Description
German Bee Sting Cake, or Bienenstich, is a delightful German dessert that boasts a soft sponge cake filled with rich vanilla custard and topped with a crunchy honey-almond glaze. This irresistible treat is perfect for any occasion, from afternoon tea to festive celebrations, making it a must-try for dessert lovers.
Ingredients
- All-Purpose Flour
- Sugar
- Baking Powder
- Unsalted Butter
- Eggs
- Milk
- Vanilla Extract
- Custard Powder
- Heavy Cream
- Sliced Almonds
- Honey
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two round cake pans with parchment paper.
- In a large bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in milk and vanilla extract.
- In another bowl, sift together flour and baking powder. Gradually fold into the wet ingredients until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until golden brown. Allow to cool before removing from pans.
- For the filling, prepare custard according to package instructions, then fold in whipped heavy cream once cooled.
- Once cakes are completely cool, slice each layer horizontally if desired. Spread custard filling between layers and top with toasted almond-honey mixture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: - Use room temperature ingredients for better mixing. - Avoid overmixing to ensure a light sponge cake. - Experiment with different nuts or fruit preserves as variations for the filling.