German Bee Sting Cake
This German Bee Sting Cake is a delicious dessert made with a soft dough, almond-honey topping, and creamy custard filling.
Equipment
- Mixing bowl
- baking pan
Ingredients
For the Dough
- 3 cups all-purpose flour sifted
- ¼ cup granulated sugar for dough
- 1 packet active dry yeast or instant yeast
- ¾ cup whole milk lukewarm, for activating yeast
- ¼ cup unsalted butter softened
- 2 large eggs
- ¼ teaspoon salt for dough
For the Almond-Honey Topping
- ¼ cup granulated sugar for almond-honey topping
- 2 tablespoons honey for almond-honey topping
- ½ cup sliced almonds for topping
For the Custard Filling
- ¼ cup granulated sugar for custard filling
- 2 cups whole milk for custard filling
- 2 tablespoons cornstarch for custard filling
- 2 teaspoons vanilla extract for custard filling
Instructions
- In a mixing bowl, combine lukewarm milk and yeast. Let it sit for a few minutes until frothy.
- In another bowl, mix flour, sugar, salt, eggs, and softened butter. Add the yeast mixture and knead until smooth.
- Let the dough rise in a warm place until doubled in size, about 1 hour.
- Prepare the almond-honey topping by mixing sugar, honey, and sliced almonds together.
- Spread the dough in a greased baking pan and top with the almond-honey mixture. Bake at 350°F (175°C) for 25-30 minutes.
- For the custard filling, whisk egg yolks, sugar, cornstarch, and milk in a saucepan. Cook over medium heat until thickened, stirring constantly.
- Once the cake is cool, cut it in half and fill with custard. Replace the top half and refrigerate before serving.
Notes
Serve chilled. You can add fruit or chocolate for extra flavor.