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    Home » Dessert Recipes » Cake Recipes

    Published: Jul 13, 2018 · Modified: May 4, 2022 by Renée · This post may contain affiliate links · 58 Comments

    Bee Sting Cake (Bienenstich)

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    A vertical closeup along with a cute title text overlay graphic with ingredients for German Bee Sting Cake
    A vertical photo of a German bee sting cake with almond topping, a vanilla filling, and a tiny faux bee on the side with title text graphic overlay

    German Bee Sting Cake is a yeasted cake with a beautiful texture, fantastic honey flavor (hence the name), a beautifully caramelized almond topping, not to mention a thick, creamy vanilla filling.

    A Bee Sting Cake on a glass cake plate with a black and yellow napkin underneath.

    This Bee Sting cake is honestly the best dessert I think I've ever made, and it's a recipe I'm super excited to share it with you!

    **Please Note - The printable recipe card with detailed instructions and complete ingredient measurements for making German Bee Sting Cake is available near the end of this post. OR click on the "jump to recipe" text (found above) to be taken directly to the recipe.

     

    For delicious nuts, candy, chocolate, dried fruits, baking supplies, and gifts, Oh! Nuts is a store not to be missed!!

    Subscribe to my Kudos Kitchen channel on YouTube. See you there!!

    Enjoy the delicious TASTE OF GERMANY delivered straight to your home!

    A photo collage of German bee sting cake with a title text overlay graphic

    The ingredient list:

    **Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

    • all-purpose flour
    • granulated sugar
    • instant yeast
    • salt
    • milk
    • eggs
    • butter
    • honey
    • sliced almonds
    • heavy cream
    • instant pudding mix
    • vanilla extract

    Kitchen tools and equipment needed:

    • 2 - 9" round cake pans
    • 1 heavy bottom saucepan
    • measuring cups and spoons
    • mixing bowls
    • whisk
    • wooden spoon or spatula
    • plastic wrap
    • parchment paper
    • cooling racks
    • cake plate or cake stand
    • paring knife
    • large spoon
    • paper towels

    How this recipe came to be:

    Before I started baking, I was a little intimidated to tackle this traditional German cake.

    Our BFF's have been to Germany many times over the years, and they've spoken so highly of this cake I was afraid I wouldn't be able to do it justice.

    Since I was gifting this Bee Sting Cake to them for the many thoughtful acts they've done for us in the past, I especially wanted it to be amazing!

    And, it was!!

    Our friends both loved my version of their beloved German cake so much they proclaimed it the best Bienenstitch (Bee Sting Cake) they'd ever eaten.

    Of course, it's been many years since they've been back to Germany so their recollections may not be all that accurate, but I'll take the compliment... and run with it! And you can too! LOL

    How to store this yeasted honey cake, and for how long?

    I made sure to place my cake on a domed cake plate, covered it, and stored it in the refrigerator.

    I made this cake two days before I was gifting and serving. It served up fresh and moist which makes it perfect for entertaining because it can be made in advance.

    Any remaining cake may be covered and kept in the refrigerator for up to 5 days (if it lasts that long).

    How many people will this German honey cake serve?

    Bee Sting Cake is rich, so a small slice will go a long way.

    This cake can serve 16 people comfortably.

    Can you taste the yeast in the cake?

    Yes, you certainly can.

    But if you're worried that it will taste like bread, don't be.

    The yeast lends a wonderfully light aroma that compliments the sweet honey flavor and gives the cake a uniquely dense, yet light and airy texture.

    Is the vanilla filling in this Bee Sting Cake recipe traditional?

    Nope, it's my rendition.

    While the filling I've used is not traditional, it has excellent body and texture that stands up to the complexity of the yeasted honey cake, and it allowed me to pile the filling sky-high between the two layers of cake.

    A vertical photo of a German bee sting cake with almond topping, a vanilla filling, and a tiny faux bee on the side with title text graphic overlay

    Since this cake requires yeast, does that mean there is rise-time involved?

    Yes, there are two rise-times to be exact.

    The first rise time is 60 minutes but the dough will only grow a little in volume after that rise.

    The second rise of 45 minutes will still only cause the cake to rise a tiny bit, but it is during these rise-times (proofing) that the flavor of the cake is developing.

    During the baking is when you'll see the cake rise and grow.

    Trust me when I tell you the smell of this German Bee Sting Cake baking in the oven will be intoxicating.

