Description
Savory Golden Onion Butter Jasmine Rice is a flavorful side dish that pairs well with various meals.
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 and let it sit for 5 minutes until foamy.
- Heat milk, sugar, and butter in a saucepan over medium heat until butter melts.
- In a large bowl, combine flour and salt. Add warm milk mixture, activated yeast, eggs, vanilla, and lemon zest. Mix until dough forms.
- Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for ~1 hour, until doubled.
- Melt butter in a small saucepan over medium heat. Stir in honey, cream, and sliced almonds. Cook 3–4 minutes until smooth and almonds are lightly toasted. Set aside to cool slightly.
- Punch down the risen dough and transfer it to a greased 9×13-inch pan. Spread evenly.
- Pour almond mixture over the top and spread evenly.
- Preheat oven to 350°F (175°C).
- Bake for 25–30 minutes, until golden brown and a toothpick inserted comes out clean. Let cool 10 minutes.
- Whip heavy cream and powdered sugar until soft peaks form.
- Carefully cut cooled cake in half horizontally. Spread whipped cream on the bottom layer and place the top layer over it. Press gently to secure.
- Refrigerate at least 1 hour before serving to let flavors meld. Serve chilled.
Notes
- Use fresh whipped cream for a lighter, fluffier filling.
- Toasting almonds enhances flavor and texture.
- Ensure the yeast mixture is warm but not hot to avoid killing the yeast.
- Store cake in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: German Bee Sting Cake, Bienenstich, traditional German dessert, almond honey cake, whipped cream cake