Authentic German Bee Sting Cake: A Sweet Homemade Delight

This Authentic German Bee Sting Cake combines a soft yeast cake with custard filling and caramelized almonds, perfect for any gathering.

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Prep Time 1 30

Cook Time 30

Total Time 2

Servings: 12 slices

Course: Desserts

Cuisine: German

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

3 cups all-purpose flour Substituting with bread flour adds a delightful chew.
2 tablespoons granulated sugar Brown sugar can lend a richer flavor.
2 teaspoons active dry yeast You can use instant yeast for quicker rising.
1 cup whole milk Almond milk works in a pinch, though flavor might vary.
1/4 cup unsalted butter If salted butter is on hand, reduce added salt accordingly.
1 large egg A flaxseed egg can serve as a vegan alternative.

For the Topping

1/3 cup honey Agave syrup is great for a vegan option.
1/2 cup sliced almonds Feel free to use chopped hazelnuts or pecans for a twist.

For the Custard Filling

1/4 cup cornstarch Flour can also work, though the texture will vary.
1 tablespoon vanilla extract Vanilla bean paste will elevate it further, or skip for a lighter taste.
1/4 teaspoon salt Don’t skip this essential ingredient for flavor enhancement.

Equipment

mixing bowl
Saucepan
Baking pan
whisk

Method

Step-by-Step Instructions

Warm 1 cup of whole milk to lukewarm, sprinkle in 2 tablespoons of sugar and 2 teaspoons of yeast. Let it bubble.
Combine 3 cups of flour, yeast mixture, 1 egg, 1/4 cup butter, and 1/2 teaspoon salt in a bowl. Knead until smooth and let rise for 1 hour.
For topping, melt 1/4 cup of butter and stir in 1/2 cup sugar, 1/3 cup honey, add 1 cup sliced almonds. Let cool.
Punch down dough, transfer to greased baking pan, spread topping evenly, cover, and let rise for 20 minutes.
Preheat oven to 350°F. Bake cake for 25-30 minutes until golden brown. Allow to cool completely.
Prepare custard by heating 2 cups of milk, whisking together 4 egg yolks, 1/2 cup sugar, and 1/4 cup cornstarch, combine with warm milk and cook until thickened.
Slice cooled cake, spread custard on bottom half, place top layer back on, and press gently to secure.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

For best flavors, let the assembled cake sit in the refrigerator overnight.

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