Bienenstich — Bee-Sting Cake
This is the kind of German snack you’ll make on repeat — all-purpose flour and active dry yeast, 120 minutes, big payoff.
✓ USDA-verified nutrition data
594 calories
10g protein
53g carbs
39g fat
2g fiber
Ingredients
- 3 cups All-purpose flour
- 2.25 tsp Active dry yeast
- 0.75 cup Warm milk
- 0.75 cup Butter
- 0.5 cup Granulated sugar
- 1.5 cups Sliced almonds
- 0.33 cup Honey
- 1.5 cups Heavy cream
- 1 packet Vanilla pudding mix
Steps
- Make a soft yeast dough, press it into a greased springform, and let it rise 30 minutes. This is a yeasted cake, not a sponge — the crumb should be bready and tender.
- Simmer the butter, honey, sugar, and almonds into a caramel, then spread it over the risen dough. Bake at 375°F for 20 to 25 minutes until the almond topping is deep golden and bubbling. Cool completely.
- Whip the cream and fold it into prepared vanilla pudding for a light, stable filling — richer than plain whipped cream, lighter than custard.
- Split the cooled cake horizontally with a long serrated knife. Spread the filling thickly on the bottom layer and set the almond-topped layer back on.
- Chill 2 hours so the filling sets and the cake slices cleanly. Legend says a baker threw a beehive at raiders and named the cake for the sting — the almonds are the “bees.”