Traditional German Bee Sting Cake with Honey Almond Topping (Print version)

Soft German Bienenstich with vanilla cream filling and a crisp honey almond topping baked right onto the cake.

# Ingredients:

For the yeast cake

01 - 2 3/4 cups (345 g) all-purpose flour, plus more as needed
02 - 2 1/4 teaspoons instant yeast
03 - 1/4 cup (50 g) granulated sugar
04 - 1/2 teaspoon fine salt
05 - 1/2 cup (120 ml) whole milk, warm, about 105°F
06 - 2 large eggs, room temperature
07 - 6 tablespoons (85 g) unsalted butter, softened

For the honey almond topping

08 - 6 tablespoons (85 g) unsalted butter
09 - 1/3 cup (65 g) granulated sugar
10 - 3 tablespoons honey
11 - 2 tablespoons heavy cream
12 - 1/4 teaspoon fine salt
13 - 1 1/4 cups (115 g) sliced almonds

For the vanilla cream filling

14 - 2 cups (480 ml) whole milk
15 - 4 large egg yolks
16 - 1/2 cup (100 g) granulated sugar
17 - 1/4 cup (32 g) cornstarch
18 - 2 teaspoons vanilla extract or vanilla bean paste
19 - 2 tablespoons (28 g) unsalted butter
20 - 3/4 cup (180 ml) cold heavy cream

# Instructions:

01 - Whisk milk, egg yolks, sugar, cornstarch, and vanilla in a saucepan. Cook over medium heat, whisking constantly, until thick and bubbling, 5-7 minutes. Remove from the heat and stir in 2 tablespoons butter. Press plastic wrap directly on the surface and chill until cold.
02 - In a mixing bowl, combine flour, yeast, sugar, and salt. Add warm milk, eggs, and softened butter. Knead with a dough hook for 6-8 minutes, or by hand for 10 minutes, until smooth and soft.
03 - Place the dough in a lightly buttered bowl, cover, and let rise in a warm spot until puffy and nearly doubled, 60-90 minutes.
04 - Line a 9-inch springform pan with parchment and grease the sides. Press the dough evenly into the pan, cover, and let rise again for 30-40 minutes.
05 - Heat butter, sugar, honey, cream, and salt in a saucepan until melted and bubbling. Simmer for 2-3 minutes, then stir in sliced almonds. Cool for 5 minutes so it thickens slightly but remains spreadable.
06 - Heat the oven to 350°F. Gently spread the almond topping over the risen dough. Bake for 28-34 minutes, until the topping is golden and the cake springs back in the center. Cool completely.
07 - Whip the cold heavy cream to medium peaks. Whisk the chilled pastry cream until smooth, then fold in the whipped cream until no streaks remain.
08 - Split the cooled cake in half with a serrated knife. Spread the vanilla cream over the bottom layer, replace the almond-topped layer, and chill for at least 30 minutes before slicing.

# Good to know:

01 - Plan for rise and chilling time in addition to prep and bake time.
02 - Best served the day it is filled, while the almond topping still has texture.
03 - Makes one 9-inch cake, about 10 generous slices.

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