As of: February 3, 2024, 2:58 p.m
By: Sandra Keck
You've probably never seen a bee sting recipe like this before: bee sting Swiss roll.
© Simply Tasty
This bee sting sponge roll deserves a little dance of joy and looks good at any coffee party.
Have you always wondered where the bee sting got its name from?
It doesn't come from the honey contained in the cake, but is based on an old story.
Very briefly: two cities had a dispute and one attacked the other at dawn.
The attackers were routed with beehives (yes, angry bees are not to be trifled with) and to celebrate the triumph, the bee sting was invented.
But with our delicious bee sting sponge roll you don't have to worry about any nasty stings, we promise.
That's how it's done:
These are the ingredients you need for the Swiss roll:
Biscuit Dough:
4 eggs, separated
1 pack vanilla sugar
100g sugar
1 pinch of salt
70g flour
30 g cornstarch
0.5 tsp baking powder
2 tbsp mineral water
1 tablespoon of sugar
Bee sting cream:
350 ml milk
1 pack (37 g) vanilla pudding powder
200 ml cream
2 tbsp sugar
1 pack of cream stiffener
Almond topping:
75g butter
80g sugar
3 tbsp honey
100 g almond flakes
Aside from that:
tea towel
The preparation is not that difficult:
Preheat oven to 190°C.
Line a baking tray with baking paper.
For the sponge cake:
Separate the eggs.
Beat the egg yolks together with the sugar, vanilla sugar and salt until fluffy.
Mix the flour, starch and baking powder, sieve into the egg mixture and fold in.
Stir in mineral water until smooth.
Beat the egg white until stiff and carefully fold it into the dough.
Pour the dough onto the prepared baking sheet and smooth it out.
Bake for 8 to 10 minutes until golden brown.
While it is still hot, turn the sponge cake base onto a tea towel sprinkled with 1 tablespoon of sugar and carefully peel off the baking paper.
Using the tea towel, roll up the sponge cake from the long side and let it cool.
For the bee sting cream:
cook a pudding from 350 ml milk and 1 packet of vanilla pudding powder as per the instructions.
Let cool down.
Beat the whipped cream with 1 packet of cream stiffener until stiff.
Set aside 2 tablespoons for decoration.
Carefully mix the stiffly whipped cream with the pudding.
Unroll the completely cooled sponge cake base and spread it with the bee sting cream.
Roll up the sponge cake again and chill for about 1 hour.
Arrange the Swiss roll on a platter.
For the almond topping:
Bring butter, sugar and honey to the boil in a non-stick pan.
Add the flaked almonds and simmer the mixture over low heat for about 2 minutes.
Pour onto the Swiss roll and let cool.
Put the remaining whipped cream into a piping bag with a star nozzle and pipe the cream tuffs onto the bee sting Swiss roll.
So good!
Everyone wants a piece of this recipe: bee sting Swiss roll.
© Simply Tasty
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