German Bienen Stich (bee Sting Cake)

"This is a little time consuming but to die for. Very light. One of my grandmother's recipies. Makes an awesome coffee cake. My kids love it, when I make it I always have to make double because they just devour it. I have to hide the one for guests."
photo by a user photo by a user
Ready In:
2hrs 30mins




  • Dough:

  • Make sure cottage cheese is well drained then push the cottage cheese through a sieve (or in blender).
  • Blend in oil, sugar and salt (If mixture is in a blender turn it into a bowl.).
  • Mix in 1 cup flour, baking powder, and add milk.
  • Knead remaining flour into dough add a little more if necessary.
  • Grease a 20cm (8-9") springform pan and spread evenly with dough.
  • Topping:

  • Melt butter, add sugar and stir until it dissolves.
  • Add vanilla and milk, stir in almonds.
  • Let topping cool.
  • Spread on top of dough.
  • Bake for 20 minutes at 200 deg C or 400 deg F.
  • Cool cake.
  • Filling:

  • Blend custard powder, 1/4 cup of the milk and sugar, stirring until custard powder is dissolved.
  • Boil the remainder of the milk (3/4 cup), add to custard milk mixture stirring until thickened.
  • Cream butter and add the custard bit by bit.
  • Cover with plastic wrap and let chill in fridge.
  • Assembly:

  • Cut the cooled cake horizontally (to make 2 layers).
  • Spread chilled custard cream on bottom half of cake (cut side up).
  • Replace the top layer, almonds on top.

Questions & Replies

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  1. sgray0430
    Hey i would like to know if anyone knows where i can buy this cake. I live in ohio middletown not much of a baker
  2. rsijdi
    It is very delicious when filled with whipped cream
  3. Ge.1809
    The recipe is an interesting adaptation of several out of the 'Dr. Oetker Schulkochbuch', the book that taught generations of Germans how to cook and bake. Unfortunately the author forgot to mention 1 tsp of bakingpowder(fresh, bakingpowder looses potency with age) to be sifted into the flour. Cakeflour, rather than all purpose flour (with it's much higher gluten content) might yield a more tender cake. A hint given to me by a former student of the Dr. Oetker cookingschool is to add the custardcreme to the beaten butter by the teaspoonful and to keep beating until all custard has been absorbed by the butter, etc.
  4. alisongardner10
    VERY IMPORTANT!!! This recipe MUST BE MADE with self-rising flour. If made with normal flour, it will be thin, rubbery, and useless! Also, I think you should let the custard cool a bit before blending in the butter. Bienen stich is worth the work, but NOT AS THIS RECIPE IS WRITTEN!


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