Since then, with your site and the help of America’s Test Kitchen cookbook (those tips are GOOD for beginners), I’ve become a pretty good home chef/baker if I say so myself! Let’s enjoy the good! And there will be a next time. Oh wow! ), I consider myself to be fairly good at baking. THANK YOU SO VERY MUCH FOR YOUR WONDERFUL STORY AND RECIPE. :). I am so excited to try this. I found that inside the cake, it was just fine. I tried this today and all of the flavors were wonderful. Nice job; it looks yummy! Sadly with the economy change the last few year they have closed their business. I find that yeasted cakes tend to taste slightly stale the next day. i was bummed that the cake swallowed up my almond topping. Thanks! Sinking of yeasted products is almost always a result of over-proofing, so I’d say yes, you let it rise too long. I halved the recipe and used a loaf pan to bake it. It wasn’t as pretty as yours but it pretty much worked. Thanks! I made this cake tonight and it was so wonderful. It turned out looking beautiful – except for seeming a little dense to me. I know this post is five years old but I made this cake and while baking all the almonds sunk! My cake will be easier because of the instant yeast/no proofing/no transferring to a buttered bowl (I really question the point of that here, and saw it in so many recipes — usually it’s so you can flip it out and knead it, but this is too battery, you wouldn’t do that). Well, I will comeback with the answer next Monday, after I served my Bienstich to our Church Congregation. 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. when I first started dating my girlfriend, she mentioned that the best cake she ever had was this German cake from a bakery in her hometown that had closed. Beautiful crumb texture and an amazing caramelized topping. Because of this make sure the topping is a thin and even layer, which can be deceptive as you are dealing with sliced almonds. When I was taking a class at the SFBI, they served a pastry called Bienenstich (Bee Sting Cake). It turned out FANTASTIC. I used only 1 1/4 t. yeast According to the equivalents on my Cream Cornstarch box: Set it aside to cool slightly. The thumb rule is about 40-50gr for 1kg of flour. Simply delicious! It’s just perfectly sweet, totally not overwhelming … but that just means I have to eat more. HELP!! Personally I like the filled one better. Seemed fine, however, the cake sunk in the middle while baking. I’m a beginner when it comes to cooking and whenever I make any of your recipes they always turn out wonderful. We’ll see if I can make it through the day without making this. They made it in a rectangle, similar to a box of sticky buns. I can’t tell you how much I love this! I think what happened was that I forgot to preheat the oven, so once I added the warm topping to the batter, it may have risen again. Wait, don’t answer.] Thank you so much for posting this! My father is from Germany, and although I’ve never heard of this cake, my grand-mother used to make an amazingly delicious pineapple cake that is out of this world. Thanks for introducing the internet to the bee-sting cake concept. Nonetheless your cake looks delicoius. I made the cake, but the topping sank to the bottom almost immediately upon putting the cake in the oven… The comments talk about bits sinking but mine just completely disappeared in the cake. How to make pastry cream. Occasional bits of nuts that want to hang onto the pan can then just be laid down in the gaps – if you tip it out while warm it is still shapeable till it cools and hardens. Dough: 2 and 1/4 cups (9.5 oz. I, too, have memories of this cake from Israel. I have to stop in there soon. Boo. Then, after spreading the filling, put the slices on the filling, keeping their order. I have never made a yeasted cake – but that cake looks worth the effort! E-book – Essential South African Cooking in the USA. The yeast flavor is overpowering! I turned off the heat and the temperature rose to 200 as it thickened up. I made this today and mine sunk, too! When I baked the cake the almonds fell into the cake batter. Also divine! Love this recipe and your site! Will continue to read comments to see if anyone has had this problem. 5) The layer splitting with the heavy topping is TRICKY. The almonds and honey on top really make the cake special. Never mind-I’m now reading the comments above and realize I’m in good company with the almonds. King Arthur's original Bienenstich recipes calls for white sugar, but check out the baker's notes below the recipe for an all-honey version. 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. God Lord woman you are a genius. Unfortunately, I had to go back here for another comment. Can I leave out or substitute something else? Boil for 3-4 minutes, while stirring gently, until the mixture starts to change color/darken. I adore your blog and have tried and loved many recipes. Stir the batter a few times to deflate it slightly, then scrape it into the prepared pan and nudge it until it fills the bottom. I tried it as an upside-down cake, as Susan (#330) suggested. What a beautiful creation! Oooohh looks amazing! First 2 times, great success. I would really like to get to the part where I put cream in it. I baked the cake for 15 mins and then put on the topic. I made this and I think next time I’m going to use a 9 inch springform for its higher sides, because the cake completely overflowed my cake pan and it was an utter fiasco. I nearly gave up when the honey-almond topping somehow fell *through* the top of the cake, but it actually turned out quite lovely- there was still enough on top of the cake to be sweet and crunchy, but the bottom half was soaked in this delicious honey caramel. They threw the baskets down, and the resulting beestings drove away the people of Linz. My fave german cake and one of the few classics one can still buy in the bakerys all across the country – been around since the 15th century. Great recipe!! My husband is from MN and there is a bakery there called Hans Bakery in Anoka. 