Click on the image, above to submit to Pinterest.
Bienenstich (Bee Sting)
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).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Additional Time:
(+210 minutes proving)
Serves:
8–10
Rating: 
Tags : Baking RecipesCake RecipesGermany Recipes
Bienenstich (Bee Stings) is a Classic German recipe for a yeasted cake filled with a vanilla pudding mix and topped with an almond and butter icing.
Ingredients:
For the Cake:
600g plain flour
1 packet active dry yeast
160ml milk
50g sugar
6 tbsp butter
1 egg
For the Topping:
200g sugar
9 tbsp butter
300g sliced
almonds
2 tbsp milk
For the Filling:
360ml milk
110g
Vanilla Pudding Mix
Method:
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.
%20Recipe)