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Bienenstich, which translates literally to "bee sting," has a rich history that adds to its allure. This cake hails from Germany, with roots that can be traced back to the 15th century. According to popular folklore, the name comes from a tale of a baker who was stung by a bee while preparing the cake. This amusing story not only highlights the cake's endearing name but also reflects how food often intertwines with cultural narratives.

Quick German Bee Sting Cake Recipe

Indulge in a taste of Germany with Quick German Bee Sting Cake, or Bienenstich! This traditional dessert combines honey, whipped cream, and almonds for a delightful treat. Perfect for any occasion, this impressive cake not only boasts a rich history but also charming presentation. Discover the roots, unique flavors, and step-by-step instructions to create this stunning dessert in your kitchen. Bake and impress your friends and family today! #BeeStingCake #Bienenstich #GermanBaking #DessertRecipes #SweetTreats
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Ingredients
  

1 1/2 cups all-purpose flour

1/4 cup granulated sugar

1/2 tsp salt

1 1/2 tsp baking powder

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup milk

1 tsp vanilla extract

1/4 cup honey

1/2 cup sliced almonds

1 cup heavy whipping cream

2 tbsp powdered sugar

1 tsp vanilla extract (for cream)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

    Mix Dry Ingredients: In a mixing bowl, combine the flour, sugar, salt, and baking powder. Whisk together until evenly mixed.

      Cream Butter and Eggs: In a separate bowl, beat the softened butter until creamy. Add in the eggs one at a time, mixing well after each addition.

        Combine Mixtures: Gradually add the dry mixture to the butter and egg mixture, alternating with milk and 1 tsp vanilla extract. Mix until just combined.

          Pour Batter: Pour the batter into the prepared cake pan and spread it evenly with a spatula.

            Prepare Topping: In a small saucepan, combine honey and butter over low heat until melted and smooth. Remove from heat, stir in sliced almonds, and pour the mixture over the cake batter.

              Bake: Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.

                Cool the Cake: Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.

                  Make the Cream: While the cake is cooling, whip the heavy cream with powdered sugar and 1 tsp vanilla extract until soft peaks form.

                    Assemble Cake: Once completely cooled, slice the bee sting cake in half horizontally. Spread half of the whipped cream on the bottom layer, then replace the top layer.

                      Finish: Spread the remaining whipped cream on top and garnish with extra almonds if desired. Serve chilled!

                        Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8