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German Bee Sting Cake

German Bee Sting Cake

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Indulge in the warmth and charm of German Bee Sting Cake, a beloved dessert that brings smiles to any gathering. This delightful cake features a golden almond crust paired with a luscious honey-sweetened cream filling, creating an irresistible combination of nutty and sweet flavors. Perfect for family gatherings, potlucks, or cozy nights at home, this easy-to-make treat will impress your loved ones and leave them wanting more. With its light texture and rich taste, the German Bee Sting Cake is not only a feast for the eyes but also a delightful way to satisfy your sweet tooth.

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 bowl, mix flour and salt. In another bowl, dissolve yeast in warm water; let sit for five minutes.
  2. Heat milk, sugar, and butter in a saucepan until melted. Combine with yeast mixture, eggs, vanilla extract, and lemon zest in the flour bowl.
  3. Form dough by mixing until cohesive, then knead on a floured surface for about 8-10 minutes until smooth.
  4. Place dough in a greased bowl; cover and let rise in a warm place for one hour.
  5. For almond topping: Melt butter in a saucepan; stir in honey, heavy cream, and almonds until smooth.
  6. Punch down risen dough and spread it into a greased baking pan; pour almond mixture on top.
  7. Bake at 350°F (175°C) for about 25-30 minutes until golden brown.
  8. Cool the cake before whipping heavy cream with powdered sugar to form soft peaks; cut cake horizontally into two layers.
  9. Spread whipped cream filling on the bottom layer; place the top layer back on and refrigerate for one hour.

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