Easy Bienenstich (Bee Sting Cake)
Serves 10
25 mins prep
25 mins cook
50 mins total
This Beinenstich or Bee sting cake is an easier version of the German dessert with soft cake layers filled with decadent vanilla pudding and with a fabulous crunchy almond-honey caramelized topping. Fancy and easy, this is one show stopping cake!
Vanilla Pudding Cream
Cake Layers
Caramelized Honey Almond Topping
Vanilla Pudding Filling
Mix the pudding powder with 1/2 cup of milk to make a smooth paste. Heat the remaining milk with the honey in a saucepan. When it comes to a boil, take it off the burner, and whisk in the pudding powder paste.
Place it back on the stove and add vanilla extract. Cook the pudding until thick, while whisking it. Cover it with a lid that is lined with a paper towel to absorb moisture and let it chill.
Cake
Preheat the oven to 325º F. Butter a 9-inch springform pan and line the bottom with parchment paper.
Using the whisk attachment in a stand mixer or hand mixer, whisk eggs for [timer minutes=1]1 minute[/timer] at high speed until foamy. Gradually add sugar and vanilla extract. Whisk at full speed for [timer minutes=8]8 to 12 minutes[/timer] (more time for hand mixer) until the mixture reaches thick ribbon stage.
Tip: Drop the mixture in a "S" shape and it should hold the shape for few seconds.
Melt the butter in a medium saucepan and stir in the milk. Whisk flour, baking powder and salt in a mixing bowl. Then sift it into the egg-sugar mixture in 3 batches, alternating with folding in the butter-milk mixture.
Tip: Each time, fold the flour in evenly and scrape the bottom of bowl to not miss any flour. But don't over mix to avoid deflating the batter.
Transfer cake batter to the prepared springform pan and bake for about [timer minutes=25]25 to 30 minutes[/timer] until it is set in the middle. A toothpick inserted into the center should come out clean.
Remove the cake from the oven and raise the oven heat to 400º F.
Caramelized Honey Almonds
Make the caramel-almond topping while the cake is baking. In a saucepan, melt the butter with honey, sugar, cream, vanilla, and salt. Bring it all to a boil and cook for [timer minutes=2]2 minutes[/timer], until it thickens. Remove from heat and stir in the sliced almonds.
Topping the Cake
Dollop the almond mixture over the cake and gently spread it to the sides of the cake pan. Do not apply any pressure on the cake.
Tip: Warm the topping if needed, adding honey or cream to loosen it up.
Place the cake back in the oven and bake for [timer minutes=8]8 to 10 minutes[/timer], until the caramel around the almonds starts to bubble.
Remove the cake from oven. After [timer minutes=3]couple minutes[/timer], run a knife around the cake to release it when it is still warm. Let the cake cool completely.
Using a sharp and long knife cut two uniform layers of the cake.
Tip: Mark layers of equal thickness by running a small sharp knife around the cake edge before passing a long knife to cut through the layers.
Slide the top cake layer on to a wooden board. Using a sharp serrated knife cut it into 8 to 10 wedges.
Tip: This will make cutting the cake wedges easier later on.
Cake Assembly
Stir the chilled pudding and then gently whisk in the whipped heavy cream.
Place the bottom cake layer on the base of the springform pan. Fit the cake ring around it.
Dollop the vanilla pudding over the cake layer and spread it evenly. Arrange the almond topped cake wedges over the custard filling.
Refrigerate the cake overnight. Run a knife around the cake, loosen it and remove the outer cake ring.
If you prefer, use a sturdy cake lifter and transfer it carefully to a cake stand. Enjoy the refrigerated cake for 3 to 4 days or more.