German Bee Sting Cake
A traditional German dessert featuring a yeast cake base, honey-almond topping, and vanilla cream filling.
Ingredients
For the Yeast Cake
- 250 g all-purpose flour
- 7 g active dry yeast
- 50 g granulated sugar
- 120 ml warm milk not hot
- 50 g unsalted butter softened
- 1 large egg
- 0.5 teaspoon salt
For the Honey-Almond Topping
- 75 g unsalted butter
- 100 g granulated sugar
- 2 tablespoon honey
- 2 tablespoon heavy cream
- 100 g sliced almonds
For the Vanilla Cream Filling
- 500 ml whole milk
- 100 g granulated sugar
- 2 large egg yolks
- 30 g cornstarch
- 1 teaspoon vanilla extract
- 200 ml heavy cream whipped
Instructions
- Prepare the yeast cake by mixing flour, yeast, sugar, warm milk, butter, egg, and salt in a bowl.
- Knead the dough until smooth, then let it rise in a warm place for about 1 hour.
- Preheat the oven to 350°F (180°C). Roll out the dough and place it in a greased baking pan.
- For the topping, melt butter, sugar, honey, and cream in a saucepan. Stir in the almonds and spread over the dough.
- Bake for 25-30 minutes until golden brown. Let cool completely.
- For the filling, heat milk in a saucepan. Whisk sugar, egg yolks, and cornstarch in a bowl. Gradually add hot milk, then return to the pan and cook until thick. Stir in vanilla and let cool.
- Fold whipped cream into the cooled custard. Slice the cake horizontally and spread the filling between the layers.
Notes
Store the cake in the refrigerator. Serve chilled.