Delicious Bee Sting Roll Cake with Vanilla Cream and Almond replaces the word nice with emptypping

This Bee Sting 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 delicious 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

This cake offers a unique combination of textures and flavors, from the moist sponge cake to the lush vanilla mascarpone filling, all topped with a sweet and sticky almond topping. This roulade is a perfect balance of nutty and sweet, making it an irresistible treat for any occasion. Its impressive appearance and delicious taste are sure to make it a favorite.

Perfect opportunity

This roulade 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.

Decorating Tips

For an extra touch of elegance, dust the edges of the roulade with icing sugar or drizzle with a little extra honey before serving. If you're feeling creative, extra whipped cream piped around the edges can enhance the presentation.

Recipe

Ingredients:

• For the sponge:
  • 5 eggs
  • 100 g sugar
  • 2 teaspoons vanilla paste
  • 150 g flour
  • 1 teaspoon baking powder
• For the filling:
  • 400 ml of milk
  • 1 packet vanilla pudding powder
  • 60 g sugar
  • 100 g mascarpone
  • 200 ml of cream
  • 2 sachets of cream stabilizer
• For the filling:
  • 120 g sugar
  • 60 g butter
  • 3 tablespoons of honey
  • 100 g flaked almonds

Instructions:

1. Prepare the sponge:
   • Whisk eggs, sugar and vanilla paste until light and fluffy.
   • Sift together the flour and baking powder and gently fold into the egg mixture.
   • Spread the dough evenly on a baking sheet lined with parchment paper and bake at 200°C (392°F) for 6 to 7 minutes.
   • Turn the baked biscuit out onto a sugar-dusted tea towel, remove the baking paper, wrap it in the tea towel and leave to cool.
2. Prepare the filling:
   • Cook the pudding with milk and sugar according to the instructions on the pudding powder, cover with plastic wrap to prevent a skin from forming and let cool.
   • Stir the cooled pudding, fold in the mascarpone, then fold in the whipped cream prepared with a cream stabilizer.
3. Assemble the rolled cake:
   • Unroll the cooled sponge cake, spread the creamy filling evenly, then roll it up again carefully.
   • Let the roll cool in the refrigerator.
4. Prepare the filling:
   • Melt the sugar, butter and honey in a saucepan, add the almonds and let them caramelize slightly.
   • Quickly spread the hot almond mixture over the cooled rolled cake.
5. Portion:
   • Cut the rolled cake into slices using a serrated knife, cutting off the almond filling first with scissors if necessary.

Enjoy this Bee Sting Roll Cake, a delicious dessert that combines moist sponge cake, creamy filling and crunchy almond topping in every slice!