This Classic German Bee Sting Cake, known as “Bienenstich,” is a delectable treat that combines the light, airy texture of a sponge cake with the rich, creamy sweetness of a honey-infused filling. Topped with caramelized almonds for a delightful crunch, this cake is a beautiful balance of flavors and textures. The cake is traditionally made with layers of yeast dough filled with a creamy custard, but this version simplifies the process with a straightforward sponge cake base, making it more accessible while still delivering the classic taste.
Why You’ll Love This: The Bee Sting Cake is beloved for its unique combination of soft cake, creamy filling, and crunchy almond topping. The base of the cake is soft and tender, contrasted beautifully by the rich cream filling that’s enhanced with honey for a subtle sweetness. The caramelized almond topping not only adds a wonderful texture but also imparts a nutty flavor that complements the honeyed cream perfectly. This cake is not only a joy to eat but also a feast for the eyes, making it a perfect centerpiece for any gathering.
Perfect Occasion: Bee Sting Cake is ideal for celebrations such as birthdays, anniversaries, and especially popular during German festivities. It’s also perfect for coffee or tea time, serving as a splendid treat that invites you to pause and enjoy each bite. Whether it’s a family dessert or a special treat for guests, this cake is sure to impress with its elegant appearance and exquisite flavor.
Decoration Tips:
- Serve each slice with a drizzle of warm honey to enhance the honey flavor in the filling.
- Garnish with extra toasted sliced almonds or almond flakes to boost the nutty texture.
- A light dusting of powdered sugar over the caramelized almonds can add a sweet finish.
- Accompany the cake with a dollop of whipped cream or a scoop of vanilla ice cream for those who enjoy an extra creamy texture.
Ingredients:
- For the Cake:
- 6 eggs, separated
- 200g sugar
- 6 tbsp water
- 1 tsp oil
- 100g flour
- 100g cornstarch
- 1 packet baking powder
- 100g almond flakes
- For the Cream:
- 200ml cream
- 200g mascarpone
- 100g cream cheese
- 150g powdered sugar
- 1 packet cream stiffener
- 1 tbsp honey
- Additional:
- Extra honey for drizzling
- 100g almond flakes for topping
Instructions:
- Preheat your oven to 160°C (320°F). Line a 28cm cake ring with parchment paper.
- Beat egg whites and sugar until stiff, about 8 minutes. In another bowl, mix egg yolks with water, then gently fold into the egg whites.
- Sift together flour, cornstarch, and baking powder. Gradually fold into the egg mixture to maintain airiness.
- Pour the batter into the prepared cake ring. Smooth the top and sprinkle with almond flakes.
- Bake for about 45 minutes or until a toothpick inserted into the center comes out clean.
- For the cream, whip cream with cream stiffener, then mix in mascarpone, cream cheese, powdered sugar, and honey until smooth.
- Once the cake is cool, split horizontally. Spread the cream mixture over the bottom layer, then replace the top layer.
- Drizzle with additional honey and sprinkle with more caramelized almond flakes before serving.
Enjoy the luxurious taste of this Classic German Bee Sting Cake, a delightful blend of creamy, crunchy, and sweet, perfect for any occasion!
