Bienenstich (Bee Sting) is a traditional German recipe for a classic yeasted cake filled with a vanilla pudding mix and topped with an almond and butter icing. The full recipe is presented here and I hope you enjoy this classic German version of: Bee Sting (Bienenstich).
Place the flour in a large bowl then add the yeast and sugar. Scald milk, stir in butter and cool to lukewarm. Pour over flour mixture, add the egg and beat until smooth. Cover and allow to rise in a warm place until it doubles in size (about 2 hours). Punch down the dough and roll into a 25cm round. Place in a 25 X 7.5cm springform pan. Cover and allow to rise again in a warm place until it doubles in size (about 90 minutes).
Once the cake volume has doubled, place the sugar, butter or margarine and almonds in a saucepan. Cook over medium heat for approximately five minutes, or until the butter and sugar have melted. Take off the heat, add two tbsp milk and cool to lukewarm. Spread over the top of the cake and bake in an oven pre-heated oven to 180°C (350°F/Gas Mark 4) for 30 minutes. Loosen the edge with a knife, take the cake out of the pan and allow to cool.
Prepare the Vanilla Pudding according to the mix recipe using about 350ml milk to re-constitute. Set aside to cool. Once the cake is cold, cut it into two layers. Spread the cold pudding in the middle and replace the top layer.
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