Name: German Bee Sting Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: German
Ingredients: 3 cups all-purpose flour, sifted; ¼ cup granulated sugar for dough; 1 packet active dry yeast or instant yeast; ¾ cup whole milk, lukewarm, for activating yeast; ¼ cup unsalted butter, softened; 2 large eggs; ¼ teaspoon salt for dough; ¼ cup granulated sugar for almond-honey topping; 2 tablespoons honey for almond-honey topping; ½ cup sliced almonds for topping; 2 egg yolks for custard filling; ¼ cup granulated sugar for custard filling; 2 cups whole milk for custard filling; 2 tablespoons cornstarch for custard filling; 2 teaspoons vanilla extract for custard filling

Description

German Bee Sting Cake is a layered dessert with a sweet custard filling, topped with almonds and honey.

Ingredients

Scale

3 cups all-purpose flour, sifted
¼ cup granulated sugar for dough
1 packet active dry yeast or instant yeast
¾ cup whole milk, lukewarm, for activating yeast
¼ cup unsalted butter, softened
2 large eggs
¼ teaspoon salt for dough
¼ cup granulated sugar for almond-honey topping
2 tablespoons honey for almond-honey topping
½ cup sliced almonds for topping
2 egg yolks for custard filling
¼ cup granulated sugar for custard filling
2 cups whole milk for custard filling
2 tablespoons cornstarch for custard filling
2 teaspoons vanilla extract for custard filling

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, combine flour, sugar, yeast, and salt.
Heat milk and butter until lukewarm, then add to dry ingredients.
Add eggs and mix until a dough forms.
Knead the dough on a floured surface until smooth.
Let it rise in a warm place until doubled in size.
In a saucepan, combine sugar, honey, and almonds for topping.
Cook for a few minutes until sugar dissolves, then set aside.
For custard filling, whisk egg yolks, sugar, cornstarch, and milk in a saucepan.
Cook over medium heat, stirring until thickened.
Stir in vanilla extract and let cool.
Once dough has risen, spread it in a baking pan.
Spread almond-honey mixture over the dough.
Bake for 25-30 minutes until golden brown.
Once cooled, cut the cake in half and fill with custard.

Notes

Ensure the milk is lukewarm to activate the yeast properly.
Allow the cake to cool completely before cutting.
Store leftovers in the refrigerator.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: German

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 20g
Sodium: 150mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 6g
Cholesterol: 100mg

Keywords: German Bee Sting Cake, dessert, custard cake, almond topping