Shall definitely try this and let her taste :). It’s super easy to make and the only equipment you need is a jar and a spoon. Fairly rolls off the tongue, doesn't it? I’ve never made it, but enjoyed it several times. You specifically state instant and not active dry. If you happen to stroll through Milwaukee mid-June during German Fest, Kopp’s, the local custardary, serves Bienenstich custard. It was totally salvaged though by lightening the pastry cream with whipped cream and then layering the pieces with that and fresh strawberries into a trifle that my husband said was the best dessert I ever made. So I made this tonight. Bee sting is actually traditionally used on brioche as a breakfast pastry France. sigh! Any suggestions? The pastry cream is really thick (I added 2 1/2 TBS cornstarch) but after it cools, just give it a good whisk before spreading. My husband and I made the Bee Sting Cake this afternoon, following your instructions exactly. Oh, wow! Note: For the sake of this post, eggs are not considered dairy ingredients. You will probably panic because this mixture is going to get very thick — but don’t. Thanks so much for posting this. You are absolutely right – small dinner parties with loved ones and home cooked food lovingly made is the best way to enjoy an evening and avoid the 400% markup on wine (lol at that one Deb). So reading through the comments, I feel like I better understand why it’s not good to do this cake the night before. You mention that the cake is best if served the day it’s made. Adriana — Balthazar sells this?! I had followed all of your recipe/directions to the ‘t’, but I’m quite sure I messed some things up. 3 Tbs. The origin of the cake has a fun story even if it is just an urban legend. Deb! I heated the milk to 150 and the pastry cream to 180 during the final whisking. Your version is more decadent than the one I am familiar with. Were the almonds too warm? But I think it’ll still taste good. 3 tablespoons all-purpose flour or cornstarch [updated] Still tastes good but the caramel doesn’t crisp. will so be making this. At last…and I didn’t even have to find a way to ask you to attempt this cake! I made this last night with some improvisations thanks to the comment section & it came out beautifully. I used almond extract in cream and cake to compliment the almond flour and toping. I am ashamed to say I need to look elsewhere for the recipe. Do you think you could make the cake and freeze it, then fill it the day of? As a kid, our family was stationed in Germany for a few years. I still have confidence that I will do it someday, who knows. Put flour into bowl,make a well in the middle, pour in the room temperature milk ... King Arthur All Purpose White Flour 10 lb. I finished adding the cream, as instructed and returned it to the heat the second it started to bubble (low heat), it turned to gel. I am making this now for my grandparents’ birthdays, which are a day apart. It’s SUCH a great cake. How do I pin the recipes on this site. When the dough has risen, deflate and shape it into a round to fit the base of a greased 9-inch cake tin. Did you see that Martha published a recipe in the Dec. 2012 issue of Martha Stewart Living? I always taste cornstarch and and am willing to live with a slight floury taste. I commented back at #124 and wanted to let you know I made the cake this past weekend with your cake and almond-caramel recipes and with Martha’s pastry cream. holy moly mama! I’ve made this for family visits and birthdays a few times over the years, it’s become something of a tradition. The kind I find here though is made with bread like dough and a lot firmer and drier in texture than in your recipe. Since it is now after 6 PM and my daughter has a 14 month old who is allergic to sleep, she asked that I make the pastry cream tomorrow. During Round 1, I learned that — get this — yeast goes bad, especially 1.5 years after its expiration date. The bottom was soggy from the syrup pile up. Result: Perfection! I too like NOT being rushed, mediocre food and not being able to hear everyone or visit with my friends. Can you tell me the source of it/brand so I can try to have it removed from the rotation? I love, LOVE, Bee Sting Cake. Wow! Just now I checked out the recipe for it in my mother’s old German cookbook and that is how it is made there, not yeasted or filled, and baked on a rimmed cookie sheet. Maybe I should have skipped the first rise? Deb, Give one a try when you feel so inclined. Thank you in advance for any answers you might be able to provide. I “run” at a treadmill speed that would never catch a thief, and barely these days, a preschooler on the loose. I will definitely be making this again! I try and use local in general but regarding