{"id":1296659,"date":"2019-11-13T11:31:32","date_gmt":"0001-01-01T06:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/bee-sting-cake\/"},"modified":"2024-08-22T11:31:17","modified_gmt":"2024-08-22T16:31:17","slug":"bee-sting-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/bee-sting-cake\/","title":{"rendered":"Bee Sting Cake"},"content":{"rendered":"<p>Bee sting cake isn\u2019t your average layer cake. Honestly, it seems that this German dessert took the definition of cake as simply a suggestion\u2014and that\u2019s exactly what we love about it! The cake itself has more of a bread-meets-cake texture than the sponge we\u2019re used to. In lieu of frosting, a crunchy almond-honey topping is baked onto the dough. After baking, it\u2019s cut horizontally and a fluffy, homemade cream filling is smothered right in between the two cake layers. German bee sting cake is a refreshing reminder that not everything has to fit the status quo.<\/p>\n<h2>Ingredients for Bee Sting Cake<\/h2>\n<ul>\n<li><strong>Sugar:<\/strong> We sweeten the cake ever so slightly with just 1\/4 cup of sugar.<\/li>\n<li><strong>Yeast:<\/strong> The quirk of this cake is that it\u2019s not actually cake per say\u2014it\u2019s more of a cross between bread and cake, and activated yeast makes it so!<\/li>\n<li><strong>All-purpose flour:<\/strong> As mentioned above, this cake is a cross between bread and cake, which is why all-purpose flour\u2019s mix of hard and soft wheat is preferred here.<\/li>\n<li><strong>Whole milk:<\/strong> Feel free to use whole milk, buttermilk or heavy whipping cream. Try not to use any milk with a lower fat percentage, though, like skim or oat milk.<\/li>\n<li><strong>Butter:<\/strong> You\u2019ll need a little more than 5 tablespoons of butter for the cake. Cube the butter so it melts easily into the milk.<\/li>\n<li><strong>Eggs:<\/strong> To bring eggs to room temperature, take them out of the fridge 30 minutes before starting the recipe.<\/li>\n<li><strong>Filling:<\/strong> We\u2019ll be making a pastry cream from scratch for this recipe. Once the pastry cream is thoroughly chilled, it will be folded with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade whipped cream<\/a>.<\/li>\n<li><strong>Topping:<\/strong> This bee sting cake has a lovely nutty topping that\u2019s made up of cooked almonds, butter, honey and sugar.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the custard<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2030792 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Bee-Sting-Cake_TOHVS22_246403_BL_03_25_1.jpg?fit=700%2C1024\" alt=\"A saucepan sits on an induction stove, containing a white liquid being stirred with a whisk. The induction stove has the brand name &quot;Cusimax&quot; on it and a warning message indicating that the crystal plate is hot after cooking and should not be touched by hand.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a small heavy saucepan, whisk together sugar, cornstarch and salt. Whisk in the milk. Cook and stir the mixture over medium heat until it\u2019s thickened and bubbly. Reduce the heat to low, and cook and stir for two minutes longer. Remove the saucepan from the heat.<\/p>\n<p>In a small bowl, whisk the egg yolks. Pour a small amount of the hot milk mixture into the egg yolks and whisk immediately. Pour the egg mixture into the pan, whisking constantly. Bring the mixture to a gentle boil. Cook and whisk the mixture for two minutes. Remove the saucepan from the heat.<\/p>\n<p>Stir in butter until melted. Immediately pour the pastry cream into a clean bowl, then stir in the vanilla extract. Let the mixture cool for 30 minutes at room temperature. Press storage wrap onto the surface of the filling, and refrigerate it until it\u2019s cold.<\/p>\n<h3>Step 2: Fold in the whipped cream<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2030794 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Bee-Sting-Cake_TOHVS22_246403_BL_03_25_3.jpg?fit=700%2C1024\" alt=\"A person stirs a creamy mixture with a white spatula in a white bowl, set on a dark wooden surface. The person's left hand is holding the bowl while the right hand is mixing the creamy contents.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Reconstitute the custard by whisking it gently. Fold in half the whipped cream, then fold in the remaining whipped cream. Cover with storage wrap and refrigerate.