Bee Sting Recipe – The original and many delicious variations!

Who doesn't know the bee sting? It is one of the timeless cake classics in German cuisine! A fluffy yeast dough filled with a heavenly, delicious vanilla cream and the whole thing is then topped with crunchy almonds - doesn't that sound like the perfect dessert?! You can find step-by-step instructions for the classic bee sting recipe, as well as many other variations - from muffins to various fillings to ice cream - in our article!

Bee sting recipe – this is how you can make the classic!

With our step by step instructions you will conjure up an incredibly delicious bee sting cake that will delight all your family and friends.

Ingredients for the yeast dough:

500 grams of wheat flour
250 ml milk, lukewarm
80 grams of soft butter or margarine
1 pack of fresh yeast
1 pinch of salt
1 pack of vanilla sugar
1 egg, size M

Topping ingredients:

130 Gramm Butter
100 grams of sugar
1 pack of vanilla sugar
50 grams of whipped cream
2 EL Honig
200 grams of sliced almonds

Vanilla filling:

1 packet of vanilla pudding powder
100 grams of sugar
500 ml milk
700 ml Sahne
3 packs of cream stiffener
4 sheets of gelatin

Classic step-by-step instructions

Preparation of fluffy yeast dough:

Place the wheat flour in a large bowl and make a well in the center.
Add yeast, add a pinch of sugar and milk to the flour. Let rest for 10-13 minutes.
Add the butter in small pieces along with the remaining sugar, egg and salt and work into a dough.
Cover and let rise in a warm place for about 40-50 minutes until the dough has doubled in size.
Knead the dough well, roll it out into a rectangle and place it on a baking tray lined with baking paper. Cover again and let rise for another 35 minutes.

The crispy honey topping is definitely the best thing about every bee sting cake. In the classic recipe this consists of almonds. But if you want a change every now and then, you can also use any other nuts. For those of you who are allergic to nuts, the shredded coconut version would definitely be worth a try!

And this is how the topping is prepared:

Preheat the oven to 200 degrees top and bottom heat.
Bring the sugar, vanilla sugar, butter, cream and honey to the boil in a saucepan over medium heat, stirring constantly.
Remove the pot from the heat and stir in the almond sticks.
Spread the topping evenly over the yeast dough and bake in the preheated oven for about 15 minutes. Allow to cool completely.
Cut the base into equal pieces and cut each piece crosswise.

In the classic bee sting recipe, the filling consists of a light cream-vanilla cream. Of course, you can always change the ingredients a little depending on your mood and taste.

Classic vanilla filling Preparation:

For the vanilla cream, soak the gelatine in cold water for about 5 minutes.
Cook the vanilla pudding with the sugar and milk according to the package instructions.
Squeeze out the gelatine and stir the leaves one by one into the still hot pudding and let it cool completely.
Beat the cream with the cream stiffener and add to the pudding.
Spread the vanilla cream filling on the bottom layer and place the second layer on top.
Place the cake in the refrigerator for at least 4 hours.

The bee sting recipe with a difference – 4 ideas for delicious fillings

Even if the classic bee sting is filled with vanilla cream, you can always modify the recipe. For those of you who like to experiment in the kitchen every now and then, we have 4 incredibly delicious variations!

Fruity bee sting cream with berries Ingredients:

500 grams of frozen strawberries or raspberries, popped up
5 sheets of gelatin
150 grams of yogurt
100 grams of sugar
300 grams of whipped cream, cold

Preparation:

Soak the gelatine leaves according to the package instructions.
Strain the thawed berries through a sieve and place in a large bowl.
Add sugar and yogurt and mix everything well with a whisk.
Beat the cream until stiff and dissolve the gelatine according to the package instructions.
First add just 3 tablespoons of the berry mixture to the gelatine, mix well and then add the rest.
After about 15 minutes, fold in the whipped cream and chill the cream for 1 hour.

Or how about it?with a fruity cream with a light coffee flavor?