flavor… What are your thoughts? The almonds were a perfect golden layer. – but I really should have taken some of the batter out of the tin after the second rise. Pinning this one so I can stare slack-jawed at it later :), This was my old roommate’s favorite cake – she used to buy one every weekend for us to share. I am moving in a few weeks to a lower altitude (3500) so won’t be able to test the results at the same altitude I currently live at (6500ft). I’ve had so much making this cake. 36 % 20g Carbs. We have something similar in France (at least in the South) minus the almond and honey but with orange blossom water and sugar beads: “La Tropezienne”. The only time I’ve ever had one of these was up in the Catskills, from a place that Google implies might be Hartmann’s Kaffeehaus. Definitely on my list to try. This is a SERIOUS Bienenstich recipe! I see heavy cream in the recipe. Wow it looks like a classic!!! one honey-soaked almond fell off upon inverting. Thank you for sharing this recipe and good luck to all subsequent bakers :). Thank you. When I saw the post I did one of those deep inhale-squealy type of things. Please check out the book when you have a chance; it has never disappointed me. Like you, we purchased awful knockoffs that bakeries and diners made throughout the years. But then the bakery sadly went out of business, and I have never had a Bienenstich like it again. Any idea why this happened? Where do they all go?! (have you made a charlotte russe? Sinking of yeasted products is almost always a result of over-proofing, so I’d say yes, you let it rise too long. Turned out so beautiful too. She said often in Germany it is made with vanilla pudding mix and was delighted to have a genuine pastry cream in her cake. It turned out wonderfully! I was totally drooling when you described this cake on the Joy the Baker podcast. Unfortunately someone had dropped an enormous Tesco store on the whole town, and we couldn’t even find the street where it had been. I love all the comments about the cake’s history and similar cakes from other regions around the world. I made an apricot sauce to go on the side, and that really put it over the top. You made the process of choosing a birthday cake to make for myself very easy! If it weren’t for you, I would never know what it was called. I googled the ingredients and style, and of course my fav baking blogger had already come up with the perfect recipe! I tried this today and all of the flavors were wonderful. QUESTION! My birthday is this month and I am addicted to bread! I am speechless. the first time I made it, I used the 3 egg whites to make meringue cookies shaped like mushrooms, and then made ladybugs out of strawberries and chocolate, and little bees out of jellybeans and sliced almonds (as the wings). Dan. It become quite stiff – stiff enough to cut with a knife – but once the cake had cooled I cut and spread it kind of like a firm jam. The pastry cream is so thick it oozes everywhere. The cake was otherwise delicious, but the batter too wet to even consider doming, yeast issues aside, and the topping was sad and pale. I’m not sure this was the intent of the recipe. Just found it today and the cake turned out perfect!! Cover with a damp tea towel or plastic film and proof for 60-80 minutes in a warm place, to approximately double in size/volume. Cauliflower cheese became a weekly go-to meal after I discovered it on your blog several years ago! Post was not sent - check your email addresses! Can’t wait to make this again — thanks Deb for perfecting and sharing this recipe! It looks just complicated enough that I might be able to tempt the Mr. to make it (he’s the resident cook, and loves a challenge. For sure, though, do not let this cake rise longer than required or put the almond in thick clumps or you risk the toppings sinking in. Can you tell I was born and raised there, now live in Santa Cruz, so everyone visits me at the beach? Yum! Thanks for all you contribute. :). I would love to try to make it for my 90 year old father who has a sweet tooth. I also then heated up the almond mix right before spreading it over the cake. We used to have dinner parties so often pre-baby but so rarely these days. The cake part of this one looked beautiful but the almond topping sank like stones. The almonds are the bees, and the coconut is the stingers. The answer to the sinking almond topping is this. Thumbs up from Berlin! That photo of the entrance of The Cake is the best one of your cherub ever. Made this on Sunday. I followed the recipe as written, but not sure why this happened. This is my continual dilemma, since I end up eating all the out takes. I halved the recipe and used a loaf pan to bake it. Because of this make sure