<\/p>\n<h3>Step 3: Make the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2030795 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Bee-Sting-Cake_TOHVS22_246403_BL_03_25_4.jpg?fit=700%2C1024\" alt=\"Bee Sting Cake Tohvs22 246403 Bl 03 25 4\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, whisk together the sugar, yeast, salt and 1 cup of flour. In a small saucepan, heat the milk and butter to 120\u00b0 to 130\u00b0F. Add the hot milk mixture to the dry ingredients, and beat on medium speed for one minute. Add the eggs, and beat on high for one minute. Stir in enough remaining flour to form a soft dough. Keep in mind that the dough will be sticky.<\/p>\n<h3>Step 4: Knead<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2030796 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Bee-Sting-Cake_TOHVS22_246403_BL_03_25_5.jpg?fit=700%2C1024\" alt=\"A ball of dough rests on a wooden surface dusted with flour. \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Turn the dough onto a well-floured surface. Knead the dough until it\u2019s smooth and elastic, six to eight minutes. Place the dough in a greased bowl, turning once to grease the top. Cover with storage wrap or a clean tea towel and let the dough rise in a warm place until doubled, about one hour.<\/p>\n<h3>Step 5: Create the almond topping<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2030797 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Bee-Sting-Cake_TOHVS22_246403_BL_03_25_6.jpg?fit=700%2C1024\" alt=\"A saucepan containing sliced almonds being cooked in oil is placed on a dark, textured wooden surface. \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>While the dough is rising, make the almond topping. In a small saucepan over medium heat, melt the butter, honey and sugar. Cook and stir until the sugar is dissolved. Remove the saucepan from the heat, and stir in the almonds. Set it aside to cool slightly at room temperature.<\/p>\n<h3>Step 6: Let the dough rise<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2030798 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Bee-Sting-Cake_TOHVS22_246403_BL_03_25_7.jpg?fit=700%2C1024\" alt=\"A round baking pan filled with uncooked, spread-out dough sits on a dark wooden surface. \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Punch down the dough with your knuckles. Transfer the dough to a greased 9-inch springform baking pan, pressing the dough to evenly fill the pan.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2030799\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Bee-Sting-Cake_TOHVS22_246403_BL_03_25_8.jpg?fit=700%2C1024\" alt=\"Bee Sting Cake Tohvs22 246403 Bl 03 25 8\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n\n<p>Spoon the almond mixture over the top of the dough and gently spread to cover the entire surface.<\/p>\n<p>Cover the pan with a clean kitchen towel, and let it rise in a warm place until doubled, 25 to 30 minutes. During the last 15 minutes or so, preheat your oven to 350\u00b0F.<\/p>\n<h3>Step 7: Bake<\/h3>\n<p>Bake the dough until the topping is golden brown, 25 to 30 minutes. Cool the dough on a wire rack at room temperature for 10 minutes. Loosen the side from the pan with a knife. Cool for an hour longer.<\/p>\n<h3>Step 8: Cut the cake<\/h3>\n<p>Remove the cake from the base of the springform pan. Using a long serrated knife, cut the cake in half horizontally. Place the bottom half of your cake on your serving dish.<\/p>\n<h3>Step 9: Add the filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2030800\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Bee-Sting-Cake_TOHVS22_246403_BL_03_25_9.jpg?fit=700%2C1024\" alt=\"Bee Sting Cake Tohvs22 246403 Bl 03 25 9\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Spread the cream filling on top of the bottom cake layer. Replace the top of the cake. Serve the cake immediately. Chill any leftovers.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2030788\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Bee-Sting-Cake_FT24_246403_JR_0809_2.jpg?fit=700%2C1024\" alt=\"Bee Sting Cake Ft24 246403 Jr 0809 2\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Take a shortcut:<\/strong> Skip making the homemade custard and use a vanilla pudding mix instead. Proceed with the recipe as directed by folding the whipped cream into the custard before filling the cake.<\/li>\n<li><strong>Add a second filling:<\/strong> A fruit filling pairs nicely with the custard filling. Try cherries, strawberries, blackberries, raspberries, peaches or plums in fresh, macerated or jam form.<\/li>\n<li><strong>Change the flavor of the pastry cream:<\/strong> Don\u2019t get me wrong, I absolutely love vanilla pastry cream as is. But if you want to up the flavor of this bee sting cake recipe, check out our tips on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-pastry-cream\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-pastry-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to make pastry cream<\/a>. From chocolate and coffee to lemon and berries, there\u2019s a whole world of pastry cream flavors to try!