Bienenstich (Bee Sting Cake)

 In a mixing bowl, combine whipping cream, pudding mix, and honey. Beat until it becomes a thick, spreadable consistency.

Cut the cake in half horizontally.

Spread all of the filling on the bottom half of the cake. and then carefully place the top half back on top.

Serve now or chill until ready to serve.

The topping is addictive. So crunchy and sweet and amazing.

But that cream filling is also not terrible….

A suggestion to make things easier for you – cut the cake with a serrated knife before you chill it. The topping can be quite difficult to cut through once it is chilled and you end up squishing the cream out.

Even easier? When you have the top off the cake to spread the cream on the bottom layer, cut the top into slices BEFORE you place it back on top. That way you can follow the cut marks and only have to cut through cream and bottom layer – no squishing necessary.

I didn’t do that here for presentation sake BUT I will definitely pre-cut the top next time to make it easier. It’s still super beautiful and that way you can pre-proportion your slices too!

We decided that this is definitely more of a treat you serve with coffee/tea at break time instead of a dessert. It isn’t very sweet and the yeast-iness lends itself more towards tea time than after a meal.

I will be making this for so many occasions now that I know how amazing it is!