Description
A delicious German Bee Sting Cake with a rich cream filling and almond topping.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon active dry yeast
- 1/2 cup whole milk
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon zest
- 1/2 cup heavy cream
- 2 tablespoons honey
- 1/2 cup sliced almonds
- 2 tablespoons unsalted butter (for almond topping)
- 1/2 cup powdered sugar
Instructions
- In a bowl, mix flour, salt, and yeast.
- Combine milk, water, sugar, and butter in a saucepan. Heat until warm.
- Add the warm mixture to the dry ingredients and mix.
- Add eggs, vanilla, and lemon zest. Knead until smooth.
- Let the dough rise in a warm place until doubled in size.
- Preheat oven to 350°F (175°C).
- Shape the dough and place it in a greased baking pan.
- Prepare the almond topping by melting butter and mixing it with honey and sliced almonds.
- Spread the almond mixture over the dough.
- Bake for 25-30 minutes until golden brown.
- Let it cool, then whip the heavy cream and mix with powdered sugar.
- Slice the cake and fill with the cream mixture.
Notes
- Store leftovers in the refrigerator.
- Can be served warm or chilled.
- Use fresh ingredients for best results.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: German Bee Sting Cake, dessert, baking, cake