Description
A classic German Bee Sting Cake (Bienenstich) with a caramelized honey-almond topping, soft yeast cake layers, and a luscious vanilla cream filling. Perfect for gatherings and celebrations.
Ingredients
Scale
- 3 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 ¼ teaspoons active dry yeast
- 1 cup whole milk, warmed
- 8 tablespoons unsalted butter (melted for dough, softened for topping)
- 3 large eggs
- ½ teaspoon salt
- ¼ cup honey
- 1 cup sliced almonds
- 2 cups heavy cream
- 1 package (3.4 oz) vanilla pudding mix
- ¼ cup powdered sugar
Instructions
- Preheat Your Equipment: Warm oven to 350°F (175°C) and grease a springform pan.
- Combine Ingredients: Mix warm milk, yeast, and a teaspoon of sugar until foamy. Add flour, sugar, eggs, melted butter, and salt. Knead until smooth.
- Prepare Your Cooking Vessel: Place dough in a greased bowl, cover, and let rise until doubled, about 1 hour.
- Assemble the Dish: Press dough into pan. In a saucepan, melt butter, honey, and sugar, stir in almonds, and spread over dough.
- Cook to Perfection: Bake 25–30 minutes until golden and caramelized. Cool completely.
- Finishing Touches: Whip cream with pudding mix and powdered sugar until stiff. Slice cake and spread filling evenly.
- Serve and Enjoy: Replace top layer, slice, and serve chilled or room temperature.
Notes
- Always ensure yeast is fresh for best rise.
- Cool the cake fully before filling to avoid melting cream.
- Chill the filling before assembling for neat layers.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: Bee Sting Cake, Bienenstich, German dessert, honey almond cake, cream-filled cake