It’s coming out of the pan- not just caramel drips, but cake drips, too. I googled the ingredients and style, and of course my fav baking blogger had already come up with the perfect recipe! Drizzle in warm milk mixture, a spoonful at a time, whisking the whole time. This post made me happy! (Not even freezing it? Always look forward to your comments before proceeding to the recipes. I love pastry cream and enjoy cream puffs, so this recipe sounds like a winner to me. Maybe too much yeast? The only thing left to do was go it alone, researching obsessively along the way. Made this just as you instructed and it turned out beautifully. I imagine this would work, but given your experience working with this particular recipe, what do you think? You have incredible patience for caking testing! Followed the recipe to the letter, and it came out wonderfully. No need to adjust the amount, use just as the recipe says. Well, except for the lovely, fantastic, amazing, out of this world gooey cinnamon squares of yours…. What did I do wrong? All I can say is thanks. I follow the recipe exactly and my yeast is brand new. The first time I made this cake the entire topping fell through. I can use butter, but milk/cream is out. go figure. Deb, thanks for the quick reply! The answer to the sinking almond topping is this. I might try and make yours this weekend. All of the almonds sunk to the bottom of the cake when cooking, so when I inverted it, it completely fell apart. I didn’t have any caramel bubble over the sides as my pan was just tall enough. Unfortunately, the whole thing fell because it was underbaked (although it was a 6 inch version and had been in the oven over 35 min) and really eggy (maybe my own fault?) ps. That way you could reach towering heights with no spillage. Thank goodness you wrote something about cohesiveness which made me realise. It melted quite nicely and evenly. Such a glorious cake. She said often in Germany it is made with vanilla pudding mix and was delighted to have a genuine pastry cream in her cake. No almonds were harmed in the baking of this cake! When the Almond Crunch was finished on the stove top, I immediately patted (with a spoon) the confection into the foil lined pan. For me, it was a great day long project, because I got to work with a yeast dough, make a pastry cream for the first time, and hone my caramel making skills. Honey Bee (Apis Mellifera) on Rose Blossom Photographic Print Buy at AllPosters.com . I’ll have to compare the two to see how they compare but this would definitely be a good regular “read” for you — I think you’d enjoy! Thank you so much for this recipe. My host father in Germany used to make this and we ate it often, weekly, either homemade or from the bakery. Hello, :). Turns out instant yeast is imported here so I chose the Bravo brand made in Turkey. I thank you for the recipe and all your time and energy put into these wonderful recipes. Place top half on pastry cream. :) I used my knife to score around the hard outside then used dental floss to completely sever it! this is it. I used active dry to make this today (for my mother’s bday- she loved it!) :), This is a mennonite thing.. At least so I’ve noticed. The main difference is I used 1 cup whole wheat flour and 1 cup all purpose flour and let it rise on counter then refrigerate overnight. Anyway, super good! This is often what’s used in pastry cream. Hey, at least you had happy friends and neighbors in the process to help eat the samples :) It’s beautiful, all golden and shiny and so inviting! Mine didn’t *look* as “perfect” as yours. Results: a LOT of almonds stuck to the pan; I scraped them out and spread them back over the patches on top; once it was cool and firm, you basically couldn’t tell. Not difficult. it’s so challenging to weed through the “oh my goodness this looks so good!” to find all the experiences and tips! It really is SUCH a fantastic cake! (I made 18 and many had “overflow” and climbed out.) . Also, our cake was not a light yeast cake, but more of a pound cake. After reading through the recipe carefully and all 500+ comments I decided to do a trial run first before baking the real thing for a party. Maybe i should make this no? Your picture with the candles doesn’t appear to have a dome, either. 3 Tbs. If that doesn’t help I may give up and go for the upside-down style. sounds like since some of my topping did soak through, as visible on the bottom of the layers, i’ll not risk splitting them, and just stack it tall. 2 tablespoons unsalted butter, cold is fine, Make the cake: Combine all of the cake ingredients in a medium-sized mixing bowl, stirring till the mixture becomes cohesive, then stirring for two minutes more. He is the sweetest honey bee! The batter was dry, the pastry cream was one big jello blob and the almonds sunk to the bottom (not all but in patches which made the presentation of the cake a mess). I have had a 1 or 2 lb bag (I forget which it is) which I keep in a ziplock baggie in the freezer. Thank you SO MUCH!!! We could not manage to gag it down and ended up tossing 3/4 of the cake into the garbage can. I love hosting dinner parties! So, a couple of years ago, I have started flipping my piece of cake on the side before “cutting” it with my fork. I am very familiar with this cake. Thank you. And almonds. La Belle Cuisine . I Trying to baking this cake was a disaster, it didn’t quite think that