{"id":178,"date":"2023-08-08T21:10:47","date_gmt":"2023-08-08T21:10:47","guid":{"rendered":"https:\/\/squarespace.joannawhiteart.com\/wp\/2023\/08\/08\/aldi-bienenstich-cake-deutsche-kuche-review\/"},"modified":"2025-08-12T00:07:40","modified_gmt":"2025-08-12T04:07:40","slug":"aldi-bienenstich-cake-deutsche-kuche-review","status":"publish","type":"post","link":"https:\/\/snarklesauce.com\/blog\/2023\/08\/08\/aldi-bienenstich-cake-deutsche-kuche-review\/","title":{"rendered":"Aldi Bienenstich Indulgent Cakes (Deutsche K\u00fcche) Review"},"content":{"rendered":"\n
\"A<\/figure>\n\n\n\n

I do not feel indulged.<\/h2>\n\n\n\n

I have this theory that anytime a product self-describes as \u201cgourmet\u201d or \u201cluxury\u201d or whatever, it probably isn\u2019t<\/em>. These cakes proclaim themselves \u201cIndulgent,\u201d and unfortunately, I found them no such thing.<\/p>\n\n\n\n

I bought these frozen desserts during Aldi\u2019s semi-annual \u201cGerman Week\u201d event<\/a>, and according to Wikipedia<\/a>, the Bienenstich, or \u201cBee Sting Cake,\u201d is a traditional German confection made with yeast dough, custard, and a hot caramelized almond crust. Sounds promising?<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

I\u2019m not ashamed to admit that I like pudding in my cakes. I like it a lot. I\u2019m a big fan of Boston Cream cakes, and their entire family tree. Frankly, the custard is the only redemptive thing about these Aldi Bienenstich cakes. It\u2019s creamy, delicate, and light, with a slight vanilla flavor. Similar to a whipped mousse. It\u2019s not as heavy or viscous as typical American bakery pudding \u2014 less like artificial, chemical-laden mucus, and more like silk. Discovering the custard in the middle of the cake feels like a reward with each mouthful.<\/p>\n\n\n\n

(For another dessert with a great custard texture, check out my review of these French Creme Br\u00fbl\u00e9e<\/a>.)<\/em><\/p>\n\n\n\n

\"Close-up<\/figure>\n\n\n\n

And I need<\/em> that reward, because the actual cake tastes like an old kitchen sponge. It has a stale, stiff, salty taste. This is particularly true for the top layer of the cake, which is weirdly rubbery, and obstinately chewy. In fact, the top cake layer is so ornery that when I try to stick my fork in it, it squashes the entire cake slice, and squirts the pudding out the sides in an undignified manner. I have to wonder if something went wrong at the Aldi cake factory, because the BOTTOM cake layer is much more congenial. It\u2019s softer, and less stale. It has a tender, bread-like texture. They\u2019re technically the same<\/em> cake, so it doesn\u2019t quite make sense. They\u2019re like mis-matched siblings from the same parents.<\/p>\n\n\n\n

\"Almond<\/figure>\n\n\n\n

Looks can be deceiving. The almond crust looks<\/em> amazing. It\u2019s the Siren of the discount cake world, luring my taste-buds to a disastrous conclusion. This seductive crust is a glossy caramel-brown color with a sultry, syrupy texture, and layers of translucent, jewel-like almonds. This is the part of the cake I want to feast my eyes upon. Sadly, it\u2019s also the most disappointing part of the entire dessert. The crust is laminated to the top cake layer, and strangely leathery. The almond flakes only vaguely recall their nutty origins. They\u2019re flaccid, stale, and soggy. Defeated, in fact. And even with the caramel glaze, they somehow manage to be tasteless. Life has dealt these almonds a cruel blow.<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

I certainly ate all of my cake, but I begrudged every unfortunate calorie. I do<\/em> appreciate how the Bienenstich cakes are only lightly sweet, and the saltiness \u2014 although unexpected \u2014 is enjoyable.<\/p>\n\n\n\n

Okay, that\u2019s it. I\u2019ve run out of nice things to say.<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

Thawing and Serving Instructions for Aldi\u2019s Bienenstich Cakes<\/h3>\n\n\n\n

These are frozen cakes, so you have to thaw them before serving. The four servings are pre-sliced and packed together in a single cellophane bag. I would vastly prefer they were individually<\/em> sealed \u2014 so I can open them and eat them one by one. However, I do<\/em> like how convenient they are. It’s wonderful (or dangerous?) to have single-serve cake on hand, anytime. You need about an hour pre-planning, to allow them to thaw on your counter, but otherwise they\u2019re a quick dessert fix.<\/p>\n\n\n\n

\"Instructions<\/figure>\n\n\n\n

The instructions say to thaw at room temperature for 3-4 hours. It only took one hour in my Florida home. I tasted these at room temperature AND after chilling in the refrigerator, and I personally liked them better chilled. The pudding and cake tastes sweeter when served chilled. They need to be wrapped in plastic wrap before refrigerating, or else the cake dries out rapidly on the sides, and becomes hard.<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

Ingredients in Deutsche K\u00fcche Bienenstich Cakes<\/h3>\n\n\n\n

Here are the ingredients:<\/p>\n\n\n\n