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Bee Sting: Secret of the legendary cake from 1474 revealed!
Find out everything about the traditional bee sting, its legendary origins and delicious preparation in our article.
Bee Sting: Secret of the legendary cake from 1474 revealed!
The classic bee sting, a popular German sheet cake, has many facets and an interesting history. The name “bee sting” is not clear as various legends and explanations exist. Last year, the cake, which consists of yeast dough and a caramelized fat, sugar and almond mixture, once again aroused the interest of the baking and snacking community. The bee sting is often filled with a delicious vanilla or cream cream, which rounds off its taste experience. However, this popular delicacy has its origins in a historical conflict between the cities of Linz am Rhein and Andernach in 1474. At that time, two baker boys from Andernach threw beehives against attacking citizens of Linz in order to defend their city. This escape story has established itself as a legend and coined the name of the cake baked in honor of the victory to celebrate it. Lokalkompass reports that there are also other explanations for the name.
The bee sting is not just a simple pastry; its preparation follows strict guidelines. According to Chefsculinar, the recipe is designed so that the roasted mass makes up at least 20 percent of the dough weight, with 30 percent having to consist of oilseeds. A variation of the bee sting is offered as a pie, and the original recipes may not have included filling. A modern cookbook from 1913 already refers to the roasted mixture, while the cake itself only found its way into the cooking tradition in the early 20th century. Many people appreciate bee sting as a timeless dish that is “suitable for all seasons” and enjoys better storage when the filling is made from longer-lasting ingredients.
A popular baked good
In Germany, the bee sting is considered a classic baking art; its recipe has proven itself over generations. The cake, traditionally baked on a tray, has a certain susceptibility to germs and has even been used in food hygiene experiments, as can be seen in Wikipedia. The yeast dough is rolled out as thick as a finger before the delicious roasted mixture made of sugar, fat, cream and sliced almonds is applied. This must be applied hot before the baking process in order to achieve its optimal consistency.
The Bienenstich is particularly valued for its various filling options, which range from cream to buttercream to vanilla cream. This variety allows the bee sting to appeal to many different tastes and has contributed to its popularity in German households. Today's interest in regional specialties is encouraging the rediscovery of classic cakes such as the bee sting, while the dishes are also adapting to modern tastes.