Classic German Bee Sting Cake (Print Version)
# Ingredients:
→ For the Yeast Dough
01 -
2 cups all-purpose flour
02 -
1/4 cup sugar
03 -
1/2 cup warm milk
04 -
1 packet (7g) active dry yeast
05 -
1 large egg
06 -
1/4 cup unsalted butter, softened
07 -
Pinch of salt
→ For the Honey Almond Top
08 -
1/4 cup butter
09 -
1/4 cup honey
10 -
1/4 cup sugar
11 -
1/2 cup sliced almonds
→ For the Vanilla Cream
12 -
1 1/2 cups heavy cream
13 -
2 tablespoons sugar
14 -
1 cup milk
15 -
2 tablespoons cornstarch
16 -
1 teaspoon vanilla extract
# Instructions:
01 -
Mix your yeast into warm milk with a tiny bit of sugar and let it get foamy. While that's working, mix your flour, softened butter, sugar, and egg in a big bowl. Once the yeast is ready, add it in and knead everything until it's smooth. Let it rise somewhere warm for an hour.
02 -
While your dough is rising, melt some butter in a pan. Add honey and sugar, then toss in those almonds. Cook it all until it turns a lovely golden color. Set this aside for now.
03 -
Once your dough has risen, give it a good punch down and press it into a greased pan. Pour that golden almond mixture all over the top. Pop it in a 350°F oven for about 25-30 minutes until it's beautiful and golden.
04 -
Beat your heavy cream with sugar until it's nice and stiff. For the custard part, heat up your milk, sugar, and cornstarch, stirring until it gets thick. Let it cool down, then gently fold in your whipped cream.
05 -
Once your cake is totally cool, carefully slice it in half horizontally. Spread that creamy filling all over the bottom half, then put the top back on. Pop it in the fridge for a couple hours to set.
# Notes:
01 -
Make sure your cake is completely cool before slicing and filling
02 -
Toast the almonds beforehand for extra crunch and flavor
03 -
The filling needs to be well chilled to hold its shape