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If you love honey and almonds, you’ll swoon over German Bee Sting Cake ( Bienenstich ). This traditional German treat has two layers of yeast cake, a vanilla cream filling, and a crunchy gooey honey almond topping. This easy authentic German dessert that will fly off your cake plate!
The flavor of German Bee Sting Cake in an easy no churn ice cream recipe! 1/2 tsp vanilla pinch of salt Pour all ingredients into a small jar that has a lid. (I typically use an 8oz jam jar.) Stir to combine all of the ingredients. Add the lid and then shake the jar several times until the cream has thickened.
That’s great for large parties since yeast dough is fairly inexpensive. However, it really does need to be eaten the same day it’s made because the yeast dough dries out fairly quickly. The usual filling for this Bee Sting cake is either rich vanilla custard, whipped cream, or buttercream.
Bienenstich with the “chewy” topping can be difficult to cut through neatly without the cream filling squeezing out. It really is best if you cut the cake into 2 layers, cut the top layer into serving size wedges before you place them neatly on top of the filling. Makes for neater serving.
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