German Bee Sting Cake (Print Format)
Soft cake layered with vanilla cream and honey almond topping—a delightful German classic for any occasion.
# Ingredients:
→ Yeast Dough
01 -
250g all-purpose flour
02 -
7g active dry yeast
03 -
125ml warm milk (105-110°F)
04 -
50g sugar
05 -
50g softened butter
06 -
1 medium egg
07 -
Pinch of salt
→ Honey Almond Topping
08 -
50g butter
09 -
50g sugar
10 -
2 tbsp honey
11 -
50g sliced almonds
→ Vanilla Cream Filling
12 -
200ml heavy cream
13 -
1 tbsp sugar
14 -
250ml milk
15 -
1 tsp vanilla extract
16 -
50g sugar
17 -
1 tbsp cornstarch
# Steps:
01 -
Combine warm milk, sugar, and active dry yeast in a bowl. Let sit for 5 minutes until foamy. Add flour, softened butter, an egg, and a pinch of salt. Knead the dough until smooth and elastic. Place in a greased bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size.
02 -
In a saucepan, melt butter over medium heat. Stir in sugar, honey, and sliced almonds until sugar dissolves and almonds are coated. Let cool slightly for easier spreading.
03 -
Gently punch down the risen dough and press it into a greased 9-inch springform pan. Spread honey almond topping evenly over the dough. Bake at 175°C (350°F) for 25-30 minutes or until golden brown and bubbling. Cool completely on a wire rack.
04 -
Whip heavy cream with sugar until stiff peaks form. Heat milk, vanilla, sugar, and cornstarch in a saucepan over medium heat, stirring constantly until thickened. Let cool and fold whipped cream into the mixture for a smooth filling.
05 -
Slice the cooled cake in half horizontally using a serrated knife. Spread the vanilla cream filling over the bottom layer. Place the top layer back on and chill for 1-2 hours to let the filling set before serving.
# Tips:
01 -
Ensure milk is warm (105-110°F) to activate yeast properly.
02 -
Cool the cake completely before slicing and filling to prevent the cream from melting.
03 -
Use a pastry brush for even distribution of honey almond topping.