Bienenstich (Bee Sting Cake) II

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“This is a wonderful cake from Germany and well worth the time it takes to make. And what's great is that half of the dough recipe will be used for Zimt Nusskuchen (Cinnamon Nut Cake), so you can make two great cakes at the same time. Note: This recipe does include Almonds. Posted for Zaar World Tour 05”
2hrs 50mins

Ingredients Nutrition


  1. Rich Yeast Dough:
  2. In large mixer bowl, combine 2 cups of the flour and the yeast.
  3. Heat together milk, butter, sugar and salt just until warm (115-120 deg F), stirring occasionally to melt butter.
  4. Add to dry mixture in mixer bowl; add egg.
  5. Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed.
  6. By hand, stir in enough of the remaining flour to make a stiff dough.
  7. Place dough in a greased bowl, turning once to grease surface.
  8. Cover; let rise in warm place until double, about 1-1/2 hours.
  9. Turn out on lightly floured surface.
  10. Divide in half and form each part into a ball.
  11. Note: Only one half will be used for this recipe. Use the second half for Zimt Nusskuchen (Cinnamon Nut Cake)recipe #137653 reccomended. Or freeze for another time.
  12. Almond Syrup:
  13. While Rich Yeast Dough is rising for the first time, prepare Almond Syrup.
  14. In saucepan, melt the butter, add the sugar, the milk, and the lemon juice; bring to boiling, stirring constantly.
  15. Remove from heat; stir in almonds and vanilla.
  16. Set aside to cool.
  17. On a lightly floured surface, roll out one half of the dough into a 13 x 9 rectangle.
  18. Carefully lift dough onto a well-greased 13 x 9 x 2 pan.
  19. Spread the dough to fit the bottom of the pan.
  20. Spread the cooled syrup over the dough.
  21. Cover with plastic wrap and let rise in a warm area until almost double; about 1 hour.
  22. Bake in a 375 F oven for 15 – 20 minutes.
  23. Cool 10 minutes; remove from pan and cool on a rack.
  24. Vanilla Creme Filling:
  25. In saucepan, combine the sugar, cornstarch, and salt.
  26. Gradually add the milk.
  27. Cook and stir over medium heat until mixture thickens and bubbles, cook and stir 2-3 minutes more.
  28. Stir a moderate amount of hot mixture into beaten egg; return to hot mixture.
  29. Cook and stir just until mixture boils. Remove from heat.
  30. Stir in vanilla.
  31. Cover surface of pudding with waxed paper; cool.
  32. Cream butter.
  33. Remove the waxed paper from pudding and gradually beat cooled pudding into butter.
  34. Chill at least 30 minutes.
  35. Cut the bread into 3” squares or diamonds.
  36. Split each piece and fill with the vanilla cream.
  37. Note: Yeast equilavents are One package = 2 1/4 teaspoons = 1/4 ounce.

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