<\/li>\n<\/ul>\n<h2>How to Store Bee Sting Cake<\/h2>\n<p>To store bee sting cake, cover the cake with storage wrap and place it in the fridge. It can be kept for up to three days.<\/p>\n<h3>Can you make bee sting cake ahead of time?<\/h3>\n<p>Absolutely! You can bake the cake with its topping the night before serving. Once it\u2019s cooled to room temperature, wrap the cake tightly with storage wrap and keep it at room temperature. You can also make the pastry cream the night before. Don\u2019t add the whipped cream to it until you\u2019re ready to fill the cake and serve.<\/p>\n<h2>Bee Sting Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2030789 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Bee-Sting-Cake_FT24_246403_JR_0809_3.jpg?fit=700%2C1024\" alt=\"Bee Sting Cake \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>What does bienenstich mean?<\/h3>\n<p>Bienenstich is the German word for bee sting. There are multiple legends about how this delicious honey-almond dessert was named. Some claim a German baker created this cake recipe and bees were instantly attracted to it, which resulted in the baker getting stung. Another story says that during a long-ago battle, German villagers defended themselves by dropping beehives from their city walls onto the attackers. The other army fled and the townspeople celebrated by baking (and eating!) this cake.<\/p>\n<h3>How do I serve bee sting cake?<\/h3>\n<p>The best way to serve a bee sting cake is with a cup of tea, a mug of hot coffee or with sweet <a href=\"https:\/\/www.tasteofhome.com\/collection\/after-dinner-drinks\/\" data-name=\"www.tasteofhome.com\/collection\/after-dinner-drinks\/\" data-module=\"content engagement\" data-position=\"embedded links\">after-dinner drinks<\/a> like German Eiswein (ice wine), a fresh, floral-tasting brandy or a cocktail that\u2019s made with Kahlua, like a zippy <a href=\"https:\/\/www.tasteofhome.com\/recipes\/espresso-martini-recipe\/\" data-name=\"www.tasteofhome.com\/recipes\/espresso-martini-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\">espresso martini<\/a>.<\/p>\n<h3>What are other German desserts?<\/h3>\n<p>Try your hand at some of our other favorite German dessert recipes the next time you bake: <a href=\"https:\/\/www.tasteofhome.com\/recipes\/oma-s-apfelkuchen-grandma-s-apple-cake\/\" data-name=\"www.tasteofhome.com\/recipes\/oma-s-apfelkuchen-grandma-s-apple-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\">German apple cake<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lebkuchen\/\" data-name=\"www.tasteofhome.com\/recipes\/lebkuchen\/\" data-module=\"content engagement\" data-position=\"embedded links\">lebkuchen<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/rich-fruit-kuchens\/\" data-name=\"www.tasteofhome.com\/recipes\/rich-fruit-kuchens\/\" data-module=\"content engagement\" data-position=\"embedded links\">rich fruit kuchens<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The bee sting cake, or bienenstich, may look daunting, but it&#8217;s well worth the effort. Take the steps one at a time and you&#8217;ll be surprised how easy it is to make. \u2014Taste Recipes Test Kitchen<\/p>\n","protected":false},"author":7955,"featured_media":2030633,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305744,304173,305271,304288,305487,305334,303966,305343,303887,305784,304268,324623,303995,304150,303883,305835],"categories-v2":[308500,310461,309438,311389,309455,308988,308481,309216,259620,310796,309337,308495,309351,308478,311426,259483,309177,308539,309434,308476,311466],"coauthors":[342012],"recommended_recipes":[{"post_title":"Hummingbird Cake","post_link":"\/recipes\/hummingbird-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Hummingbird-Cake_EXPS_CWAM19_32005_C01_03_3b.jpg"},{"post_title":"Strawberry Jam Cake","post_link":"\/recipes\/strawberry-jam-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Strawberry-Jam-Cake_EXPS_TOHVP24_92780_MF_03_28_2.jpg"},{"post_title":"Honey Cake","post_link":"\/recipes\/rustic-honey-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Honey-Cake_EXPS_TOHD24_121544_ChristineMa_10.jpg"},{"post_title":"Honey Berry Sheet Cake","post_link":"\/recipes\/honey-berry-sheet-cake\/","post_image":"\/wp-content\/uploads\/2023\/02\/Honey-Berry-Sheet-Cake_EXPS_TOHJJ23_193861_P2_MD_01_11_8b.jpg"},{"post_title":"Dutch Apple