Bienenstich
A favourite of Australian country bakeries under its English name, Bee Sting cake or slice, the traditional Bienenstich dates back to Germany in the beginning of the 20th century. Legend has it, however, that the origin of the Bienenstich was a version made in 1474 to celebrate the use of beehives to defend the town of Andernach against attackers. While we can’t be sure of exactly when the first one was made, we do know that our take on the Bienenstich features a sweet, yeasted dough, covered with honey and caramelised flaked almonds, filled with a smooth vanilla crème diplomate (custard and cream) and decorated with chantilly cream.
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Our Bienenstich is available as an:
20cm round cake (serves 12 traditional slices): $60.00
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This cake contains the following common allergens:
gluten (flour)
eggs
milk (butter, milk & cream)
tree nuts (almonds)
soy (chocolate)
Please note the standard Bienenstich also contains gelatine.
A gelatine-free version is available.
Please note that all our products are made in a kitchen that utilises common allergens (peanuts, tree nuts, milk, eggs, sesame seeds, fish and shellfish, soy, lupin and wheat). While every effort is made to prevent cross-contamination, we cannot 100% guarantee that our products will be free from traces of these allergens. If you have an allergy, please indicate this on your order request. If you have any questions relating to allergens or the dietary modifications we can offer, please contact us.
