Today was the first day of German school for my kids. This is actually the first year going for my youngest daughter. She was so excited! I thought in honor of this occasion I should share my take on a Bienenstich (“bee sting”) cake. Traditionally it is a yeast cake that is sliced in half, filled with Bavarian cream, topped with almonds and a honey glaze. It’s pure deliciousness and one of my husband’s favorite. I still need to master the traditional version (I’m still yeast dough phobic LOL), but a cupcake inspired by the original I can handle. 😉
This post originally appeared on Sweet Tea and Saving Grace as:
Can you believe it’s May already?! This month is going to be nuts! Lots of birthdays and family functions, not to mention the school year is winding down. I was looking at my calendar and I said to my husband, “So what should my next recipe be?” His reply, “Why don’t you make Bienenstich?”
Bienenstich or “Bee Sting” cake is a delicious German confection made with a light yeast cake which is then sliced in half, filled with Bavarian cream, and topped with almonds and honey. From what I’ve found everyone seems to have their own recipe and it’s not a very easy cake to master when you’re only German-by-marriage. 😉 Plus I’ll be the first to admit that baking with yeast freaks me out.
Needless to say, I still have to figure out the traditional way to make Bienenstich. My mother-in-law has a recipe in her old school, German cookbook that is definitely on my bucket list to try. For now we just have to enjoy it when we go to German Fest in Milwaukee this summer. LOL
Sometime ago after yet another failed attempt of making an “authentic” version, my husband said “I bet this would make a tasty cupcake.” I thought, I may not be able to figure the original version out just yet, but I DEFINITELY can make it into cupcakes!
In my cupcake version I use all the elements to capture the essence of the original (except the yeast… thank goodness!). A nice vanilla cake with a hint of almond, filled with a delicious Bavarian cream, topped with a yummy honey buttercream, and sliced almonds in honey. Just perfect for a beautiful sunny day!
Happy Spring and happy baking!
Click here to be taken to the full recipe.