Print

German Bee Sting Cake (Bienenstich)

Print Recipe

A simple, sweet German cake with almond toffee and light cream, this classic dessert is both delicious and easy to make.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup sliced almonds
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup heavy cream
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined; do not overmix.
  6. Pour the batter into the prepared baking pan, spreading it evenly.
  7. In a medium saucepan over medium heat, melt the butter.
  8. Add the brown sugar and heavy cream to the melted butter, stirring until smooth and bubbling.
  9. Remove from heat and stir in the sliced almonds until well coated.
  10. Spoon the almond mixture over the cake batter, spreading it evenly.
  11. Place the baking pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  12. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
  13. Carefully transfer the cake to a wire rack to cool completely.
  14. In a mixing bowl, pour in the heavy whipping cream.
  15. Add the powdered sugar and vanilla extract to the cream.
  16. Using an electric mixer, whip the cream on medium-high speed until stiff peaks form (about 3-5 minutes).
  17. Once the cake has completely cooled, slice it in half horizontally to create two layers.
  18. Spread the whipped cream filling evenly over the bottom layer of the cake.
  19. Carefully place the top layer back on top of the whipped cream filling.
  20. Optionally, dust the top of the cake with powdered sugar for decoration.
  21. Cut the cake into squares or rectangles as desired. Serve on a platter and enjoy with coffee or tea.

Notes

Chill the cake before slicing for cleaner cuts. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://voxrecipes.com/german-bee-sting-cake/