Since the cake was thinner than the one with filling the sinking issue did not cause problems in processing a.k.a. The best cake I ever, ever ate. Love it! I added some lemon zest to the topping and zest plus juice to the pastry cream. I was just perusing your Celebration Cakes category (we had two birthdays this week) and made the delicious Espresso Chiffon Cake, but this Beesting Cake is definitely going to be the next one I make. Again, I’ve only had it a few times and always made by the same person so it’s that feeling of blind cooking that makes it intimidating. I set it gently on the cake before cooking. There was one lone piece leftover and I ate it today (you are right; the cake is better same day). Would love to know how to fix this problem though. The ones I’ve seen in bakeries didn’t have domed tops so I never expected one. Serve in wedges; watch out for bees. This is my favourite cake. This looks delicious! It’s super easy to make and the only equipment you need is a jar and a spoon. But I don’t think it would be bad as mini-cakes. I live in Australia with an Austrian background and find it so confusing to use American measurements. Yes, I am that old! I just made this…twice! Make pastry cream: Warm milk and vanilla bean scrapings (if using; if using an extract, don’t add yet) in a medium saucepan. I tried the custard with cornstarch for one, and flour for the other, the cornstarch one ended up in the trash, like others, it turned to glue for me. I tried this today and all of the flavors were wonderful. Also, I usually substitute macadamias…. METHOD FOR DIPLOMAT CREAM: Whip the heavy cream until stiff with the vanilla. My father was military, and my mother was born and raised in Bavaria. It’s always a better flavor and crunch if you do. I won’t let this stop me from making the cake. So don’t let the batter over-rise! I know my brother’s girlfriend would absolutely love this cake, so it’s definitely something I’m going to make again next time she comes to visit. I had the same experience as Karen with the cornstarch–next time I’ll use about half the amount. Definitely will have to try!! Eating all the caramel drippings off the foil-covered drip pan while waiting impatiently for the cake to cool :). This cake is traditionally filled … Of all time. How to make pastry cream. I filled it with about a cup of apricot jam which was added a nice level of sweetness. Hm, I’ve made this cake twice now. I just made your raspberry bars yesterday and they were DELICIOUS, beyond delicious! Everyone loved it. This recipe called to me and I couldn’t resist making it last night for dessert for my husband and me. Made it for Sunday dinner…the yeast laced cake with salty honey almond crunch on top was delicious. It smells nice but it looks a total mess, haha. I’m thinking of adopting the cake (without the custard) as a Rosh Hashana cake since it has that little bit of honey and is NOT a honey cake. I still eat Nutella out of the jar, with a spoon. 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! For the pastry cream, I used 1 tablespoon of cornstarch and 2 tablespoons of flour per Comment #404 Joanna’s suggestion (thank you). It runs a bit cool. It was a wonderful cake. I wish that I could include a picture in this post of my rendition of this cake. Could you make the cake and custard a day in advance and then assemble them? What a beautiful cake and a great name, I have never heard of it here. almonds are good but macadamias divine! I find it a strangely uneventful cake. The first one looked a little dense to me and as I was taking it for dessert at a birthday dinner I was a little concerned. I made sure it was cool first. Also divine! I’m a huge fan of Bienenstich. Hi Deb, do you have any thoughts about making this in a spring form pan vs. a regular cake pan? Also put the almond topping on some parchment paper after cooking to let cool. The almond mixture sank and completely disappeared before putting the cake in the oven lol. Great idea. until . I will add another 1/4 cup of flour next time and maybe let the topping cook a little more before adding the almonds. Anyway thanks for your lovely blog and narrative and pictures, I’ve given your book as present. Of the thousands of products we offer in our catalogue and here online, SAF Red instant yeast is our top-seller. Brandy — A stand mixer is not a requirement. I made this cake when I was 23-24, and lived in Germany. I first tried bienenstich on a trip to Germany last year — I regret not ordering another slice immediately after we finished the first. Either way, it’s delicious! She loved it. I’ve never heard so many praises in my life. This cake is totally worth the effort. Regardless of sunken toppings, my German-born-and-raised boyfriend LOVED the cake, told me it tastes very much like the one he loves from back home, and is already asking me