Bee Sting cake with Aldi gluten free self-raising flour

Bee sting cake is one of our favourite cakes and I am happy to offer another recipe for this cake, actually the same recipe, but based on another gluten free flour mix – self-raising flour, Aldi supermarket’s own brand White Mill. This version of the traditional German cake is yeast free and is based on my 2 original recipes: light and fluffy sponge baked form apple puree batter and vanilla cream prepared with thick pasty cream, whipped cream and leaf gelatine. Bee sting cake has a caramel and almond crust on top of the cake. The simple version I used many time now is baked as an upside down cake, thus eliminating the process of caramel application on a cake. Everything is done in one bake. Cake recipe based on other gluten free dry ingredients can be found here and here.

As a more simple option for this cake is an upside down apple or rhubarb cake with Well and Good self raising flour or with Well and Good Crusty bread mix.

The sponge itself can be used as a base for kid’s birthday cake – Dinosaur – that I also baked several times. For a birthday cake you will need a silicone mould to bake the sponge and the same cream, no almond caramel layer though.


for an upside down cake 20cm x 30cm


  • 3 large eggs, room temperature
  • 150 pure apple puree, room temperature (I used blended apple pie filling)
  • 110g sugar
  • 15 vanilla sugar
  • 170g Aldi White Mill gluten free self raising flour
  • 2 tea spoons of lemon zest (optional)

almond and honey caramel topping

  • 100g sliced toasted sliced almonds
  • 50g unsalted butter
  • 60g honey
  • 40g sugar
  • 2 table spoons milk

vanilla cream

  • 2 egg yolks
  • 150ml milk
  • 50g sugar
  • 20g corn starch
  • 2 tea spoons apple brandy Calvados (or any other gluten free alcohol of your choice, optional)
  • 2 leaves of gold grade gelatine, 3 leaves, for even firmer cream


  • 300g regular whipping cream 35% fat, containing thickeners
  • 15g icing sugar (20g if not using vanilla sugar)
  • 5g vanilla sugar
  • 1 tea spoon vanilla paste/extract



Has to be prepared at least 6 hours before cake assembly, better the day before.

  • in a sauce pan whisk egg yolks with sugar to even texture
  • add corn flour(starch), stir until full incorporation
  • add milk, combine all ingredients
  • soak gelatine leaves in cold water
  • heat the mixture in a sauce pan on medium heat, stirring
  • cream will start to thicken, the thickening will happen fast, whisk for the even texture without lumps
  • add alcohol, mix it in
  • squeeze water out of gelatine leaves, add them to cream, stir until gelatine dissolves completely
  • let it cool to lukewarm temperature
  • whisk whipping cream with icing sugar and vanilla
  • add pastry cream, combine them together, cover the bowl and let the cream set refrigerated
  • whisk the cream again to achieve smooth texture before cake assembly

caramel layer

  • roast sliced almonds 15 minutes at 150C
  • line baking tray with baking paper
  • spread almonds evenly on the bottom of the tray
  • place all ingredients for caramel in a sauce pan
  • heat on medium heat until butter dissolves and the mixture starts boiling
  • cook for 2-3 minutes, stir occasionally
  • spoon caramel evenly in a very small portions over almonds, best to be done with tea spoon


  • beat eggs with sugar and vanilla sugar until pale and triple in volume
  • add apple puree, whisk for another 2 minutes
  • add self raising gluten free flour sifted in three portions
  • gently incorporate flour mix into the batter
  • add lemon zest if using
  • pour over set caramel layer
  • the batter is quite runny and will spread evenly, tap baking pan on a benchtop if necessary
  • bake in preheated to 160-165C fan forced oven
  • check the sponge with a tooth pick, it should come out completely dry, it might take 40+ minutes
  • line wire rack with baking paper and turn the cake over
  • gently peel baking paper off, first from the sides, then from the caramel layer
  • let the cake rest until completely cooled down
  • cut the sponge in two equal layers
  • use vanilla cream generously between sponge layers
  • the cake can be served immediately, but it is better to give it several hours to set refrigerated

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