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Bee Sting Cake

(3 Votes)
Bee Sting Cake
SERVES
10
COOK TIME
35 Min

This dessert is sure to create a lot of "buzz" with your gang! Our German Bee Sting cake is based on the traditional German "Bienenstich," which is basically a honey-glazed cake with a layer of creamy vanilla custard. One bite and you'll understand what makes this cake so buzz-worthy.

What You'll Need:
  • 1 stick plus 6 tablespoons butter, softened, divided
  • 3/4 cup honey, divided
  • 2 teaspoons vanilla extract, divided
  • 1/2 cup sliced almonds
  • 1/4 cup sugar
  • 2 eggs
  • 1 3/4 cups plus 1 tablespoon all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 cups heavy cream
  • 1 (3.4-ounce) package instant vanilla pudding and pie filling mix
What To Do:
  1. Preheat oven to 375 degrees F. Coat bottom and sides of a 9-inch springform pan with cooking spray, and line bottom with wax paper; set aside.
  2. In a small saucepan over medium-high heat, melt 6 tablespoons butter and 1/2 cup honey. Bring to a boil, reduce heat to low, and simmer 2 minutes. Remove from heat and stir in 1 teaspoon vanilla and the almonds; let cool.
  3. In a large bowl, beat remaining 1 stick butter and the sugar until creamy. Add remaining 1/4 cup honey, the eggs, and remaining 1 teaspoon vanilla; beat until thoroughly mixed.
  4. In a medium bowl, combine 1-3/4 cups flour, the baking powder, and salt; mix well. Gradually beat flour mixture and milk into batter until smooth. Spread batter evenly in pan. Sprinkle remaining 1 tablespoon flour on top, and lightly press down with fingers. Pour almond mixture evenly over flour.
  5. Place pan on baking sheet and bake 30 to 35 minutes, or until toothpick comes out clean. Let cool. Remove springform pan ring, invert cake onto baking sheet, and remove bottom of pan and wax paper. Invert cake top side up onto platter. Slice cake in half horizontally.
  6. In a medium bowl, beat heavy cream until stiff. Add pudding mix and beat until thoroughly combined. Spread mixture onto bottom half of cake. Place top of cake over cream mixture. Serve or refrigerate until ready to serve.
Notes

Honey is so versatile! We recommend you try it in our refreshing Apple Honey Cooler!

Nutritional InformationShow More

Servings Per Recipe: 10

  • Amount Per Serving % Daily Value *
  • Calories 609
  • Calories from Fat 339
  • Total Fat 38g 58 %
  • Saturated Fat 22g 110 %
  • Trans Fat 0.7g 0 %
  • Protein 7.9g 16 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 146mg 49 %
  • Sodium 483mg 20 %
  • Total Carbohydrates 62g 21 %
  • Dietary Fiber 1.7g 7 %
  • Sugars 30g 0 %
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I have not made this yet so I cannot rate it.

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I have a question about inverting the cake after baking and cooling. Won't that cause the almond topping to fall off?

Hi there! The almond topping won't fall off because the holey mixture helps it to stick to the cake as it's being baked. :) Enjoy the delicious flavors!

I made this today however when I took it out of the oven the nut honey topping pulled to the center of the pan. What could have caused that? I followed the recipe exactly as written

Hi there! The Test Kitchen thinks that if the mixture was not poured slow enough, it may have caused too much of the mixture to set in the center. We hope that you can make this recipe again and that the mixture settles evenly across the pan, to the outsides of the center to bake up as perfectly as we hope. Thanks for your comment and question!

Please confirm that one must use 1 TABLESPOON baking powder. I have never used so much baking powder in a recipe before. Thank you

Hi there! Yes, this recipe calls for one tablespoon baking powder. Enjoy!

I don't have a springform pan. What else can I use?

Hi there! If you do not have a spring form pan, you can use a regular 9 inch cake pan. We recommend greasing it with baking spray and still lining it with foil like we did. Enjoy!

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