    How long does this cake take to make from start to finish?

    This cake takes approximately 3½ hours to make (start to finish), but much of that time is rise-time and not fully "hands-on."

    How to make German Bee Sting Cake?

    • Assemble your ingredients and bring the eggs, butter, and milk to room temperature.
    • Add the flour, granulated sugar, yeast, and salt in a large bowl and mix to combine. Make a well in the center of the dry ingredients.
    How to make German Bee Sting Cake photo tutorial
    • Add the eggs, milk, and butter to the center of the well. Mix well with a wooden spoon until the mixture comes together to form a soft dough.
    How to make German Bee Sting Cake photo tutorial
    • Cover the bowl with plastic wrap and allow the dough to rest for 60 minutes. *Note - the dough will not rise much.
    • Generously butter a 9" round cake pan. **However, a 9" springform pan may be a better choice. The directions will be the same no matter which pan you use.
    How to make German Bee Sting Cake photo tutorial
    • Fit the bottom of the buttered cake pan with a disc of parchment paper which has been sprayed with baking spray.
    • Add the cake dough to the pan and spread it out evenly.
    How to make German Bee Sting Cake photo tutorial
    • Cover the pan with plastic wrap and allow the dough to rise again for approximately 45 minutes.
    How to make German Bee Sting Cake photo tutorial
    • Meanwhile, melt the butter, sugar, and honey in a heavy bottom saucepan over medium heat.
    • Stir well and allow the mixture to cook, stirring frequently until the mixture deepens in color and turns a golden brown.
    How to make German Bee Sting Cake photo tutorial
    • Stir in the heavy cream, salt, and almonds.
    How to make German Bee Sting Cake photo tutorial
    • Stir frequently and allow the mixture to deepen in color but not burn. You're looking for a light amber color.
    • Remove the honey almonds from the heat.
    How to make German Bee Sting Cake photo tutorial
    • Spoon the honey almond mixture over top of the unbaked cake, making sure to spoon the almonds all the way to the edges of the cake. *Note - do not try and spread this mixture as it will tear the cake dough. Spoon it gently to cover as much as the surface of the cake as possible.
    • Place the cake pan on a baking sheet and bake in a preheated 350-degree oven for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
    How to make German Bee Sting Cake photo tutorial
    • Cool the cake completely on a wire rack.
    • Once cooled, invert the cake on a second wire rack. *Note - if using a springform pan, no need to invert the cake (except to remove the parchment), release the collar and allow the cake to cool completely.
    How to make German Bee Sting Cake photo tutorial
    • Remove the parchment paper from the bottom of the cake.
    • Invert the cake one more time so it sits almond side up.
    How to make German Bee Sting Cake photo tutorial
    • Use a serrated knife to gently slice the cake evenly in half, lengthwise.
    How to make German Bee Sting Cake photo tutorial
    • In a medium bowl whisk heavy cream, vanilla pudding mix, and vanilla extract until it becomes thick and creamy.
    • Place the bottom half of the cake on a serving platter, and drizzle honey liberally over the cake bottom.
    • Spoon and spread the pudding mixture in an even layer over the bottom half of the cake.
    • Gently place the top of the cake, almond side up, onto the cream layer and press gently.
    • Cover and refrigerate until ready serve.
    • Note - This cake can be made up to two days prior to serving.
    A closeup overhead photo of a German bee sting cake on a glass cake plate with a yellow napkin and a little bee.

    More delicious summer dessert recipes:

    • Copycat Toasted Almond Ice Cream Bars
    • Lemon Drop Cheesecake
    • Triple Chocolate Cherry Kahlua Ice Cream
    • No-Churn Banana Walnut Ice Cream
    • Chocolate Covered Strawberry Filled Eclairs
    A side view closeup photo of a German bee sting cake on a glass cake plate with a gray background and a little faux bee.

    Below is the printable recipe card along with the nutritional information for today’s German Bee Sting Cake.

