Bee Sting Cake | Bienenstich
“Bee sting cake with an easy prep, without separating eggs and with no yeast, is THE cake for you to start the new year with!”
Gili Baruch
Original Recipe Author
Let’s face it: eating a dessert called a bee sting cake doesn’t really sound that appetizing, does it? Well, it actually tastes mouthwatering and even comes with a funny story!
The bee sting cake or Bienenstich is said to have originated back in 15th century Germany. The story says German bakers used the beehives as weapons against raiders.
When they came near the bakers’ village, they would throw the beehives at them, aggravating the bees and leaving them to sting the attackers!
After successfully defending their home, they’d bake a beautiful cake that’s sweet and delicate, symbolizing their victory.
Of course, they named the cake “bienenstich” which translates to bee sting—witty! So, if you want to find out how the Germans celebrated their wins, read on.
Why this Bee Sting Cake | Bienenstich is A MUST-try:
Frequently Asked Questions:
Bee Sting Cake | Bienenstich
How do you transfer the cake onto this beautiful serving dish?
You can use your hands to transfer it because the cake is super stable.
Is it a sponge cake that is halved after cooling down?
That’s right.
Bee Sting Cake | Bienenstich
Equipment
Ingredients
Cake batter:
- 1½ cups sugar
- 1½ cups self-rising flour
- 3 eggs
- ½ cup milk
- 1½ tbsp. vanilla sugar (20 g)
- 3½ tbsp. butter (50 g)
Filling:
- 1 cup heavy cream
- 1 package vanilla instant pudding mix
- 1 cup milk
Top coating:
- ¼ cup walnuts (roughly chopped)
- 4 tbsp. sugar
- 1 tbsp. instant coffee powder
- 3½ tbsp. butter (50 g)
- 2 tbsp. milk
Instructions
- Start by mixing all the batter ingredients in a large bowl until they’re well combined.
- Line a cake pan with parchment paper.
- Slowly pour the batter into the pan and bake at 350°F (180°C) until ready.
- Whip the filling ingredients together in a bowl as the cake cools down.
- Afterward, head to the cooled cake and cut it in half, widthwise.
- Using a large spatula, spread the filling between the two parts of the cake.
- Place the top part back in its place.
- Combine all the top-coating ingredients and melt on medium heat.
- Slowly pour the top coat over the cake until it’s covered.
- Keep the cake in the fridge to stabilize before eating.
your time to shine:
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Oh, and we almost forgot!
This Bee Sting Cake | Bienenstich is a part of our Dessert Series. Click NOW for more fun ideas you don’t wanna miss!
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