Recipe Details

Recipe


Recipe Title
Ilse’s Bakery Recipe: Bienenstich
Author's Note
<p>This Bee Sting Cake captures the essence of traditional German baking, and Ilse took pride in baking such a delightful treat in her own kitchen during the 1920s. Enjoy this sweet and timeless dessert! </p><p>In the 1920s, the cake would have been a popular treat, reflecting both the skill of the baker and the cultural significance of traditional German baking. Ilse's pride in baking such a cake in that era would be representative of her connection to German culinary traditions and her expertise in bringing those flavors to life in her own kitchen.</p>
Overview of Recipe
<p>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.</p><p>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.</p>
Tag List
#BeeStingCake;#Bienenstich;#IlseBakeryRecipe;#Dessert;#Cake
Minutes to Prepare
180
Minutes to Cook
30
Servings or People Served?
12 Servings
Recipe Category
Dessert - Sweet course that concludes a meal
Recipe Cuisine
German
Image Attribution
SM Image Attribution
Last Updated Date
8/9/24 7:34 P
Public Title Route
ilse-s-bakery-recipe-bienenstich
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Recipe Sections

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Order # Section Title Actions
1.00 Dough
2.00 Honey Almond Topping
3.00 Pastry Cream Filling
4.00 Assembly

Ingredients and Substitutions

 Add New Ingredient
Recipe Section Order # Ingredient Substitutions Actions
Dough 2.00 1 cup warm milk
Dough 3.00 Pinch sugar
Dough 3.50 1 packet (2 1/4 teaspoons) active dry yeast
Dough 4.00 3 cups all-purpose flour
Dough 5.00 1/4 cup sugar
Dough 6.00 1/2 teaspoon salt
Dough 7.00 1/2 cup unsalted butter, softened
Dough 8.00 2 large eggs
Honey Almond Topping 9.00 1/2 cup unsalted butter
Honey Almond Topping 10.00 1/2 cup sugar
Honey Almond Topping 11.00 2 tablespoons honey
Honey Almond Topping 12.00 1 cup sliced almonds
Pastry Cream Filling 13.00 2 cups whole milk
Pastry Cream Filling 14.00 1/2 cup sugar
Pastry Cream Filling 15.00 4 large egg yolks
Pastry Cream Filling 16.00 1/4 cup cornstarch
Pastry Cream Filling 17.00 1 teaspoon vanilla extract

Instructions

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Recipe Section Order # Instruction Actions
Dough 1.00 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.
Dough 2.00 In a large mixing bowl, combine the flour, sugar, and salt. Add the softened butter, eggs, and the activated yeast mixture.
Dough 3.00 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.
Honey Almond Topping 4.00 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.
Pastry Cream Filling 5.00 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
Pastry Cream Filling 6.00 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.
Pastry Cream Filling 7.00 Remove from heat, stir in the vanilla extract, and let it cool. Once cooled, refrigerate until ready to use
Assembly 8.00 Preheat the oven to 375°F (190°C). Roll out the dough to fit a greased 9x13-inch baking pan.
Assembly 9.00 Spread the pastry cream over the dough, then pour the honey almond topping evenly over the pastry cream.
Assembly 10.00 Bake for 20-25 minutes or until the edges are golden brown.
Assembly 11.00 Allow the Bee Sting Cake to cool before cutting into squares or rectangles

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Recipe Card

Author's Note

This Bee Sting Cake captures the essence of traditional German baking, and Ilse took pride in baking such a delightful treat in her own kitchen during the 1920s. Enjoy this sweet and timeless dessert!

In the 1920s, the cake would have been a popular treat, reflecting both the skill of the baker and the cultural significance of traditional German baking. Ilse's pride in baking such a cake in that era would be representative of her connection to German culinary traditions and her expertise in bringing those flavors to life in her own kitchen.

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: 4 months ago

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