Description
Indulge in the rich, honeyed layers of this authentic German Bee Sting Cake recipe, featuring a light and tender sponge, a creamy custard-like filling, and a crunchy caramelized almond topping. Perfect for celebrations or any sweet craving, this dessert balances textures and flavors beautifully with simple, approachable techniques.
Ingredients
Units
Scale
Sponge Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 4 large eggs
- 3/4 cup sugar
Cream Filling
- 2 cups milk (or cream)
- 1/2 cup sugar
- 3 tablespoons cornstarch (or custard powder)
- 1 teaspoon vanilla extract
- 4 tablespoons butter or additional cream, softened
Honey Almond Topping
- 1/2 cup butter
- 1/2 cup honey
- 1/2 cup sugar
- 1 cup sliced almonds
Instructions
- Prepare the Sponge Cake Base: Preheat your oven and grease two cake pans. Whisk together the eggs and sugar until pale and fluffy. Gently fold in sifted all-purpose flour and baking powder, taking care to keep the mixture light. Pour the batter evenly into the pans and bake until golden and springy to the touch, about 25-30 minutes. Let cool completely.
- Make the Cream Filling: While the sponge cools, heat the milk with vanilla extract until warm. In a separate bowl, mix sugar and cornstarch. Slowly whisk the warm milk into the sugar mixture. Cook over low heat, stirring constantly until the mixture thickens. Remove from heat and fold in the softened butter or cream to create a smooth, luscious filling. Let cool.
- Prepare the Honey Almond Topping: In a saucepan, melt butter with honey and sugar. Stir in sliced almonds and cook gently over medium heat until the almonds are toasted and the mixture turns golden and sticky, about 5-7 minutes. Be careful not to burn the almonds.
- Assemble the Layers: Place one sponge layer on a serving plate. While the almond topping is still warm, spread it evenly over this sponge layer. Next, spread the cooled cream filling evenly over the almond layer. Top with the second sponge layer. Chill the cake for at least two hours to set the filling and meld flavors.
- Serve and Enjoy: Once chilled, slice generously and serve the German Bee Sting Cake with a cup of tea or coffee. Optionally garnish with powdered sugar, chopped toasted almonds, or a drizzle of honey.
Notes
- Use fresh eggs and quality honey for best flavor and texture.
- Fold flour carefully into the egg mixture to keep the sponge light and airy.
- Toast almonds thoroughly but avoid burning for perfect crunch without bitterness.
- Ensure sponge layers are fully cooled before layering to prevent filling from melting.
- Refrigerate assembled cake for at least two hours for optimal texture and flavor melding.
Nutrition
- Serving Size: 1 slice (1/10 cake)
- Calories: 350
- Sugar: 30g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg