Bee Sting Sponge Roll

This hearty Bee Sting Sponge Roll reimagines the classic German Bienenstich cake in a delightful Swiss roll format. The combination of light sponge, creamy filling, and crunchy honey-almond topping creates a showstopping dessert that balances textures and flavors perfectly.

I first created this recipe when looking for a special dessert for my mother's birthday. The traditional Bienenstich was her favorite, but I wanted something more elegant that would still capture those beloved flavors from her childhood.

Ingredients

• For the sponge cake:
• 4 eggs: Fresh eggs at room temperature for maximum volume
• 140g sugar: Regular granulated works perfectly here
• 1 packet of vanilla sugar: This adds that authentic German flavor
• 140g sifted flour: Measure after sifting for the lightest texture

• For the filling:
• 600ml heavy cream: Must be cold straight from refrigerator for proper whipping
• 1 1/2 packets of Paradiescreme: This German pudding mix creates the perfect stable filling

• For the almond mixture:
• 80g sugar: Creates the caramelized base for the almonds
• 40g butter: Unsalted preferred for better flavor control
• 2 tbsp honey: Adds that signature bee sting sweetness
• 70g sliced almonds: Look for even, golden slices for the best presentation

Step-by-Step Instructions

Prepare the sponge:

Begin by preheating your oven to 200°C with top and bottom heat. This high temperature is crucial for the rapid rise needed in sponge cakes. Insert the whisk attachment into your Thermomix and add eggs, sugar, and vanilla sugar. Beat for a full 15 minutes at 40°C/speed 4 until extremely frothy and nearly tripled in volume. The warm temperature helps stabilize the egg foam.

Incorporate the flour:

Sift the flour directly into your mixing bowl and beat for exactly 5 seconds at speed 3. This brief mixing is crucial as overmixing will deflate your carefully created air bubbles. Remove the whisk attachment and use a spatula to gently fold in any remaining flour from the edges, using a light hand to maintain as much volume as possible.

Bake the sponge:

Pour the batter onto a parchment-lined baking sheet, taking care to spread it evenly without deflating. An offset spatula works perfectly here. Place in the lower half of the oven and bake for 8-10 minutes until the surface turns a beautiful golden brown. The sponge should spring back when gently pressed with a finger.

Roll while hot:

Working quickly, turn the hot sponge out onto a fresh piece of baking paper. Dampen the original parchment paper with a moist kitchen towel to help release it from the cake without tearing. Place this paper back on top of the sponge and immediately roll it up using both papers. Cover with a kitchen towel while cooling completely. This crucial step trains the cake to hold its rolled shape.

Create the almond topping:

In a medium pan, melt sugar, butter and honey until it begins to simmer. Add the almonds and stir continuously until they take on a lovely golden color. Pour this hot mixture onto a baking sheet, spreading quickly into an even layer before it hardens. Avoid thick spots which would make cutting difficult later.

Prepare the filling:

Ensure your heavy cream is thoroughly chilled before beginning. Add it to your cleaned mixing bowl along with the Paradiescreme powder and whip for approximately 1.5 minutes at speed 4 until stiff peaks form. The filling should be firm enough to hold its shape but still spreadable.

Assemble the roll:

Gently unroll your cooled sponge and spread most of the cream filling in an even layer across the surface, reserving about a quarter for the exterior. Roll the cake back up firmly but gently, using the paper to help guide it. Place seam-side down on your serving platter and trim the ends for a neat appearance.

Finish with almonds:

Spread the reserved cream across the top and sides of the roll. Break the cooled almond mixture into small, bite-sized pieces and arrange them decoratively on top, pressing gently to adhere them to the cream. Refrigerate for at least an hour before serving to allow the flavors to meld and the cream to set.

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I particularly love using local honey in the almond topping. The first time I made this with wildflower honey from my neighbor's apiary, the fragrance was so incredible that it's become my secret ingredient. That subtle floral note truly elevates this dessert from good to unforgettable.

Make-Ahead Options

This Bee Sting Sponge Roll actually improves with some time in the refrigerator. The moisture from the cream gently soaks into the sponge, creating an even more tender texture while the almonds maintain their crunch. You can prepare the entire roll up to 24 hours before serving. Just keep it covered in the refrigerator to prevent it from absorbing other food odors.

Troubleshooting Tips

If your sponge cracks when rolling, it was likely baked a bit too long. The ideal moment to roll is immediately after baking when the cake is most flexible. Should cracks appear, don't worry. The filling will hide most imperfections, and the exterior cream layer will conceal the rest. For extra insurance against cracking, dust your parchment paper with a thin layer of confectioners sugar before turning out the hot cake.

Serving Suggestions

This Bee Sting Sponge Roll pairs beautifully with fresh berries on the side. The slight acidity of raspberries or blackberries provides a wonderful contrast to the sweet, creamy dessert. For a truly German experience, serve with a strong cup of coffee or a small glass of fruit schnapps. If presenting at a special occasion, dust the platter with a light sprinkle of powdered sugar just before bringing to the table.

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Cultural Background

The traditional Bienenstich or Bee Sting Cake has a fascinating history dating back centuries in German baking tradition. Legend claims it was named after an incident where a baker was stung by bees attracted to the honey in the topping, but still managed to create this delicious dessert. By transforming it into a Swiss roll format, we maintain the beloved flavor combination while creating a more elegant presentation that showcases all the traditional elements in each beautiful slice.

Frequently Asked Questions

→ What makes the bee sting sponge roll unique?

Its balance of textures—fluffy sponge, creamy filling, and crunchy almond topping—sets it apart as an irresistible dessert.

→ Can I prepare the almond topping in advance?

Yes, you can prepare the almond topping beforehand. Just store it in an airtight container to maintain its crunchiness.

→ How do I ensure the sponge cake stays moist?

Roll the sponge cake immediately after baking while warm to lock in moisture, and cover it with a damp kitchen towel as it cools.

→ What is Paradiescreme, and can I substitute it?

Paradiescreme is a light dessert cream that can be replaced with vanilla pudding mix or stabilized whipped cream if unavailable.

→ How long does it take to prepare this dessert?

Preparation takes about 40 minutes, with 10 minutes of baking time, making it a fairly quick dessert.