Grandma’s German Bee Sting Cake is a delightful treat that captures the heart of traditional German baking. With its fluffy cake base, a sweet almond topping, and creamy filling, this pasty is perfect for any occasion, be it a family gathering, afternoon tea, or a cozy dessert at home. The layers of texture and flavor combine to make this cake one you’ll want to make again and again, and it’s a wonderful way to carry forward a cherished family recipe.
What You’ll Need for Grandma’s German Bee Sting Cake
Before diving into the delicious world of baking, let’s gather our ingredients. Here’s what you’ll need:
- 2 large eggs (2 große Eier)
- 3/4 cup granulated sugar (150 g Zucker)
- 1 cup all-purpose flour (125 g Mehl)
- 1 teaspoon baking powder (1 Teelöffel Backpulver)
- Pinch of salt (eine Prise Salz)
- 1/2 cup milk, warmed (120 ml Milch, erwärmt)
- 1 tablespoon unsalted butter, melted (15 g ungesalzene Butter, geschmolzen)
- 1/4 cup unsalted butter (for topping) (60 g ungesalzene Butter – für das Topping)
- 1/4 cup granulated sugar (for topping) (50 g Zucker – für das Topping)
- 1 1/2 tablespoons honey (30 g Honig)
- 1 tablespoon heavy cream (15 ml Schlagsahne)
- 1 cup slivered or sliced almonds (100 g Mandeln, blanchiert oder gehobelt)
- 1/2 teaspoon vanilla extract (2 ml Vanilleextrakt)
- 2 cups heavy cream (for filling) (480 ml Schlagsahne – für die Füllung)
- 2 tablespoons instant vanilla pudding powder (30 g Vanillepuddingpulver)
- 2 tablespoons powdered sugar, as needed (Puderzucker, je nach Bedarf)
Step-by-Step Grandma’s German Bee Sting Cake Recipe
Now that we have everything we need gathered together, let’s get to baking! Follow these simple steps:
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Preheat your oven to 350°F (180°C) and grease a 9-inch springform pan with a bit of butter or cooking spray.
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In a large mixing bowl, beat the eggs and 3/4 cup of sugar together until the mixture is thick and creamy, which should take about 5 minutes.
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In another bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually stir this dry mixture into the egg mixture until just combined.
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Gently heat the milk and melted butter together, and then mix this into the batter until smooth. Pour the batter into your prepared springform pan.
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Bake in the preheated oven for about 20–30 minutes, or until the cake feels firm to the touch and a toothpick inserted in the center comes out clean.
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While the cake is baking, prepare the topping. In a small saucepan, melt 1/4 cup of butter over low heat. Add the 1/4 cup of sugar, honey, cream, and the almonds. Let this simmer for about 5 minutes, stirring occasionally.
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Once the cake has finished baking, pour the warm almond topping over the hot cake and then place it under the broiler for just a few minutes until the topping is golden brown. Keep an eye on it to prevent burning!
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After broiling, remove the cake from the oven and let it cool on a wire rack completely.
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For the filling, whip the 2 cups of heavy cream with the instant vanilla pudding powder until it forms soft peaks. Add powdered sugar to taste.
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Once the cake is cool, carefully cut it into two layers horizontally. Spread the whipped cream filling on the bottom layer and then place the top layer back on. Slice into wedges if desired, and refrigerate for a while before serving.
How to Serve Grandma’s German Bee Sting Cake
Serving Grandma’s German Bee Sting Cake is a joy in itself! Slice the cake into wedges and place them on beautiful plates. This cake pairs wonderfully with a hot cup of coffee or tea, making it a delightful treat for brunch or dessert. For an extra touch, top each slice with a sprinkle of additional powdered sugar or a dollop of fresh whipped cream.
Expert Tips for Grandma’s German Bee Sting Cake
Here are a few handy tips to make your baking experience smoother:
- Timing is Key: Be sure to keep an eye on the topping while it’s under the broiler, as it can go from golden brown to burnt pretty quickly.
- Flavor Boost: Consider adding citrus zest, like lemon or orange, to the filling for a refreshing twist.
- Storage: This cake can last a few days in the fridge, but it’s best enjoyed fresh within the first couple of days.
Grandma’s German Bee Sting Cake FAQs
Q: Can I make this cake ahead of time?
A: Yes, you can prepare the cake a day in advance. Just keep it covered in the fridge and assemble the filling before serving.
Q: Can I use different nuts for the topping?
A: Absolutely! You can substitute slivered almonds with chopped hazelnuts or walnuts for a new flavor profile.
Q: Is it possible to make the filling dairy-free?
A: Yes, you can use coconut cream or a non-dairy whipped topping as a substitute for the heavy cream.
There you have it! A slice of Grandma’s German Bee Sting Cake will transport you to a cozy kitchen filled with love and tradition. We hope you enjoy making and sharing this delightful cake with your loved ones. Happy baking!