This "Bienenstich" bee sting cake is a yeast dough covered with a sweet topping made of almonds, butter, sugar and honey. Pastry Chefs in Germany usually fill it with buttercream or whipped cream. My Mums version of this cake tastes very nice without the filling. She left me this incomparable good recipe in her handwritten cookbook. We had it ever so often on our coffee table. This bee sting cake is very easy to prepare and quickly baked. It is ideal for freezing, so that you always have something in stock in case of sudden visitors.It is not entirely clear where the bee sting cake got its name from. According to a legend, Emperor Friedrich III. took away the right to collect customs duties on the Rhine in the year 1474 from the citizens of Linz and transferred it to their neighboring town of Andernach. The residents of Linz were so angry about this that they wanted to attack the city of Andernach. That morning two baker boys ran along the city walls to taste the honey from the beehives which were hanging there. When they saw the attackers coming, they threw the beehives at them so that they, stung by the bees, fled. In memory of this memorable day, the bee sting was possibly created.
For the dough:
375 grams of flour
125 grams of butter
100 grams of sugar
30-35 grams of yeast
150 millilitres of lukewarm milk
1 pinch of salt
For the topping:
250 grams of butter
250 grams of raw cane sugar
250 grams of almonds, partly chopped,
partly ground
2 tablespoons of vanilla sugar
1 tablespoon of honey
A little condensed milk if needed
1. Make a yeast dough from the ingredients and leave to rise overnight in the refrigerator.
2. Roll out the dough on a greased baking tray.
3. Carefully bring the butter and sugar to the boil in a saucepan whilst stirring. Then add the almonds, the vanilla sugar and the honey.
4. If the mixture tends to be too stiff when it has cooled down, you can dilute it with a little condensed milk.
5. Spread the almond and honey mixture on the dough.
6. Bake the cake on the middle rail in the preheated oven at 200°C for about 15-20 minutes until golden brown.
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