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? I substituted active dry yeast for the instant yeast (I am in India and instant yeast is not readily available) but kept the rise time exactly the same as mentioned in the recipe. Hi…just made this tonight, and most of my almond topping sunk into the cake! But the cornstarch will disappear even more in the cream. I cooled the almonds pretty well, but they still sunk into the batter almost immediately I scooped them on. Please say hi next time. Usually we resort to whipped cream over pastry cream (out of laziness), but the pastry cream does go better with the breadiness of the cake. Previous post: spinach and smashed egg toast. Should we next time go by looks, not time? I made every effort to follow it to the letter. I really made sure to be careful in spooning the topping carefully and evenly. As for flavorings, I put some vanilla bean scrapings in the custard, but a 1/4 teaspoon of almond extract would be more fitting. Because the foam created by whisking the mixture, combined with the whisking itself, made it impossible to detect any bubble short of a full boil, which I suspect would be much too hot. and finally you’ve answered a question i’ve always had bumping around in my head when reading your blog: WHO DOES ALL THAT GROCERY SHOPPING FOR YOU? My Mom is German and I spent many summers there while a child. Karen — I haven’t tried it with milk, unfortunately, so I don’t know for sure if it will work the same. See more ideas about cupcake cakes, cake, desserts. I only missed the line saying that the almond top should be done during the second rise, so I put the batter in the fridge while making the almond crunch -which I left shortly cooling on a Silpat. Reminds me a little of madeleines. Hi Deb, If it weren’t for you, I would never know what it was called. lots and lots [and LOTS] of scandihoovians), there was a little suburban bakery of little note save this cake. I would like to share with you a tip I learned (and use) from a Bienenstich recipe I once saw in an Israeli magazine, for preventing the filling from squeezing out the sides when cutting the cake – when you split the cake into half, before you put the top half back on, cut the crusty top into servings (I cut it to half, then quarters and then each quarter into 2 or 3 more slices, depending on the size of the cake). It was also very difficult to get out of the pan despite the fact that I buttered it. Saved by Teresa Kwon Worse yet, whenever I mention New York Cheesecake, I am offered exactly what I don’t have in mind. When the yeast is killed, the almonds spill down through the cake and it mounds up to compensate. Everyone thought the custard tasted like Bit O Honey candy. I noticed in Martha’s recipe that she uses regular yeast (not rapid rise) and tops the cake prior to the second rise. Who has the stick-to-it-ive-ness to not get discouraged while testing? There used to be a German bakery in my town the made this. Was it like the one she remembered? Which is saying something! I always thought it would be difficult to make, but you’ve made it so simple! Our little one is just 12 weeks old, so it’s going to be a while before we do any real entertaining. Reverse it back onto another rack to finish cooling, replacing any almonds that fell off right back on top. I made whipped cream and incorporated that into the pastry cream which to me was the right consistency for the cake. I did increase the filling by half to make it taller. I might serve it on the side. I fell in love with the delicious topping, however! It’s from this topping that the name, and a story (always a story with cakes, yes? She’ll love this, thanks for sharing. Could I add whipped cream to the custard filling? Wow, this looks fabulous. Here are my mods based on other reviews: 1) I used regular yeast, proofing it in warm milk and the called for sugar, only because I have a ton of yeast on hand and didn’t feel like buying the instant. I have been wanting to try this since you posted it. My dear friend Jayne made it special for my boyfriends surprise party last week (he’s not a chocolate fan) and everyone was over the moon impressed. I am making this now for my grandparents’ birthdays, which are a day apart. After it cooled and retained its shape I lifted it out of pan and onto the countertop to cool further. This cake is beautiful! I pondered about what to make and finally settled on making a traditional cake called “Bienenstich” or “Bee Sting Cake”. I lived in Germany for a few years a LONG time ago, and Bienenstich was my favorite German pastry. Thanks! In an effort to hide the not so pretty top I dusted with powdered sugar. 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. I got quite a bit of oven rise, so much so that the topping got swallowed up to become filling! I always wondered at the origin of it, I think it’s the americanized version of Bee Sting Cake. Bienenstich (Bee Sting) Recipe courtesy Top Tastes and King Arthur Flour. I would love to see a good solution to the almond issue.. 444 comments are a bit through to go through with little ankle biters at your feet xo. When I saw the post I did one of those deep inhale-squealy type of things. I made this cake yesterday and it was to die for!! But truth be told, it wasn't the name that attracted me. A retest — I finally made yet another of these cakes last night. I really hope you see this message! I can only imagine how incredible this would smell baking…. 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