Recipe Details

Ilse’s Bakery Recipe: Bienenstich

One popular tale recounts that the cake was named in the 15th century when German bakers from the town of Andernach fended off raiding troops by flinging beehives at them. To celebrate their victory, the bakers then created a cake named after their successful defense, using honey as a key ingredient, which was a symbol of their bee-based weaponry.

Today, the Bee Sting Cake remains a popular dessert in Germany and around the world, known for its unique combination of flavors and textures, and its charming backstory. It's a testament to the enduring appeal of traditional baking and the cultural stories that are carried in recipes passed down through generations.

Ingredients

• Dough
• 1 cup warm milk
• Pinch sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 3 cups all-purpose flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• Honey Almond Topping
• 1/2 cup unsalted butter
• 1/2 cup sugar
• 2 tablespoons honey
• 1 cup sliced almonds
• Pastry Cream Filling
• 2 cups whole milk
• 1/2 cup sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract

Instructions

1. Dough
2. In a small bowl, combine the warm milk and a pinch of sugar. Sprinkle the yeast over the milk and let it sit for about 5 minutes until it becomes frothy.
3. In a large mixing bowl, combine the flour, sugar, and salt. Add the softened butter, eggs, and the activated yeast mixture.
4. Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. Place it back in the bowl, cover, and let it rise in a warm place for 1-2 hours or until doubled in size.
5. Honey Almond Topping
6. In a saucepan, melt the butter, sugar, and honey over medium heat until the sugar is dissolved. Stir in the sliced almonds and set aside.
7. Pastry Cream Filling
8. In a medium saucepan, heat the milk until it is just about to simmer. In a bowl, whisk together the sugar, egg yolks, and cornstarch until well combined
9. Slowly pour the warm milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens.
10. Remove from heat, stir in the vanilla extract, and let it cool. Once cooled, refrigerate until ready to use
11. Assembly
12. Preheat the oven to 375°F (190°C). Roll out the dough to fit a greased 9x13-inch baking pan.
13. Spread the pastry cream over the dough, then pour the honey almond topping evenly over the pastry cream.
14. Bake for 20-25 minutes or until the edges are golden brown.
15. Allow the Bee Sting Cake to cool before cutting into squares or rectangles

Prep time: 3 hours

Cook time: 30 minutes

Total time: 3 hours, 30 minutes

Serves: 12 Servings

Category: Dessert

Cuisine: German

Updated: 3 months ago