Cake","post_link":"\/recipes\/dutch-apple-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Dutch-Apple-Cake_EXPS_HPLBZ18_7352_B05_18_6b-2.jpg"},{"post_title":"Bee My Honey Fruit Dip","post_link":"\/recipes\/bee-my-honey-fruit-dip\/","post_image":"\/wp-content\/uploads\/2018\/01\/Bee-My-Honey-Fruit-Dip_EXPS_HCA19_33048_E01_24_5b.jpg"},{"post_title":"Beet Cake","post_link":"\/recipes\/beet-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7119_C1708C51B-1.jpg"},{"post_title":"Honey Bun Cake","post_link":"\/recipes\/honey-bun-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Honey-Bun-Cake_EXPS_TOHD24_16270_SheriSilver_2.jpg"},{"post_title":"Caterpillar Cake","post_link":"\/recipes\/caterpillar-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Caterpillar-Cake_exps18402_KAC2379526D05_16_7bC_RMS-3.jpg"},{"post_title":"Cinnamon-Apple Honey Cake","post_link":"\/recipes\/cinnamon-apple-honey-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24204_CFT1192412D37D-3.jpg"},{"post_title":"Homemade Butterfly Cake","post_link":"\/recipes\/homemade-butterfly-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps31551_FF163882C01_14_2b.jpg"},{"post_title":"Chocolate Beet Cake","post_link":"\/recipes\/chocolate-beet-cake\/","post_image":"\/wp-content\/uploads\/2017\/10\/Chocolate-Beet-Cake_EXPS_FTTMZ18_18677_B11_15_3b.jpg"},{"post_title":"Beet Relish","post_link":"\/recipes\/beet-relish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4156_C0706C292A.jpg"},{"post_title":"Homemade Devil's Food Cake","post_link":"\/recipes\/homemade-devil-s-food-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Cactus Cake","post_link":"\/recipes\/cactus-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24671_TH10525D23.jpg"},{"post_title":"Onion Cake","post_link":"\/recipes\/onion-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4114_RM1396C45-1.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Bee-Sting-Cake_EXPS_FT24_246403_JR_0809_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/bee-sting-cake\/","name":"Bee Sting Cake","datePublished":"2019-11-13","dateModified":"2024-08-22","prepTime":"PT45M","cookTime":"PT30M","totalTime":"PT01H15M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Bee-Sting-Cake_EXPS_FT24_246403_JR_0809_1.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"The bee sting cake, or <i>bienenstich<\/i>, may look daunting, but it's well worth the effort. Take the steps one at a time and you'll be surprised how easy it is to make. \u2014Taste Recipes Test Kitchen","recipeIngredient":["1\/4 cup sugar","3 tablespoons cornstarch","1\/4 teaspoon salt","1-1\/2 cups whole milk","3 large egg yolks","2 tablespoons butter, cubed","2 teaspoons vanilla extract","1\/2 cup heavy whipping cream, whipped","CAKE:","1\/4 cup sugar","1 envelope (1\/4 ounce) active dry yeast","1\/4 teaspoon salt","2-3\/4 cups all-purpose flour, divided","3\/4 cup whole milk","1\/3 cup butter, cubed","2 large eggs, room temperature","ALMOND TOPPING:","1\/4 cup butter","3 tablespoons honey","2 tablespoons sugar","1 cup sliced almonds"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the custard","text":"In a small heavy saucepan, whisk together sugar, cornstarch and salt. Whisk in the milk. Cook and stir the mixture over medium heat until it\u2019s thickened and bubbly. Reduce the heat to low, and cook and stir for two minutes longer. Remove the saucepan from the heat. In a small bowl, whisk the egg yolks. Pour a small amount of the hot milk mixture into the egg yolks and whisk immediately. Pour the egg mixture into the pan, whisking constantly. Bring the mixture to a gentle boil. Cook and whisk the mixture for two minutes. Remove the saucepan from the heat. Stir in butter until melted. Immediately pour the pastry cream into a clean bowl, then stir in the vanilla extract. Let the mixture cool for 30 minutes at room temperature. Press storage wrap onto the surface of the filling, and refrigerate it until it\u2019s cold.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Bee-Sting-Cake_TOHVS22_246403_BL_03_25_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Fold in the whipped cream","text":"Reconstitute the custard by whisking it gently. Fold in half the whipped cream, then fold in the remaining whipped cream. Cover with storage wrap and refrigerate.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Bee-Sting-Cake_TOHVS22_246403_BL_03_25_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the dough","text":"In a large bowl, whisk together the sugar, yeast, salt and 1 cup of flour. In a small saucepan, heat the milk and butter to 120\u00b0 to 130\u00b0F. Add the hot milk mixture to the dry ingredients, and beat on medium speed for one minute. Add the eggs, and beat on high for one minute. Stir in enough remaining flour to form a soft dough. Keep in mind that the dough will be sticky.