to make it again. After the first rise was done, I folded down then scraped the batter on top and let it rise for the last 30 minutes. I am very familiar with this cake. At the resulting celebration the next day, the two apprentices were allowed to ask for a special dish – a cake – that has since then been called Bienenstich. for posting this – years ago I worked at a local restaurant and one of our desserts (my favourite) was made by a German friend of the owner’s and I have yet to find it since. Truly delicious! I LOVE Bienenstich and it’s also one of my German boyfriend’s favorite cakes. Rebecca — Whoops, now fixed. It is pretty worth enough for me. These can differ quite a lot and British cups are not the same size as US ones. The almonds and honey on top really make the cake special. This is a much better cake that my old recipe. I just cooked it untilt he sugar disolved. 6 tablespoons unsalted butter, cold is fine Anyway, the bakery was called Bahrenberg’s (sp?) I love anything with caramel and this one will surely be part of my to-do list. No sinkage! Dear Smitten Kitchen: I made the bee sting cake but the almond topping sank into the cake and made it gooey. instant yeast i the freezer, I’ll just HAVE to make a trial run with the recipe tomorrow. I have made the recipe MANY times over the years, usually in a 9 x 13 or larger. This is a SERIOUS Bienenstich recipe! Please will you give measurements for butter by weight (grams) rather than tablespoons. I am a totally novice baker (but experienced cook) and I made this cake fairly easily and to great result. Otherwise it tasted delicious-reminded me of the Mardi Gras King Cakes that are popular here on the Gulf Coast! The almonds are the bees, and the coconut is the stingers. But, now, you have come to the rescue! I made this last night with some improvisations thanks to the comment section & it came out beautifully. I’ll be sure to use a spoon next time! I’d love to make this the next time I have company, which is in a few weeks. Your photography brings it almost to our lips! Any ideas? Gutted. The almonds were a perfect golden layer. Thus, it should surprise nobody that it’s taken me nearly four years to conquer the cake you see here, which sounds even worse if you consider that it was a special request from my own mother, as this was her favorite growing up. If you come back out to these parts you should try it. I followed the recipe as written, but not sure why this happened. Is it possible that the name of the cake has to do with beestings, the first milk a mother cow makes for her calf after it is born? It looked a mess, but it was just yummy.Everyone loved it. The name came from the beestings, which is the first milking from the cow, colostrum, which is so high in protein that it makes a custard without eggs. Oh, I wanted to make this cake for so long and I finally did. Booooo!!! I used dry active yeast instead and proofed it in the milk, but other than that I followed the instructions exactly. I’ve been super stoked about this cake since you discussed it on the Joy the Baker podcast! Aw shucks – another excuse to go hang out in their store/bakery! And for us. Deb, I came here to write all of these same alterations. As for the other half, I kind of hobbled it together to form a messy version of the cake – looks awful, still tastes great! she described it. I’d check on it at 45 minutes. We used to have dinner parties so often pre-baby but so rarely these days. Pretty sure I could use a slice or five of this cake in my life right about now. The top was falling off in pieces and the cream was oozing out. your recipes have made many of my friends and family members very happy and you keep me inspired. It’s fabulous and simple. Wow This looks divine! Did it seem like it rose enough? And I’m a confirmed chocolate-dessert-every-time kind of gal. The main difference is I used 1 cup whole wheat flour and 1 cup all purpose flour and let it rise on counter then refrigerate overnight. Then I just let it bake until the cake was baked all the away through! What have I done wrong if almond sink inside cake and stayed moist on the bottom, after the cake was baked ? Then, I put it back into the oven for 3-4 minutes, so the bottom would be done. 