Bienenstich or Bee Sting Cake

In all my bakery stops all over the world, from Prince George Canada to Invercargill New Zealand, from New York to Manila and back, I have never seen it before.  It looked like a humongous 10 inch burger with a thick whitish filling instead of a meat patty.

I was told it was a Bee Sting Cake or Bienenstich in German.  The story goes that the scent of honey attracted a bee who stung what might have been perceived as an obstacle – the baker who created the confection.

Another version is that in the 15th century, German bakers successfully warded off  marauders by flunging beehives at the intruders.  To celebrate with their feast, they baked a cake named after the beehive’s stinging deterrence, Bienenstich!  

Bee Sting is a yeasted cake, consequently it is more bread-like in taste and texture.  The filling can be either whipped cream (with gelatin to keep it firm and prop the top), or vanilla custard, or buttercream filling .   The one I got at Breka Bakery at Fraser Street had a combination of whipped cream and vanilla custard.  At CAD$12.50, the 10 inch round cake can serve 8 or more.  

My guests said it was not overly sweet, just right.  In Vancoucer, only the Aspen Club on Victoria Drives serves the cake as a dessert slice.

For a good Bee Sting Cake recipe see:

Diana’s Desserts   or   Smitten Kitchen

or My Family Kitchen

Masarap!