Scrumptious Bee Sting Cake Roll with Vanilla Cream and Almond Topping

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:

  1. 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.
  2. 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.
  3. Assemble the Cake Roll:
    • Unroll the cooled sponge, spread the cream filling evenly, then carefully reroll.
    • Chill the roll in the refrigerator.
  4. 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.
  5. 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!

share on

Leave a Reply

Your email address will not be published. Required fields are marked *