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German Bee Sting Cake Recipe

Delicious German Bee Sting Cake Recipe for Sweet Moments

Discover the delightful German Bee Sting Cake, a nostalgic dessert with creamy custard and a crunchy almond topping.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 4 hours
Servings: 10 slices
Course: Desserts
Cuisine: German
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 4 cups All-Purpose Flour can substitute with gluten-free flour
  • 1 cup Milk warm, 105-110°F
  • 2 teaspoons Active Dry Yeast can use instant yeast
  • 1/4 cup Butter softened; margarine for dairy-free
  • 1/4 cup Sugar coconut sugar for natural touch
  • 1 large Egg flax egg for vegan option
  • 1 pinch Salt
For the Topping
  • 1/4 cup Butter
  • 1/4 cup Honey agave syrup can substitute
  • 1 cup Sliced Almonds crushed cookies or toasted oats for nut-free
  • 1/4 cup Sugar
For the Cream Filling
  • 1 cup Heavy Cream coconut cream for dairy-free
  • 1 teaspoon Vanilla Extract vanilla bean for richer taste
  • 1/2 cup Sugar
  • 2 tablespoons Cornstarch omit if using instant vanilla pudding
  • 1 cup Milk

Equipment

  • mixing bowl
  • saucepan
  • whisk
  • serrated knife
  • 9-inch springform pan

Method
 

Prepare the Yeast Dough
  1. Combine warm milk, sugar, and active dry yeast in a bowl. Let sit for 5 minutes until frothy.
  2. Add flour, softened butter, egg, and salt. Knead for 8-10 minutes until smooth.
  3. Cover and let rise in a warm place for about 1 hour until doubled in size.
Make the Honey Almond Topping
  1. Melt butter in a saucepan over medium heat. Add honey, sugar, and sliced almonds, stir until coated.
  2. Simmer for 2-3 minutes until bubbly and golden. Remove from heat and let cool.
Shape and Bake the Cake
  1. Punch down the dough and press it into a greased springform pan.
  2. Spoon the cooled almond topping over the dough. Bake at 350°F for 25-30 minutes until golden.
  3. Let the baked cake cool completely on a wire rack.
Prepare the Vanilla Cream Filling
  1. Whip heavy cream with sugar until stiff peaks form.
  2. In another saucepan, heat milk, sugar, cornstarch, and vanilla extract until thick. Let cool.
  3. Fold the whipped cream into the cooled mixture until combined.
Assemble the Cake
  1. Carefully slice the cooled cake in half horizontally.
  2. Spread the vanilla filling on the bottom half. Place the top half back on.
  3. Chill the assembled cake in the refrigerator for 1-2 hours before serving.

Nutrition

Serving: 1sliceCalories: 430kcalCarbohydrates: 45gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For best results, follow timing closely for rising and baking. Chilling improves flavor and texture.

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