Bee sting cake Bienenstich - unconventional


Ingredients for biscuit cake (20 cm - 8 inches):
  • 3 eggs
  • 135g of flour (1 cup of flour + 2 tablespooons)
  • 1 teaspoon baking powder
  • a pinch of salt
  • 115g sugar (1/2 cup of sugar)
  • 2 packs of vanilla sugar (1.5 tablespoons)
Ingredients for the filling:
  • 500g quark (use high fat greek yogurt if Quark is not available) - 2.5 cups
  • 250g of mascarpone - 1 cup + 1 tablespoon
  • 1 - 1.5 tablespoons honey (adjust to taste)
  • 1 tsp vanilla paste, or 2 tsp vanilla extract or seeds of a vanilla pod
  • 50g water (1/4 cup) + 4 tsp agartine (agar agar, or 6 gelatine leaves) 
Ingredients for the almond crust topping:
  • 60g butter (1/4 cup)
  • 1 - 1.15 tablespoons honey (adjust to taste)
  • 200g of sliced almonds (2 cups)
Filling instructions
  1. Preferably you start by preparing the filling, because it has to be put in the fridge for at least 3 - 4 hours.
  2. Stir Agartine with water and bring to a boil. Mix remaining ingredients together.
  3. Then add cooked Agartine to remaining ingredients and stir.
  4. Refrigerate for 3 - 4 hours. Then place in a pastry bag with large open tip.
Sponge cake instructions
  • Loosen eggs in a mixer, then add sugar and vanilla sugar and beat for 15 minutes until it tripples in volume.
  • Mix remaining ingredients (flour, baking powder, salt) well together.
  • Put baking paper in baking tin - but do not grease.
  • Preheat open to 180 degrees (350 Fahrenheit).
  • Add dry ingredients carefully into the creamy egg mass (in three stages, fold gently).
  • Pour batter into baking tin (20 cm diameter) and bake for 28 minutes.
  • Cool in the cake pan for 5 minutes, then remove from the pan and leave to cool for another hour.
  • Cut in half with a cake leveler.
Almond crust topping
  1. Insert baking paper in 20 cm (8 inch) cake pan.  Place butter, almonds and honey in a pan and cook on medium heat until honey and butter have completely melted.
  2. Distribute the coated almonds evenly in cake pan.
  3. Bake for 12 minutes in preheated oven for 12 minutes.  May need to turn the cake pan in the oven after a few minutes, if you find that the almonds are turning brown in an uneven manner.
  4. Remove from the oven and cut into 4 to 8 pieces. Let cool.
Bring everything together
  1. Pipe filling on first cake layer.
  2. Place second sponge cake layer on top and pipe remaining filling.
  3. Place almond toppings on the filling.
  4. Voila - unconventional bee sting cake is ready! Keep cool before serving.

Classic german Bienenstich modified