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+ servings
Vanilla cake with honey almond topping and bavarian cream side
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4.60 from 5 votes

German Bee Sting Cake (Bienenstich)

This is a quick and easy variation of the classic German Bee Sting Cake that gives you a butter cream torte flavour without the labour intensity!
Prep Time20 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: German
Servings: 12 servings
Calories: 505kcal

Ingredients

Cake

  • 1 French vanilla cake mix or similar neutral flavour

Topping

  • ½ cup honey
  • 6 Tbsps unsalted butter
  • 1 teaspoon vanilla
  • ½ cup almond slices
  • 1-2 Tbsps flour to sprinkle over top of batter of top layer

Filling

  • 1 ¼ cup whipping cream
  • 1 4oz instant vanilla pudding mix
  • 1 cup 10% cream

Instructions

  • Preheat oven according to cake mix instructions.
  • Melt butter for topping in a non-stick saucepan over medium/low heat. Add honey and bring to a boil. Simmer for 2 minutes, remove from heat and add vanilla and almond slices. Allow to cool.
  • Line 2 - 8" round cake pans or 1 - 10" spring form pan with parchment paper. Prepare cake mix according to instructions.
  • Pour cake batter into your cake pan(s). Sprinkle top of 1 pan with a tablespoon of flour or so. Gently pour/spread honey almond topping over top of 1 pan.
  • Bake according to manufacturers instructions.
  • Remove cake from oven when toothpick comes out clean. Allow to cool about 20 minutes. If using 1 pan, remove cake from pan and slice horizontally in half. If using 2 pans remove bottom of cake from pan and remove parchment paper. Transfer bottom cake to serving platter.
  • To prepare the filling beat whipping cream until it forms stiff. Beat in pudding mix and continue beating until it is stiff. Beat in the 10% cream until well mixed.
  • Spread half the filling over the bottom layer of the cake. Position the top layer with the almond topping side up over the bottom layer. With a spatula spread the remaining pudding mix around the sides to completely cover. Leave the almond filling exposed for top of cake.
  • Refrigerate until ready to serve.

Notes

Variation:  If you want a fluffier filling you can omit 10% cream and use 2 cups of whipping cream + pudding powder.  You can also choose to use all the filling between the layers and and leave the sides exposed.
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Nutrition

Calories: 505kcal | Carbohydrates: 56g | Protein: 5g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 110mg | Sodium: 431mg | Potassium: 44mg | Fiber: 1g | Sugar: 39g