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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Bee Sting Cake Recipe

Bee Sting Cake Recipe

Stunning German Bee Sting or Bienenstich cake, filled with a creamy almond custard and covered in a sweet, crunchy honey cinnamon almond glaze. Maybe you don't want to take this on a picnic if it lives up to its name.

2 1/4 cups Flour
1/2 cup Lukewarm milk
3 Tb Granulated sugar
2 tsp Yeast
4 Tb Butter, room temperature
1 Egg, room temperature
1/2 tsp Salt

Bee Sting Cake Topping

6 Tb Butter
1/3 cup Granulated sugar
3/4 cup Slivered almonds
3 tablespoons honey
1/2 tsp Cinnamon
3 Tb Light whipping cream

Bee Sting Cake Filling

3 Egg yolks
1/2 cup Granulated sugar
1 tsp Vanilla
1/4 tsp Almond extract
1 Tb Cornstarch
1 cup Milk
6 Tb Butter

Oven Temp ~ 350°
Baking Time ~ 35 to
Recipe Pan Type ~ 10" springform pan
Preheat your oven.

Sift flour into a large bowl and make a well shape in the center. Into the well pour one half the milk. Add in the sugar and sprinkle the yeast over the top. Sprinkle some of the flour over the yeast. After the yeast begins to foam (15 to 20 minutes) add the butter, eggs, and salt. Slowly work in the remaining milk to make an elastic dough.
Knead the dough for 15 minutes by hand. It should not stick to the table or bowl anymore. Cover Bee Sting Cake dough with a clean kitchen towel and let rest for 1 to 2 hours. During this time it should rise and double in bulk. Shape as desired and/or put into a form.

To make the almond topping, start by melting the butter in a skillet over moderate heat. Add the sugar, stir well, then add the slivered almonds, honey, cinnamon and milk.
Stirring constantly, keep over the heat until this mixture becomes soft and spreadable. Be careful that the butter and sugar should not be allowed to brown.

Allow the almond topping mixture to cool off, then spread evenly over the dough. Bake Bee Sting Cake until golden brown. To make the custard filling, beat the yolks with sugar and vanilla extract in a heavy saucepan. Beat until the yolks are frothy and the sugar has entirely dissolved. Add the cornstarch and milk, and while stirring constantly, heat until just about to boil. Remove from heat and allow to cool, stirring vigorously for brief intervals. Whisk the butter until frothy, then cool. Whisk into the custard filling mixture. When the torte has cooled, cut in half horizontally so you can spread the custard filling onto the bottom layer. Cover again with the upper almond crusted layer.

Serves 12
Nutrition facts:
Serving Size 110 g
Calories 372
Calories from Fat 196
Total Fat 21.8g 34%
Saturated Fat 11.6g 58%
Cholesterol 113mg 38%
Sodium 228mg 9%
Total Carbohydrates 38.9g 13%
Dietary Fiber 1.6g 6%
Sugars 18.9g
Protein 6.3g
Vitamin A 12% • Vitamin C 0% • Calcium 4% • Iron 9%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!