespoon honey
1 ½ cups milk
⅓ cup cornstarch
1 tablespoon white sugar
1 egg, beaten
1 teaspoon almond extract
1 cup heavy whipping cream
½ tablespoon cream of tartar

Steps:

  • Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter or margarine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled.
  • Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and let rise for 30 minutes.
  • Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes.
  • Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
  • Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar inn the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat, and stir in extract. Chill, covered, in refrigerator for at least 1 hour. Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.
  • Cut the cooled almond crust bread into 1 1/4 x 2 inch rectangles. Slice each horizontally into halves. Fill with pudding mixture. Chill, and serve cold.

Nutrition Facts : Calories 226 calories, Carbohydrate 20.2 g, Cholesterol 46.3 mg, Fat 14.4 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 7 g, Sodium 56.3 mg, Sugar 6.2 g

BIENENSTICH (BEE STING CAKE) II



Bienenstich (Bee Sting Cake) II image

This is a wonderful cake from Germany and well worth the time it takes to make. And what's great is that half of the dough recipe will be used for Zimt Nusskuchen (Cinnamon Nut Cake), so you can make two great cakes at the same time. Note: This recipe does include Almonds. Posted for Zaar World Tour 05

Provided by Amis227

Categories     Dessert

Time 2h50m

Yield 12 serving(s)

Number Of Ingredients 20

3 1/2 cups all-purpose flour
2 1/4 teaspoons active dry yeast (equilavents are posted at the end of the recipe)
1 cup milk
1/2 cup butter
1/4 cup sugar
1 teaspoon salt
1 egg
1/4 cup butter
1 cup sugar
1 tablespoon milk
1 teaspoon lemon juice
3/4 cup sliced blanched almond
1/2 teaspoon vanilla
1/4 cup sugar
2 tablespoons cornstarch
1 dash salt
3/4 cup milk
1 beaten egg
1/2 teaspoon vanilla
3/4 cup butter

Steps:

  • Rich Yeast Dough:.
  • In large mixer bowl, combine 2 cups of the flour and the yeast.
  • Heat together milk, butter, sugar and salt just until warm (115-120 deg F), stirring occasionally to melt butter.
  • Add to dry mixture in mixer bowl; add egg.
  • Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed.
  • By hand, stir in enough of the remaining flour to make a stiff dough.
  • Place dough in a greased bowl, turning once to grease surface.
  • Cover; let rise in warm place until double, about 1-1/2 hours.
  • Turn out on lightly floured surface.
  • Divide in half and form each part into a ball.
  • Note: Only one half will be used for this recipe. Use the second half for Zimt Nusskuchen (Cinnamon Nut Cake)recipe #137653 reccomended. Or freeze for another time.
  • Almond Syrup:.
  • While Rich Yeast Dough is rising for the first time, prepare Almond Syrup.
  • In saucepan, melt the butter, add the sugar, the milk, and the lemon juice; bring to boiling, stirring constantly.
  • Remove from heat; stir in almonds and vanilla.
  • Set aside to cool.
  • On a lightly floured surface, roll out one half of the dough into a 13 x 9 rectangle.
  • Carefully lift dough onto a well-greased 13 x 9 x 2 pan.
  • Spread the dough to fit the bottom of the pan.
  • Spread the cooled syrup over the dough.
  • Cover with plastic wrap and let rise in a warm area until almost double; about 1 hour.
  • Bake in a 375 F oven for 15 - 20 minutes.
  • Cool 10 minutes; remove from pan and cool on a rack.
  • Vanilla Creme Filling:.
  • In saucepan, combine the sugar, cornstarch, and salt.
  • Gradually add the milk.
  • Cook and stir over medium heat until mixture thickens and bubbles, cook and stir 2-3 minutes more.
  • Stir a moderate amount of hot mixture into beaten egg; return to hot mixture.
  • Cook and stir just until mixture boils. Remove from heat.
  • Stir in vanilla.
  • Cover surface of pudding with waxed paper; cool.
  • Cream butter.
  • Remove the waxed paper from pudding and gradually beat cooled pudding into butter.
  • Chill at least 30 minutes.
  • Cut the bread into 3" squares or diamonds.
  • Split each piece and fill with the vanilla cream.
  • Note: Yeast equilavents are One package = 2 1/4 teaspoons = 1/4 ounce.

