This Bee Sting Cake Roll (Bienenstich Biskuitrolle) combines the lightness of a sponge cake with the rich creaminess of a vanilla filling and the crunchy sweetness of a caramelized almond topping. This German classic is transformed into a delightful roll that slices into beautiful spirals of cake and cream, each bite infused with the flavor of honey and toasted almonds.
Why You'll Love This
The cake offers a unique combination of textures and flavors, from the soft sponge to the lush vanilla mascarpone filling, finished with a sticky-sweet almond topping. This cake roll is a perfect balance of nutty and sweet, making it an irresistible treat for any occasion. Its impressive appearance and delicious taste will surely make it a favorite.
Perfect Occasion
This cake roll is perfect for coffee or tea time, adding a touch of elegance to any gathering. It's also ideal for celebrations, offering a festive and decadent dessert option that's sure to impress. Serve it at family gatherings, holiday dinners, or anytime you want to enjoy a special treat.
Decoration Tips
For an extra touch of elegance, dust the sides of the cake roll with powdered sugar or drizzle with a little extra honey before serving. If you're feeling creative, additional whipped cream piped along the edges can enhance the presentation.
Recipe
Ingredients:
- For the sponge:
- 5 eggs
- 100g sugar
- 2 tsp vanilla paste
- 150g flour
- 1 tsp baking powder
- For the filling:
- 400ml milk
- 1 packet vanilla pudding powder
- 60g sugar
- 100g mascarpone
- 200ml cream
- 2 packets cream stabilizer
- For the topping:
- 120g sugar
- 60g butter
- 3 tbsp honey
- 100g sliced almonds
Instructions:
- Prepare the Sponge:
- Whisk eggs, sugar, and vanilla paste until light and fluffy.
- Sift flour and baking powder together and gently fold into the egg mixture.
- Spread the batter evenly on a parchment-lined baking sheet and bake at 200°C (392°F) for 6-7 minutes.
- Invert the baked sponge onto a sugar-dusted kitchen towel, remove the parchment, roll it up in the towel, and let it cool.
- Make the Filling:
- Cook pudding with milk and sugar as per the pudding powder instructions, cover with plastic wrap to prevent a skin from forming, and let it cool.
- Stir the cooled pudding, mix in mascarpone, then fold in whipped cream prepared with cream stabilizer.
- Assemble the Cake Roll:
- Unroll the cooled sponge, spread the cream filling evenly, then carefully reroll.
- Chill the roll in the refrigerator.
- Prepare the Topping:
- Melt sugar, butter, and honey in a pan, add almonds, and let them caramelize slightly.
- Quickly spread the hot almond mixture over the chilled cake roll.
- Serving:
- Slice the cake roll using a serrated knife, cutting through the almond topping first with scissors if necessary.
Enjoy this Bee Sting Cake Roll, a delightful dessert that combines fluffy sponge, creamy filling, and a crunchy almond topping in every slice!