Description
A classic German dessert featuring a soft yeast cake topped with a caramelized honey-almond layer and filled with smooth vanilla cream.
Ingredients
Scale
- For the Yeast Cake:
- 250g (2 cups) all-purpose flour
- 7g (2 ¼ tsp) active dry yeast
- 50g (¼ cup) granulated sugar
- 120ml (½ cup) warm milk (not hot!)
- 50g (¼ cup) unsalted butter, softened
- 1 large egg
- ½ tsp salt
- For the Honey-Almond Topping:
- 75g (⅓ cup) unsalted butter
- 100g (½ cup) granulated sugar
- 2 tbsp honey
- 2 tbsp heavy cream
- 100g (1 cup) sliced almonds
- For the Vanilla Cream Filling:
- 500ml (2 cups) whole milk
- 100g (½ cup) granulated sugar
- 2 large egg yolks
- 30g (¼ cup) cornstarch
- 1 tsp vanilla extract
- 200ml (¾ cup) heavy cream, whipped
Instructions
- Prepare the yeast cake dough by mixing flour, yeast, sugar, warm milk, butter, egg, and salt. Knead until smooth.
- Let the dough rise in a warm place until doubled in size.
- Press the dough into a greased 9x13-inch baking pan.
- Make the honey-almond topping by melting butter, sugar, honey, and cream in a saucepan. Stir in almonds.
- Spread the topping over the dough and let it rise again for 15 minutes.
- Bake at 350°F (180°C) for 25-30 minutes until golden brown.
- Cool the cake completely.
- Prepare the vanilla cream by heating milk, then whisking in sugar, egg yolks, and cornstarch until thickened. Add vanilla.
- Fold in whipped cream, then spread over the cooled cake.
- Chill before serving.
Notes
- Use a thermometer to ensure milk is warm (110°F/45°C), not hot.
- Slice almonds evenly for uniform topping.
- Chill the cake before cutting for clean slices.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg
Keywords: German bee sting cake, Bienenstich, almond honey cake, yeast cake dessert