    If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating in the recipe card, along with a comment if you're so inclined. Thank you. 🙂

    German Bee Stick Cake Kudos Kitchen Style - kudoskitchenbyrenee.com

    German Bee Sting Cake

    Renee Goerger
    German Bee Sting Cake is a yeasted cake with a beautiful texture, fantastic honey flavor (hence the name), a beautifully caramelized almond topping, not to mention the thick, creamy vanilla filling.
    4.64 from 47 votes
    Print Recipe Pin Recipe Save recipe Saved Recipe!
    Prep Time 20 mins
    Cook Time 30 mins
    rise time 2 hrs
    Total Time 2 hrs 50 mins
    Course cake
    Cuisine Dessert
    Servings 16 slices
    Calories 380 kcal

    Ingredients
      

    For the cake:

    • 2 cups all-purpose flour
    • ¼ cup granulated sugar
    • 2¼ teaspoon 1 packet active dry yeast
    • 1 teaspoon salt
    • ¾ cup milk at room temperature
    • 2 large eggs at room temperature
    • 4 tablespoons butter softened to room temperature
    • 3 tablespoons honey

    For the honey almond topping:

    • 6 tablespoons butter
    • ⅓ cup granulated sugar
    • 3 tablespoons honey
    • 2 tablespoons heavy cream
    • ¼ teaspoon salt
    • 1½ cups sliced almonds

    For the filling:

    • 2¼ cups heavy cream
    • 1 box 5.1 oz instant vanilla pudding
    • 1 teaspoon pure vanilla extract

    Instructions
     

    To make the cake:

    • Assemble ingredients and bring the eggs, butter, and milk to room temperature.
    • Add the flour, granulated sugar, yeast, and salt in a large bowl and mix to combine. Make a well in the center of the dry ingredients.
    • Add the eggs, milk, honey, and butter to the center of the well. Mix well with a wooden spoon until the mixture comes together to form a soft dough.
    • Cover the bowl with plastic wrap and allow the dough to rest for 60 minutes. *Note - the dough will not rise much.
    • Generously butter a 9" round cake pan, however, a 9" round springform pan may be the better choice.
    • Fit the bottom of the buttered cake pan with a disc of parchment paper which has been sprayed with baking spray.
    • Add the cake dough to the pan and spread it out evenly.
    • Cover the pan with plastic wrap and allow the dough to rise again for approximately 45 minutes.

    To make the honey almond topping:

    • Meanwhile, melt the butter, sugar, and honey in a heavy bottom saucepan over medium heat.
    • Stir well and allow the mixture to cook, stirring frequently until the mixture deepens in color and turns a golden brown.
    • Stir in the heavy cream, salt, and almonds.
    • Stir frequently and allow the mixture to deepen in color but not burn. You're looking for a light amber color.
    • Remove the honey almonds from the heat.
    • Spoon the honey almond mixture over top of the unbaked cake, making sure to spoon the almonds all the way to the edges of the cake. 
    • *Note - do not try and spread this mixture as it will tear the cake dough. Spoon it gently to cover as much as the surface of the cake as possible.
    • Place the cake pan on a baking sheet and bake in a preheated 350-degree oven for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
    • Cool the cake completely on a wire rack.
    • Once cooled, invert the cake on a second wire rack. Remove the parchment paper from the bottom of the cake.
    • Invert the cake one more time so it sits almond side up. 
    • Use a serrated knife to gently slice the cake evenly in half, lengthwise.

    To make the vanilla cream filling:

    • In a medium bowl whisk heavy cream, vanilla pudding mix, and vanilla extract until it becomes thick and creamy.
    • Place the bottom half of the cake on a serving platter, and drizzle honey liberally over the cake bottom.
    • Spoon and spread the pudding mixture in an even layer over the bottom half of the cake. 
    • Gently place the top of the cake, almond side up, onto the cream layer and press gently.
    • Cover and refrigerate until ready serve.

    Video

    Notes

    **Note - This cake can be made up to two days prior to serving.
    Tools and equipment;
    large bowl, small bowl, wooden spoon, measuring cups, measuring spoons, medium saucepan, large spoon, 9" round cake pan OR a 9" round springform pan, baking sheet, parchment paper, scissors, butter for buttering the pan, baking spray, serrated knife, medium bowl, whisk, cake plate or serving platter, cooling racks.

    Nutrition

    Serving: 1sliceCalories: 380kcalCarbohydrates: 29gProtein: 6gFat: 27gSaturated Fat: 13gCholesterol: 91mgSodium: 275mgFiber: 1gSugar: 15g
    Tried this recipe?Let us know how it was!

    I sincerely hope you've enjoyed today's recipe for German Bienenstitch (bee sting cake), as much as I've enjoyed bringing it to you.

    German Bee Sting Cake Kudos Kitchen Style - kudoskitchenbyrenee.com

    For more delicious sweets and treats, please check out the amazing #SummerDessertWeek recipes from today’s bloggers!

