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Bienenstich (Bee Sting Cake)

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Rating: 5/5
1 review
1 comment

ready in: 2-5 hrs
serves/makes:   12

recipe id: 37587
cook method: oven, stovetop

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Bienenstich Cake Mixture

1 3/4 cup sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons real butter
2/3 cup granulated sugar
2 eggs, unbeaten
1 teaspoon vanilla extract
6 tablespoons whole milk

Almond Topping Mixture

1/2 cup slivered blanched almonds
1/3 cup sugar
1/4 cup butter
1 tablespoon milk or cream

Filling Mixture

2 1/2 tablespoons sugar
2 tablespoons cornstarch
3 egg yolks, lightly beaten
1 cup milk
1/2 teaspoon almond extract
3 egg whites, stiffly beaten
1 pinch salt


For Bienenstich Cake Mixture: Preheat oven to 375 degrees F. Grease and flour a 9" spring form pan.

Sift together flour, baking powder and salt. Cream the butter until fluffy, add sugar gradually, beating until light. Add eggs one at a time, beating well after each addition. Add vanilla.

Add dry ingredients 1/3rd at a time alternating with the milk. Stir only enough to blend thoroughly. Pour into the spring form pan.

For Almond Topping Mixture: Heat together almonds, sugar, butter and milk or cream until the sugar dissolves. Pat a spoonful of flour over the top of the cake batter using the back of a spoon.

Pour the almond mixture evenly over the batter. Bake 25 minutes or until cake tester comes out clean. Cool cake while preparing filling.

For Filling Mixture: Combine sugar, cornstarch and egg yolks in the top of a double boiler. Separately heat milk to scalding, slowly pour over egg yolk mixture, stirring constantly and quickly with a whisk. Place over hot water, cook stirring constantly until smooth and thick. DO NOT ALLOW TO BOIL. Stir in almond extract.

Beat egg whites, adding the salt, until stiff peaks form. Fold egg whites into the yolk mixture. Place a piece of wax paper over the top and chill.

When the cake has cooled, slice in half crossways to make two layers. Place bottom layer cut side up on cake plate. Spread with filling. Top with the second layer with the almond glazed side up. Refrigerate until time to serve.

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329 calories, 18 grams fat, 36 grams carbohydrates, 7 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at


I made this cake today and I am not happy at all .Not even close to what i grow up with at all.It was so hard not flavor in the filling.No thank you ,waist of my time and money.

CDKitchen Staff Reply:
Not really a helpful review - can you explain more what you didn't like about it? What would you change? How was it different than "what you grew up with"?

Guest at

REVIEW: 5 star recipe rating
Hey Everyone!
Please read this comment! I take German 1, and every now and then we have a "food day" where we all bring in Germazn food. One of my guy friends brough this Beinenstich (bee sting) cake, and it was honest to god thge best cake i have ever tasted. i found the recipe and make it all the time. if you haven't had this cake, you are really missing out!

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