German Bee Sting Cake
This delightful cake combines a soft yeast dough with a honey-almond topping and a rich custard filling, reminiscent of childhood treats.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup milk slightly cooled
- 1/4 cup butter melted
- 1 packet active dry yeast
- 2 large eggs
- 1/2 teaspoon salt
Topping Ingredients
- 1/2 cup sliced almonds can be swapped for slivers
- 1/4 cup honey
Custard Filling
- 1 cup heavy cream
- 1/2 cup custard or pastry cream instant or homemade
Instructions
Preparation
- In a small saucepan, heat the milk and butter until melted. Let it cool slightly.
- In a large mixing bowl, combine flour, sugar, salt, and yeast.
- Add the cooled milk and butter mixture and the eggs to the dry ingredients. Mix until a dough forms.
- Knead the dough for about 5-10 minutes until smooth. Let it rise in a warm place until doubled in size, about 1 hour.
- Preheat the oven to 350°F (175°C). Grease a round cake pan.
Baking
- Punch down the risen dough and spread it in the prepared pan.
- In a separate bowl, mix the sliced almonds with honey and spread over the dough.
- Bake for 25-30 minutes until golden brown. Let it cool completely.
Assembly
- Once cooled, slice the cake in half horizontally.
- Whip the heavy cream and fold it into the custard.
- Spread the custard filling on the bottom half of the cake, place the top half back on, and serve.
Notes
Make the cake and filling a day ahead, refrigerate separately, assemble before serving. Honey topping may soften slightly but remains delicious.