Bee Sting Cake (Bienenstich)
A classic German cake with a moist almond sponge, honeyed caramelized almond topping, and a silky vanilla custard cream filling. Impressive, delicious, and worth every step.
Ingredients
Almond Sponge
- 125 g soft unsalted butter room temperature
- 125 g caster sugar
- 1 tsp almond extract pure extract preferred
- 4 large eggs room temperature
- 125 ml full-fat milk
- 200 g self-raising flour sifted
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 150 g ground almonds
Honey Almond Topping
- 55 g unsalted butter
- 55 g caster sugar
- 75 g clear runny honey good-quality
- 2 tbsp double cream
- 100 g flaked almonds
Custard Cream Filling
- 25 g traditional custard powder not instant
- 150 ml full-fat milk
- 100 g caster sugar divided — 50g for custard, 50g for butter
- 100 g soft unsalted butter room temperature
- 2 tbsp double cream or milk; cream gives richer result
- 1 tsp vanilla bean paste or extract bean paste gives best flavour
Instructions
- Stage 1 — Almond Sponge: Preheat your oven to 180°C (fan 160°C, gas mark 4). Grease a 20cm springform tin and line the base and sides with baking paper.
- Add all sponge ingredients — butter, caster sugar, almond extract, eggs, milk, self-raising flour, baking powder, salt, and ground almonds — into one large bowl. Beat with an electric mixer on medium speed for 2 to 3 minutes until smooth and creamy.
- Spoon the batter into the prepared tin and smooth to the edges. Bake for 50 to 55 minutes until almost set in the centre. A skewer should come out with just a few moist crumbs. Do not open the oven door during the first 45 minutes.
- Stage 2 — Honey Almond Topping: While the sponge bakes, combine butter, caster sugar, honey, and double cream in a small saucepan with a pinch of salt. Heat over medium-low, stirring, until the sugar dissolves.
- Raise the heat slightly and bubble for 4 minutes until the mixture turns a soft warm beige. Remove from heat and stir in the flaked almonds until fully coated.
- As soon as the sponge passes the skewer test, pour the almond topping evenly over the surface. Work quickly. Return the cake to the oven for a further 7 to 8 minutes until the topping is golden and bubbling.
- Remove from the oven and leave in the tin for at least 15 minutes. Then cool completely on a wire rack before cutting or filling.
- Stage 3 — Custard Cream Filling: Whisk the custard powder with 150ml milk in a small saucepan until completely smooth. Add 50g of the caster sugar. Stir continuously over low heat until the mixture comes to a boil and thickens. Cook gently for 3 minutes, stirring throughout.
- Pour the hot custard into a bowl and press cling film directly onto the surface. Cool completely to room temperature before using. (Can be refrigerated if making ahead.)
- In a separate bowl, beat the soft butter with the remaining 50g caster sugar for 3 to 4 minutes until light and creamy. Add the double cream and vanilla, then mix to combine.
- Add the cooled custard to the butter mixture in two or three additions, beating well after each one until smooth and silky. If it looks curdled, keep beating — it will come together.
- Assembly: Using a long serrated knife, slice the fully cooled cake horizontally into two even layers. Pre-cut the almond-topped half into 12 serving wedges before assembling.
- Spread the custard filling generously over the cut face of the bottom sponge layer. Reassemble the pre-cut almond-topped wedges on top, pressing gently. Refrigerate for at least 30 minutes before serving.
Notes
Make-ahead tip: The sponge and custard filling can be made up to 2 days ahead and stored separately in the fridge. Assemble on the day of serving for best results.
Storage: Keep assembled cake refrigerated in an airtight container. Best eaten within 3 days of filling. The almond topping softens after a couple of days but remains delicious.
Freezing: Freeze the unfilled sponge only, wrapped tightly in cling film, for up to 1 month. Thaw overnight and assemble with freshly made custard.
Gluten-free option: Replace self-raising flour with a gluten-free self-raising blend and add 1/2 tsp xanthan gum.
Variations: Stir 1 tbsp warm honey into the custard for a stronger honey flavour, or add a thin layer of fresh raspberries or strawberries on top of the custard before placing the almond layer back on.