High Altitude German Bee Sting Sponge Cake (Bienenstich Kuchen).
Many Germans love to eat Bienenstich Kuchen, the transalation of which is Bee Sting cake. It is a staple dessert in many parts of Germany.
Bee Sting cake is a sponge almond cake that has a vanilla pudding filling with a crunchy almond honey glaze topping.
Many Germans say that it is traditionally a yeast cake and others say it is traditionally a sponge cake.
I find sponge cakes easier and quicker to make; so I choose a sponge when baking this cake.
A sponge cake is an egg based cake that uses baking powder as leavening.
I live near the base of the Rocky Mountains, at close to 5,000 feet above sea level; many cake recipes that are not altered fall due to the effects of high altitude.
My first Bee Sting Cake fell despite following a proven recipe that works at sea level. So, I have worked to change this cake so that it will rise and stay risen at higher altitudes (between 4,000-5,000 feet above sea level).
If you live 5,500 feet above sea level or higher, add one egg, reduce the sugar by 1/4 C and reduce the butter to 2 Tablespoons (in the batter). Those changes should ensure that this recipe works for you as well.
If you live lower than 3,000 feet above sea level, increase baking powder by 1/4 teaspoon, increase butter in the batter by 1 Tablespoon and you can also add 1/4 C sliced almonds if desired (as the cake can handle more weight). You will also want to decrease the flour by 1/4 C and decrease heat to 350°F. The baking time for low altitudes will be between 34-38 minutes.
I made two of these cakes for a German book club evening with 20+ friends. They commented on how impressive the cakes were.
A few friends were so kind they said they would’ve sworn that they were bought at a bakery!
I wasn’t thinking of being, “showy”; I just wanted to serve traditional German food.
I am certainly not a master-baker. However to my surprise, many comments that were made had me thinking that pehaps people thought I was.
So, if you want to impress others with your ‘baking skills’, apparently this is a cake recipe you could use to do that.
Supply List for this High Altitude German Bee Sting Sponge Cake (Bienenstich Kuchen)
long serrated knife for cutting the cake in half
Ingredients for this High Altitude German Bee Sting Sponge Cake (Bienenstich Kuchen)
Cake
5 large eggs
1 tsp vanilla extract (Mexican vanilla is the best)
1 1/4 C sugar
1/8 teaspoon salt
1 1/4 C all-purpose flour (don’t use cake flour as it doesn’t have the same baking structure as all-purpose)
3/4 tsp baking powder
3/4 C almond flour (fine or super fine work)
1/2 C corn starch
3 TBSP butter, melted
1/2 C sliced almonds (blanched or regular work)
Topping
6 TBSP butter
1/4 C sugar
5 TBSP honey
Filling
2 C Heavy Whipping Cream
2 packages 3.4 oz instant vanilla pudding mix
Instructions on how to bake this High Altitude German Bee Sting Sponge Cake (Bienenstich Kuchen)
Watch the video and/or continue reading…
1- Beat eggs, sugar, vanilla, and salt on highest setting on mixer for 11 minutes.
2- In a separate bowl sift or whisk together flour (almond and all-purpose), baking powder, and corn starch.
3- Preheat oven to 370° F.
4- Set your mixer to a slow setting and mix the dry ingredients with the wet (about 1/2 C at a time) until well combined.
5- Fold in the somewhat-cooled-melted-butter (don’t use hot melted butter).
6- Pour the cake into a parchment-lined springform pan with greased edges (I like to leave the parchment paper sticking out so that the glaze can run on to it without making a mess).
7- Top with almond slices.
8- Bake the cake at 370°F for 35-40 minutes. Do NOT open the oven until it has baked for at least 35 minutes. Once a toothpick comes out clean, remove the cake and set it on a tray or cookie sheet (to catch the honey glaze topping run off).
9- In a small saucepan on med-high heat, melt the butter, honey and sugar together.
10- Loosen the springform pan sidewall ring from off of the side of the cake and pour the honey glaze on top. There is enough glaze to allow it to run off the edges of the cake.
11- Allow the cake to cool completely.
12- In a mixer, mix the heavy whipping cream and vanilla instant pudding together on low speed until it comes together (a minute or two). If the filling is grainy, that is okay. The pudding will blend and become less grainy as it chills.
13- Cut the cake in half and spread the pudding mixture evenly over the bottom half of the cake. Replace top of cake. This is a thick pudding and there is a lot of it for the filling. You can lessen the amount of filling if desired. I will lessen the amount of pudding I use next time I make it as it was just too thick for my family’s liking.
14- Refrigerate until served.
15- This German cake tastes best when you let the cake rest/chill 6-24 hours before serving.
I hope you enjoy this High Altitude German Bee Sting Sponge Cake (Bienenstich Kuchen) recipe.
Guten Appetit!
High Altitude German Bee Sting Sponge Cake (Bienenstich Kuchen)
How to make a High Altitude German Bee Sting Sponge Cake (Bienenstich Kuchen). A German Bee Sting Sponge Cake is a traditional German almond cake with vanilla pudding filling and an almond honey glaze top.
Ingredients
- Cake
- 5 large eggs
- 1 tsp vanilla extract (Mexican vanilla is the best)
- 1 1/4 C sugar
- 1/8 teaspoon salt
- 1 1/4 C all-purpose flour (don't use cake flour as it doesn't have the same baking structure as all-purpose)
- 3/4 tsp baking powder
- 3/4 C almond flour (fine or super fine work)
- 1/2 C corn starch
- 3 TBSP butter, melted
- 1/2 C sliced almonds (blanched or regular work)
- Topping
- 6 TBSP butter
- 1/4 C sugar
- 5 TBSP honey
- Filling
- 2 C Heavy Whipping Cream
- 2 packages 3.4 oz instant vanilla pudding mix
Instructions
1. Beat eggs, sugar, vanilla, and salt on highest setting on mixer for 11 minutes.
2. In a separate bowl sift or whisk together flour (almond and all-purpose), baking powder, and corn starch.
3. Preheat oven to 370° F.
4. Set your mixer to a slow setting and mix the dry ingredients with the wet (about 1/2 C at a time) until well combined.
5. Fold in the somewhat-cooled-melted-butter (don't use hot melted butter).
6. Pour the cake into a parchment-lined springform pan with greased edges. (I like to leave the parchment paper sticking out of the form at the bottom so that the glaze can run on to it without making a mess).
8. Bake the cake at 370°F for 35-40 minutes. Do NOT open the oven until it has baked for at least 35 minutes. Once a toothpick comes out clean, remove the cake and set it on a tray or cookie sheet (to catch the honey glaze topping run off).
9. In a small saucepan on med-high heat, melt the butter, honey and sugar together.
10. Loosen the springform pan sidewall ring from off of the side of the cake and pour the honey glaze on top. There is enough glaze to allow the glaze to run off the edges of the cake.
11. Allow the cake to cool completely.
12. In a mixer, mix the heavy whipping cream and vanilla instant pudding together on low speed until it comes together (a minute or two). If the filling is grainy, that is okay. The pudding will blend and become less grainy as it chills.
13. Cut the cake in half and spread the pudding mixture evenly over the bottom half of the cake. Replace top of cake. This is a thick pudding and there is a lot of it for the filling. You can lessen the amount of filling if desired (I will lessen the amount of pudding I use next time I make it as it was just too thick for my family's liking).
14. Refrigerate until served.
15. This German cake tastes best when you let the cake rest/chill 6-24 hours before serving.
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