Ingredients berry coffee filling:

250 grams of strawberries
7 sheets of gelatin
250 grams of low-fat quark
250 Gramm Mascarpone
350 grams of whipped cream
100 grams of sugar
200 ml cold coffee
Vanilla or rum aroma

And that's how it will bemade:

Soak gelatine leaves in cold water.
Mix strawberries with quark, mascarpone, coffee, sugar and vanilla flavor.
Squeeze out the gelatine and melt it until it becomes lukewarm.
Add 3 tablespoons of the cream to the gelatine and add the mixture to the remaining berry mixture. Chill for 15 minutes.
Beat the cream until stiff and stir in the strawberry cream.

You can prepare the bee sting recipe not only with fruit, but also with poppy seeds and it is definitely a real culinary delight!

Ingredients poppy seed filling:

1 EL Mohnsamen
70 grams of ground poppy seeds
130 ml milk
300 grams of whipped cream
60 grams of sugar
1 packet of vanilla sugar
2 packs of vanilla sauce powder

Preparation:

Put sugar, vanilla sugar, ground poppy seeds and milk in a saucepan and bring to the boil.
Simmer over low heat for 5 minutes, stirring constantly, remove from heat and allow to cool completely.
Stir the cream until stiff and sprinkle in the sauce powder. Then fold in the poppy seed mixture.

And the fourth bee sting recipe is with an incredibly delicious and light tiramisu cream!

Ingredients:

200 ml Espresso
40 grams of sugar
3 gelatin sheets
1 No
200 Gramm Mascarpone
3 tbsp brown rum
3 tablespoons almond liqueur
500 ml whipped cream
1 pack of cream stiffener

Preparation:

Boil 20 grams of sugar in the espresso.
Soak gelatine leaves in cold water, squeeze out and add to the espresso syrup.
Beat the egg with 2 tablespoons of water and the remaining sugar over a water bath until foamy.
Quickly add the espresso syrup and mix well. Let cool for 10 minutes.
Mix the rum and almond liqueur with the mascarpone. Very lightly beat 300 ml of cream.
Alternately add mascarpone and cream to the egg mixture. Cover and place in the refrigerator overnight.

With chocolate

This bee sting recipe is something for all chocolate lovers among you!

Ingredients base:

200 grams of sugar
250 grams of wheat flour
3 Owner
1 pack of vanilla sugar
1 packet of baking powder
4 tablespoons baking cocoa
100 grams grated dark chocolate
200 ml Sahne
1 EL Kill

Ingredients almond topping:

100 grams of sliced almonds
200 grams of sugar
120 grams butter, melted
1 EL Stage

Ingredients chocolate cream:

1 pack of chocolate pudding
250 grams of soft butter
3 Tbsp Cocoa
500 ml milk
50 grams of powdered sugar
2 THE RUM
2 egg yolks

Preparation:

Preheat the oven to 160 degrees.
For the chocolate dough, mix all the ingredients well except the cream.
Beat the cream until stiff and add it.
Spread the dough on the baking tray or in a springform pan.
Bake for 20 minutes.
In the meantime, for the almond topping, simply stir all the ingredients together and set aside.
Remove the base after 20 minutes, add the topping over it and bake for another 30 minutes.
For the filling, cook the pudding with the milk according to the package instructions and let it cool.
Mix the cocoa with the soft butter until smooth. Add egg yolks, powdered sugar and rum and continue stirring for 2 minutes.
Add the chocolate pudding, spoonful and slowly, to the cocoa mixture.
Halve the base crosswise and spread the chocolate cream on top. Press the top part of the cake and chill for 3 hours.

As delicious muffins

And here the German classic is different - this bee sting recipe fordelicious muffins are the perfect dessertfor every party or for the office when you want to spoil your colleagues!

