{"id":15160,"date":"2018-03-23T10:42:02","date_gmt":"2018-03-23T09:42:02","guid":{"rendered":"https:\/\/bake-street.com\/?p=15160"},"modified":"2026-04-08T12:29:22","modified_gmt":"2026-04-08T10:29:22","slug":"bienenstich-bee-sting-cake","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/bienenstich-bee-sting-cake\/","title":{"rendered":"Bienenstich – Bee Sting Cake"},"content":{"rendered":"

I couldn’t tell you how long I’ve wanted to bake this cake…. You know that many times it’s not because I don’t want to, but because I don’t have the time or because at home we have sweets coming out of our ears! There are weeks when the kitchen looks like a bakery, full of cakes and buns everywhere. But, I’ve finally been able to prepare this Bienenstich<\/strong> or Bee sting Cake<\/strong>. A German pastry that, in spite of looking highly classic and traditional, is absolutely exquisite.<\/p>\n

This cake is made with a slightly sweet and enriched dough, which we bake covered with honey, butter and almonds. Just this already, it’s very light as you can see. Then cut in half and fill with a cream made with homemade custard and whipped cream. We let it rest for one night in the cold and the next morning we die of love.<\/p>\n

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\"Bienenstich <\/picture><\/div>\n

First of all I want to clarify that this is not the classic and traditional aspect of the Bienenstich.<\/h2>\n

This cake is usually made in a rectangular shape<\/strong>. They are usually served in pieces cut in the same format and the amount of filling is the same thickness as the dough.<\/p>\n

As you can imagine, at home it is much easier and more convenient to make it in a round format. For that reason, most of these cakes that you find on websites and blogs, will have this shape.<\/p>\n

\"Bienenstich <\/picture><\/div>\n

To this I must add that I wanted to make a glossy cake, overflowing, generous and why not, scandalously ordinary. I wanted it to have a lot of filling, I don’t know the reason and need to want to give it this look. Of course, as I mentioned in the notes, you can make half the filling if you don’t want it to have so much.<\/p>\n

I adapted the recipe from the book “The Great Book of Confectionery<\/a>” (this was the first pastry book my husband gave me a few years ago…), when I started with the blog!<\/p>\n

Bienenstich origin.<\/h2>\n

Bienenstich<\/strong> translated from German means “bee sting<\/strong>“. I’m sure you’re thinking it’s a bit of a strange name for a cake. Strange or funny, depending on how you look at it.<\/p>\n

According to legend, in 1474, the inhabitants of Linz planned an attack in the early morning against their village neighbours in Andernach. The reason was that the Kaiser had promised them the taxes of Rheim (Rim river) and therefore took them away from the inhabitants of Linz.<\/p>\n

\"Bienenstich <\/picture><\/div>\n

On the morning of the presumed attack, two baker\u00b4s apprentices were walking along the walls of the town of Andernach, eating honey from the beehives they found. When the boys spotted the inhabitants of Linz, they threw the bee nests at them and they fled in fear after being stung by them.<\/p>\n

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To celebrate, the baker from Andernach baked a cake together with the heroes who saved his village from the attack. They decided to call it a “Bee Sting Cake”.<\/p>\n