Bee sting cake, a classic german cake, made of sweet yeast dough with a caramelized almond layer on top and a vanilla pudding cream filling. Traditionally made as a sheet cake, it is also great for baking in a springform pan. That’ s what I did. So creamy and delish.
Tools & Equipment
- Small saucepan
- Whisk
- small bowl
- Stand mixer fitted with dough hook
- Medium bowl
- Medium saucepan
- Plastic wrap
- Springform, 26cm/10-inch
- Sharp big knife
- Wire rack
Recipe Tips for Making Bee Sting Cake
Room temperature: This recipe calls for room temperature ingredients. So remove the butter and eggs from the fridge about an hour before you start.
The Dough
Almond mix: as the mixture cools it gets thicker, try to spread it evenly on the cake to create a nice caramelized crust.
Almond topping: check halfway through baking. If the top is getting to dark, simply cover with parchment paper
Topping & Filling
Filling: instead of heavy cream you can also use butter for the filling. Using heavy cream provides a lighter texture.
Baking & Cutting
Cutting: Once the cake has been cut in half lengthwise, take the upper crunchy almond layer and slice it into 12 similar pieces. As soon as the filling has been spread on the bottom of the cake, you can replace the single pieces on top. It will make it much easier to cut the cake later.
Freshness: The cake is best the day it is made
Storage: in the fridge, well-wrapped you can keep it up to three days.
My Summary
Difficulty: medium. This cake contains several steps; preparation of dough, filling and topping.
Taste: just the right amount of sweetness. Super tasty!
Texture: the cake is fluffy with a creamy vanilla custard filling and a crispy, caramelized almond crust on top.
PROS: much better than store-bought bee sting.
CONS: time-consuming. Cannot be stored for long.