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. I consider myself to be a very experienced cook and baker, although to my chagrin I encountered one large problem: after spreading the almond topping on the risen cake batter and putting it in the oven, I opened the oven door only to find the almonds had disappeared into the depths of the cake. Soon, I promise. I wimped out with the pudding and used a Dr Oetker mixture which was a bit easier. CLUNK. versus 3) and also added a generous amount of stiffly whipped cream to the chilled custard before spreading. This turned out great! Hi Deb- Do you have honey preferences? I’m feeling a bit dejected. I am making this for Easter dinner… Can’t wait! I think it’s in Joy of Cooking. I put mine in the fridge to garden a bit as I wasn’t sure if it would hold up enough for me to put it on the dough. I cooled the almonds pretty well, but they still sunk into the batter almost immediately I scooped them on. Looks delicious enough to fall of the no-flour wagon! It’s texture is just perfect, not to briochie/bready..but not too cakie/crumbly, either. My bday is coming up and I may make it for myself. Maybe it was my honey? I’ll have to try the german spin on it. Optimistic that this will come out perfectly, if the topping isn’t too runny. You are a favourite in our house! Someday, when I have an abundance of time, I’ll try yours. Disregard my earlier comment. I did this on one batch (I used 1/3 cup heavy cream) and it was very tasty but it tends to be too soft/squeezes out. LOL For recipes using baking powder or baking soda I usually half the amount and it works perfectly. I was raving about your recipe to my mother and she tells me my Grandmother, a well-known Australian cook, has a bee sting cake in her recently published baking book. I’m curious – what did you do with all those extra cakes??? Although, she is after all, your mom, and probably deserves it :). I ask based on my experience of adding some gelatin to whipped cream to make it a bit sturdier/give it more body when using in a Swiss Roll cake. If this doesn’t work than maybe baking the cake a little first and then putting on the topping? I made this twice with the same results as Mary. The top reminded me of a man who is bald on top but has hair fringe all around. I have been thinking about this cake-fail. Daily Goals. I love all the comments about the cake’s history and similar cakes from other regions around the world. 1) For the cake, Deb recommends room temp for eggs, butter, and milk “ideally,” but I think it’s a must for yeast. Turns out instant yeast is imported here so I chose the Bravo brand made in Turkey. Add to warm pastry cream and it will set up better. I came across your website because it was listed on Food Wishes favorites and I’ve actually come to love yours even more than Chef Johns! Calls to German bakeries to see if they sold it were almost futile, until I found one in Ridgewood, Queens that sold us a whole one that was rather awful; let’s not speak of it at all. Bee Sting Cake 3 pack on Amazon Bienenstich kuchen has along history in Germany. I enjoy the banter and self-deprecation which provide so many giggles and so much warmth! Made this cake last night and it was a big hit at book club!! Shall definitely try this and let her taste :). Mini Bee Stings Recipe | King Arthur Flour Individual pastries featuring honey-, almond-, and butter-topped cakes filled with vanilla cream. My topping sank to the bottom. I weighed the flour, 250g for 2 cups. Ps. Thanks for the recipe! I’ve made this cake probably half a dozen times over the years, and each time it’s delicious but with a few consistent issues – the almond sinks to the bottom and the batter/dough often overruns the pan. I have never been big on cake but this one may change my mind. and we used to get Whipped Cream Horns – sheer heaven. Guess I’ll just have to make it for myself…. 1/3 cup granulated sugar Sadly, it is still in the oven after 40 minutes as it is just not baked through. Thank you for sharing this recipe. I’ll have to politely disagree with you as to the origins of the name of this cake. This look absolutely delicious! Thank you thank you! This is awesome! What a great shot! Your picture with the candles doesn’t appear to have a dome, either. If you love your honeys, or have a preference for a certain type of honey, you might want to use it here! After the comments I was a little worried about the rising, the almond sinking, etc. Thanks! The filling I understood to be classically made as a pastry cream, sometimes lightened with whipped cream, but you’ll find an equal number of versions that call for packaged pudding mix instead. Disappointed. 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’m so happy you shared this recipe- it brings back such wonderful memories! By the time I made Keller’s I was short on eggs so my batch was small. my first time making it, even warm the custard was too thick so I just added some extra butter which helped. Thank you for your numerous trials, this looks delicious and will be made soon. There’s maybe one or two on top. This might have to be the next cake I try. Deb, you inspired me to try my hand at a confection I’ve loved since I first encountered it as an exchange student in Germany some 40 years ago but never dreamed I could make myself. Can’t wait! I will make sure the lovely topping is less than 105F. I LOVE it. And the smell of it baking was just amazing! In that I am planning