Description
A soft, yeasted German Bee Sting Cake filled with creamy vanilla custard and topped with a crunchy almond-honey glaze. Perfectly sweet, nutty, and irresistibly fluffy.
Ingredients
Scale
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- 2¼ teaspoons active dry yeast
- ¾ cup whole milk (warm)
- ¼ cup unsalted butter (melted)
- 2 large eggs
- ½ teaspoon salt
- ⅓ cup honey
- ¾ cup sliced almonds
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 3 egg yolks
- ¼ cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
- In a large bowl, combine warm milk, sugar, and yeast. Let sit for 10 minutes.
- Add flour, eggs, melted butter, and salt. Mix into a smooth dough and knead for 5 minutes.
- Place dough in a greased bowl, cover, and let rise for 1 hour.
- In a saucepan, melt butter, honey, and sugar. Stir in almonds and cook for 2 minutes. Let cool slightly.
- Press risen dough into the springform pan. Spread almond topping evenly over it.
- Bake for 25–30 minutes, then cool completely and slice horizontally into two layers.
- Whisk yolks, powdered sugar, and cornstarch in a bowl. Heat milk and cream in a saucepan. Slowly pour into yolk mixture, whisking constantly.
- Return to saucepan and cook until thickened. Stir in vanilla and let cool.
- Spread custard on bottom cake layer, then gently place the almond-topped layer on top. Chill before slicing.
Notes
- Let the cake cool completely before slicing and filling to avoid melting the custard.
- Chill the assembled cake for cleaner slices and firmer filling.
- Use parchment paper for easy release from the springform pan.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22g
- Sodium: 130mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: bee sting cake, bienenstich, German cake, almond cake, custard dessert