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Bee-Sting-Cake_TOHVS22_246403_BL_03_25_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Knead","text":"Turn the dough onto a well-floured surface. Knead the dough until it\u2019s smooth and elastic, six to eight minutes. Place the dough in a greased bowl, turning once to grease the top. Cover with storage wrap or a clean tea towel and let the dough rise in a warm place until doubled, about one hour.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Bee-Sting-Cake_TOHVS22_246403_BL_03_25_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Create the almond topping","text":"While the dough is rising, make the almond topping. In a small saucepan over medium heat, melt the butter, honey and sugar. Cook and stir until the sugar is dissolved. Remove the saucepan from the heat, and stir in the almonds. Set it aside to cool slightly at room temperature.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Bee-Sting-Cake_TOHVS22_246403_BL_03_25_6.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Let the dough rise","text":"Punch down the dough with your knuckles. Transfer the dough to a greased 9-inch springform baking pan, pressing the dough to evenly fill the pan. &nbsp; Spoon the almond mixture over the top of the dough and gently spread to cover the entire surface. Cover the pan with a clean kitchen towel, and let it rise in a warm place until doubled, 25 to 30 minutes. During the last 15 minutes or so, preheat your oven to 350\u00b0F.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Bee-Sting-Cake_TOHVS22_246403_BL_03_25_7.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake","text":"Bake the dough until the topping is golden brown, 25 to 30 minutes. Cool the dough on a wire rack at room temperature for 10 minutes. Loosen the side from the pan with a knife. Cool for an hour longer."},{"@type":"HowToStep","name":"Cut the cake","text":"Remove the cake from the base of the springform pan. Using a long serrated knife, cut the cake in half horizontally. Place the bottom half of your cake on your serving dish."},{"@type":"HowToStep","name":"Add the filling","text":"Spread the cream filling on top of the bottom cake layer. Replace the top of the cake. Serve the cake immediately. Chill any leftovers.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Bee-Sting-Cake_TOHVS22_246403_BL_03_25_9.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 601 calories","fatContent":"33g fat (17g saturated fat)","cholesterolContent":"183mg cholesterol","sodiumContent":"333mg sodium","carbohydrateContent":"65g carbohydrate (27g sugars","fiberContent":"3g fiber)","proteinContent":"13g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.6666667,"reviewCount":6,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, German","video":{"@type":"VideoObject","name":"Bee Sting Cake","description":"Check out this video for how to make Bee Sting Cake.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/O0llhMnX\/poster.jpg?width=720"],"uploadDate":"2023-01-27 18:55:00","duration":"P0DT0H2M4S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/O0llhMnX-IFfy1PC6.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-05-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nat_tx"},"reviewBody":"<p>Note  that this looks like a cake, but is technically a BREAD - it has yeast, requires 2 rises, but has a custard-like filling. Tasty with a cup of tea or coffee, and looks amazing, but it took me 5:15 start to finish - so plan accordingly. This is not sweet like a true \u2018cake\u2019. It is drier and less sweet than a cake, being a bread. Beautiful appearance, but a time investment for sure!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tammy800"},"reviewBody":"I substituted the sugar with Monkfruit Sweetener to shave down calories.  I did try almond flour the first time I made it but it didn't rise well so second time used fine pastry flour and then turned out much better.  I also added a layer of sugar free cherry pie filling on top of the custard layer the second time which it added a nice sweetness and color to the cake.  So lovely to enjoy a cake that doesn't have frosting.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePopcorn"},"reviewBody":"Followed recipe as is. Came out delicious, the cake is very moist. My grandfather loved this cake and I am so glad I found a recipe to recreate it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanProcessor"},"reviewBody":"Made this recipe for my family and they all  loved it!  