Photo by Melody

Dave's Garden Cookbook: German Bee Sting Cake - Bienenstich

The 2001 Dave's Garden Cookbook

German Bee Sting Cake - Bienenstich

By flowox

Category: Cakes, Cheesecakes and Icings

1 1/8 lb flour
1 oz yeast
1 teaspoon sugar
1 2/3 c milk
1/3 lb sugar
pinch salt

1/3 lb butter
7 oz sugar
1 pk vanille sugar
2 tb milk
1/3 lb almonds, sliced
2 tb lemon juice

1 pk vanille pudding
2 1/8 c milk
pinch salt
3 tb sugar
1/3 lb butter

Put flour into bowl, make a well in the middle, add yeast in small pieces, add the 1 T of sugar and the tepid milk. Use a spoon the make a small dough in the well. Now add the rest of the flour from the sides, cut margarine into small pieces and add to the rim of the mixture. Add sugar and salt, then knead into a smooth and dry dough. Grease cookie sheet with margarine and roll out the dough. Cover and let rest for 20 min.

For the Topping: Combine butter, sugar, vanilla sugar, milk, almonds and lemon juice. Stir together in a pot and heat for 5 min. Let cool slighthly and add to rised dough.

Bake for 35 min at 375. After baking take the cake from the
cookiesheet and cool. Cut into 5-7 long rows then into 3" pieces. You should have about 40 pieces. Now cut each piece across in the middle for the filling.

For the Filling: combine the vanille pudding with some cold milk. Cook remaining milk with salt and sugar. Take from stove and add vanille pudding. Now heat until it cooks then take from stove let cool and still stir some. Whip Butter and add pudding one spoon at the time. Now top the lower dough piece with the filling and put the top piece on. Keep cool until serving.

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