German Bee Sting Cake (Print-Friendly Version)
Fluffy sponge cake filled with custard and topped with caramelized almonds, inspired by German Bienenstich.
# What You’ll Need to Make This:
→ Sponge Cake
01 -
240 g all-purpose flour
02 -
200 g granulated sugar
03 -
4 large eggs
04 -
240 ml whole milk
05 -
115 g unsalted butter, melted
→ Custard Filling
06 -
240 ml heavy cream
07 -
1 packet (approx. 37 g) instant vanilla pudding powder
→ Almond Topping
08 -
100 g sliced almonds
09 -
30–50 g honey, to taste
10 -
30 g unsalted butter
11 -
40 g granulated sugar
# How to Prepare:
01 -
Preheat oven to 175°C. Grease a round cake pan. In a mixing bowl, combine flour, granulated sugar, and melted butter. Add eggs one at a time, mixing thoroughly after each addition. Gradually incorporate the milk until the mixture is smooth.
02 -
Pour the batter into the prepared pan and bake for 25–30 minutes, or until the top is golden and a tester comes out clean. Let the cake cool completely on a rack.
03 -
Whip the heavy cream in a chilled bowl until soft peaks form. Gently fold in the instant vanilla pudding powder until evenly combined.
04 -
Heat a skillet over medium heat. Add butter and granulated sugar, melting them together. Stir in the sliced almonds and cook, stirring frequently, until lightly golden. Remove from the heat and drizzle in honey to taste. Let the mixture cool slightly.
05 -
Carefully slice the cooled cake horizontally to create two even layers. Spread half of the cream filling over the bottom layer, then place the top layer over it. Evenly spread the remaining cream on top and finish with the caramelized almond mixture. Allow the cake to set in the refrigerator before serving.
# Extra Tips:
01 -
For best results, chill the assembled cake for at least one hour before slicing to help the custard filling set.