Description
Uncover the secrets to baking the best German Bee Sting Cake with our easy-to-follow, step-by-step guide. Experience the best flavor today with this traditional German dessert.
Ingredients
- For the Yeast Dough:
- 2 ¼ tsp (1 packet) active dry yeast
- ½ cup (120ml) warm whole milk (105-115°F / 40-46°C)
- ⅓ cup (65g) granulated sugar, divided
- 2 ¼ cups (270g) all-purpose flour
- ½ tsp salt
- 6 tbsp (85g) unsalted butter, softened
- 1 large egg, room temperature
- For the Vanilla Custard Filling:
- 2 cups (480ml) whole milk
- 4 large egg yolks
- ½ cup (110g) granulated sugar
- ¼ cup (30g) cornstarch
- 2 tsp pure vanilla extract
- For the Almond Topping:
- 6 tbsp (85g) unsalted butter
- ½ cup (100g) granulated sugar
- 2 tbsp (30ml) honey
- 1 cup (100g) sliced blanched almonds
Instructions
- 1. Prepare the Yeast Dough: In a small bowl, combine yeast, warm milk, and 1 tsp of the sugar. Let sit 5-10 minutes until foamy. In a large bowl, whisk flour, remaining sugar, and salt. Add yeast mixture, softened butter, and egg. Knead (stand mixer or by hand) 8-15 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled.
- 2. Craft the Creamy Custard Filling: Heat 2 cups milk in a saucepan until simmering. In a separate bowl, whisk egg yolks, sugar, and cornstarch. Gradually whisk hot milk into egg mixture. Return to saucepan and cook over medium-low heat, stirring constantly, until thickened (5-7 minutes). Remove from heat, stir in vanilla. Pour into a clean bowl, cover surface with plastic wrap, and chill completely in the refrigerator for at least 2-3 hours.
- 3. Prepare and Bake the Almond Topping: Preheat oven to 350°F (175°C). In a small saucepan, melt butter, sugar, and honey, stirring until sugar dissolves. Stir in sliced almonds. Once dough has doubled, gently press it into a greased 9-inch springform pan or 9×13 inch baking dish. Spread almond topping evenly over the dough. Bake for 30-35 minutes, or until golden brown and cooked through. Cool completely on a wire rack.
- 4. Assemble and Finish: Once cake base and custard are completely cooled, carefully slice the cake horizontally in half with a serrated knife. Place the bottom half on a serving platter. Spread the cold, firm custard evenly over the bottom layer. Gently place the almond-crusted top layer over the custard. Chill for at least 30 minutes before slicing and serving for best results.
- Prep Time: 45 mins
- Cook Time: 30-35 mins