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German Bee Sting Cake Recipe

September 9, 2022
German-Bee-Sting-Cake-Recipe-coucoucake

Prep time: 1 hour 30 minutes

Serves: 12

This German Bee Sting Cake recipe is a favorite and very popular among German cake recipes and definitely part of famous cakes from around the world. When making traditional German cakes, the recipe for Bee Sting Cake is made with fluffy yeast dough, a crunchy layer of almonds on top and a whipped custard frosting in between. I took the classic german cakes recipe and turned it to an easy peasy Bee Sting Cake in naked cake style.

Recipe For Bee Sting Cake Recipe

If you think about German cake recipes easy to make, then this easy Bee Sting Cake is definitely one of them. Even as a small child I found popular German cakes and pastries delicious, but a simple Bee Sting Cake was the best, even the frozen version from the supermarket was really good. 

What is Bee Sting Cake? The Bee Sting Cake ingredients for the batter includes yeast, since the classic consists of yeast dough, therefore also in my recipe. However, German cake types different batters, which is also perfectly fine and tastes delicious. 

German-Bee-Sting-Cake-Recipe-coucoucake

What does Bee Sting Cake taste like? I’ve never seen types of cake with an almond crunch layer on top. The important thing here is that this layer is baked with the dough, and because I love this layer so much, there are four of them in my Bee Sting Cake German recipe. Because I bake four small bee sting bases and stack them on top of each other. The original Bee Sting Cake with custard consists of a custard mixed with whipped cream. However, there is also the German buttercream variant or pudding buttercream, which then consists of pudding and butter. 

Where is Bee Sting Cake from? And why is it called Bee Sting cake? German cake names can sometimes be funny and the German Bee Sting Cake history is not verified but only a saga, where two villages fought against each other and one party was stung by bees, the other party one and therefore they served the Bee Sting Cake to celebrate their win. This way we clarified what is German Bee Sting Cake.

German-Bee-Sting-Cake-Recipe-coucoucake
German-Bee-Sting-Cake-Recipe-coucoucake

Easy Bee Sting Cake Recipe German

How to make Bee Sting Cake? I’ll show you step by step here. First of all, it is important to ensure that all ingredients are at room temperature. It’s one of the easy German cakes.

For this bee sting pastry, first, slightly heat up the milk in a saucepan with a little bit of sugar and salt, keeping it below 40°C / 100°F to activate the dry yeast in it. That means just mix it in and let it sit for 10 minutes. If it is too hot, above 40°C /100°F, then the yeast bacteria will lose their leavening agent power. Place the flour with the remaining ingredients in a bowl and then add the milk mixture. Mix everything with a dough hook to form a dough. Cover the bowl with a kitchen towel and let it rise in a warm place, no warmer than 50°C / 120°F, until the dough has doubled in size.

For the caramelized almond layer heat up the butter, heavy cream, sugar and honey in a small saucepan and when everything dissolved, add the chopped almonds. Let it simmer until it thickens a bit.

Now briefly knead the yeast dough and then divide it into four parts. Sprinkle the 17cm / 6.5 inch diameter baking pans with a little flour and evenly distribute the dough in each one. Spread a quarter of the almond layer on top of each layer. Bake the cake layers at 180°C /350°F for about 20 minutes until the almond layer has turned golden. Let the cake layers cool down, wrap in cling film and store in the fridge.

How to make Bee Sting Cake with Custard

Mix a bit of milk with cornstarch and sugar and bring the rest of the milk to a boil and as soon as it boils, stirring constantly, slowly add the sugar-milk mixture and continue to mix with the whisk until it thickens. Quickly pour into a bowl and cover the surface with cling film to prevent the development of a custard skin. Allow to cool to room temperature and then chill in the fridge.

Pour the heavy cream in a fat-free bowl, wipe it out with vinegar, whip with the heavy cream with vanilla sugar and transfer to a bowl. Then whip up the custard until smooth and fold in the whipped cream. Finally add gelatin according to package instructions and refrigerate for at least three hours.

German Bee Sting Cake Recipe

  • Preparation time: 1 hour 30 minutes
  • Servings: 12

German Bee Sting Cake Recipe

Yeast Dough

  • 150ml (1/2 cup) milk
  • 3 tsp vanilla
  • 1/2 tsp salt
  • 2 tsp dry yeast
  • 300g (2 1/2 cups) flour
  • 50g (1/4 cup) butter, room temperature
  • 50g (1/4 cup) sugar

Caramelized Almond Layer

  • 80g (1/3 cup) butter
  • 80ml (1/3 cup) heavy cream
  • 50g (1/4 cup) sugar
  • 2 tbsp honey
  • 150g (1 1/2 cups) chopped almonds

Whipped Custard Frosting

  • 400ml (1 1/2 cup) milk
  • 50g (1/3 cup) cornstarch
  • 50g (1/4 cup) sugar
  • 300ml (1 1/4 cup) heavy cream
  • 1 tbsp vanilla
  • 3 leaves (6 tsp) gelatin

Honeycomb Chocolate & Heavy Cream

  • 100ml (1/2 cup) heavy cream
  • 50g (1/3 cup) white chocolate
  • yellow food coloring

Method

Yeast Dough & Caramelized Almond Layer

  • First, slightly heat up the milk in a saucepan with a little bit of sugar and salt, keeping it below 40°C / 100°F to activate the dry yeast in it. That means just mix it in and let it sit for 10 minutes. If it is too hot, above 40°C /100°F, then the yeast bacteria will lose their leavening agent power. Place the flour with the remaining ingredients in a bowl and then add the milk mixture. Mix everything with a dough hook to form a dough. Cover the bowl with a kitchen towel and let it rise in a warm place, no warmer than 50°C / 120°F, until the dough has doubled in size.

    For the caramelized almond layer heat up the butter, heavy cream, sugar and honey in a small saucepan and when everything dissolved, add the chopped almonds. Let it simmer until it thickens a bit.

    Now briefly knead the yeast dough and then divide it into four parts. Sprinkle the 17cm / 6.5 inch diameter baking pans with a little flour and evenly distribute the dough in each one. Spread a quarter of the almond layer on top of each layer. Bake the cake layers at 180°C /350°F for about 20 minutes until the almond layer has turned golden. Let the cake layers cool down, wrap in cling film and store in the fridge.

Whipped Custard Frosting

  • Mix a bit of milk with cornstarch and sugar and bring the rest of the milk to a boil and as soon as it boils, stirring constantly, slowly add the sugar-milk mixture and continue to mix with the whisk until it thickens. Quickly pour into a bowl and cover the surface with cling film to prevent the development of a custard skin. Allow to cool to room temperature and then chill in the fridge.

    Pour the heavy cream in a fat-free bowl, wipe it out with vinegar, whip with the heavy cream with vanilla sugar and transfer to a bowl. Then whip up the custard until smooth and fold in the whipped cream. Finally add gelatin according to package instructions and refrigerate for at least three hours.

Honeycomb Chocolate & Assembly

  • For the honeycomb chocolate, carefully melt the white chocolate and color it in yellow with food coloring. Spread the chocolate on a clean wrapping film and cool well. Then break into pieces.

    Line a tall cake ring with foil around the edge and place the first bee sting cake layer in there. Spread 1/3 of the whipped custard frosting on top and repeat these steps until the last cake layer. Then whip up the heavy cream until stiff peaks, decorate the cake with it and place the honeycomb chocolate in it.

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