I was doing it. Scrape down sides, cover with plastic wrap and let rise in a draft-free place for 60 minutes, till it’s a little puffy. Also, I want cake now. Knead the dough lightly, shape it into a ball and place it in the bowl. Thanks for the trip down memory lane! I just made this cake and it was amazing! My mom has been making “beesting” cake for years, but hers was not a year cake. Okay so I flipped it out and all the nuts sunk completely to the bottom so it is like an upside down cake! A spoon for “whisking” on top of the stove was easier than an actual whisk for me, since it could reach the edges of the pastry cream. While living in Germany, Bienenstich Kuchen was my favorite cake/dessert/breakfast yummy while living there. Thanks so much for finding a great recipe! This looks scrumptious! My maternal gransparents were originally german, and my gran explain that traditionally they made this cake, not with sliced almonds but with almond sticks (for want of a better word…). This is a tender, yeasted lightly sweetened cake with a honey-almond-caramel crunch topping. Thanks again! Anyway, I had the issue it seems several others had with the topping sinking into the rest of the cake. I definitely want to make this again but also want to correct my mistakes. perhaps I needed to bake it a bit longer due to the dark non-stick finish of the pan. It has been in my to-try files for probaby 5 years but I was always hesitant to try it. Just wanted to say thank you for what you do. Now I know where my stash bag of almonds are going to end up very soon. i can’t wait to make it and share the results. From the German Wikipedia site. ironically taste and texture was so good baked that I’m determined to make it now, but wondering if you have any thoughts on where I might have gone wrong? WOW! It sounds incredible and looks gorgeous too. I think the extra flour and taking care to deflate the dough gently, but over the entire cake, after the second rise & using tiny tiny spoonfulls of the almond dough saved my cake. I’m still hopeful it will taste good, as I promised to bring it to a BBQ tonight, but it certainly won’t be as lovely as yours. Is it possible to replace the heavy cream in the almond topping with whole milk? Concerned because my topping is not thick at all. Agreed! Oh, wow! with the sugar. Where do they all go?! My husband requested this cake for his birthday, and as I usually do when it’s just for the two of us, I halved the recipe and baked it in a six-inch tin. My fingers may be too chubby to type afterwards, but I’ll try! I then baked the cake for 10 minutes, then popped it out to put the caramel circle on it. I totally would’ve stopped at round 3 too, so I admire your dedication! It wasn’t as pretty as yours but it pretty much worked. how about something with spring vegetables, perhaps, grilled with fresh press olive oil? This looks awesome. Should we next time go by looks, not time? Great post, I never heard of this cake either, but I bet it made your mom very happy! Being a yeast dough, I made this per the instructions with no altitude variations.). Fifty years ago, I worked in a German bakery in northern NJ. After 10 minutes, run a knife along the outside of the cake, making sure no places are stuck and invert the cake onto the cooling rack. But both times the cake sank in the middle :( Fabulous Cake! Usually when eggs are being used, yeast is not used as a means for the cake to rise. My only issue was that the amount of yeast called for in the recipe seemed to be too much. She’ll love this, thanks for sharing. I am so impressed you went through all the renditions to make the right one! I tried the trick someone mentioned about making the “sheet” of almonds to put on top and it transferred nicely onto the cake batter. Hi I just made this cake yesterday and I love it but the cake was oh so dense and flavorless, I have no idea why. Looks like some people are having trouble making this, but it looks too good not to try, so off to the kitchen I go!!!!! Anyone have any ideas about doing this at high altitude and having it turn out successfully? Ps. Can’t wait to make this again — thanks Deb for perfecting and sharing this recipe! I LOVE homemade custard and pudding I’ve only heard of this cake, but never knew what it was until seeing this recipe. Baker and author Jason Schreiber made English muffins with spelt, rye, and whole … However, now that her birthday is just around the corner (next week), I am realizing that I may not have time to make the cake and everything else on the menu. It would be better to have weights for this recipe. almonds and honey…. If you like the flavor of Bee Sting Cake, you’ll love the Bee Sting Cake Ice Cream recipe below! I have been wanting to make this cake since it was posted. If the topping has hardened, place clumps of the mixture as evenly as possible, over the surface. I could not catch a thief either! I think next time, I will put the cake in the oven to bake for 5 minutes before adding the topping. Granted Jayne has a way with cakes, much like you, so I owe her a ton. I used flour and the pastry cream tasted slightly flour-y when warm but it was perfect once cool. The origin of the cake has a fun story even if it is just an urban legend. Was the topping too hot when I put it on? Brioche Feuilleté at King Arthur Flour ... Actually, we made three mouthwatering breads with the brioche dough: brioche feuilleté, coffeecake, and bienenstich (bee sting). Anyway, the bakery was called Bahrenberg’s (sp?) Hurrah! So apart from the sinking in the middle issue this cake was delicious. Thanks, Mary. ", followed by 1841 people on Pinterest. I’ve been crushing on this recipe from afar for a while now, and I finally got around to making it. Will know better for the next time. I loved reading the story about the cake. I saw a recipe for this cake in a cookbook once, but no picture. In fact we had these at our wedding reception as the cake and dessert. and finally you’ve answered a question i’ve always had bumping around in my head when reading your blog: WHO DOES ALL THAT GROCERY SHOPPING FOR YOU? I made this the other evening for my housemate’s birthday and it came out amazing. Are you bringing it to a “bubble” and then turning the heat down for simmering, or once you have reached the bubble, is that the same as the simmer, meaning you bring this thing to a bubble on a medium-high heat and carry on for two more minutes? And oh dear sweet gods…. Okay, here’s what I did, and here’s what happened: Everyone loved it, though not as pretty as your pic due to sinking topping. Has anyone yet tried to remedy the sinking almonds with the extra flour? Add to 1 C. cream while whipping and it will stay stiff for several days. I’m at sea level, incase anyone is wondering if there is a relationship to altitude. Round 2 produced a lovely cake, bronzed caramel lid, but a too-thin custard filling, the result of me attempting to make it while dictating a grocery list for that weekend’s Lasagna Bolognese to my husband, and omitting an ingredient in both, grr. I found the smell of the butter a bit overwhelming. I used almond extract instead of the vanilla bean. At LEAST double, and tripling wouldn’t hurt. topping falling through – success finally. Also, about how long does overnight-refrigerated batter need to sit out to come to room temperature before popping into the oven? Thanks for the post. want to bake this for my brothers birthday. (It won’t fully double; this is fine.). I fancy it with a few fresh raspberries. a very difficult time with this recipe. Thank you thank you! Did I make a rookie mistake with the heating? (and me, I must confess). Thanks for sharing and bringing back good memories! It’s a great idea when you have something that will be eaten over several days. And the cake is a beaut. It was really tasty, but I would have loved to serve it properly but it was not an option given the topping failure. My almonds sunk and none remained on the top. Is that the same as heavy whipping cream? . Oh my gosh this looks and sound absolutely amazing! I used a springform pan and lined the bottom with parchment paper so I wouldn’t have to flip the cake out of the pan. I have been planning on making this for my mom’s birthday ever since you posted this amazing recipe! It’s a FLOP! Thank you! And for us. http://www.marthastewart.com/949556/bee-sting-cake Was this among the recipes you consulted? If you want a ‘done for you’ authentic BeeHive cake, check out Han’s Bakery in Anoka Mn. Goodbye diet, hello failure. Did your mother like it? Can’t wait to try! Deb, thanks for being my saving grace…I can now safely say “I CAN BAKE” :). Love your round version – and there can never be enough pastry cream for me! What did my mom think? I love it! This is my first comment ever, what a lurker I am. i linked to you in a friday favorites post of mine too :). After it cooled and retained its shape I lifted it out of pan and onto the countertop to cool further. I doubt anything I've ever baked has a less compelling name. Thank you for all your wonderful recipes and inspiration. You’ve got to love this cake for the name alone. I did have one question: after spooning the almond topping on to the cake batter, it proceeded to sink straight to the middle of my cake while baking. I had a bit of trouble with this one. forgot to mention — I baked my cake for 12 minutes, then added the one-piece toffee topping, then baked for another 12 minutes, and the toffee was perfectly toasted and cake layer baked thoroughly. Knowing less than nothing about German food aside from disliking sauerkraut or meats I don’t recognize, I learned the name of this cake. Even if imperfect, I am sure it will still be delicious. I’ve never heard much about it and he has passed on now. I’m a huge fan of Bienenstich. i’ve baked the layers (two thin 8 inch rounds, each with almonds – fate unknown for splitting these thin layers or making it so there are almonds in the center also!) As a kid, our family was stationed in Germany for a few years. :). . A most ridiculous question! This one was such a good cake I do want to make it again. Dense sounds like maybe it didn’t “fluff” enough. Any thoughts on a substitute crunchy topping…maybe a sturdy struesel? HELP! Definitely on my list to try. Your recipes never lead me astray, and I am absolutely frantic to try this one out! It turned out looking beautiful – except for seeming a little dense to me. It was a wonderful cake. That baked cheesecake with the fruit filling baked into the topping is my idea of New York cheesecake (not the pudding-like cheesecake chilled on top of a graham cracker crust). Hello Deb, the topping looks lovely though. Let’s enjoy the good! Thanks for all you contribute. The main difference is that my version does not have filling. Looks