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How to Make Bienenstich Iii German Bee Sting Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour half of the batter into the prepared pan and spread evenly.
- In a small bowl, combine the sliced almonds and 2 tablespoons of the melted butter. Sprinkle evenly over the batter.
- Pour the remaining batter over the almond layer and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the glaze: In a small saucepan, combine the honey, sugar, and remaining melted butter. Bring to a simmer over medium heat, stirring constantly, until the sugar dissolves.
- Remove from heat and let cool slightly.
- Once the cake is baked, let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once the cake is completely cool, pour the glaze evenly over the top.
- Let the glaze set before slicing and serving. Enjoy your delicious Bienenstich!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
88g
Fat
85g
Carbs
17g
