Description
German Bee Sting Cake is a delightful dessert made with a yeast cake base, topped with honey-almonds, and filled with a creamy vanilla filling.
Ingredients
Scale
- 250g (2 cups) all-purpose flour
- 7g (2 ¼ tsp) active dry yeast
- 50g (¼ cup) granulated sugar
- 120ml (½ cup) warm milk (not hot!)
- 50g (¼ cup) unsalted butter, softened
- 1 large egg
- ½ tsp salt
- 75g (⅓ cup) unsalted butter (for topping)
- 100g (½ cup) granulated sugar (for topping)
- 2 tbsp honey
- 2 tbsp heavy cream
- 100g (1 cup) sliced almonds
- 500ml (2 cups) whole milk (for filling)
- 100g (½ cup) granulated sugar (for filling)
- 2 large egg yolks
- 30g (¼ cup) cornstarch
- 1 tsp vanilla extract
- 200ml (¾ cup) heavy cream, whipped
Instructions
- In a bowl, mix warm milk, yeast, and sugar. Let it sit for 5 minutes until frothy.
- Add flour, softened butter, egg, and salt. Mix to form a dough.
- Knead the dough on a floured surface for about 5 minutes.
- Place the dough in a greased bowl, cover, and let rise for 1 hour.
- Preheat the oven to 180°C (350°F).
- Spread the dough in a greased baking pan.
- For the topping, melt butter in a pan, add sugar, honey, and cream. Stir in sliced almonds.
- Spread the almond mixture over the dough.
- Bake for 25-30 minutes until golden.
- For the filling, heat whole milk in a saucepan.
- In a bowl, whisk egg yolks, sugar, and cornstarch. Gradually add hot milk to the mixture.
- Return mixture to the saucepan and cook until thickened.
- Stir in vanilla extract and let cool.
- Fold whipped cream into the cooled mixture.
- Cut the cake in half horizontally, spread the filling, and top with the other half.
- Chill before serving.
Notes
- Use warm milk to activate the yeast.
- Ensure the cake cools completely before adding filling.
- Store leftovers 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: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: German Bee Sting Cake, dessert, yeast cake, honey almond topping, vanilla cream filling