Günter Hornburg’s Bienenstich
photo by Peggy J.
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Yields:
-
2 cakes
- Serves:
- 16
ingredients
-
Cake Layer
- 1 cup heavy whipping cream
- 1 cup sugar
- 2 cups flour
- 4 eggs
- 1 (10 g) package vanilla sugar (or 1/2 tsp.vanilla)
- 1 (15 g) package german baking powder (Backpulver, or 1 tsp fresh baking powder)
-
Topping
- 240 g butter
- 1 cup sugar
- 6 tablespoons honey
- 4 tablespoons heavy whipping cream
- 4 cups almonds, blanched and slivered
- 1 teaspoon vanilla extract
directions
- Combine whipping cream and sugar till smooth, add eggs one at a time,beating well.
- Add flour, vanilla sugar, and baking powder and mix well.
- Place a thin layer of this mixture in two greased, well floured jelly roll pans. Remember, this makes two pans. Bake in 350 degree oven for 20 minutes.
- Topping: Melt the butter in a heavy saucepan over low heat.
- Stir in sugar, honey and cream. Stir mixture and boil for 5 minutes. Add almonds and vanilla.
- Set aside to cool until warm. Mixture will thicken as it cools.
- Final step: Spread almond mixture on top of partially baked bottom layer of cake. Bake another 15 - 20 minutes until golden brown.
- Fill with either whipped cream, vanilla pudding lightened with whipping cream, or leave plain. A lot of people fill it with instant vanilla pudding if they don’t have a lot of time.
- There are many, many varieties of Bienenstich in Germany and all kinds of ways to serve and eat it.
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