the topping is a thin and even layer, which can be deceptive as you are dealing with sliced almonds. Deb, you know I love your perseverance …. Friends of ours in Austin, TX, (We’re from New Jersey) had it made into their wedding cake and it was absolutely the BEST weddding cake we have ever had! Thanks! This will maybe prevent the cake from folding in on itself. I want a piece now! I’d been scared of the Sinking Toffee Syndrome so many experienced, but I used your method of spreading the toffee topping onto a parchment paper template, and it worked like a charm! Your recipe with the filling reminds me of another favorite cake from childhood that my mother used to make, a Frankfurterkranz. Will this be enough to counter act sinking almonds? But since a few of you have mentioned it, I’m concerned and think that cornstarch may be the safer option if you’re concerned. I used a springform pan and lined the bottom with parchment paper so I wouldn’t have to flip the cake out of the pan. I made the cake in a rectangular pan, and though the almonds sunk a little into the batter it was delicious. A layer cake with all the flavor of banana pudding. I kept it unfilled, because it’s just the 2 of us and i figured i can slice it and add the cream with each serving? 4 tablespoons unsalted butter, at room temperature, Honey-Almond-Crunch Topping Germans might not be known for their cakes, but when they do, it’s worth it! This is a very interesting Bienenstich Kuchen recipe,welchen Ich diesse Wochen Ende versuche.Ich habe verschiedene Bienenstich K. schon gemacht, and they turned out great,von meiner Essen/Gelsenkirchen Oma oder auch from Lecker.de. Stale, dry cake, or bad nasty pudding in the center. The bee cake in my local bakery had chopped pecans on top instead of almonds – delicious. I didn’t make it twice for no reason, that’s for sure. I will have to try your version. [Seriously; who loses track of this stuff? I’m already imagining making the base batter again and filling with sugar/butter/cinnamon to make a no-knead, no-roll cinnamon bun-ish cake. It might be a trifle less fluffy but certainly perfectly edible. We both love almonds. The cake is currently cooling, the pastry cream is made, and I will try to salvage the cake, which I’m sure will taste delicious, but will certainly not be as photogenic as your cake. with the sugar. Refrigerate any left-overs because of the custard. I might serve it on the side. Still tasts good, though. Unfortunately all the lovely topping fell through the cake. Let the cake come to room temp. . Ps. After the second rising I added some lemon zest on top, then peeled the caramel layer off the parchment paper and carefully placed it over the dough. EVER! The topping firms up into one perfectly sized disc that will not sink into batter due to surface tension. No action whatsoever when I tried to prove some brioche … and lo and behold, the yeast had only expired some time in early 2012 … Oops. I married into it.. so I’m not 100% sure.. It baked just fine, though it came out of the oven looking quite plain, nothing like your gorgeous pictures. . Hi Deb, I made it for my German husband’s father’s day. Can you point me to a good yeast guide, one that explains the different types in a way that would make it possible to figure out non-US equivalents? Finally, another cake with a caramel touch. Have a nice day ! Stupid when you consider that pastry cream really isn’t that much more effort and is so much better! I have had a 1 or 2 lb bag (I forget which it is) which I keep in a ziplock baggie in the freezer. I live at 3600 ft. I’ve made this cake three times now. It was stunningly gorgeous! It was the first beesting I made myself and even the first one I ate consciously (maybe I’m a weird German, haha). Again, I added lemon zest and juice to the pastry cream, but this time, the pastry cream turned out very strangely. I never make it past round 3 with things. Notify me of follow-up comments by email. When cool, I lifted out the foil. almond extract, 2 eggs, 1 box (18.25 oz) white cake mix, topping, 2/3 cup sugar, 2/3 cup butter, 2 tsp milk, 1 cup sliced almonds, 1 tsp. Concerned because my topping is not thick at all. Either way, the filling is delicious on it’s own so it won’t be wasted. The rising time might be slightly less. Another amazing Smitten Kitchen recipe! I let it cool for ten minutes+, and then cooked the cake for 5, before I put the topping on. I remember calling it the bee cake. Deb really needs to revisit this recipe when her life calms down a bit. No leaking, no sinking — perfect! i love classic cakes like this! I’m going to break all the rules and warm my milk and vanilla scrapings in (GASP) the microwave. I could definitely go for a piece of