German Bee Sting Cake
This German Bee Sting Cake is a delightful dessert with a sweet honey and almond topping.
Equipment
- Mixing bowl
- baking pan
Ingredients
For the Cake
- 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
For the Topping
- ½ cup heavy cream
- 2 tablespoons honey
- ½ cup sliced almonds
- 2 tablespoons unsalted butter (for almond topping)
- ½ cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a baking pan.
- In a mixing bowl, combine flour, salt, and yeast. In a separate pot, heat the milk, water, sugar, and butter until warm. Add to the flour mixture and mix well. Beat in the eggs, vanilla, and lemon zest until smooth.
- Pour the batter into the prepared pan and let it rise for 30 minutes.
- Bake for 25 minutes or until golden brown. Allow to cool.
- For the topping, whip the heavy cream and fold in honey. Spread this mixture over the cooled cake and top with sliced almonds and melted butter.
- Sprinkle with powdered sugar before serving.
Notes
You can add more almonds or substitute other nuts as per your preference.