    Sweet Summertime Cakes:

    • White Chocolate Espresso Cake with Caramel Espresso Buttercream from The Food Hunter's Guide To Cuisine
    • Bee Sting Cake from Kudos Kitchen by Renee
    • Coffee Cake from A Blender Mom
    • Tropical Summer Cake from Daily Dish Recipes

    No-Bake Treats:

    • Banana Pudding No Bake Cheesecake from The Bitter Side of Sweet
    • Strawberry Cloud Dessert from Shockingly Delicious

    Baked Desserts:

    • Homemade Blueberry Cream Cheese Danishes from Big Bear's Wife
    • Black Cherry Kolaches from The Spiffy Cookie
    • Blackberry Bread Pudding from Eat Move Make
    • White Cake with Vanilla Cherry Buttercream Icing from The Beard and The Baker
    • Lemon Poppyseed Scones from Mildly Meandering
    • Cherry Sweet Rolls from Comfortably Domestic

    Sweet Sips:

    • Watermelon Slushies from The Domestic Kitchen

    More Cake Recipes

    • Ice Cream Cone Cake Pops
    • Gingerbread Bundt Cake with Zucchini
    • Carrot Cake Whoopie Pies
    • Orange Bundt Cake

    Reader Interactions

    Comments

    1. Mel D says

      January 19, 2023 at 10:00 am

      4 stars
      This cake is mentioned in the book The German Wife by Kelly Rimmer so I made it for our book club meeting. As others mentioned, my topping fell to the bottom of the cake. I think I did not have a proper rise to hold the topping. The filling turned out well and was not too sweet. The filling is fluffy but still holds the top of the cake. The cake itself (without the filling) might be good as a coffee cake.

      Reply
      • Renée says

        January 19, 2023 at 11:29 am

        Hi, Mel!
        Thanks for writing.
        Adding the heavy, sticky topping to the risen dough is a very delicate procedure.
        I'm fairly certain that's why the topping fell into the airy dough.
        I'm sorry that happened. I'm happy you liked the filling, and yes,
        I'm sure it would make a nice coffee cake. That's a great idea.
        Take good care,
        Renee

        Reply
    2. Jen santoro says

      October 17, 2022 at 2:54 pm

      4 stars
      Very good cake! One of my favorite pastries is a bee sting next time I’m going to try it with a regular pastry cream but this was a delicious quick rendition

      Reply
      • Renée says

        October 18, 2022 at 7:43 am

        Hi, Jen.
        Thanks for your comment. Pastry cream is always delicious but for something quick, I'm glad you appreciated this filling.
        Have a great day!
        Renee

        Reply
    3. Ginger Gold says

      January 13, 2022 at 3:03 am

      5 stars
      This is my third bee sting cake in 2 weeks and your recipe, although similar to the other two, is a whole lot faster and definitely easier! I tested all 3 and they all came out tasting great. Since I like simple and easy your Bienenstich takes 1st place! The only thing different that I did was to add a little pinch of cardamon to the cake - it really elevates this to the top! Thank you for sharing this with us, its a definite keeper!

      Reply
      • Renée says

        January 13, 2022 at 8:19 am

        Thank you so much for your sweet comment, Ginger, and also for the 5-star rating.
        I love that you added a pinch of cardamom to the cake. I'm going to have to try that. I love cardamom.
        Anyway, thanks again, and I hope you have a lovely day!
        Renee

        Reply
    4. Candy says

      November 26, 2021 at 10:19 am

      What is the secret to getting the dough right. Mine was too wet, never formed a soft ball.

      Reply
      • Renée says

        November 26, 2021 at 3:06 pm

        Hi, Candy!
        I'm not quite sure what could have happened. Sounds like more flour may have been needed.
        A yeasted dough can sometimes be affected by the amount of humidity in the air on bake day.
        Perhaps that was the issue?
        Of course, I'm just guessing, and unfortunately, I don't know how to properly answer without more information.
        Please feel free to write me again and perhaps we can figure this thing out.
        Thanks.
        Renee

        Reply
    5. Deb says

      November 25, 2021 at 10:58 am

      3 stars
      Being of German descent, I love Bienenstich. But when I made this, even though the flavor was fine, the presentation was a disaster. The almond topping sank into the cake while baking, making cutting the layer in 1/2 lengthwise impossible without it crumbling. I'm wondering if it might be better to split the dough into two smaller layers, putting the almond topping on only one layer, or adding the almond topping near the end of the baking time. I may try this again with a few tweaks...

