German Bee Sting Cake

A slice of Bee Sting Cake on a white plate.

Bee Sting Cake (German: Bienenstich) is a light, airy and moist sponge cake filled with a rich vanilla cream filling and topped with sugary almonds.

Course Dessert

Cuisine German

Keyword Bee Sting Cake, Bienenstich, Butterkuchen recipe, easy baking, German desserts

Prep Time 20

Cook Time 30

Cooling Time 20

Total Time 1 10

Servings slices

Calories 461kcal

Author Maike Corbett

Equipment

Ingredients

Batter

4 large eggs
1 cup powdered sugar
½ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt

Filling

2 cups heavy cream
1 package (3 ounces) instant vanilla pudding mix
2-3 tablespoons whole milk optional, only add if the filling is too thick

Topping

1 cup sliced almonds
2 tablespoons sugar granulated

Greasing The Springform

½ teaspoon butter
1 teaspoon flour

Instructions

Prep

Preheat the oven to 350° Fahrenheit. Grease a 9-inch springform pan with butter and sprinkle with a light dusting of flour. Set aside.

Making The Batter

Beat eggs and powdered sugar in a large bowl with a mixer until the sugar has dissolved and the egg mixture is creamy. About 5 minutes.
Mix in flour, baking powder, and salt and continue to beat until well combined. Pour the batter into the pre-greased springform pan. Drizzle the batter with sugar and almonds.
Bake the cake at 350° Fahrenheit for 30 minutes. Use a wooden toothpick to check for doneness. Remove the sides of the springform. Set aside and wait until the cake has cooled.

Making The Filling

In a medium bowl beat instant pudding mix and heavy cream t until thick, creamy, and easily spreadable. Add a couple of tablespoons of milk if the filling is too thick.

Assembling The Cake

Use a long, sharp knife to slice the cake horizontally in half. Spread the filling evenly across the bottom layer. Place the top layer back.
Serve and enjoy

Video

Notes

STORE - It's best to store the cake in the fridge. It will last for 2 to 3 days.

FREEZE - If you want to freeze the cake, it is best to freeze it fresh the same day you bake it. Properly covered, it will last up to 3 months in the freezer.

Nutrition