Nutrition Facts : Calories 529.8, Fat 30.2, SaturatedFat 16.1, Cholesterol 101.4, Sodium 403.7, Carbohydrate 58, Fiber 2.1, Sugar 25.7, Protein 8.6

BEE STING CAKE



Bee Sting Cake image

This bee sting cake (aka bienenstich) may look daunting, but it's well worth the effort. Take each step at a time, and you'll be surprised how easy it is to make. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 21

1/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1-1/2 cups whole milk
3 large egg yolks
2 tablespoons butter, cubed
2 teaspoons vanilla extract
1/2 cup heavy whipping cream, whipped
CAKE:
1/4 cup sugar
1 envelope (1/4 ounce) active dry yeast
1/4 teaspoon salt
2-3/4 cups all-purpose flour, divided
3/4 cup whole milk
1/3 cup butter, cubed
2 large eggs, room temperature
ALMOND TOPPING:
1/4 cup butter
3 tablespoons honey
2 tablespoons sugar
1 cup sliced almonds

Steps:

  • For filling, in a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk egg yolks. Whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Cool 30 minutes. Press plastic wrap onto surface of filling; refrigerate until cold., Whisk custard gently. Fold in half the whipped cream. Fold in remaining whipped cream. Cover and refrigerate., While custard is chilling, make dough. In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 1 minute. Add eggs; beat on high 1 minute. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a well floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , While dough is rising, make almond topping. In a small saucepan over medium heat, melt butter, honey and sugar. Cook and stir until sugar is dissolved. Remove from heat; stir in almonds. Cool slightly and set aside. , Punch down dough. Turn onto a lightly floured surface; roll into a 9-in. circle. Transfer to greased 9-in. springform baking pan, pressing to evenly fill pan with dough. Spoon almond mixture over dough and gently spread to cover entire surface. Cover pan with a kitchen towel; let rise in a warm place until doubled, 25-30 minutes. Preheat oven to 350°. Bake until topping is golden brown, 25-30 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. , Remove cake from base of springform pan. Using a long serrated knife, cut cake horizontally in half; spread filling over cake. Replace top of cake. Serve immediately. Chill leftovers.

Nutrition Facts : Calories 548 calories, Fat 32g fat (16g saturated fat), Cholesterol 178mg cholesterol, Sodium 314mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 3g fiber), Protein 11g protein.

BEE STING CAKE



Bee Sting Cake image

This richly layered bee sting cake gets its name (bienenstich, in German) from a honey glaze that's applied to the dough before baking.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 5h20m

Yield Makes one 8-inch cake

Number Of Ingredients 20

3/4 cup warm whole milk
2 tablespoons honey
1 tablespoon active dry yeast (from two 1/4-ounce envelopes)
2 cups all-purpose flour, plus more for surface
5 tablespoons unsalted butter, softened, plus more for bowl and pan
1/4 teaspoon salt
3 tablespoons unsalted butter
2 tablespoons honey
2 tablespoons confectioners' sugar
1/8 teaspoon salt
2/3 cup sliced almonds
1/4 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
4 large egg yolks
1 1/2 cups whole milk
5 tablespoons honey, divided
2 tablespoons cold unsalted butter, cut into small pieces
1 teaspoon pure vanilla extract
1/2 cup very cold heavy cream

Steps:

  • Cake:Combine milk, honey, and yeast in a liquid measuring cup, and let stand in a warm place until foamy, about 5 minutes. Combine milk mixture with flour, butter, and salt in the bowl of a stand mixer fitted with the dough hook. Mix together on high speed until mixture begins to form a ball and is smooth, about 4 minutes. Form dough into a ball using your hands. Place in a buttered bowl, and turn to coat. Cover with plastic wrap, and let rise in a warm place until doubled, 45 minutes to 1 hour 30 minutes. Punch down dough (but make and cool glaze first).
  • Glaze:After dough has risen 30 minutes, melt butter and honey in a small saucepan over medium heat. Stir in confectioners' sugar and salt until smooth. Stir in almonds until well coated. Let cool.
  • Preheat oven to 400 degrees. Butter an 8-inch square baking pan, and line with parchment, leaving a 2-inch overhang on 2 sides. Butter parchment. Roll out dough into a 7-inch square on a lightly floured surface. Transfer to pan, and press evenly into bottom of pan. Spread glaze over dough (if it has congealed, reheat slightly, but make sure it's not hot). Cover with plastic wrap, and let rise in a warm place until dough is almost doubled and does not spring back when pressed, about 20 minutes. Bake until golden brown, about 20 minutes, rotating once. Let cool in pan 20 minutes on a wire rack. Lift out of pan using parchment, and let cool completely on rack, about 2 hours.
  • Pastry cream:While cake is cooling, mix together granulated sugar, cornstarch, and salt. Place egg yolks in a medium bowl, then whisk sugar mixture into egg yolks until smooth. Meanwhile, bring milk and 3 tablespoons honey to a boil in a medium saucepan over high heat. Pour a small amount into egg mixture, whisking constantly. Gradually whisk remaining milk mixture into egg mixture; when thoroughly combined, pour back into pan. Cook over medium heat, whisking constantly, until mixture thickens and begins to boil; continue to cook and whisk until mixture is very thick, 3 to 4 minutes. Remove from heat, and whisk in butter and vanilla. Transfer pastry cream to a bowl, and cover surface with plastic wrap. Refrigerate until completely cold, at least 2 hours and up to overnight.
  • Whisk pastry cream in a medium bowl until smooth. Whisk heavy cream with remaining 2 tablespoons honey in a separate bowl until medium peaks form. Fold a third of pastry cream into whipped-cream mixture with a rubber spatula. Fold whipped cream mixture into remaining pastry cream in 2 additions.
  • Cut cake in half horizontally with a serrated knife. Spread pastry-cream mixture on bottom layer, leaving a 1-inch border. Place remaining cake half, almond side up, on top, and press gently to push cream out to the edges. Refrigerate until chilled through, at least 45 minutes and up to 3 hours. Slice with a serrated knife, and serve.

BIENENSTICH III (GERMAN BEE STING CAKE)



Bienenstich IIi (German Bee Sting Cake) image

A friend of mine in the states recently asked for this recipe so I thought I would post my Americanized version here. Careful not to bake the cake too long or it will get dry. The reason it is called Bee Sting Cake is because honey is a traditional ingredient in the almond glaze. My absolute favorite German pastry of all time! Perfect for "Kaffee Klatsch" or as a special treat. Lecker!

Provided by Chrystabel

Categories     Dessert

Time 2h45m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 21

1 5/8 cups all-purpose flour
1 tablespoon active dry yeast
2 tablespoons white sugar
1 pinch salt
3/4 cup lukewarm milk
3 tablespoons butter
3 tablespoons butter
1 1/2 tablespoons confectioners' sugar
1 tablespoon milk
5/8 cup almonds, sliced
1 tablespoon honey
2 cups milk
1/4 cup white sugar
2 egg yolks
1 egg
1/4 cup cornstarch
1/3 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract
1 cup heavy whipping cream
1/2 teaspoon cream of tartar

Steps:

  • Cake Layer:.
  • Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter.
  • Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled.
  • Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and let rise for 30 minutes.
  • Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes.
  • Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
  • Pastry Cream Filling:.
  • In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
  • In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch and then stir them into the egg until smooth.
  • When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs do not curdle or scorch on the bottom.
  • When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended.
  • Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled (at least one hour).
  • Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.
  • Cut the cooled almond cake into 1 1/2 x 2 inch rectangles. Slice each horizontally into halves. Fill with vanilla pudding mixture, chill, and serve cold.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your cake.
  • Make sure your butter and eggs are at room temperature before you start baking. This will help them to mix together more easily and create a smooth batter.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake at the correct temperature and for the correct amount of time. If you bake it at too high of a temperature, the cake will brown too quickly and the inside will be undercooked. If you bake it for too long, the cake will be dry.
  • Let the cake cool completely before you frost it. This will help to prevent the frosting from melting.
  • Use a sharp knife to cut the cake. This will help to prevent the cake from crumbling.

Conclusion:

Bienenstich cake is a delicious and impressive dessert that is perfect for any occasion. With its rich almond flavor and delicate honey filling, this cake is sure to be a hit with everyone who tries it. If you're looking for a special cake to make for your next party or gathering, Bienenstich cake is a great option.

Related Topics