German Bee Sting Cake (Print Version)
A traditional German cake with honey-almond topping and creamy vanilla filling, combining sweet, crunchy and soft textures.
# Ingredients:
→ Yeast Cake Base
01 -
2 cups (250g) all-purpose flour
02 -
1/4 cup (50g) granulated sugar
03 -
1/2 cup (120ml) warm milk
04 -
7g active dry yeast (1 packet)
05 -
1 large egg
06 -
1/4 cup (60g) unsalted butter, softened
07 -
Pinch of salt
→ Honey Almond Topping
08 -
1/4 cup (60g) unsalted butter
09 -
1/4 cup (85g) honey
10 -
1/4 cup (50g) granulated sugar
11 -
1/2 cup (50g) sliced almonds
→ Vanilla Cream Filling
12 -
1 1/2 cups (360ml) heavy cream
13 -
2 tablespoons (25g) granulated sugar, for whipping cream
14 -
1 cup (240ml) milk
15 -
2 tablespoons (15g) cornstarch
16 -
1 teaspoon vanilla extract
# Instructions:
01 -
In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let sit for 5-10 minutes until foamy. In a large mixing bowl, combine flour, butter, sugar, egg, and the activated yeast mixture. Knead until smooth and elastic. Cover and let rise in a warm place for 1 hour or until doubled in size.
02 -
In a small saucepan over medium heat, melt the butter. Add honey and sugar, stirring until dissolved. Fold in the sliced almonds and cook for 2-3 minutes until the mixture turns golden. Remove from heat and set aside.
03 -
Punch down the risen dough to release air bubbles. Press the dough evenly into a greased 23cm (9-inch) springform pan. Spread the honey almond topping over the dough. Bake in a preheated oven at 175°C (350°F) for 25-30 minutes until golden brown. Allow to cool completely.
04 -
Whip the heavy cream with 2 tablespoons of sugar until stiff peaks form. In a separate saucepan, combine milk, remaining sugar, and cornstarch. Heat over medium heat, stirring constantly until the mixture thickens to a custard consistency. Remove from heat, stir in vanilla extract, and let cool completely. Gently fold the whipped cream into the cooled custard until well incorporated.
05 -
Using a serrated knife, carefully slice the cooled cake horizontally into two equal layers. Spread the vanilla cream filling evenly over the bottom half. Place the top half (almond side up) back on top. Refrigerate for 1-2 hours before serving to allow the cream to set.
# Notes:
01 -
Traditionally called 'Bienenstich' in German, this cake features a caramelized almond topping that resembles a honeycomb.
02 -
For best results, allow the cake to rest in the refrigerator for at least 2 hours before serving.
03 -
The cake can be stored refrigerated for up to 3 days.