Bee Sting Cake Original Recipe

Original Bee Sting Cake Recipe

Original Bee Sting Cake Recipe!

This original Bee Sting Cake – Bienenstich in German is one of the classic traditional cake recipes in Germany. There are several ways of making this cake. The simple version is preparing sweet yeast dough with a caramelized almond topping (pictured on the left). In some regions of Germany this cake is also known as Butter Cake – Butterkuchen. A more advanced version of this cake has a filling with either a buttercream or a vanilla custard (pictured on the right). I chose to prepare the family recipe which is the simple version, but with a vanilla custard filling. The amount of dough in this recipe makes either one cake on a baking sheet size 11″ x 17″ or two cakes in round spring-forms 11 inches in diameter or square springforms 9.4 inches.

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Ingredients for Bee Sting Cake dough:

  • 500 g (17.63 oz) of all-purpose flour
  • 1 package of dry yeast rapid rise
  • 250 ml (8.45 oz) of milk
  • 75 g (2.64 oz) of sugar
  • 1 package of Dr. Oetker vanilla sugar OR 1 teaspoon of vanilla extract
  • 100 g (3.52 oz) of butter
  • 1 pinch of salt
  • 1 egg size XL


Ingredients for topping for the Bee Sting Cake:

  • 200 g (7.05 oz) of butter
  • 200 g (7.05 oz) of sugar
  • 1 package of Dr. Oetker vanilla sugar OR 1 teaspoon of vanilla extract
  • 4-5 tablespoon whipping cream
  • 200 g (7.05 oz) of sliced OR slivered blanched almonds


Ingredients for filling for the Bee Sting Cake:

  • 1100 ml (1.16 qt) of milk
  • 1 vanilla bean OR 2 packages of Dr. Oetker Vanilla Sugar OR 1 teaspoon of vanilla extract
  • 3 packages of Dr. Oetker Vanilla Pudding OR Jell-O (85 g – 3 oz) Vanilla Cook&Serve pudding&pie filling
  • 100 g (3.52 oz) of sugar
  • 2 packages of “Whip it” stabilizer for whipping cream
  • 300 ml (10.14 oz) of whipping cream


Preparation of dough:

Mix flour, yeast, vanilla sugar, sugar and salt. Add in melted butter, lukewarm milk, and egg and work it into the dough using the hooks of your electric hand mixer. Continue mixing until the dough is smooth. It should loosen from the sides and show some bubbles. Cover the dough with a towel and keep it in a warm place. Allow the dough to rise for about one hour, or until it has doubled in size.

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When the dough is ready, line the bottom of a baking sheet (I used a sheet size 11” x 17”) with baking/parchment paper. Add an extra 12.5 cm — 5 inches on the shorter sides so that the paper overlaps the baking sheet. Spread the dough evenly onto the sheet using a small rolling pin or using your hands. Fold the overlap of the paper so that it stands up on the sides. It makes it easier to move the cake with the paper from the baking sheet after baking. Set the cake aside.

Preparation of topping:

Melt the butter in a saucepan. Add 4-5 tablespoons of whipping cream and stir with a whisk. Add sugar and vanilla sugar or vanilla extract to it. Once the sugar is dissolved add almonds and stir with a wooden spoon until the ingredients are well mixed. Take the saucepan off the heat and let the mixture cool down. Spread the caramelized almond mixture on top of the dough. Let the cake rise for another 20-25 minutes.

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Preheat the oven to 200°C – 225°C (392°F – 437°F). Place the cake on the rack one level above middle rack and bake for about 15–20 minutes. When the cake has finished baking use a metal spatula to loosen the cake on each side of the baking sheet immediately so the caramelized almonds does not harden and stick to the sheet. Leave the cake on the baking sheet to cool. When the cake has cooled down, the unfilled version of the cake is finished and you can place it on a serving plate.

If you want a cake with filling,  lift the cake with the paper still underneath and place it on a cooling rack while preparing the custard filling.

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Preparation of custard filling:

Add the vanilla pudding powder and sugar to the milk and mix it until the vanilla powder is dissolved. Cut the vanilla bean lengthwise in half and scrape the seeds out. Add vanilla seeds to the milk mixture. Pour the custard into a saucepan and slowly bring to a boil while continuously stirring with a whisk. When the custard boils, remove from the stove. 

