Description
This German Bee Sting Cake features a sweet yeast cake topped with honey, cream, and almonds.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon active dry yeast
- 1/2 cup whole milk
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon zest
- 1/2 cup heavy cream
- 2 tablespoons honey
- 1/2 cup sliced almonds
- 2 tablespoons unsalted butter (for almond topping)
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine flour, salt, and yeast.
- In a saucepan, heat milk, water, sugar, and butter until warm.
- Add the warm mixture to the flour mixture.
- Mix in eggs, vanilla extract, and lemon zest until smooth.
- Pour the batter into a greased cake pan.
- Let the batter rise for 30 minutes.
- Bake for 25-30 minutes until golden brown.
- While baking, prepare the almond topping by melting butter and mixing with sliced almonds and honey.
- Spread the almond mixture over the cake after it cools.
- Whip the heavy cream with powdered sugar and spread it on top.
- Slice and serve the cake.
Notes
- Ensure the yeast is fresh for best results.
- Let the cake cool completely before adding toppings.
- Keep leftovers covered in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: German Bee Sting Cake