German Bee Sting Cake Classic (Print Version)
# Ingredients:
→ Yeast Cake
01 -
250g all-purpose flour
02 -
7g active dry yeast
03 -
50g granulated sugar
04 -
120ml warm milk
05 -
50g unsalted butter, softened
06 -
1 large egg
07 -
½ tsp salt
→ Honey-Almond Topping
08 -
75g unsalted butter
09 -
100g granulated sugar
10 -
2 tbsp honey
11 -
2 tbsp heavy cream
12 -
100g sliced almonds
→ Vanilla Cream Filling
13 -
500ml whole milk
14 -
100g granulated sugar
15 -
2 large egg yolks
16 -
30g cornstarch
17 -
1 tsp vanilla extract
18 -
200ml heavy cream, whipped
# Instructions:
01 -
Activate the yeast by mixing warm milk, sugar, and yeast in a bowl. Let it sit for 5-10 minutes until foamy. In a large bowl, combine flour and salt. Add the yeast mixture, egg, and softened butter. Knead for 5-7 minutes until smooth. Cover and let it rise for 1 hour, or until doubled in size.
02 -
In a saucepan, melt butter, sugar, honey, and cream over medium heat. Stir in sliced almonds and cook for 1-2 minutes, until slightly thickened. Remove from heat and let cool slightly.
03 -
Preheat oven to 175°C (350°F). Grease a 9-inch round cake pan and press the dough into it. Spread the honey-almond mixture over the dough. Bake for 25-30 minutes, until golden brown. Let it cool completely.
04 -
In a saucepan, heat milk until warm. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour in the warm milk, whisking constantly. Return the mixture to the saucepan and cook until thickened. Remove from heat, stir in vanilla extract, and let cool. Once cooled, fold in whipped cream for extra lightness.
05 -
Slice the cake horizontally in half. Spread the vanilla cream filling evenly on the bottom half. Place the top layer with almonds back on. Chill for 1-2 hours before serving.