The only complaint I have, it is difficult to cut.  After making this cake, I found similar recipes which have the addition of butter in the cake.  I think next time I would try the cake with the addition of the butter. The cake section is not really a traditional cake, more like a brioche bread. Worth making again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedFlame"},"reviewBody":"JoJo: Feb 27, 2021 The recipe today has Butter in the cake mix.  Has it been edited since last year?  Did you think it needs more butter? Lynn","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeTooth"},"reviewBody":"This recipe was the worst recipe I\u2019ve ever tried nothing about it was accurate do not try it","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}}]},"video":{"title":"Bee Sting Cake","description":"Check out this video for how to make Bee Sting Cake.","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2023\/01\/BeeStingCake_DIYD_246403_032522_H.mp4","duration":"124","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2023\/01\/Bee-Sting-Cake_EXPS_FT19_246403_F_1030_1-26.jpg","advertising":true,"jw_id":"O0llhMnX","jw_url":"http:\/\/content.jwplatform.com\/videos\/O0llhMnX-IFfy1PC6.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/O0llhMnX\/poster.jpg?width=720","jw_publish_date":"01\/27\/2023"},"rms_legacy_id":"246403","romance_copy_dek":"The bee sting cake, or <i>bienenstich<\/i>, may look daunting, but it's well worth the effort. Take the steps one at a time and you'll be surprised how easy it is to make. \u2014Taste Recipes Test Kitchen","enhanced_recipe_title":"Bee Sting Cake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup sugar","IngredientText":"1\/4 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons cornstarch","IngredientText":"3 tablespoons cornstarch"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups whole milk","IngredientText":"1-1\/2 cups whole milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 large egg yolks","IngredientText":"3 large egg yolks"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons butter, cubed","IngredientText":"2 tablespoons butter, cubed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons vanilla extract","IngredientText":"2 teaspoons vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup heavy whipping cream, whipped","IngredientText":"1\/2 cup heavy whipping cream, whipped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"CAKE:","IngredientText":"CAKE:"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup sugar","IngredientText":"1\/4 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 envelope (1\/4 ounce) active dry yeast","IngredientText":"1 envelope (1\/4 ounce) active dry yeast"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-3\/4 cups all-purpose flour, divided ","IngredientText":"2-3\/4 cups all-purpose flour, divided "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup whole milk","IngredientText":"3\/4 cup whole milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup butter, cubed","IngredientText":"1\/3 cup butter, cubed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large eggs, room temperature","IngredientText":"2 large eggs, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"ALMOND TOPPING:","IngredientText":"ALMOND TOPPING:"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup butter","IngredientText":"1\/4 cup butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons honey","IngredientText":"3 tablespoons honey"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons sugar","IngredientText":"2 tablespoons sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sliced almonds","IngredientText":"1 cup sliced almonds"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Bee-Sting-Cake_EXPS_FT24_246403_JR_0809_1.jpg","RecipeId":246403,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Bee Sting Cake Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"47610\"]","RecipeAttachmentFileName":"Bee-Sting-Cake_EXPS_FT24_246403_JR_0809_1.jpg","ContributorId":null,"Firstname":"Taste Recipes","Lastname":"Test Kitchen","City":"Milwaukee","StateDescription":"Wisconsin","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 45 min. + rising Bake: 30 min. + cooling","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 servings.","DigitalTitle":"Bee Sting Cake","SubmittedTitle":"Bee Sting Cake","RecipeTypeId":1,"AverageRating":3.67,"WebPublishedDate":"11\/13\/2019 11:31:32 AM","ContestPlacementId":null,"FbImage":"FB_FT19_246403_F_1030_1.jpg","PreparationTimeInMinutes":45,"CookTimeInMinutes":30,"TotalTimeInMinutes":75,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Bee Sting Cake","OriginalSourceProject":"Bee Sting Cake","ContestPlacement":"","Trailer":"<h2>Bee Sting Cake Tips<\/h2><h3>What does <i>bienenstich<\/i> mean?