Best 3 Bee Sting Cakesponge Cake With A Homemade Custard Filling Recipes

Indulge in the delightful world of Bee Sting Cake, a culinary masterpiece that combines the delicate texture of sponge cake, the creamy richness of homemade custard, and the captivating crunch of caramelized almonds. This recipe collection takes you on a journey through the flavors of this classic Austrian dessert, offering variations that cater to diverse tastes and dietary preferences.

1. **Classic Bee Sting Cake**: Embrace tradition with this timeless recipe that stays true to the original. Learn how to craft the perfect sponge base, prepare the luscious custard filling, and create the caramelized almond topping that gives this cake its signature appearance and flavor.

2. **Gluten-Free Bee Sting Cake**: Savor the goodness of Bee Sting Cake without compromising on taste or texture. Discover the secrets to creating a gluten-free sponge cake that's just as light and airy as its traditional counterpart, filled with a creamy custard and topped with caramelized almonds.

3. **Vegan Bee Sting Cake**: Delight in a plant-based version of this beloved dessert. Explore the art of making a fluffy and tender sponge cake using alternative ingredients, such as almond flour and flax eggs, complemented by a rich and creamy vegan custard and a sprinkle of caramelized almonds.

4. **Low-Carb Bee Sting Cake**: Enjoy the flavors of Bee Sting Cake while keeping your carb intake in check. This recipe guides you through creating a low-carb sponge cake using almond flour and coconut flour, filled with a sugar-free custard and topped with a layer of crunchy caramelized almonds.

5. **Paleo Bee Sting Cake**: Embark on a grain-free and refined sugar-free journey with this paleo-friendly Bee Sting Cake. Discover how to make a wholesome sponge cake using almond flour and coconut flour, filled with a luscious coconut custard and topped with a drizzle of honey and caramelized almonds.

Check out the recipes below so you can choose the best recipe for yourself!

BEE STING CAKE

Bee Sting Cake image

This bee sting cake (aka bienenstich) may look daunting, but it's well worth the effort. Take each step at a time, and you'll be surprised how easy it is to make. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 21

Ingredients

1/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1-1/2 cups whole milk
3 large egg yolks
2 tablespoons butter, cubed
2 teaspoons vanilla extract
1/2 cup heavy whipping cream, whipped
CAKE:
1/4 cup sugar
1 envelope (1/4 ounce) active dry yeast
1/4 teaspoon salt
2-3/4 cups all-purpose flour, divided
3/4 cup whole milk
1/3 cup butter, cubed
2 large eggs, room temperature
ALMOND TOPPING:
1/4 cup butter
3 tablespoons honey
2 tablespoons sugar
1 cup sliced almonds

Steps:

For filling, in a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk egg yolks. Whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Cool 30 minutes. Press plastic wrap onto surface of filling; refrigerate until cold., Whisk custard gently. Fold in half the whipped cream. Fold in remaining whipped cream. Cover and refrigerate., While custard is chilling, make dough. In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 1 minute. Add eggs; beat on high 1 minute. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a well floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , While dough is rising, make almond topping. In a small saucepan over medium heat, melt butter, honey and sugar. Cook and stir until sugar is dissolved. Remove from heat; stir in almonds. Cool slightly and set aside. , Punch down dough. Turn onto a lightly floured surface; roll into a 9-in. circle. Transfer to greased 9-in. springform baking pan, pressing to evenly fill pan with dough. Spoon almond mixture over dough and gently spread to cover entire surface. Cover pan with a kitchen towel; let rise in a warm place until doubled, 25-30 minutes. Preheat oven to 350°. Bake until topping is golden brown, 25-30 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. , Remove cake from base of springform pan. Using a long serrated knife, cut cake horizontally in half; spread filling over cake. Replace top of cake. Serve immediately. Chill leftovers.

Nutrition Facts : Calories 548 calories, Fat 32g fat (16g saturated fat), Cholesterol 178mg cholesterol, Sodium 314mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 3g fiber), Protein 11g protein.

BEE STING CAKE(SPONGE CAKE WITH A HOMEMADE CUSTARD FILLING)

Bee Sting Cake(Sponge Cake With a Homemade Custard Filling) image

This is one of my favourite cakes--one my mom would often makes. Bee sting cakes are popular in South Africa. Its a sponge cake which has a custard filling. Also this one is special because it has a almond topping as well. This cake takes some time but is well worth the effort.

