Bee Sting Cake

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Bee Sting Cake
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Health Score:
5,3 / 10
45 min.
ready in 4 h. 15 min.
Ready in


For the dough
500 grams Pastry flour
1 cube Yeast (42 grams, approximately 1-1/2 ounces)
125 milliliters lukewarm milk
120 grams sugar
120 grams butter
1 pinch salt
1 untreated lemon (zest)
1 egg
Pastry flour (for work surface)
For the filling
1 packet vanilla pudding mix (For 500 ml milk, approximately 2 cups)
500 milliliters milk
40 grams sugar
50 grams butter
1 pinch salt
1 Vanilla bean
1 untreated lemon (zest)
2 egg yolks
250 milliliters Whipped cream
For the topping
100 milliliters Whipped cream
3 Tbsps liquid Blossom honey
100 grams sugar
200 grams planed almonds
How healthy are the main ingredients?
Whipped creamalmondsugarWhipped creamsugarsugar

Preparation steps


For the dough: Put flour into a bowl and make a well in the center. Crumble yeast and mix with 5 tablespoons milk, 1 teaspoon sugar and a little flour from the bowl into the well. Allow yeast to stand for 15 minutes in a warm place. Add butter in small pieces, remaining milk and sugar, salt, lemon zest and egg to the dough. Knead thoroughly until dough is smooth and elastic and detaches from the edge of the bowl. Cover dough and let rise for 1 hour until it has doubled in size.


For the filling: Mix pudding powder into 4 tablespoons milk. Bring the remaining milk with sugar and salt to a boil. Split vanilla pod and scrape out seeds and add along with lemon peel to milk. Stir pudding mix into milk mixture and bring to a boil. Remove pan from the heat and stir in beaten egg yolks and finally the butter. Allow cream to cool while stirring. Line baking sheet with parchment paper.


Knead dough again vigorously and roll out on a floured work surface into the size of baking sheet. Prick dough with a fork several times and let rest for 10 minutes. Preheat oven to 180°C (approximately 350°F).


For the topping: Add cream, honey and sugar to a saucepan and bring to a boil. Stir in almonds and spread evenly over dough. Bake cake in oven for about 30 minutes until golden brown. Then remove from oven and let cool.


Once cool, cut around the edges. Cut cake into quarters. With a long knife, cut each quarter horizontally, with or without almond topping.


For the filling: Whip cream until stiff and fold into cooled pudding. Spread filling evenly on the four lower halves. Cut upper halves into 4 pieces, which makes a total of 16 top pieces, and place next to each other on the filling. Using light pressure completely cut through the bee sting cake and serve.