Name: Irresistibly Authentic German Bee Sting Cake to Savor Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: German
Ingredients: 3 cups all-purpose flour (sifted); 1/4 cup granulated sugar; 1 packet active dry yeast (or instant yeast); 3/4 cup whole milk (lukewarm, for activating yeast); 1/4 cup unsalted butter (softened); 2 large eggs; 1/4 teaspoon salt; 1/4 cup granulated sugar; 2 tablespoons honey; 1/2 cup sliced almonds; 2 tablespoons unsalted butter (for melting); Pinch of salt; 2 egg yolks; 1/4 cup granulated sugar; 2 cups whole milk; 2 tablespoons cornstarch; 2 teaspoons vanilla extract

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Introduction

Discover the rich flavors of the traditional German Bee Sting Cake, a delightful treat featuring a tender yeast dough topped with a sticky almond-honey glaze and filled with smooth vanilla custard. This irresistible dessert is perfect for any occasion and sure to impress your family and friends.

A close-up image of a two-layered golden brown cake slice with a thick, smooth white cream filling between the layers. The top layer is glossy with shiny amber syrup droplets scattered across it, and syrup is pooling at the bottom, reflecting the cake's texture. Whisps of steam rise gently from the warm cake, and the slice is set on a white plate with a white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour (sifted)
1/4 cup granulated sugar (for dough)
1 packet active dry yeast (or instant yeast)
3/4 cup whole milk (lukewarm, for activating yeast)
1/4 cup unsalted butter (softened)
2 eggs (large)
1/4 teaspoon salt (for dough)
1/4 cup granulated sugar (for almond-honey topping)
2 tablespoons honey (for almond-honey topping)
1/2 cup sliced almonds (for topping)
2 egg yolks (for custard filling)
1/4 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 1/4 cup sugar and sprinkle the yeast over the surface. 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 the softened butter, eggs, and 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. Allow it to 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 this mixture cool slightly.
Step 5: Once the dough has risen, punch it down and transfer it to a greased baking pan. Spread evenly and spoon the almond-honey mixture over the top.
Step 6: Let the cake rest for an additional 20 minutes to rise again, becoming puffy and ready to bake.
Step 7: Preheat the oven to 350°F (175°C). Bake the cake for 25-30 minutes until golden brown and the topping is crisp. Allow it to cool completely before slicing.
Step 8: To make the custard, heat milk with vanilla extract until warm. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Slowly stir in the warm milk mixture, then cook over medium heat, stirring constantly until thickened.
Step 9: Once thickened, cover the custard with plastic wrap to prevent a skin from forming and let it cool completely to reach a spreadable consistency.
Step 10: When the cake is cool, carefully cut it into two layers. Spread the custard evenly over the bottom layer, then gently place the top layer back on with the almond side up.

Tips & Variations

For extra flavor, toast the sliced almonds before adding them to the honey mixture.
Use instant yeast to save time; just mix it into the dry ingredients and skip the frothing step.
Swap honey for maple syrup in the topping if you want a different sweetness profile.

Storage

Store the Bee Sting Cake covered in the refrigerator for up to 3 days to keep the custard fresh. Bring to room temperature before serving. The cake is best enjoyed within the first two days for optimal texture and flavor.

How to Serve

A square piece of dessert with three layers sits on a white plate over a white marbled surface. The bottom layer is a moist golden brown cake soaked lightly in syrup that pools around the base. The middle layer is a thick, creamy white filling with a smooth texture that slightly bulges between the cake layers. The top layer is another golden brown cake soaked in syrup, glazed with a shiny, amber caramel layer that has a slightly wavy pattern and reflects light. Thin wisps of steam rise gently from the dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and refrigerate it. Allow it to come to room temperature and rise before proceeding with the recipe.

How do I prevent the almond topping from burning?

Keep an eye on the cake during baking and if the topping starts to brown too quickly, tent it loosely with foil to protect it while the cake finishes baking.