<\/h3>Bienenstich is the German word for bee sting. There are multiple legends about how this delicious honey-almond dessert was named. Some claim a German baker created this cake recipe and bees were instantly attracted to it, which resulted in the baker getting stung. Another story says that during a long-ago battle, German villagers defended themselves by dropping beehives from their city walls onto the attackers. The other army fled and the townspeople celebrated by baking (and eating!) this cake. <h3>What are other German desserts?<\/h3>Try your hand at some of our other favorite German dessert recipes the next time you bake: <a href=\"https:\/\/www.tasteofhome.com\/recipes\/oma-s-apfelkuchen-grandma-s-apple-cake\/\">Oma\u2019s Apfelkuchen (Grandma\u2019s Apple Cake)<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lebkuchen\/\">Lebkuchen<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/rich-fruit-kuchens\/\">Rich Fruit Kuchens<\/a>.<h3>Is there an easier way to make bee sting cake?<\/h3>To take a shortcut in this bee sting cake recipe, skip making the homemade custard and use a vanilla pudding mix instead. Proceed with the recipe as directed by folding the whipped cream into the custard before filling the cake.<br><br> <i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/mark-neufang\/\">Mark Neufang,<\/a> Taste Recipes Culinary Assistant<\/i>","Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"The bee sting cake, or <i>bienenstich<\/i>, may look daunting, but it's well worth the effort. Take the steps one at a time and you'll be surprised how easy it is to make. \u2014Taste Recipes Test Kitchen","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"For custard filling, in a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk egg yolks. Whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes.  Remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Cool 30 minutes. Press plastic wrap onto surface of filling; refrigerate until cold.","SequenceNo":1},{"Direction":"   Whisk custard gently. Fold in half the whipped cream, then fold in remaining whipped cream. Cover and refrigerate.","SequenceNo":2},{"Direction":"   Meanwhile, while custard is chilling, make dough. In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat milk and butter to 120\u00b0-130\u00b0. Add to dry ingredients; beat on medium speed 1 minute. Add eggs; beat on high 1 minute. Stir in enough remaining flour to form a soft dough (dough will be sticky).","SequenceNo":3},{"Direction":"   Turn dough onto a well-floured surface; knead until smooth and elastic, 6-8 minutes. 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There are multiple legends about how this delicious honey-almond dessert was named. Some claim a German baker created this cake recipe and bees were instantly attracted to it, which resulted in the baker getting stung. Another story says that during a long-ago battle, German villagers defended themselves by dropping beehives from their city walls onto the attackers. The other army fled and the townspeople celebrated by baking (and eating!) this cake. <h3>What are other German desserts?<\/h3>Try your hand at some of our other favorite German dessert recipes the next time you bake: <a href=\"https:\/\/www.tasteofhome.com\/recipes\/oma-s-apfelkuchen-grandma-s-apple-cake\/\">Oma\u2019s Apfelkuchen (Grandma\u2019s Apple Cake)<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lebkuchen\/\">Lebkuchen<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/rich-fruit-kuchens\/\">Rich Fruit Kuchens<\/a>.<h3>Is there an easier way to make bee sting cake?<\/h3>To take a shortcut in this bee sting cake recipe, skip making the homemade custard and use a vanilla pudding mix instead. Proceed with the recipe as directed by folding the whipped cream into the custard before filling the cake.<br><br> <i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/mark-neufang\/\">Mark Neufang,<\/a> Taste Recipes Culinary Assistant<\/i>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":43659,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":311389,"name":"Cakes","slug":"cakes","term_group":0,"term_taxonomy_id":311324,"taxonomy":"categories-v2","description":"Taste Recipes's Test Kitchen is the headquarters for cake recipes. 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