This traditional German Bee Sting Cake (Bienenstich) is a delightful dessert featuring a fluffy, light base, a rich and creamy filling, and a crunchy, honey-glazed almond topping. Perfect for any gathering or a cozy weekend treat, it’s a slice of sweetness that’s sure to enchant your taste buds.
Why You’ll Love This:
- Unique Flavors: The combination of sweet almonds, honey, and a creamy filling offers a unique taste experience.
- Perfect Texture Mix: Enjoy the contrast between the soft cake, smooth cream, and crunchy topping.
- Impressive yet Manageable: Looks sophisticated but is quite straightforward to make.
Perfect Occasion: Ideal for Sunday brunch, family gatherings, or as an indulgent dessert after a hearty meal. This cake is also a great choice for celebrating German-themed events or exploring international cuisine.
Ingredients:
- Cake Base:
- 4 Eggs
- 1 Cup minus a finger’s width of Sugar
- 2 tbsp Hot Water
- ½ Cup Vegetable Oil
- 1 Packet Baking Powder
- 1 Packet Vanilla Sugar
- 1½ Cups Flour
- 2 tbsp Cornstarch
- Pudding Cream:
- 2 Packets Vanilla Pudding Powder (1 if in Turkey)
- ½ Cup Sugar
- 700 ml Milk
- 2 Packets Cream
- 2 Packets Cream Stabilizer
- Almond Topping:
- 50g Butter
- 1½ Cups Sliced Almonds
- 1 Cup Sugar
- 2 tbsp Honey
Instructions:
- Prepare the Pudding:
- Mix pudding powder, milk, and sugar. Cook as instructed, then set aside to cool.
- Bake the Cake:
- Whip eggs and sugar together. Add hot water while whipping until the color changes.
- Add oil, then sift and mix in the dry ingredients.
- Bake in a greased 24 cm cake tin at 180°C for 30-35 minutes.
- Make the Almond Topping:
- Just before the cake is done, melt butter, sugar, and honey in a pan. Add almonds and stir.
- Spread this mixture on the cake and return to the oven for 3-4 minutes until the almonds change color.
- Cream Filling:
- Whip the cream with the stabilizer to a whipped cream consistency.
- Mix it with the cooled pudding.
- Assemble the Cake:
- Cut the cake horizontally into two layers.
- Place the bottom layer back in the tin, spread the pudding cream, then top with the second layer.
- Chill in the fridge for at least 2-3 hours before serving.
This Bienenstich recipe brings a perfect balance of textures and flavors, making it a delightful treat for any occasion.
