Bienenstich (Bee Sting Cake)

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 and decorated with chantilly cream.

Pricing

Our Bienenstich is currently available as a:

• 18cm whole cake (serves 12 dessert slices): $60.00

Dietary Information

This cake contains:

• gluten (flour)
• eggs
• milk (butter, milk & cream)
• tree nuts (almonds)
• soy (chocolate)

Please note the standard Bienenstich also contains gelatine.

Low gluten and gelatine-free versions are available. 

Please note that all our cakes are made in the same kitchen as products containing gluten, dairy and nuts. 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 any questions relating to allergens or the dietary modifications we can offer, please contact us.

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