Bee sting custard with ladyfingers and almonds

Bee sting custard with ladyfingers and almonds

Quick bee sting with almonds and vanilla cream

Bee sting custard with ladyfingers and almonds

Bee sting with ladyfingers and almonds

This bee sting in a glass captivates with a fluffy custard cream and homemade almond brittle. The dessert is easily prepared in a jar and offers creamy and crunchy pleasure at the same time!

Please rate this recipe

5 from 2 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Desserts
Cuisine German recipes
Servings 8 persons
Calories 425 kcal



  • 8 ladyfingers or cookies

Vanilla pudding

  • 400 g milk
  • 40 g cornstarch
  • 1 pinch salt
  • 1 tablespoon vanilla sugar
  • 1 egg
  • 3 tablespoons sugar
  • 2 cups whipped cream
  • 40 g sugar

Almond brittle topping

  • 4 tbsp. flaked almonds
  • 2 tablespoons butter
  • 2 tablespoons sugar


Cook vanilla pudding

  • Bring 350 ml milk to a boil in a saucepan.
  • Mix cornstarch, 3 tbsp. sugar and vanilla sugar together and whisk in 50 ml milk until smooth.
  • Stir the mixture into the hot milk, bring to the boil briefly, remove from the heat and allow to cool slightly.
  • Separate the egg and mix the yolk first with 1 tablespoon of the pudding mixture, then stir it into the pudding.
  • Beat the egg whites in a mixing bowl with a mixer until stiff and fold into the pudding.
  • Cover and allow the pudding to cool.
  • Whip cream until stiff, stir in 40 g sugar and add to the pudding.
  • Mix everything well and pour half of the cream on the bottom of the glasses/dessert bowl.

Prepare the almond brittle

  • Melt the butter in a pan.
  • Add sugar with flaked almonds and stir until caramelized.
  • Spread almond brittle on baking paper and let cool slightly.

Prepare dessert

  • Divide ladyfingers into three parts ( for dessert glasses ) otherwise leave whole and place on top of pudding.
  • Cover the ladyfingers with another layer of pudding.
  • Spread almond brittle on the dessert glasses / dessert bowl. Finished!


Refrigerate Bienenstich dessert until ready to eat.
Instead of ladyfingers, you can also use butter cookies, almond cookies or cookies! You can make the pudding with cottage cheese instead of cream.
The sour cherries in the bee sting dessert turn out great!


  • Pot
  • Whisk
  • Hand mixer
  • Dessert glasses
  • Stirring cup
  • Mug
  • Pan
  • Wooden kitchen spatula


Calories: 425kcalCarbohydrates: 31gProtein: 6gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 139mgSodium: 99mgPotassium: 184mgFiber: 1gSugar: 17gVitamin A: 1134IUVitamin C: 1mgCalcium: 124mgIron: 1mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

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Bee sting cake with strawberries and almonds

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