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German Bee Sting Cake Recipe

German Bee Sting Cake Recipe
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★★★★★

4.9 from 16 reviews

Indulge in the delightful flavors of this traditional German Bee Sting Cake, featuring a tender yeast dough base, a luscious cream filling, and a sweet almond topping. Perfect for any special occasion or as a treat for your loved ones.

Ingredients

Scale

Dough:

  • 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

Almond Topping:

  • 1⁄2 cup heavy cream
  • 2 tablespoons honey
  • 1⁄2 cup sliced almonds
  • 2 tablespoons unsalted butter

Whipped Cream Filling:

  • 1⁄2 cup heavy cream
  • 1⁄2 cup powdered sugar

Instructions

  1. In a large mixing bowl, combine the flour and salt. In a separate small bowl, dissolve the yeast in warm water and let it sit for about five minutes until it becomes foamy.
  2. In a saucepan, heat the milk, sugar, and butter over medium heat until the butter melts, stirring occasionally. Once the milk mixture is warm, add it to the flour mixture along with the activated yeast, eggs, vanilla extract, and lemon zest.
  3. Mix everything together until a dough begins to form. Turn the dough out onto a lightly floured surface and knead it for about 8 to 10 minutes, or until it is smooth and elastic.
  4. Place the dough into a greased bowl and cover it with a damp towel or plastic wrap. Let the dough rise in a warm place for about one hour, or until it has doubled in size.
  5. While the dough is rising, prepare the almond topping. In a small saucepan, melt the butter over medium heat.
  6. Stir in the honey, heavy cream, and sliced almonds, and cook for about three to four minutes, or until the mixture is smooth and the almonds are slightly toasted. Set the almond topping aside to cool slightly.
  7. Once the dough has risen, punch it down gently and transfer it to a greased 9×13-inch baking pan. Spread the dough out evenly in the pan, making sure it covers the bottom completely.
  8. Pour the almond mixture over the dough, spreading it out evenly with a spatula.
  9. Preheat the oven to 350°F (175°C). Bake the cake in the preheated oven for about 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  10. Remove the cake from the oven and let it cool in the pan for about 10 minutes. While the cake is cooling, prepare the cream filling.
  11. In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
  12. Carefully cut the cooled cake in half horizontally to create two layers. Spread the whipped cream filling evenly over the bottom half of the cake.
  13. Place the top half of the cake on top of the whipped cream filling. Carefully press down gently to help the layers stick together.
  14. Refrigerate the cake for at least one hour before serving to allow the flavors to meld.
  15. Serve chilled and enjoy your delicious German Bee Sting Cake!

Nutrition

Keywords: German Bee Sting Cake, Bee Sting Cake recipe, German dessert, traditional German cake, German pastry

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