Pour the custard in a ceramic or glass bowl and cover it with a cellophane wrap that has been rinsed under cold water. This will help eliminate the skin that builds up on the surface of the custard. Add “Whip it” to the whipping cream and beat until stiff. Add the whipped cream to the chilled custard and mix with your handheld mixer until the custard is smooth.

Use a large knife to cut the cake horizontally all the way through while rotating the cooling rack. (You can also cut the cake in half before cutting it horizontally, which might make it easier). Spread the custard on the bottom part of your cake (the part with no almond topping). Use a larger spatula along the outsides of the cake and a smaller spatula to spread the custard on the inside.

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Cut the top of your cake into equal pieces (about 20 pieces if you used a baking sheet) before placing them back onto your cake on top of the filling (see pictures below).

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With the help of two large spatulas or a cake lifter, place your Bee Sting Cake on a serving plate. You can also sprinkle some powdered sugar on top.


Traditional Potato Dumplings

Traditional Potato Dumplings cooked – Gekochte Kloesse

Traditional Potato dumplings!

Traditional potato dumplings are called gekochte Kartoffelknödel or gekochte Kartoffelklöβe.

Ingredients for traditional potato dumplings:

  • 1500 g (3.3 pounds) of potatoes
  • 100 g (3.52 oz) of all purpose flour
  • 150 g (5.29 oz) of potato starch
  • 3 eggs size xl
  • 1 teaspoon of salt
  • ½ teaspoon of ground nutmeg (optional)

Ingredients traditional potato dumplings

Preparation of traditional potato dumplings:

In a large saucepan filled with water bring the washed potatoes with the skin on to a boil and let them cook for about 20 minutes. Place them in a colander and rinse under cold water. Peel and press them through a potato ricer into a large bowl. Set them aside to allow the potatoes to cool down.

Add the eggs, flour, potato starch, salt and nutmeg to the cold potatoes and mix until the ingredients are combined. Form a roll about 5 cm (2 inches) in diameter; using a knife cut the potato dough into slices about 3.8 cm (1 ½ inches) wide and form the dumplings with your hands. Makes about 20 dumplings.

Click on pictures to enlarge

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Bring a large saucepan with water and two teaspoons of salt to a boil. Place the dumplings into the boiling water. They will sink to the bottom of your saucepan and the water will cool down a little. When the water starts boiling again turn the heat down and let the dumplings simmer for about 10-15 minutes or until they float on the surface. Use a skimmer to remove the dumplings from the water and place on the final plate.

Click on pictures to enlarge

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You could serve the potato dumplings cooked with one of Oma’s meat recipes with gravy like goulash, beef roast, pork roast, or beef stroganoff .

Serving traditional potato dumplings


German potato dumpling

German Potato Dumpling half and half Recipe

German Potato Dumpling using half boiled potatoes and half raw potatoes!

German potato dumpling half and half are called Kartoffelknödel halb und halb or Kartoffelklöβe halb und halb.

Ingredients for German potato dumpling half and half:

  • 750 g (1.65 lb.) of boiled potatoes
  • 750 g (1.65 lb.) of grated potatoes
  • 2 eggs size xl
  • 150 g – 200 g (5.29 oz -7.05 oz) of potato starch
  • 1 ½ teaspoons of salt


Preparation of German potato dumpling half and half:

Bring a saucepan with small potatoes and water 750 g (1.65 pounds) to a boil and cook for about 18-20 minutes. Place the potatoes in a colander and rinse under cold water. Press the peeled warm potatoes with a potato ricer. Place them in a bowl to the side. Peel 750 g (1.65 pounds) of larger potatoes and grate them with a grater using the fine holes. Place the grated potatoes in a cheese cloth and wring the liquid from the potatoes out. Add them to the boiled and riced potatoes.

Click on pictures to enlarge

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Add the potato starch, eggs and salt to it and mix all ingredients until they are combined. Form a roll about 5 cm (2 inches) in diameter, cut slices about 3.8 cm (1 1/2 inches). Use your hands to roll and form the dumplings.  The color of the dumplings will look a bit gray because of the color of the grated uncooked potatoes. 

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Bring a saucepan of water and 2 teaspoons of salt to a boil. Place the German potato dumpling in boiling water. They will sink to the bottom of the saucepan causing the water to cool down a little. Wait until the water is boiling again with the dumplings, turn the heat down and let them simmer for about 15-20 minutes or until they float on the surface. You could serve the dumplings with Oma’s goulash, beef roast, pork roast, or beef stroganoff.