Ingredients:

150 grams of wheat flour
180 grams of soft butter
150 grams of sugar
3 Owner
100 grams of yogurt, low-fat
80 grams of ground almonds
a pinch of salt
2 tbsp lemon peel
1 THE Backpulver

Filling:

80 grams of soft butter
2 tbsp milk
1 TL Vanilleextrakt
220 grams of powdered sugar

Topping:

120 grams of flaked almonds
100 grams of sugar
20 Gramm Butter
2 EL Honig
4 tbsp whipped cream

Preparation:

Preheat the oven to 180 degrees and line a muffin tin with paper tins.
Mix the sugar and butter with a hand mixer until creamy. Add salt and lemon peel.
Gradually add the eggs, mix well and then stir in the yoghurt.
In another bowl, mix the flour, ground almonds and baking powder and add to the egg mixture.
Divide the dough evenly into the tins and bake for 25 minutes. Let cool for 10-15 minutes.
For the filling, beat the butter until fluffy. Add milk, vanilla extract and half of the powdered sugar and mix everything well.
Fold in the remaining powdered sugar and stir again.
Cut the muffins crosswise, use a piping bag to spread some vanilla cream on the bottom and place the other part on top. Place in the refrigerator for 30 minutes.
For the topping, roast the almond flakes in a pan until golden brown and remove from the heat.
Caramelize the sugar in a saucepan over low heat. Slowly fold in the butter, honey and cream. Bring everything to the boil briefly.
Add the flaked almonds and decorate the muffins with them!

Bake like cookies using the bee sting recipe

Whether it's for coffee in the summer or as a gift for friends and family at Christmas - this bee sting recipe is perfect for every occasion!

Ingredients dough:

200 grams of wheat flour
60 grams of powdered sugar
100 Gramm Butter
2 tbsp lemon peel
1 tbsp vanilla sugar
1 egg yolk
a pinch of salt

Filling ingredients:

40 grams of powdered sugar
120 Gramm Butter
2 tbsp rum or rum flavoring

Topping:

30 grams of sugar
50 Gramm Butter
80 grams of almond sticks
1 EL Stage
2 EL Honig
Karamellsauce

Preparation:

Preheat the oven to 180 degrees.
Knead all the ingredients for the dough until smooth and chill for about 1 hour.
For the topping, melt the butter with the cream, honey and sugar in a saucepan and bring to the boil briefly.
Chop the almond sticks finely and fold in.
Roll out the dough and cut out any shapes you like.
Spread the topping very thinly on half of the cookies.
Bake all cookies for about 10-12 minutes.
For the filling, beat the icing sugar and butter until a smooth, white mixture is formed. Fold in the rum.
Add a little caramel sauce to the center of the cookie. Pour the cream on top with a piping bag.
Stick the cookies together and chill for at least 2 hours.

Very quick and easy version in a glass

This bee sting in a glass can be prepared very quickly and is particularly fluffy and light - the perfect dessert for the summer!

Ingredients:

500 ml milk
50 grams of sugar
1 pack of vanilla flavored pudding powder
100 grams of cream
100 grams of curd
1 pack of vanilla sugar
a pair of cookies of your choice

Mandel crispy:

100 grams of almonds
4 EL Honig
4 tbsp water
1 tsp lemon juice

Preparation:

Bring the milk to the boil and prepare the pudding according to the package instructions. Allow to cool completely.
For the brittle, the almondsFry in a pan until golden brown.
Heat water, honey and lemon juice at low temperature.
Stir in the almonds, spread on baking paper and set aside.
Add vanilla sugar and quark to the vanilla pudding. Beat the cream until stiff and mix everything well.
Layer cookies, cream and almond brittle alternately in glasses. Chill for 3 hours and enjoy!

The perfect refreshment in summer – bee sting ice cream

Ingredients:

500 ml milk
500 ml Sahne
1 pack of vanilla flavored pudding powder
3 packs of vanilla sugar
100 grams of soft butter
200 grams of flaked almonds
3 EL Honig
150 grams of sugar
4 EL Stage

Preparation:

Preheat oven to 180 degrees.
Bring sugar, butter, 3 tablespoons cream and honey to the boil.
Add the almonds and let cool slightly.
Spread the mixture on a baking tray and bake until golden brown, about 10 minutes. Allow to cool completely.
Mix the pudding powder with half of the milk until smooth.
Bring the cream, vanilla sugar and the remaining milk to the boil.
Remove from heat and add the pudding.
Place in a container and freeze for at least 2 hours.
Remove from the freezer, stir, add half of the almonds and smooth out.
Spread the remaining almonds on top and freeze for another 8 hours.