yummy, a bit like the Tosca cake we have in Sweden too, which isn’t yeasted. I finished adding the cream, as instructed and returned it to the heat the second it started to bubble (low heat), it turned to gel. Yum yum yum! I really made sure to be careful in spooning the topping carefully and evenly. I felt this would make clean up a snap. We all loved it and I’ll definitely make that one again! It’s probably a good recipe that just needs more information regarding cooking temperature of the sugar syrup, and how cool exactly it should be before going on top of the batter (or maybe there’s another way to get the topping on top?) with, especially if you need to slice the cake, do inversions and fill it. You made the process of choosing a birthday cake to make for myself very easy! This cake is incredible. Anyhow, well done and congrats. I made your red wine cake for my mom ‘s birthday this year and it was delicious! What better way to celebrate! Hi Deb! ok, I feel really cheated because my mom was German and she made all kinds of German goodies, but never this cake! Made this on Sunday. It was too sweet and needed more salt. The eggs and butter make this dough delicate - less robust - than regular bread dough). almond extract, 2 eggs, 1 box (18.25 oz) white cake mix, topping, 2/3 cup sugar, 2/3 cup butter, 2 tsp milk, 1 cup sliced almonds, 1 tsp. It looks amazing and I just have to try my hand at a yeast-based batter. Thank you for this recipe which I will try very soon! My grandmother used to make this cake and it is a favorite of my dads.. I made this cake on the weekend, taking your advice and omitting the cream, and, wow, it was a rollercoaster. I have made your bee sting cake before Deb, and it is fabulous. 2) “Return the saucepan to the stove and cook on medium-high heat until it bubble, then simmer for one to two minutes, more whisking the whole time.” — this should be brought to a boil? I’m excited to try this one out AND be able to share it with my non-German-language speaking friends/family! I will say that in neither rise was there any significant size difference, certainly not doubling. I am so glad I made it then, My cake didn’t need the entire 30 minutes for the second rise. Any suggestions? Disappointed. Dec 10, 2018 - Explore Ayanna Moon's board ",.,. :) Thank you. I opted for flour here because it’s more accessible; I figure most people have it and haven’t found much of a difference in using it. (545) I am wondering if altitude is a factor because we are at about 3600 in altitude. The cake should not rise second time much as mine did rise a !of and now there is no room for batter to go but fall out of pan and onto sheet pan under. I love the story behind this cake. So much so that my mother in law (who lives in Florida) researched and found a German bakery close to where we live (Denver, CO) in order to get one of these for my birthday this past year. Just looks a bit odd. I only recently discovered bee sting cake at the Paulaner Brauhaus in Beijing and I’m so so happy to see a recipe for one here! yielded 24 huge muffins. Perfect balance of sweetness, love the crunch of the almonds, and the crumb on the cake was beautiful. I recently transcribed my mother’s recipe for the Frankfurterkranz into English to share with the family. (Admittedly, a very tasty sinkhole.) Hi Deb! Surprisingly we found a bakery here in the New World that sold a marvelous, totally authentic Bienenstich. Sadly, they closed a year or so ago and their recipes didn’t transfer with the business. My home town of Adelaide has a big German immigrant population, so there were lots of bakeries (and presumably there still are) that sold Beestings. The almond mixture sunk to the bottom. Seriously. I was greeted with this cake and it has FOREVER been my absolute favorite. Armed with your recipe, I am excited to make another go of it. Should I let the batter sit/rise longer before baking? Thankfully it came out great. Can I leave out or substitute something else? That looks wonderful! Thick and creamy. When in the middle of baking and run into a jam, it would be helpful to go right to the tip section from previous bakers. Maybe next year, huh?!! I’m definitely going to try this one again – wish me luck! I’ve made this twice and both times I had problems with the almond topping sinking into the batter before it made it into the oven. This one sounds amazing! Nothing like “The Olden Days” as my sis and I used to call them! My fave german cake and one of the few classics one can still buy in the bakerys all across the country – been around since the 15th century. I have made this recipe 3 times. I “run” at a treadmill speed that would never catch a thief, and barely these days, a preschooler on the loose. It looks all messy on the plate afterwards. your recipes have made many of my friends and family members very happy and you keep me inspired. Love the blog thanks. When I baked this, the almond topping fell inside the cake. Was it like the one she remembered? I’ve made this for family visits and birthdays a few times over the years, it’s become something of a tradition. Hmmmm… I ran home last night and made this cake, but it didn’t really work out! I’m just wondering what went wrong. The 2nd attempt, all the caramel from the almonds melted into the bottom of the pan and I couldn’t get it to come out. Am I weird? 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