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Irresistibly Authentic German Bee Sting Cake to Savor Recipe

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★★★★★

5 from 91 reviews

Experience the irresistible taste of Germany with this authentic Bee Sting Cake recipe featuring a soft yeast dough topped with a honey-almond glaze and filled with creamy vanilla custard. Perfectly golden, sweet, and nutty, this cake offers a delightful balance of textures and flavors that will impress anyone at your table.

Ingredients

Scale

Dough

  • 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

Almond-Honey Topping

  • 1/4 cup granulated sugar
  • 2 tablespoons honey
  • 1/2 cup sliced almonds
  • 2 tablespoons unsalted butter (for melting)
  • Pinch of salt

Custard Filling

  • 2 egg yolks
  • 1/4 cup granulated sugar
  • 2 cups whole milk
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract

Instructions

  1. Activate yeast: Heat the milk until lukewarm (not hot), add 1/4 cup sugar, and sprinkle in the yeast. Let it rest until frothy, about 10 minutes to activate the yeast.
  2. Prepare dough: In a large mixing bowl, combine sifted flour, remaining sugar, and salt. Add softened butter, eggs, and the frothy yeast mixture. Knead the mixture until smooth and elastic, about 10 minutes.
  3. 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.
  4. Make 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.
  5. Assemble cake base: 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 over the top.
  6. Second rise: Let the cake rest for an additional 20 minutes for a second rise, allowing it to become puffy and ready for baking.
  7. Bake cake: Preheat the oven to 350°F (175°C). Bake the cake for 25-30 minutes until golden brown and the almond topping is crisp. Let it cool completely before slicing.
  8. Prepare custard: 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.
  9. Cool custard: Once the custard thickens, cover it with plastic wrap directly on its surface to prevent a skin forming. Let it cool completely to achieve the perfect spreadable texture.
  10. Assemble cake: Once 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. Serve and enjoy.

Notes

  • Ensure the milk used for activating yeast is lukewarm, not hot, to avoid killing the yeast.
  • For best results, use fresh active dry yeast or instant yeast.
  • Allow the custard to cool completely before spreading to prevent melting the cake layers.
  • You can substitute sliced almonds with slivered almonds for a different texture.
  • Store the assembled cake in the refrigerator and consume within 2-3 days for optimal freshness.

Keywords: Bee Sting Cake, German dessert, almond honey cake, vanilla custard cake, yeasted cake, traditional German recipe

Find it online: https://chefmilacook.com/irresistibly-authentic-german-bee-sting-cake-to-savor-recipe/