to indulge myself anyway, I would be “over the moon” happy if you could do your recipe for Napoleon cake. CAKE SAVED! ago, we had a German bakery in our town that sold Bienenstich cakes (and Thousand Layer chocolate cakes) that were a favorite for special occasions in our house. Update on cornstarch versus flour in custard: A few people have mentioned a floury taste in the final pastry cream, so I am adding a suggestion that you might want to use cornstarch instead. It melted quite nicely and evenly. I find it quite interesting, that your mother is from German heritage. In Round 4, I decided that the wet batter might have been onto something, and that was, the most tender cake of any of the rounds. You RULE Deb! I inherited ingredient lists from my mom’s side of the family, and from those tried to do what you accomplished. I lived there until I was 10. Deb – Thank you so much! That may simply be a result of not eating it on the day it was made! I don’t proof it – I put it in the dough as is, and it works perfectly. It’s bc the mixture was too warm, so it melted into the cake in the oven. So I made this tonight. There must be some connection between spring and cake…because all I want to eat these days is cake…and this one looks amazing. In fact, the cake garnered admiring gasps and there was nary a crumb to be found when we were finished! (A soft dough is easier to work with if ones hands are lightly greased. Thanks! Your recipes never lead me astray, and I am absolutely frantic to try this one out! also, the corn starch is a little heavy, so this time I did 2.5 TBSP and it was perfect. The result comes the closest I've found so far to my very favorite Bienenstich from a marvelous bakery in Mainz, Germany. Thank you! Thanks for doing all the work of testing the options for me! I wish I had read all the comments first because my nuts did indeed sink to the bottom. Do you have any thoughts or input from your extensive testing? I just made it, and it turned out to be fantastic! While living in Germany, Bienenstich Kuchen was my favorite cake/dessert/breakfast yummy while living there. Thank God the only place that makes bee sting cake (as far as I know) only sells it at the weekly farmer’s market. I guess I am upset with all the ingredients I’ve thrown down the sink drain or garbage can to try more than once! I made the almond topping to during the second rise of the batter, as the recipe seems to suggest (timingwise). :). since then, I’ve made the beesting cake (sans all the decorations) for my girlfriend’s birthday 3 years in a row, plus some friends’ bdays because it’s literally the best cake in the world. The handcrafted Christmas items are supposed to be the attraction but the food stalls are amazing and the bee sting cake is our absolute favorite. When I was in Germany I would often get it at the little bakeries tucked in the subway stations. Actually, I’m going to translate it from Portuguese and email it to you. I just left it as an upside down cake to cool. I make one also, but it’s made as an upside down cake so that the topping is like that of a sticky bun when the cake is flipped out but then settles into a crunchy, honeyed crown of almonds. I allowed it to finish baking as-was, and just cut off the overflowed part; but all the turbulence had also allowed most of the rest of the topping to sink in chunks to the bottom of the pan where it stuck badly enough to keep the cake from being able to come out in one piece. Results: a LOT of almonds stuck to the pan; I scraped them out and spread them back over the patches on top; once it was cool and firm, you basically couldn’t tell. There’s a pretty fabulous bakery here in LA that makes Bienenstich – Rockenwagner. Off the heat, whisk the yolks and sugar vigorously together for a minute, until pale and ribbony. Directions: To make the dough for the cake . . This is just the most amazing recipe…just like what I get at my friends how in Lieblos ……Lecker !! Oh, man… I can hardly wait to try this cake. yeast (not refrigerated). Finally, the cake is often baked in a square or rectangular pan (double it for a 9×13) and cut into squares. ATTENTION: Anybody who’s considering making this cake but is frightened by the reports of topping sinking into the cake layer. I opted for flour because I find it works just as well and more people have it around. It was mighty good, but the topping sank to the bottom of the cake almost immediately (had to cool it inverted or we’d never get it off the rack). in this time of Covid-19 & physical distancing, I found myself thinking about a cake that i have had from one of my favourite bakeries… Bee Sting Cake. It was terrific. I recently transcribed my mother’s recipe for the Frankfurterkranz into English to share with the family. What a wonderful gift for your mother! 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