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German Bee Sting Cake

German Bee Sting Cake

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Indulge in the delightful experience of making a German Bee Sting Cake, a traditional dessert that combines the comforting elements of a honey-sweetened cream filling with a nutty almond topping. This cake features soft, buttery layers that are perfect for any occasion—be it family gatherings, birthdays, or just a cozy evening at home. With its unique blend of flavors and textures, every slice is sure to bring joy to your table. Easy to prepare yet impressive enough for guests, this recipe will become a favorite among both children and adults alike. Dive into this sweet adventure and create your very own German Bee Sting Cake!

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon active dry yeast
  • 1/2 cup whole milk
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon zest
  • 1/2 cup heavy cream
  • 2 tablespoons honey
  • 1/2 cup sliced almonds
  • 2 tablespoons unsalted butter (for almond topping)
  • 1/2 cup powdered sugar

Instructions

  1. In a bowl, mix flour and salt.
  2. Activate yeast by dissolving it in warm water for five minutes.
  3. Melt milk, sugar, and butter in a saucepan until warm.
  4. Combine wet ingredients with flour mix, along with activated yeast, eggs, vanilla extract, and lemon zest to form dough.
  5. Knead dough for about 8 to 10 minutes until smooth.
  6. Let dough rise in a greased bowl covered with a towel for one hour.
  7. Prepare almond topping by melting butter and mixing with honey, cream, and almonds until smooth.
  8. Once dough has risen, punch down and spread in a greased baking pan; top with almond mixture.
  9. Preheat oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.
  10. Cool slightly then whip cream with powdered sugar until soft peaks form.
  11. Cut cooled cake horizontally; fill with whipped cream and layer back on top.
  12. Chill for at least an hour before serving.

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