German Bee Sting Cake

• All purpose flour: provides the structure for the delicate sponge Select unbleached for best texture
• Granulated sugar: sweetens the sponge and helps the almonds caramelize Choose fine crystals for even mixing
• Large eggs: bind the batter and add richness Look for fresh eggs with golden yolks
• Whole milk: gives tenderness and moisture Full fat milk makes the crumb soft and luscious
• Unsalted butter: brings deep flavor and moistness Choose high quality European style if possible and always use it melted for smooth blending
• Heavy cream: forms the base for the custard filling Whip well chilled cream for best volume
• Vanilla pudding powder: for the filling’s luxurious texture Instant varieties set fast and are very creamy
• Sliced almonds: give the iconic crunchy topping Go for fresh slivered or sliced almonds so they toast up golden
• Honey: infuses the topping with gentle floral sweetness Choose a mild runny honey for easiest spreading

Step by Step Instructions

Prepare the Baking Pan:

Grease a round cake pan generously so the cake releases easily later

Mix the Batter:

Combine flour sugar and melted butter in a bowl Use a whisk for a smooth mixture Add eggs one at a time whisking well each time to keep the mixture light Gradually add the milk stirring until the batter is silky and lump free

Bake the Sponge:

Pour the batter evenly into your prepared pan Bake at 350°F or 175°C for about 25 to 30 minutes The surface should be golden brown and a toothpick inserted in the center comes out clean Let the cake cool completely before proceeding This step is crucial

Whip the Custard Cream:

Whip chilled heavy cream using a stand or hand mixer until it forms soft peaks Gently fold in the vanilla pudding powder until the mixture thickens This becomes your creamy filling

Toast the Almond Topping:

In a skillet melt some butter with a little sugar Once bubbling add sliced almonds Stir gently over medium heat until the nuts turn golden brown and glossy Pour in some honey at the end and stir for a fragrant finishing touch

Assemble the Cake:

Once the cake is cool slice it horizontally into two even layers Spread half of the cream filling over the bottom layer Carefully place the top layer on Spread the rest of the filling and scatter your honey almonds over the surface Press down gently so they stick

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I have always loved the golden almond crust The smell of honey and toasted nuts wafting from the kitchen is my favorite part of making this recipe My family always gathers around as soon as that aroma fills the house hoping for a sneak taste of the topping even before the cake cools

Storage Tips

Bee Sting Cake stores beautifully in the refrigerator Cover with plastic wrap or a cake dome and it will keep fresh for up to three days For best texture let it sit at room temperature for fifteen minutes before serving This keeps the sponge tender and the cream just right

Ingredient Substitutions

If you do not have pudding powder you can use a homemade vanilla custard as the filling It may be a little softer in the middle Almond extract can also add more almond flavor to the topping if you like a stronger nut note Substitute slivered pecans or walnuts in the topping if you are allergic to almonds

Serving Suggestions

Serve thick slices with a cup of dark coffee or strong black tea A dollop of whipped cream on the side is a lovely addition For birthdays I sometimes add a few fresh berries or edible flowers for a pop of color

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Cultural Context

Bee Sting Cake originally comes from the Rhineland region of Germany and has been a staple in bakeries for generations The name Bienenstich refers to the bees that are drawn to the sweet honey almond topping I love sharing this little story along with the cake at gatherings because it adds a bit of charm and tradition

Recipe FAQs

→ What makes Bee Sting Cake unique?

Bee Sting Cake stands out for its combination of fluffy sponge layers, creamy custard filling, and a rich, caramelized almond topping enhanced with honey.

→ Can I use store-bought pudding mix for the filling?

Yes, instant vanilla pudding powder is convenient and yields a smooth, stable custard-like filling when folded with whipped cream.

→ How do I caramelize almonds for the topping?

Sliced almonds are caramelized by gently cooking them with butter and sugar in a skillet until golden and fragrant.

→ What is the best way to slice the cake?

Allow the cake to cool completely before slicing horizontal layers. Use a serrated knife for clean cuts and to prevent crumbling.

→ Can the cake be made in advance?

Yes, you can assemble the cake a day ahead. Refrigerate to maintain freshness, and bring to room temperature before serving for best flavor.