Description
Indulge in the delightful flavors of this traditional German Bee Sting Cake. A soft, yeasted dough base topped with crunchy almonds and filled with luscious pastry cream, this cake is a true treat for any occasion.
Ingredients
Scale
For the Dough:
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm milk
- 1/4 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup unsalted butter (softened)
For the Almond Topping:
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons heavy cream
- 1/2 cup sliced almonds
For the Pastry Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter
Instructions
- Prepare the Dough: Dissolve yeast in warm milk. Combine flour, sugar, salt, yeast mixture, eggs, and butter. Knead and let rise.
- Prepare the Almond Topping: Melt butter, sugar, honey, and cream. Stir in almonds and spread over dough.
- Bake: Bake the cake until golden brown. Cool, slice horizontally, and prepare pastry cream.
- Assemble: Spread pastry cream over the bottom cake layer and place the almond-topped half on top.
- Chill: Chill the cake for at least 1 hour before serving.
Notes
- This cake is best served chilled but will soften slightly at room temperature.
- You can add whipped cream to the pastry filling for extra volume.
- Prep Time: 1 hour 30 minutes (including rising)
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 20g
- Sodium: 120mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
