Gluten-Free Bienenstich (Bee Sting Cake)

Indulge in the classic flavors of Germany with this Gluten-Free Bienenstich (Bee Sting Cake), a dessert that beautifully balances delicate textures and bold flavors. This gluten-free adaptation of the traditional bee sting cake features a tender, buttery sponge made with gluten-free flour, crowned with a luscious honey-almond topping that caramelizes to perfection. Between the layers lies a velvety custard cream filling, made from whipped cream and gluten-free vanilla pudding, adding a cloud-like richness. Quick to prepare in just over an hour, this cake is a stunning centerpiece for any occasion, free from gluten but full of irresistibly delectable sweetness. For the perfect finishing touch, serve chilled to allow the creamy filling to meld with the subtly caramelized topping. A must-try for anyone seeking a gluten-free dessert that doesn't compromise on tradition or flavor!

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

Ingredients

• 250 grams Gluten-free all-purpose flour
• 1 teaspoon Xanthan gum
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 100 grams Unsalted butter, room temperature
• 75 grams Granulated sugar
• 2 Eggs, large
• 150 ml Milk, room temperature
• 1 teaspoon Vanilla extract
• 100 grams Honey
• 50 grams Brown sugar
• 100 grams Almond slices
• 500 ml Heavy cream
• 1 pack Vanilla pudding mix (gluten-free)
• 2 tablespoons Confectioners' sugar

Directions

Step 1

Preheat the oven to 350°F (175°C) and grease a 9-inch round springform pan.

Step 2

In a large bowl, mix together the gluten-free flour, xanthan gum, baking powder, and salt.

Step 3

In another bowl, cream the butter with granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.

Step 4

Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.

Step 5

Spread the batter into the prepared pan.

Step 6

For the topping, combine honey and brown sugar in a small saucepan over medium heat until the sugar is dissolved. Stir in the almond slices until well coated.

Step 7

Spread the honey-almond mixture evenly over the cake batter.

Step 8

Bake for 30-35 minutes until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

Step 9

While the cake cools, prepare the filling. Whip the heavy cream to soft peaks, then gradually add the confectioners' sugar and beat to stiff peaks.

Step 10

Prepare the vanilla pudding according to the package instructions and allow to cool. Once cooled, fold in the whipped cream to make a custard cream filling.

Step 11

Once the cake is cool, carefully cut it horizontally in half. Spread the custard cream filling on the bottom half, then carefully place the top half back on.

Step 12

Refrigerate the cake for at least 2 hours before serving to let the filling set.

Nutrition Facts

Serving size	(1488.6g)

Amount per serving	% Daily Value*
Calories	5009.0

Total Fat 310.5g	0%
Saturated Fat 160.1g	0%
Polyunsaturated Fat g
Cholesterol 1103.0mg	0%
Sodium 2833.4mg	0%
Total Carbohydrate 499.8g	0%
Dietary Fiber 17.9g	0%
Total Sugars 250.7g
Protein 44.6g	0%

Vitamin D 205.4IU	0%
Calcium 542.5mg	0%
Iron 8.2mg	0%
Potassium 1219.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.2%

Protein: 3.6%

Carbs: 40.2%