Bienenstich/Bee Sting Cake

The cake is called "bee sting" as it is thought that a bee was attracted to the honey topping on the cake, and that the baker who invented the cake was stung. This cake is traditionally filled with custard and topped with honey-glazed sliced almonds.




Traditionally, the cake is simply cut in half and filled, but I'm kind of clumsy, so I just made two full cakes. I used a regular vanilla cake recipe and replaced the vanilla with extra almond extract.

I also made an almond buttercream filling after my custard just didn't taste right.

The almond topping is actually baked into the cake:

1/2 cup slivered blanched almonds
1/3 cup sugar
1/4 cup (4 Tbsp.) earth balance
1 Tbsp. soymilk
3 Tbsp. agave nectar

Heat together almonds, sugar, agave nectar, EB and soymilk or cream until the
sugar dissolves. Pat a spoonful of flour over the top of the cake batter using the back of a spoon. Pour the almond mixture evenly over the batter. Bake 25 minutes or until cake tester comes out clean. Cool cake while preparing filling.


I brought it in for the carnivores at work and they loved it.

On a personal note, it's nice to finally be back home.