Name: Irresistibly Authentic German Bee Sting Cake to Savor Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 20 min
Cuisine: German
Ingredients: 3 cups all-purpose flour, sifted; ¼ cup granulated sugar; 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; ¼ cup granulated sugar; 2 tablespoons honey; ½ cup sliced almonds; Butter, quantity not specified (assumed 2 tablespoons for melting); Pinch of salt; 2 egg yolks; ¼ cup granulated sugar; 2 cups whole milk; 2 tablespoons cornstarch; 2 teaspoons vanilla extract

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Introduction

Discover the delightful flavors of the German Bee Sting Cake, a classic dessert known for its tender yeast dough, rich custard filling, and a crunchy almond-honey topping. This irresistible cake is perfect for special occasions or a sweet treat any day.

A close-up image of a two-layer square cake on a white plate, placed on a white marbled surface. The bottom layer is a golden-brown, soft, and slightly crumbly sponge. Between the layers, there is a thick, smooth, creamy white filling spread evenly. The top sponge layer is glossy and covered with large amber-colored drops of syrup that glisten under the light. Some steam rises softly from the cake, adding a fresh, warm feel to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
¼ cup granulated sugar for almond-honey topping
2 tablespoons honey for almond-honey topping
½ cup sliced almonds for topping
2 egg yolks for 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

Step 1: Heat the milk until lukewarm, not hot. Add the sugar and sprinkle in the yeast. Let it rest for about 10 minutes until frothy to activate the yeast.
Step 2: In a large mixing bowl, combine the sifted flour, remaining sugar, and salt. Add softened butter, eggs, and the frothy yeast mixture. Knead the dough until smooth and elastic, about 10 minutes.
Step 3: Cover the dough and place it in a warm spot. Let it rise for about 1 hour or until it doubles in size and becomes puffy.
Step 4: While the dough rises, melt butter in a saucepan over medium heat. Stir in sugar, honey, and a pinch of salt until dissolved. Add sliced almonds and mix well to coat. Let the mixture cool slightly.
Step 5: Punch down the risen dough and transfer it to a greased baking pan. Spread it evenly and spoon the almond-honey mixture evenly over the top.
Step 6: Let the cake rest for an additional 20 minutes to rise a second time and become puffy.
Step 7: Preheat the oven to 350°F (175°C). Bake the cake for 25-30 minutes until golden brown and the almond topping is crisp. Remove and let it cool completely before slicing.
Step 8: To make the custard, heat milk with vanilla extract until warm. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
Step 9: Gradually mix the warm milk into the egg mixture, then return everything to the saucepan. Cook over medium heat, stirring constantly until the custard thickens.
Step 10: Cover the custard with plastic wrap to prevent a skin from forming and let it cool completely to a spreadable consistency.
Step 11: Once the cake is cool, carefully cut it into two layers. Spread the cooled custard over the bottom layer, then gently place the top layer back on with the almond side up.

Tips & Variations

Make sure your yeast is fresh and active; it should bubble and foam when mixed with warm milk and sugar for the best rise.
For a richer custard, substitute half of the milk with cream.
Glaze the almond topping with a light apricot jam after baking for extra shine and sweetness.
Use slivered almonds instead of sliced for a slightly different texture.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the custard fresh. Before serving, allow it to come to room temperature for the best flavor and texture. Reheat slices gently in the microwave if desired.

How to Serve

A close-up view of a square cake slice with three visible layers. The bottom and middle layers are light golden sponge cake with a soft, porous texture. Between the two sponge layers is a thick, creamy white filling that looks smooth and rich. The top sponge layer is covered by a shiny, caramel-colored glaze that is glossy and slightly translucent, with rippled patterns reflecting light. The cake sits on a white plate with some caramel sauce pooled around its base, creating a warm, appetizing look. The background has a white marbled texture, softly blurred to keep focus on the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used. It generally does not require proofing in warm milk and can be mixed directly with the dry ingredients, but following the activation step ensures a good rise.

How do I prevent the almond topping from burning?

Keep an eye on the cake during the last 5 minutes of baking. If the almonds start to brown too quickly, you can loosely cover the cake with foil to protect the topping while the cake finishes baking.