      Reply
      • Renée says

        November 26, 2021 at 8:45 am

        Hi, Deb.
        I'm sorry to hear that you had problems with the almond topping sinking into the cake.
        I'm wondering if the cake was over-proofed, allowing for too many bubbles to build up which, in turn, no longer provides a structure
        for the topping? Of course, you can always try to split the dough into smaller layers and see if that works better for you.
        I'm never one to tell someone not to play with a recipe. I do it all the time.
        Anyway, I hope this is helpful and I'm glad you enjoyed the taste of the cake even if the appearance was less than stellar.
        Take care, and feel free to write me again and let me know how it went for you.
        Renee

        Reply
    6. Jeannie Markech says

      September 26, 2021 at 12:25 pm

      5 stars
      Oooooh, lovely lovely Bienenstich! This is fantastic!

      Reply
      • Renée says

        September 27, 2021 at 8:26 am

        Thank you, Jeannie. It's one of my favorite recipes!!
        Renee

        Reply
    7. Marcy says

      September 21, 2020 at 8:17 pm

      I am so excited to make this cake for my family and friends. The ingredients and recipe just pulled me in. And using those bumble bees were absolutely adorable. Can you tell me where I would find those?

      Reply
      • Renée says

        September 21, 2020 at 9:29 pm

        I’m thrilled that you’ll bee making this cake,Marcy! You’re going to love it!
        The bees are some I made years ago using salt dough and acrylic paint. Even though you can buy any just like it, I’ll bet you can find something similar on Amazon or even Etsy.
        I hope this helps. Enjoy the cake!
        Take good care,
        Renee

        Reply
    8. Natalie says

      July 07, 2020 at 8:44 am

      What a interesting cake. I absolutely love the flavors. That almond topping sounds super delicious. I must give this cake a try.

      Reply
      • Renée says

        July 07, 2020 at 9:17 am

        You certainly must!

        Reply
    9. Sydnie says

      July 07, 2020 at 8:26 am

      5 stars
      I am so glad I found this recipe! It is so tasty!

      Reply
      • Renée says

        July 07, 2020 at 9:17 am

        Thank you! I'm happy you think so.

        Reply
    10. Michelle Hawkins says

      August 24, 2019 at 8:09 am

      This is absolutely gorgeous!! I’ve never heard of this cake, thank you for sharing. Hope to try it some day!

      Reply
      • Renée says

        August 24, 2019 at 8:31 am

        I hope you do, Michelle! So glad you stopped in for the recipe. Thanks!!
        Renee

        Reply
    11. Linda says

      January 21, 2019 at 10:27 am

      5 stars
      I bet the cake is nice and light and love the idea of a rich honey taste. Of course, I bet you can't beat that yummy looking almond topping!

      Reply
      • Renée says

        January 21, 2019 at 11:20 am

        You're right, Linda! This cake is nice and light, and the honey almond topping is to-die-for!

        Reply
    12. Aimee Shugarman says

      January 21, 2019 at 8:03 am

      5 stars
      I have never heard of this, but what a delicious combo of flavors!

      Reply
      • Renée says

        January 21, 2019 at 8:05 am

        I had never heard of it either until friends told me about it. I knew I had to make it. Now I dream about it! It is an amazing cake. I hope you'll make it, Aimee!

        Reply
    13. Donald Lang says

      August 12, 2018 at 10:11 pm

      5 stars
      My wife just made this for me-fantastic! Thanks for sharing.

      Reply
      • Renée says

        August 13, 2018 at 6:50 am

        That's wonderful to hear, Donald. So glad you enjoyed this cake. We loved it too, and I can't wait to make it again!
        Thank you for letting me know!

        Reply
    14. Darlene Wieliczko says

      August 12, 2018 at 11:47 am

      My roommate is of German descent with her grandmother being from the "old country". This cake looks divine so I asked her if she had ever seen her grandmother make this cake and she had not...

      Reply
      • Renée says

        August 13, 2018 at 6:52 am

        Hi, Darlene.
        Perhaps it's a regional thing.
        In any case, I hope you'll try this recipe and maybe even make it for your roommate. I know you'll love it!!
        Thanks for the comment.
        Take care,
        Renee

        Reply
    15. Liren | Kitchen Confidante says

      July 20, 2018 at 8:29 pm

      5 stars
      My husband's family is from Germany - I can't wait to make it for them!

