Bee Sting Cake. The name of this dessert intrigued me when I saw it in the Oct/Nov 2014 issue of Cook's Country. And where there is intrigue there is inevitably a strong inclination to action so I had to make it. It's German in origin, Bienenstich, and is basically a honey and almond coated brioche cake filled with vanilla pastry cream.
My family prefers desserts that aren't too
0 Comments