The bee sting is an absolute classic among the desserts from grandma's time. Crunchy and seductively creamy at the same time: the bee sting cake has conquered the hearts of many generations. Now we offer you a recipe with a modern twist: a quick bee sting cake with paradise cream!
Quick bee sting cake that tastes just like it used to
Fluffy, crispy and creamy: a bee sting cake combines different textures like no other dessert. At the same time, it can be prepared quickly and is suitable even for beginners. You need a hand mixer and a springform pan with a diameter of 20 cm. The necessary ingredients are as follows:
For the dough:
- 4 medium eggs
- 150g sugar
- 1 pack of vanilla sugar
- 1 tsp water
- 125g butter, melted
- 150 g wheat flour
- 200 ml milk, lukewarm
- 1 pack of baking powderor1/2 cube of fresh yeast and a pinch of salt
For the paradise cream:
- 140 ml milk, cold
- 60 ml cream, cold
- 200 ml water, cold
- 6 TL Honig
- 4 TL Guarkenmehl
For the almond crustwith honey syrup:
- 100g sugar
- 100 ml water
- 2 TL Honig
- 100 g sliced almonds
Quick bee sting: First make the paradise cream yourself
Pour the ingredients for the cream of paradise into a tall bowl and then mix with a hand mixer for two minutes. The end result should be a creamy mass. Either keep them cold until the cake base is ready.
Alternatively: ready-made paradise cream. Beginners can save themselves the trouble and instead cream a pack of paradise cream (powder) with 400 ml of cream. In this case, the only ingredients you need are a packet of cream and 400 ml of cream.
Prepare the almond crust with honey syrup
For the almond crust, pour honey and water into a deep pot and bring to the boil. Then reduce the heat and simmer for about 15 minutes. At the end add the sliced almonds and remove the pot from the heat.
Bake bee sting cake: recipe for dough with baking powder
1. Separate the whites from the yolks. Preheat the oven to 180 degrees Celsius without fan circulation. Grease a round springform pan with a diameter of 20 cm with butter.
2. Place the egg whites in a deep bowl and beat with a hand mixer until stiff.
3. In another bowl, mix the egg yolks with the sugar, pour the water into the bowl and add vanilla sugar. Mix the whole thing with the hand mixer on the highest setting for 5 minutes until creamy and fluffy. Gradually add the butter and stir in.
4. Set the mixer to low speed, mix the flour and baking powder and add them little by little. Then very slowly stir the lukewarm milk into the mixture. Then fold in the egg whites with a large metal spoon.
5. Process the flour mixture into a dough and then pour it into the springform pan and smooth it out. Place in the oven and bake for 10 minutes. Then remove from the oven, spread the almond crust with honey (see instructions above) and bake for another 20 minutes.
6. Carefully open the springform pan and loosen the finished cake base and allow it to cool. Then cut the cake base horizontally. The bottom base should be significantly thicker than the top part with the almond crust. Then cut the two cake layers into pieces.
7. Place the bottom layer on a cake plate and spread with the paradise cream. Carefully place the top layer with the almond crust on top of the cream. Chill the finished bee sting cake.
Bee sting cake like grandma's: prepare dough with fresh yeast
Another variant is to prepare the dough with fresh yeast as before. The recipe is also super simple, but you will need more time to prepare it because you let the dough rest.
With this version, simply put milk and butter in a pot and heat it up, then stir in the honey and yeast. Then stir in the remaining ingredients for the dough. Process the whole thing into the dough and knead it for about 8 minutes. Then cover with a clean cloth and let rise for about 45 minutes. Take the dough out of the bowl, knead it again briefly and roll it out. Place in a greased springform pan and let rise for another 15 minutes. Bake the whole thing in an oven preheated to 180 degrees Celsius for about a quarter of an hour. Then pour the almond-honey mixture onto the dough in portions and smooth it out. Then bake the base again for another 5 minutes until the almonds turn golden brown. Then thatCake out of the oventake and let cool. First cut horizontally and then cut into pieces. Carefully remove the base with the almond crust and spread the cream onto the bottom base. Then place the base with the almond crust on top.
After the bee sting cake is assembled, you should let it cool for a few hours.
Muffins instead of bee sting cake: A modern alternative to the classic
Alternatively, you can also bake bee sting muffins instead of cakes. The recipe is for you need the following ingredients for the dough:
- 60 g butter, soft
- 130 g wheat flour
- 3 eggs, medium sized
- 100 ml cold water
For the filling:
- 30 g sliced almonds
- 220 g paradise cream (see recipe above)
1. Put butter in a pot, pour 100 ml of water into the pot and let the butter melt over medium heat. Bring to the boil briefly and then reduce the heat again. Gradually add the flour and cook, stirring constantly, for 2 to 3 minutes. The flour mixture should then be easy to remove from the walls and bottom of the pot. Remove the pot from the heat and let cool for 5 minutes.
2. Mix the eggs except for 2 tablespoons of the egg mixture and then add them to the flour mixture. Process the whole thing into a thick, shiny dough. Pour the dough into muffin cups, spread with the honey almond crust and bake for 16 minutes in a preheated oven at 160 degrees Celsius with a fan. Remove from oven and cut into two. Then cut the muffins in half with a sharp knife and fill them with the paradise cream. Let the muffins cool for about 4 hours and then serve.
How long do the bee sting cake and muffins last?
You can store the classic cake covered in the refrigerator for 2 - 3 days. It cannot be frozen. It tastes best if you chill it overnight and then serve it the next day.
Tip for serving: The sweet cake tastes particularly good with coffee or fruit tea. You can also serve it with berries or ice cream.
