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German Bee Sting Cake

Irresistible German Bee Sting Cake to Sweeten Your Day

This German Bee Sting Cake is a delightful treat featuring soft yeast layers, rich vanilla custard, and a crunchy almond topping, perfect for sweetening your day.
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Prep Time 20 minutes
Cook Time 30 minutes
Rising Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: German
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 cups All-Purpose Flour Provides structure and elasticity
  • 2 teaspoons Active Dry Yeast Can substitute with instant yeast
  • 1 cup Warm Milk Hydrates dough and activates yeast
  • 1/4 cup Butter Softened, adds richness
  • 1/4 cup Sugar Sweetens both cake and custard
  • 1 large Egg Binds all ingredients together
For the Vanilla Custard Filling
  • 1 cup Heavy Cream Creates a luxurious filling
  • 2 teaspoons Vanilla Extract Enhances flavor
  • 3 tablespoons Cornstarch Thickens the custard
For the Almond Topping
  • 1/4 cup Honey Adds sweetness
  • 1 cup Sliced Almonds Brings a crunchy texture

Equipment

  • mixing bowl
  • saucepan
  • springform pan
  • whisk
  • Electric mixer

Method
 

Step-by-Step Instructions for German Bee Sting Cake
  1. In a mixing bowl, combine warm milk, sugar, and active dry yeast; let sit for 5 minutes.
  2. Add flour, softened butter, beaten egg, and salt; knead for 10 minutes.
  3. Transfer to a greased bowl, cover with a towel, and let rise for 1 hour until doubled.
  4. In a saucepan, melt butter, then stir in honey, sugar, and sliced almonds; cool slightly.
  5. After dough rises, punch down and press into a greased springform pan; spread almond topping on top.
  6. Preheat the oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.
  7. Whip heavy cream with sugar until stiff peaks form; whisk together milk, sugar, cornstarch, and vanilla over low heat until thickened.
  8. Let thickened mixture cool, then fold in whipped cream to create custard.
  9. Once cake cools, slice horizontally; spread custard on bottom layer and replace top layer.
  10. Chill in the refrigerator for 1-2 hours before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure milk is warm and cake cools completely before slicing to maintain structure. The cake can be baked a day in advance.

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