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German Bee Sting Cake

German Bee Sting Cake

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Indulge in the delightful experience of making German Bee Sting Cake, a traditional dessert that combines the rich flavors of honey, almonds, and vanilla with a creamy filling. This cake features a soft, yeast-based sponge topped with a crunchy almond mixture, creating a beautiful contrast in textures. Perfect for family gatherings or cozy evenings at home, this treat is both easy to prepare and sure to impress. With its enticing aroma and delicious taste, German Bee Sting Cake will bring smiles to your loved ones and become a cherished addition to your dessert repertoire.

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

  1. In a large bowl, mix together flour and salt.
  2. In a separate bowl, dissolve yeast in warm water; let it foam for five minutes.
  3. Heat milk, sugar, and butter until melted; combine with flour mixture along with foam yeast, eggs, vanilla extract, and lemon zest. Mix to form dough.
  4. Knead dough on a floured surface for about 8 to 10 minutes until smooth.
  5. Place dough in a greased bowl; cover and let rise in a warm place for about an hour.
  6. While the dough rises, prepare the almond topping by melting butter in a pan; stir in honey, cream, and almonds until smooth.
  7. Once risen, transfer dough to a greased baking pan; pour almond mixture over the top.
  8. Bake at 350°F (175°C) for about 25-30 minutes until golden brown; cool for ten minutes.
  9. Whip heavy cream with powdered sugar until soft peaks form; slice the cooled cake horizontally in half.
  10. Spread whipped cream on one layer; top with the other half and chill before serving.

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