Irresistibly Authentic German Bee Sting Cake to Savor Recipe
This Irresistibly Authentic German Bee Sting Cake combines a soft, fluffy yeast dough with a rich almond-honey topping and a creamy vanilla custard filling, delivering a luscious dessert that is a true classic in German baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 20 minutes
- Yield: 1 cake (8-9 inch round) 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
Ingredients
Scale
Dough
- 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
Almond-Honey Topping
- ¼ cup granulated sugar
- 2 tablespoons honey
- ½ cup sliced almonds
- Butter, quantity not specified (assumed 2 tablespoons for melting)
- Pinch of salt
Custard Filling
- 2 egg yolks
- ¼ cup granulated sugar
- 2 cups whole milk
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
Instructions
- Activate Yeast: Heat the milk until lukewarm (not hot), add ¼ cup granulated sugar, and sprinkle in the yeast. Let it rest until frothy, about 10 minutes, to activate the yeast.
- Make Dough: In a large mixing bowl, combine sifted flour, remaining sugar, and salt. Add softened butter, eggs, and the frothy yeast mixture. Knead until smooth and elastic, about 10 minutes.
- First Rise: Cover the dough and place it in a warm spot. Let it rise for about 1 hour or until it doubles in size, becoming puffy and airy.
- Prepare Almond-Honey Topping: 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. Allow to cool slightly.
- Assemble Cake: Once the dough has risen, punch it down and transfer it to a greased baking pan. Spread it evenly and spoon the almond-honey mixture evenly over the top.
- Second Rise: Let the cake rest for an additional 20 minutes for a second rise, allowing it to become puffy and ready for baking.
- Bake: Preheat the oven to 350°F (175°C). Bake for 25-30 minutes until golden brown and the almond topping is crisp. Let it cool completely before slicing.
- Make Custard Filling: Heat milk with vanilla extract until warm. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly mix in warm milk, then cook over medium heat, stirring constantly until thickened.
- Cool Custard: Once thickened, cover with plastic wrap directly on the surface to prevent skin forming and let it cool completely to a spreadable texture.
- Assemble Final Cake: When the cake is cool, carefully cut it horizontally into two layers. Spread the creamy custard over the bottom layer and gently place the top layer back on, almond side up.
Notes
- Ensure your yeast is fresh for the best rise; it should bubble and foam when activated.
- Allow the almond-honey topping to cool slightly before spreading to avoid melting through the dough.
- Cover custard directly with plastic wrap to prevent a skin from forming while cooling.
- Use a serrated knife for cleaner slicing of the cake layers.
- Let the cake cool completely before cutting and assembling to maintain structure.
Keywords: Bee Sting Cake, Bienenstich, German dessert, almond honey cake, custard filled cake
