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Recipe of: © Monsieur Cuisine

Bee sting cake

MC plus
12 pieces
Ready in: 4:00 h
Preparation time: 30 min.
Created on: 05.10.2021
Last changes: 28.09.2021



  • 150 ml milk at room temperature (fresh whole milk, 3.5% fat)
  • ½ fresh yeast cube (21 g)
  • 50 g sugar
  • 60 g soft butter
  • 330 g plain flour (type 405)
  • 1 pinch of salt


  • 400 ml milk at room temperature (fresh whole milk, 3.5% fat)
  • 1 sachet of vanilla pudding powder (37 g)
  • 50 g sugar
  • 1 sachet of vanilla sugar (8 g)
  • 250 ml chilled cream (30% fat)
  • 2 sachets of whipping cream stabiliser (8 g each)


  • 60 g soft butter
  • 50 ml chilled cream (30% fat)
  • 60 g sugar
  • 1 tbsp honey
  • 100 g flaked almonds


  • fat for the cake tin
  • breadcrumbs for the dish
  • flour for the work surface (type 405)


Per piece:

  • calorific value
    1562 kj / 373 kcal
  • protein: 7 g
  • carbohydrates: 36 g
  • fat: 22 g
Preparation time
30 min.
Ready in
4:00 h
  1. To make the yeast dough, put the milk, yeast and sugar into the blender jug, and, with the measuring beaker in place, heat up for 3 minutes/37 °C/speed setting 1. Add the flour, soft butter chopped into pieces, and 1 pinch of salt, and, with the measuring beaker in place, knead into a smooth dough with the knead button/2 minutes. Decant the dough into a bowl, and prove in a warm place for 45 minutes until the volume has doubled. Clean the blender jug thoroughly.
  2. To make the creme, insert the mixer attachment into the blender jug. Add the milk (at room temperature), the pudding powder, sugar and vanilla sugar to the blender jug, and, with the measuring beaker in place, allow to thicken for 10 minutes/100 °C/speed setting 3. Decant the dessert and cover with cling film to prevent a skin forming, and allow to cool. Clean the blender jug.
  3. Grease the springform tin and dust with breadcrumbs. Pre-heat the oven to 180 °C.
  4. Place the dough in the tin and stretch using your hands so that the base is covered. Cover again and allow to rest for another 15 minutes.
  5. To make the almond topping, put the soft, chopped butter, the chilled cream, sugar and honey into the blender jug and, the measuring beaker not inserted, boil for 5 minutes/100 °C/speed setting 2. Then, the measuring beaker not inserted, boil the mixture down for 2 minutes/80 °C/speed setting 2. Add the flaked almonds and, with the measuring beaker in place, stir with the reverse button/30 seconds/speed setting 2. Spoon the mixture onto the dough, spread evenly and smooth out. Bake the base for 30 minutes. Once baked, remove the base from the tin immediately, and allow to cool on a cake rack for 30 minutes. Clean the blender jug thoroughly and rinse out with cold water.
  6. Insert the mixer attachment into the blender jug. To make the creme, put the chilled cream and whipping cream stabiliser into the blender jug and, the measuring beaker not inserted, beat until stiff for 3 minutes/speed setting 4, keeping an eye on it all the while. Decant the cream and refrigerate. Rinse out the blender jug thoroughly.
  7. Cut the cake base horizontally and cut the lid with the almonds into 12 slices. Then allow to cool for 30 minutes.
  8. Fold the cream into the pudding powder. Place the cake base on a cake platter and put a cake ring around it. Smooth the creme over the base and refrigerate for at least 1 hour. Before serving, press the slices of the lid onto the creme to re-form the circle.



Vanilla pudding can be replaced with caramel pudding.

The flaked almonds can be replaced with 100 g coarse oats or 100 g grated coconut.




Bon appétit with Monsieur Cuisine