      Reply
      • Renée says

        July 23, 2018 at 8:28 am

        Your family will LOVE it!!

        Reply
    16. Crystal Faulkner says

      July 20, 2018 at 12:34 pm

      5 stars
      Oh! I love this so much. Thank you for sharing!!

      Reply
      • Renée says

        July 20, 2018 at 1:12 pm

        Thank YOU for the 5-star rating!!

        Reply
    17. Amy says

      July 16, 2018 at 12:18 pm

      How delicious is this cake! Love it!

      Reply
      • Renée says

        July 16, 2018 at 3:05 pm

        Thank you!

        Reply
    18. Karly says

      July 15, 2018 at 3:15 pm

      Looks delicious!

      Reply
      • Renée says

        July 16, 2018 at 9:31 am

        Thanks.

        Reply
    19. Erin | Dinners,Dishes and Dessert says

      July 15, 2018 at 12:10 am

      5 stars
      Looks delicious and so easy to make! !

      Reply
      • Renée says

        July 16, 2018 at 9:33 am

        Not hard at all. Just a little time consuming with the two rises, but those are hands-off.

        Reply
    20. Anna says

      July 14, 2018 at 11:51 pm

      Now that's a cake I need to try soon! It looks amazing!

      Reply
      • Renée says

        July 16, 2018 at 9:33 am

        I really hope you do. You'll love it!

        Reply
    21. Sabrina says

      July 14, 2018 at 9:02 am

      I've never heard of this before but it sounds amazing! I love changing things up so this is a must try!

      Reply
      • Renée says

        July 16, 2018 at 9:34 am

        Please do, Sabrina! You'll go crazy for it!

        Reply
    22. Patricia @ Grab a Plate says

      July 14, 2018 at 6:59 am

      I love this beautiful cake! I've never heard of this before, and I'm really looking forward to giving it a go! Lovely!

      Reply
      • Renée says

        July 16, 2018 at 9:37 am

        Thank you, Patricia. I'd only heard of it because of our friends. SO glad they told me about it!

        Reply
    23. Dorothy at Shockingly Delicious says

      July 13, 2018 at 6:57 pm

      I am so curious about this cake! I have never eaten or made a cake with yeast. Can't wait to try this recipe!

      Reply
      • Renée says

        July 16, 2018 at 9:37 am

        I never had either, Dorothy! It's amazing. I do hope you'll try it!

        Reply
    24. Jenn says

      July 13, 2018 at 12:06 pm

      5 stars
      I didn't know bee sting cake was a thing but oh man do I LOVE everything about it! Great recipe!

      Reply
      • Renée says

        July 13, 2018 at 12:44 pm

        I didn't know about it either until some friends of ours kept talking about it. So glad I made it. It's amazing! I do hope you'll try it.

        Reply
    25. April says

      July 13, 2018 at 11:57 am

      5 stars
      This cake is amazing! I love the name of it, too.

      Reply
      • Renée says

        July 13, 2018 at 12:45 pm

        It's fun. I love the name too, and it makes perfect sense!

        Reply
    26. Tayler Ross says

      July 13, 2018 at 11:42 am

      5 stars
      I love the flavors of this cake! So perfect for summer!

      Reply
      • Renée says

        July 13, 2018 at 12:46 pm

        Glad you think so. Me too. The honey is nice and light and so is the flavor of the filling!

        Reply
    27. Krista says

      July 13, 2018 at 10:49 am

      Wow! What a pretty cake!

      Reply
      • Renée says

        July 13, 2018 at 12:46 pm

        Thank you.

        Reply
    28. Meghan says

      July 13, 2018 at 9:55 am

      I've never made this kind of cake before but I am SO intrigued! Can't wait to try it out!

      Reply
      • Renée says

        July 13, 2018 at 12:48 pm

        I've only made this cake once, but I'm anxious to make it again...soon! I love that it's so simple to make. I know you'll love it, Meghan!

        Reply
    29. Erin Vasicek says

      July 13, 2018 at 7:52 am

      I've been to Germany but somehow missed out on this cake. Guess I'll have to make yours!

      Reply
      • Renée says

        July 13, 2018 at 8:56 am

        We finally made it to Germany last spring. Unfortunately, we didn't have it there either. Glad to be able to make it at home. It's SOOOOO good!!

        Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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