Bee Sting Cake. The name of this dessert intrigued me when I saw it in the Oct/Nov 2014 issue of Cook's Country. And where there is intrigue there is inevitably a strong inclination to action so I had to make it. It's German in origin, Bienenstich, and is basically a honey and almond coated brioche cake filled with vanilla pastry cream.
My family prefers desserts that aren't too sweet so this cake fit the bill perfectly. They're favorite part, and mine, was the delicious and crunchy honey almond topping. I could just eat that alone. Oktoberfest is just around the corner and if you need a cake to accompany your beer and pretzel why not give this bee sting a try?