Description
German Bee Sting Cake is a sweet dessert featuring a rich yeast dough, creamy filling, and a crunchy almond topping.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon active dry yeast
- ½ cup whole milk
- ½ cup water
- ½ cup granulated sugar
- ½ cup unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon zest
- ½ cup heavy cream
- 2 tablespoons honey
- ½ cup sliced almonds
- 2 tablespoons unsalted butter
- ½ cup heavy cream
- ½ cup powdered sugar
Instructions
- Dissolve yeast in warm water in a small bowl and let it sit for 5 minutes until foamy.
- In a saucepan, heat milk, sugar, and butter over medium heat until butter melts.
- In a large bowl, combine flour and salt. Add the warm milk mixture, activated yeast, eggs, vanilla extract, and lemon zest. Mix until a dough forms.
- Turn dough onto a floured surface and knead 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, until doubled in size.
- In a small saucepan, melt butter over medium heat. Stir in honey, cream, and sliced almonds. Cook 3–4 minutes until smooth and almonds are slightly toasted. Set aside to cool slightly.
- Punch down the risen dough and spread it evenly in a greased 9×13-inch baking pan. Pour the almond mixture over the dough, spreading evenly.
- Preheat oven to 350°F (175°C). Bake for 25–30 minutes until the top is golden and a toothpick comes out clean. Let cool 10 minutes in the pan.
- Whip heavy cream and powdered sugar in a bowl until soft peaks form.
- Slice the cooled cake horizontally into two layers. Spread whipped cream evenly over the bottom layer. Place the top layer on top and gently press to secure.
- Refrigerate for at least 1 hour before serving to let flavors meld. Serve chilled.
Notes
- Ensure the yeast mixture is warm but not hot to avoid killing the yeast.
- Use freshly whipped cream for a lighter, fluffier filling.
- Toasting the almonds lightly intensifies their flavor and adds crunch.
- This cake can be stored in the refrigerator for up to 2 days.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: German Bee Sting Cake, dessert, cake, almond topping, cream filling