Description
Unlock the secrets to a truly delicious German Bee Sting Cake with its tender yeast base, luscious vanilla cream, and crunchy almond topping. This detailed recipe guides you through every step for a perfect bake.
Ingredients
- For the Dough:
- 1 cup (240ml) warm milk (105-115°F / 40-46°C)
- 2 ¼ teaspoons active dry yeast
- ½ cup (100g) granulated sugar, divided
- 3 ½ cups (420g) all-purpose flour
- 2 large eggs, room temperature
- ½ cup (113g) unsalted butter, melted
- ¾ teaspoon salt
- For the Almond Topping:
- ¾ cup (170g) unsalted butter
- ½ cup (100g) granulated sugar
- ¼ cup (85g) honey
- 1 teaspoon vanilla extract
- 2 cups (200g) sliced almonds
- For the Vanilla Cream Filling:
- 2 cups (480ml) whole milk
- ½ cup (100g) granulated sugar
- ¼ cup (30g) cornstarch
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 1 ½ cups (360ml) heavy cream, cold
Instructions
- 1. Prepare the Dough: In a large bowl, combine warm milk, 1 tsp sugar, and yeast. Let sit 5-10 minutes until foamy. Add remaining sugar, melted butter, eggs, and salt. Gradually add flour and knead 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled.
- 2. Make the Almond Topping: In a saucepan, melt butter, sugar, and honey over medium-low heat. Bring to a gentle simmer for 1 minute, stirring. Remove from heat, stir in vanilla and sliced almonds. Set aside to cool.
- 3. Bake the Cake: Punch down risen dough. Roll into a 9-inch round/square. Place in greased pan. Spread cooled almond topping evenly over dough. Let rise 20-30 minutes while preheating oven to 350°F (175°C). Bake for 30-35 minutes until golden and topping is caramelized. Cool completely on a wire rack.
- 4. Prepare the Vanilla Cream Filling: In a saucepan, whisk milk, sugar, and cornstarch. Heat over medium, whisking, until thickened and boiling. Temper egg yolks with a small amount of hot mixture, then whisk yolks into saucepan. Cook 1-2 minutes until very thick. Remove from heat, stir in vanilla. Pour into a shallow dish, cover with plastic wrap (touching surface), and chill completely (at least 2 hours).
- 5. Assemble the Cake: Once cooled, slice the cake horizontally into two layers using a serrated knife. In a separate bowl, whip cold heavy cream to soft peaks. Fold whipped cream into the thoroughly chilled pastry cream until light and fluffy. Spread filling evenly over the bottom cake layer. Place the almond-topped layer carefully on top. Chill for 30 minutes before slicing for clean cuts.
- Prep Time: 45 mins
- Cook Time: 35 mins