Talk:Bienenstich

Bienenstich is not typical bavarian.
 * Do you mean that the word 'Bienenstich' is not typical of the Bavarian dialect? DS (talk) 15:05, 10 April 2010 (UTC)

Changed Bavarian to German Neither is Bienenstich a Bavarian speciality nor does the source [4] state this. Its origin, according to the legend, is in the city Linz am Rhein (check link in the German version), which is located in Rhineland, fairly far away from Bavaria these days.

Bienenstich is eaten all over Germany and I just had it today in Switzerland and was wondering about the name's origin, which is why I came here. I changed Bavarian to German in the entry. Due to the cream filling it is richer than the similar Butterkuchen, which is very popular in the Northern half of Germany and has no filling and less almonds in the topping.

The reference to "Bavarian cuisine" is consequently wrong too, and I change it later as well to "German cuisine". ErwinMahnke (talk) 21:27, 28 August 2010 (UTC)

Creme anglaise?
I am German and i have never seen Bienenstich with anything resembling custard. It's either buttery cream where the butter itself gives stiffness or starch thickened creme or some generic creme with gelatin. Custard means effort which automatically means no normal bakery will do it. Maybe there's some "Hofbäcker" in Munich who does it with custard but when you go to a bakery in Germany and order Bienenstich you won't get cake with custard. Since i have no sources and no experience with editing wiki i'll just put this up for consideration by others. 2A02:8071:6090:CEA0:CC62:9EFC:93F1:F57A (talk) 12:22, 22 May 2024 (UTC)