German Bee Sting Cake (Bienenstich)

Vanilla cake with honey almond topping and bavarian cream side

4.60 from 5 votes

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

Cook Time30

Total Time1 10

Course: Dessert

Cuisine: German

Servings: servings

Calories: 505kcal

Author: Carolyn Hetke

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 for a flufffier frosting see the Variation in the notes.
1 4 oz 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.

Nutrition