this! i tried to make a big one for her birthday once, not as good as the individual ones you could purchase with the push up cardboard platform). The texture was great (not in the middle though), from reading the comments I think that my mistake was letting the dough prove too long. I made this cake on the weekend, taking your advice and omitting the cream, and, wow, it was a rollercoaster. To be honest, I don’t think I ever came across a home-baked one, most people would just pick it up at the store (which seems funny really given that home-baked goods are still really common in Germany). I made this yesterday, and it’s great! Thank you! Essential South African Cooking in the USA: 25 Traditional Recipes, ½ stick (2 ounces) butter, room temperature. I am a long term resident of Germany and am familiar with this cake. I love the way you write recipes! I am thrilled to see this and cannot wait to make it!! i am holding off on making this just to see if you end up tweaking the recipe as you mentioned about, but man i am excited! It was really tasty, but I would have loved to serve it properly but it was not an option given the topping failure. I used 3T cornstarch in the pastry cream, which worked out perfectly. Actually, I’m going to translate it from Portuguese and email it to you. The cubes are cake or fresh yeast. Frustrating. I have a question. Came home with an empty cake tin! I always wondered at the origin of it, I think it’s the americanized version of Bee Sting Cake. :D. This sounds amazing! Realize you might not have tried it but would love to hear your best guess? bag of sliced almonds. . What did my mom think? According to the equivalents on my Cream Cornstarch box: Of all time. I thought it tasted like butterscotch. Melt the butter with the sugar, honey and salt, while stirring. I’ve never had this kind of cake before, and am not a purist, so I’m already thinking how wonderful this would be with some tart apricots added to the pastry cream layer. I have not seen this cake since the 80’s when I had a German boyfriend who insisted you had to buy this every Saturday for tea! I think it sounds really delicious and you’ve done all the work all we have to do is follow along your recipe and enjoy. If someone could reply that would be so helpful because I decided to bake this cake on my hubby’s birthday…today! I cooled, I removed sides, sliced cake in half, and using my XL spatula slid the top half onto a waiting piece of parchment paper. I found that after it had sat for a couple hours and come completely to room temp, it was perfectly wonderful and no one was the wiser. My fault, though. I’d already made the creme pat so I think we’ll be eating the top half of the cake with it spread on top. I think. Kathi — I want to hear more about the thousand-layer chocolate cake! I always have an abundance of food and drink. Ha! ", followed by 1841 people on Pinterest. I will try it again as I am so happy with the combo of flavors. I misread the directions and ended up putting double the honey almond gooey-ness on top of the cake. I’ll have to compare the two to see how they compare but this would definitely be a good regular “read” for you — I think you’d enjoy! Three years ago: Shakshuka, Easy Jam Tart and Classic Cobb Salad Cover again with plastic wrap (don’t let it drape in and touch the top) and set aside for another 30 minutes. I didn’t make the pastry cream since the cake would have to sit at room temperature. Gets soggy? Very delicious recipe. Gutted. I’ll have to try the german spin on it. My MIL turned 96 today. Ty. The biggest bummer was the topping sinking. Bookmarking everything for my next baking adventure. I finally made this today but completely skipped the cream. :) 226 Cal. Since I had done this “free-lance” thinking (using the springform pan and making the topping into a round instead of placing it in spoonfuls onto the first cake) I thought I should be a more compliant recipe-direction follower so I used the cake pan and a regular oven. (seems like the major issue in a lot of comment). Our very dear German friend, when asked if she recalls any bee sting cake from her childhood, replied, “Oh yes, I know it well, baked it many, many times. until . Can’t wait to give it a try! Carly — Mine is totally standard, 2-inch, nonstick. Not sure what happened. It made the cake even nuttier and richer. This cake was sooooo delicious but like others, it sank while baking. I saw you mentioned adding 1/4 cup flour. And I’d searched her site (the search function is terrible), certain she’d have gotten to this at least once and came up empty. I wonder if the difference is that I’m making this in California in like 40% humidity? 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