Provided by muffin207

Categories Dessert

Time 2h5m

Yield 12 slices, 6-10 serving(s)

Number Of Ingredients 18

Ingredients

2 cups flour
15 ml baking powder
125 g butter
125 ml sugar
5 ml vanilla extract
2 eggs
125 ml milk
60 g butter
60 ml sugar
100 g sliced almonds
15 ml milk
1 cup milk
1 cup cream
2 egg yolks
60 ml sugar
45 ml cornflour
5 ml vanilla extract
25 g butter

Steps:

Cake method.
Preheat oven to 180 degrees Celsius. Sift flour and baking powder. Cream butter and sugar until light and fluffy. Add vanilla. Add eggs one at a time beating well after each addition. Add sifted dry ingredients alternating with milk. Spread batter into a greased and floured 22cm loose bottomed cake tin.
Topping method.
Combine all ingredients in a pot and heat until sugar has dissolved over medium heat. Pour over cake and spread evenly. Bake in oven for 35 minutes or centre of skewer comes clean.
Custard method.
While cake is in oven make filling.
Scald milk and cream. Beat egg yolks with sugar until light and creamy. Add cornflour and vanilla extract; then slowly add scalded milk and cream. Cook on top of double boiler stirring until mixture thickens. Stir in butter and set aside to cool.
Once cake is cool split cake in three layers carefully and sandwich together with custard.

Nutrition Facts : Calories 711.5, Fat 54.3, SaturatedFat 28.7, Cholesterol 245.2, Sodium 502, Carbohydrate 43.8, Fiber 3.4, Sugar 1.6, Protein 14.1

BEE STING CAKE

Bee Sting Cake image

This is a cake I came up with, while trying to attempt to make the Bee Sting Cake from The Cheesecake Shop. Unfortunately it was NOTHING like that one, but it was delicious just the same! It is kind of like a shortcake (similar the traditional German version of this cake), and is also delicious with cream cheese frosting! Although this is not what I was trying to make, everyone thought it was delicious, and it has already been made twice in my house! I will try again to make the one from The Cheesecake Shop, and post my recipe attempt! :D

Provided by Sara 76

Categories Dessert

Time 45m

Yield 1 cake

Number Of Ingredients 18

Ingredients

125 g butter
1/3 cup sugar
1 egg
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
2 tablespoons milk
125 g butter
1 cup ground almonds
1/2 cup honey
2 tablespoons milk
2 tablespoons vanilla
1 cup raspberry jam
1/4 cup butter
1 egg yolk
2 tablespoons honey
1 cup icing sugar
1 teaspoon vanilla

Steps:

CAKE:.
Cream butter and sugar until smooth.
Slowly beat in 1 egg.
Sift flour twice with salt and baking powder.
Add dry ingredients to the butter mixture alternatively with milk.
Spoon mixture into a greased and floured 8 inch pan.
GLAZE:.
Melt butter and stir in ground almonds, honey, milk, and vanilla.
Mix well and bring to the boil.
Cool and pour over cake batter, spreading it evenly.
Bake at 200C for 25 minutes.
Cool cake, remove from pan, and slice in half, horizontally.
RASPBERRY FILLING:.
Heat jam a little to make it easier to spread. Spread over bottom layer of cake. Put cake back together.
BUTTER CREAM FILLING:.
Cream butter until soft, and beat in egg yolk and honey.
Add icing sugar, a little at a time, and beat until fluffy.
Beat in vanilla.
Spread top and sides of cake with butter cream.

Nutrition Facts : Calories 6158.3, Fat 309.8, SaturatedFat 165.3, Cholesterol 1065.1, Sodium 3875.1, Carbohydrate 800.2, Fiber 21.9, Sugar 522.6, Protein 61.2

Tips:

Make sure all ingredients are at room temperature before starting. This will help the cake batter come together smoothly.
Do not overmix the cake batter. Overmixing can result in a tough, dense cake.
Bake the cake at a moderate temperature (350°F or 175°C) for the recommended amount of time. A toothpick inserted into the center of the cake should come out clean when it is done baking.
Allow the cake to cool completely before filling it. This will help prevent the filling from seeping out.
For the custard filling, make sure to use a heavy-bottomed saucepan and stir constantly to prevent the custard from burning.
Allow the custard filling to cool completely before using it. You can speed up the cooling process by placing the saucepan in a bowl of ice water.
When assembling the cake, be gentle with the layers. You don't want to crush them.
Store the cake in the refrigerator for up to 3 days.

Conclusion:

The bee sting cake is a classic Austrian dessert that is perfect for any occasion. The combination of the sponge cake, custard filling, and almond topping is simply irresistible. With a little bit of planning and effort, you can easily make this delicious cake at home. So what are you waiting for? Give it a try today!