Bee Sting Cake (German Bienenstich)

The German Bienenstich, or Bee sting cake in English, is a traditional German cake and can be found in almost every German bakery. There is a legend where the baker who baked the cake had been stung by a bee because the sweet top layer of the cake attracted them. The topping of this cake consists of a layer of caramelized honey almonds.

4 eggs, separated
2.8 oz sugar (80 g)
3.5 oz all-purpose flour, unbleached (100 g)
0.7 oz corn starch (20 g)
1 Tbsp. baking powder

Filling and Topping:
6.7 oz heavy cream (100-200 mL)
1 pkg Dr. Oetker vanilla pudding
8.8 oz sliced almonds (250 g)

Beat egg white until very firm (add a dash salt).

Beat egg yolks with sugar until foamy, mix all-purpose flour, unbleached with baking powder and starch, add it to egg yolks. Mix well.

Carefully fold in firm egg whites with a spatula.

Grease a form diameter 22-24 cm (or layer it with parchment paper), then fill dough into the form.

Sprinkle sliced almonds on top (this is the topping)

For the Filling:
Bake in preheated oven for 20 minutes on 350°F (180°C/160°C fan, Gas Mark 4).

Meanwhile beat heavy cream until firm.

For the filling make pudding per instructions, let cool off a bit (place plastic foil on top so no skin would build). Mix it with the heavy cream. Keep cool.

Take the cake and place it on a baking rack. Remove parchment paper, turn it around and let cool off.

Cut cake in half (horizontal) and spread a layer of the filling on the lower half (the cream is in the middle).

Keep cake cool until you serve it.

Cook's Notes: The German recipe is using "paradise cream" form Dr Oetker instead of Pudding.