iconic German treat – Bienenstich cake! 😋 Famous for its fluffy cake layers and creamy filling, it’s a real crowd-pleaser. With simple ingredients and easy steps, it’s perfect for any occasion, whether you’re celebrating or just craving something sweet.
Bee Sting Cake
![Bee Sting Cake](http://www.mariasskitchen.com/wp-content/uploads/2024/03/Bee-Sting-Cake-735x1307.jpg)
Ingredients
- For the cake batter:
- 4 eggs
- Just under 1 cup of sugar
- 2 tablespoons of hot water
- 1/2 cup of vegetable oil
- 1 packet of baking powder
- 1 packet of vanilla sugar
- 1 1/2 cups of all-purpose flour
- 2 tablespoons of cornstarch
- For the pastry cream:
- 2 packets of vanilla pudding mix (or equivalent amount)
- 1/2 cup of sugar
- 700 ml of milk
- 2 packets of whipped cream stabilizer
- For the almond topping:
- 50 grams of butter
- 1 1/2 cups of sliced almonds
- 1/2 cup of sugar
- 2 tablespoons of honey
Instructions
- Start by preparing the pastry cream. Mix the pudding mix with sugar and milk in a saucepan. Cook until thickened, then set aside to cool.
- For the cake batter, beat the eggs and sugar until fluffy. Add hot water while beating until the color changes. Then, add vegetable oil and mix well.
- Sift in the dry ingredients (baking powder, vanilla sugar, flour, and cornstarch) and fold them into the egg mixture using a spatula.
- Pour the batter into a greased 9-inch cake pan and bake in a preheated oven at 350°F (180°C) for 30-35 minutes.
- While the cake is baking, prepare the almond topping. Melt butter in a saucepan, then add sliced almonds, sugar, and honey. Cook until golden brown.
- Once the cake is almost done, remove it from the oven and spread the warm almond topping evenly over the top. Return to the oven for another 3-4 minutes until the almonds turn golden.
- Let the cake cool for a minute, then carefully transfer it to a wire rack to cool completely.
- Whip the whipping cream and cream stabilizer until stiff peaks form, then fold it into the cooled pastry cream.
- Cut the cake in half horizontally and spread the pastry cream mixture over the bottom layer. Place the top layer over the cream and refrigerate for at least 2-3 hours before serving. Enjoy your Bienenstich cake!
![](http://www.mariasskitchen.com/wp-content/uploads/2023/07/2b73410788155b0196bee3f0dc35d785.jpg)
Welcome to Mariasskitchen.com! I’m Maria Tarrant, the proud owner and passionate curator of this website. As an avid lover of all things dessert, baking, and traveling, I’ve combined my passions to create a platform where I can share my culinary adventures and inspirations with you. From decadent cakes to scrumptious cookies, this website is a haven for dessert enthusiasts looking to explore the sweet side of life.
Join me on this delectable journey as I whip up mouthwatering recipes, offer baking tips and tricks, and take you along on my exciting travel escapades, discovering flavors from around the world. MariasSkitchen.com is a place where I pour my heart and soul into each post, hoping to ignite your own culinary passions and create unforgettable memories. So, grab a spoon, pack your bags, and let’s embark on this extraordinary adventure together!