The Bienenstich or Bee Sting Cake is a traditional German dessert known for its distinctive honey-glazed almond topping and luxurious vanilla cream filling. This cake features a light, airy sponge, enriched with a crunchy, sweet layer of caramelized almonds, and filled with a smooth, whipped vanilla cream. The contrast between the soft cake, the crunchy almonds, and the creamy filling makes this dessert not only delicious but also texturally appealing.
Why You’ll Love This: Bienenstich is a perfect blend of flavors and textures that dessert lovers will adore. The honey and almond topping provides a sweet and nutty crunch that contrasts beautifully with the light sponge and the rich, creamy filling. Its elegant appearance and sumptuous layers make it a great choice for those who appreciate cakes that are not overly sweet but still offer a rich taste experience.
Perfect Occasion: This cake is perfect for a variety of occasions, from coffee gatherings to festive celebrations. It makes an excellent choice for birthdays, anniversaries, or any special event where a unique and delightful cake is desired. It’s also ideal for Sunday brunches or as a special treat during afternoon tea.
Decoration Tips: For a beautiful presentation, ensure the almond topping is evenly golden and crisp. When serving, you might dust a little powdered sugar around the edges of the plate or drizzle a little honey over the top for extra shine and flavor. Fresh berries or a sprig of mint can add a pop of color and freshness to the dish.
Ingredients:
- Sponge:
- 4 eggs
- 4 tablespoons of hot water
- 1 packet of vanilla sugar
- 100 grams of flour
- 85 grams of cornstarch
- 130 grams of sugar
- 1 teaspoon of baking powder
- A pinch of salt
- 80 grams of sliced almonds
- Topping:
- 70 grams of butter
- 50 grams of sugar
- 4 tablespoons of honey
- Filling:
- 600 ml of whipping cream
- 2 packets of vanilla cream powder (similar to instant pudding)
Instructions:
- For the Sponge: Whip eggs, sugar, vanilla sugar, salt, and hot water together for about 10 minutes. Sift in flour, baking powder, and cornstarch, folding gently with a whisk. Pour the batter into a 26 cm springform pan, and sprinkle the top evenly with sliced almonds. Bake at 175°C for 25-30 minutes. Let the cake cool in the pan for 5 minutes.
- For the Topping: Melt butter, sugar, and honey together in a saucepan and brush this mixture over the warm cake. Allow the cake to cool completely.
- For the Filling: Whip the whipping cream with vanilla cream powder until it forms stiff peaks.
- Assembly: Slice the cooled cake horizontally into two layers. Place the bottom layer on a serving plate, spread the whipped cream over it, then replace the top layer of cake.
- Refrigerate the cake for about 4 hours to allow the flavors to meld and the cream to set.
Enjoy this exquisite Bienenstich, a delightful treat that’s sure to bring a touch of German culinary tradition to your table!
