Description
Bee Sting Cake from Germany arrives with sweet memories of European bakeries, whisking taste buds through a delightful pastry journey. Creamy custard nestled between golden yeasted layers and caramelized almond topping creates pure comfort on your dessert plate.
Ingredients
Scale
Main Ingredients:
- 2.5 cups (300 g) all-purpose flour
- 1 packet (7 g) active dry yeast
- 1 large egg
- 1.5 cups (360 ml) whole milk
Dough and Base Components:
- ⅓ cup (70 g) granulated sugar
- ½ cup (120 ml) warm milk
- ¼ cup (60 g) unsalted butter, softened
- ½ teaspoon salt
Topping and Filling:
- ¼ cup (60 g) unsalted butter
- ⅓ cup (70 g) granulated sugar
- 2 tablespoons honey
- 2 tablespoons heavy cream
- 1 cup (100 g) sliced almonds
- 1 packet (40 g) vanilla pudding mix
- 2 tablespoons granulated sugar
- 1 cup (240 ml) heavy cream, whipped
Instructions
- Dissolve the 7 g yeast packet in 120 ml warm milk combined with 1 tablespoon sugar. Allow the mixture to become foamy and bubbly for about 5-7 minutes.
- Add 300 g flour, remaining sugar, 60 g softened butter, 1 egg, and ½ teaspoon salt to the yeast mixture. Knead the dough until it becomes smooth and elastic, about 8-10 minutes.
- Cover the dough with a clean kitchen towel. Let it rise in a warm spot for 60 minutes until the volume doubles.
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter.
- Punch down the risen dough and press it evenly into the prepared pan.
- Melt 60 g butter in a saucepan with 70 g sugar, 2 tablespoons honey, and 2 tablespoons heavy cream. Simmer until ingredients dissolve completely.
- Stir 100 g sliced almonds into the warm butter mixture until fully coated.
- Spread the almond topping across the surface of the dough in the pan.
- Bake for 25-30 minutes until the top turns golden brown and almonds look toasted.
- Cook 40 g vanilla pudding mix with 360 ml milk and 2 tablespoons sugar according to package instructions. Cool completely.
- Whip 240 ml heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cooled pudding mixture.
- Once the cake has cooled completely, slice horizontally into two layers.
- Spread the cream filling over the bottom cake layer.
- Place the almond-topped layer back on top of the cream filling.
- Refrigerate the cake for at least 1 hour before serving to allow filling to set.
Notes
- Use fresh, active dry yeast to ensure the dough rises properly and creates a light, airy texture.
- Let the dough rise in a warm, draft-free spot to help it double in size and develop rich flavor.
- Toast the almonds lightly before adding to the topping for a deeper, nuttier taste that enhances the cake’s complexity.
- When assembling, spread the filling evenly and chill the cake to help the layers set and make slicing cleaner and more precise.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25-30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 8
- Calories: 358 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 85 mg