Experience the joy of baking with these Delightful Mini Fruit Bee Sting Cakes, a charming twist on the classic German Bienenstich. These individual-sized treats combine the light, airy texture of sponge cake with a crunchy almond glaze, all filled with a creamy, vanilla pudding mascarpone cream and topped with a tangy red berry compote. Perfect for any occasion, these cakes are as beautiful to look at as they are delicious to eat, offering a balanced medley of flavors that’s sure to impress.
Why You’ll Love This:
If you’re a fan of the traditional Bee Sting Cake, these mini versions, with their fruity twist, will steal your heart. The combination of sweet and nutty, creamy and fruity, makes each bite a delightful experience. They’re not only a feast for the taste buds but also a visual treat, making them perfect for sharing and gifting. Plus, their individual serving size means everyone gets their own little piece of heaven.
Perfect Occasion:
These Mini Fruit Bee Sting Cakes are versatile enough to grace any table, whether it’s a casual family gathering, a formal dinner party, or a festive celebration. They’re especially suited for afternoon tea, birthdays, and spring or summer events where lighter, fruitier desserts are favored. Each cake serves as a beautiful, personal dessert that adds a special touch to any occasion.
Decoration Tips:
To make these cakes even more irresistible, garnish each one with a fresh berry or a sprig of mint before serving. If you’re feeling adventurous, a drizzle of melted white chocolate over the top can add an extra layer of decadence. For a themed party or a more dramatic presentation, edible flowers placed around each cake create a stunning, garden-inspired look.
Ingredients for the Cake:
- 5 eggs
- 200g sugar
- 200g flour
- 50ml milk
- 50ml sunflower oil
- 10g vanilla extract
- 8g baking powder
- 100g sliced almonds
For the Glaze:
- 40g butter
- 2 tablespoons sugar
- 3 tablespoons honey
Filling:
- 1 batch homemade vanilla pudding (cooked with 350ml milk instead of 500ml)
- 250g mascarpone
- 200ml whipping cream
- 1 container of red berry compote
Instructions:
- Whip eggs and sugar until fluffy. Gently fold in flour, milk, sunflower oil, vanilla extract, and baking powder to create a smooth batter. Stir in sliced almonds.
- Pour the batter into small, greased cake pans and bake at 175°C (fan-assisted) for about 25 minutes, or until golden.
- For the glaze, melt butter with sugar and honey in a pan, stirring until smooth. Brush over the warm cakes for a glossy finish.
- Combine the cooked vanilla pudding with mascarpone and whipped cream until well blended. Cut each cooled cake horizontally and fill with the cream mixture and a spoonful of red berry compote.
- Assemble the cakes and let them chill before serving.
Enjoy these Delightful Mini Fruit Bee Sting Cakes, a perfect blend of traditional flavors and fruity freshness, sure to bring a smile to everyone’s face.
