Bee Sting Cake
A delightful German dessert with layers of fluffy yeast dough, rich cream, and a crispy almond-honey topping, perfect for celebrations or an afternoon treat.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 cup milk Warm but not hot
- 1/2 cup sugar
- 1/4 cup butter Melted
- 2 large eggs
- 1 package active dry yeast Can substitute with instant yeast
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the topping
- 1/2 cup sliced almonds For caramelizing
- 1/4 cup honey Adjust to taste
- 1 cup heavy cream For filling
Instructions
Preparation
- In a small saucepan, heat milk and butter until melted. Let it cool slightly.
- In a bowl, combine yeast, sugar, and the warm milk mixture. Let it sit until foamy.
- Add flour, eggs, vanilla, and salt. Mix until a dough forms.
- Knead the dough on a floured surface until smooth. Let it rise until doubled, about 60 minutes.
Baking the Cake
- Preheat the oven to 350°F (175°C). Grease a cake pan.
- Roll out the dough and place it in the pan. Let it rise for another 30 minutes.
- Bake for 25-30 minutes or until golden.
Preparing the Topping
- Combine almonds, honey, and a bit of butter in a pan. Cook until caramelized.
- Spread the almond mixture over the baked cake and return it to the oven for 5 minutes.
Finishing Touches
- Whip heavy cream and fill the cake once cooled.
- Cut and serve!
Notes
Best served at room temperature. Store covered in the refrigerator for up to 3 days. Let it come to room temperature before serving.