The University of Kansas Libraries
KU Libraries Diversity Committee's Recipe of the Week Archive
10/28/2003 Bee Sting Cake (Bienenstich) II
Welcome to yet another issue of Diversity Committee Recipe of the Week! This week's recipe is a bit of a tough one, but well worth it since it is a yummy dessert! My grandmother was raised by a German family during the depression and no matter how little money they had, my grandmother's foster mother would make this recipe as a treat on holidays. She always spoke highly of it. I, myself, have never tried it, but I think I'm going to have to set aside an upcoming Saturday and give it a shot! I'm afraid there isn't much of a way to make this a Vegan recipe and I do apologize. More vegan-esque recipes will be coming up soon!
I hope you enjoy this recipe and I would love to hear from anyone who tries it!
Your friendly neighborhood Diversity Committee
Bee Sting Cake (Bienenstich) II
Mmmm!! This German dessert is my boyfriend's and my
favorite!! It is bread like with a sugary-almond crunchy crust
and a vanilla pudding filling! MUST TRY! Makes 16 - 1 x 2
inch cakes (16 servings).
Printed from Allrecipes, Submitted by Carol Chung
1 5/8 cups all-purpose flour
1 tablespoon active dry yeast
2 tablespoons white sugar
1 pinch salt
3/4 cup lukewarm milk
3 tablespoons butter
3 tablespoons butter
1 1/2 tablespoons
1 tablespoon milk
5/8 cup sliced almonds
1 tablespoon honey (optional)
1 1/2 cups milk
1/3 cup cornstarch
1 tablespoon white sugar
1 egg, beaten
1 teaspoon almond extract
1 cup heavy whipping cream
1/2 tablespoon cream of tartar
1 Combine flour, yeast, 2 tablespoons sugar, salt, 3/4
cup milk, and 3 tablespoons butter or margarine. Turn
dough out onto a lightly floured surface. Knead until
smooth and elastic, about 15 to 20 minutes. Place in a well
greased bowl, and cover. Let rise in a warm place for 1 hour,
or until doubled.
2 Punch down the dough. Roll out to a 1/2 inch
thickness. Spread into a greased 8 inch square baking pan.
Cover, and let rise for 30 minutes.
3 Melt 3 tablespoons butter or margarine and
confectioner's sugar in a saucepan. Add almonds and 1 tablespoon
milk. Remove from heat, and stir in honey. Spread evenly
and carefully onto the dough. Allow dough to continue to
rise for an additional 30 minutes.
4 Bake at 400 degrees F (205 degrees C) for 20 to 25
minutes, or until crust turns golden brown. Cool completely on
a wire rack.
5 Dissolve cornstarch in a little milk. Combine 1 1/2
cups milk, cornstarch, and 1 tablespoon sugar inn the top of a double boiler. Heat while stirring until thickened,
about 2 to 3 minutes. Add in beaten egg, and keep stirring
for about 2 more minutes, or until thick. Remove from
heat, and stir in extract. Chill, covered, in refrigerator
for at least 1 hour. Beat the whipping cream with the
cream of tartar until stiff. Fold into the chilled pudding.
6 Cut the cooled almond crust bread into 1 1/4 x 2 inch
rectangles. Slice each horizontally into halves. Fill with
pudding mixture. Chill, and serve cold.