Classic Bienenstich (bee sting cake): a delicious German cake with a honey-almond filling and creamy filling

Bienenstich or Bee Sting Cake is a traditional German dessert known for its distinctive honey-glazed almond filling and luxurious vanilla cream filling. This cake features a light and airy sponge cake, enriched with a crunchy and sweet layer of caramelized almonds and filled with creamy, whipped vanilla cream. The contrast between the moist cake, crunchy almonds and creamy filling makes this dessert not only delicious but also textured.

Why you'll love this: Bienenstich is a perfect blend of flavors and textures that dessert lovers will love. The honey and almond filling provides a sweet, nutty crunch that contrasts beautifully with the light sponge cake and rich, creamy filling. Its elegant appearance and sumptuous layers make it a great choice for those who enjoy cakes that aren't too sweet but still provide a rich taste experience.

Perfect occasion: This cake is perfect for a variety of occasions, from cafe meetings to festive celebrations. This is a great choice for birthdays, anniversaries or any special event where a unique and delicious cake is desired. It's also ideal for Sunday brunches or as a special treat at afternoon tea.

Decorating Tips: For a beautiful presentation, make sure the almond filling is evenly golden and crispy. When serving, you can sprinkle a little powdered sugar around the edges of the plate or drizzle a little honey on top for extra shine and flavor. Fresh berries or a sprig of mint can add a touch of color and freshness to the dish.

Ingredients:

• Sponge:
  • 4 eggs
  • 4 tablespoons of hot water
  • 1 sachet of vanilla sugar
  • 100 grams of flour
  • 85 grams of cornstarch
  • 130 grams of sugar
  • 1 teaspoon of baking powder
  • A pinch of salt
  • 80 grams of flaked almonds
• Trim:
  • 70 grams of butter
  • 50 grams of sugar
  • 4 tablespoons of honey

• Filling:
  • 600 ml whipped cream
  • 2 sachets of vanilla cream powder (similar to instant pudding)

Instructions:

1. For the sponge: Whisk together eggs, sugar, vanilla sugar, salt and hot water for about 10 minutes. Sift in the flour, baking powder and cornstarch by gently folding with a whisk. Pour the batter into a 26cm springform pan and sprinkle the top evenly with flaked almonds. Bake at 175°C for 25-30 minutes. Let the cake cool in the pan for 5 minutes.
2. For garnish : Melt the butter, sugar and honey in a saucepan and brush this mixture over the hot cake. Let the cake cool completely.
3. For the filling: Whip the whipped cream with the vanilla cream powder until it forms stiff peaks.
4. Assembly: Cut the cooled cake horizontally into two layers. Place the bottom layer on a serving plate, spread the whipped cream on top, then replace the top layer of the cake.
5. Refrigerate the cake for about 4 hours to allow the flavors to meld and the cream to set.

Savor this exquisite Bienenstich, a delicious treat that is sure to bring a touch of German culinary tradition to your table!