German Bee Sting Cake: Discover the Sweet Crunch of Tradition
A classic German yeasted cake with a honey caramelized almond topping and creamy vanilla filling.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast 1 packet
- 1 teaspoon salt
- 3/4 cup milk at room temperature
- 2 large eggs at room temperature
- 4 tablespoons butter softened
- 3 tablespoons honey
For the honey almond topping:
- 6 tablespoons butter
- 1/3 cup granulated sugar
- 3 tablespoons honey
- 2 tablespoons heavy cream
- 1/4 teaspoon salt
- 1 1/2 cups sliced almonds
For the filling:
- 2 1/4 cups heavy cream
- 1 box 5.1 oz instant vanilla pudding mix
- 1 teaspoon pure vanilla bean paste
Instructions
- 1. Bring eggs, butter, and milk to room temperature.
- 2. In a large bowl, combine flour, sugar, yeast, and salt. Make a well in the center.
- 3. Add eggs, milk, honey, and butter to the well. Mix with a wooden spoon until a soft dough forms.
- 4. Cover bowl with plastic wrap and let dough rest for 60 minutes (it will not rise much).
- 5. Generously butter a 9-inch round cake or springform pan. Line bottom with parchment paper and spray with baking spray.
- 6. Transfer dough to pan and spread evenly. Cover and let rise for 45 minutes.
- 7. For topping, melt butter, sugar, and honey in a saucepan over medium heat. Stir until mixture is golden brown.
- 8. Stir in heavy cream, salt, and sliced almonds. Cook, stirring, until light amber. Remove from heat.
- 9. Gently spoon almond mixture over unbaked cake, covering to the edges.
- 10. Place pan on a baking sheet. Bake at 350°F for 25-30 minutes, until a toothpick inserted in the center comes out clean.
- 11. Cool cake completely on a wire rack.
- 12. Invert cake onto a rack, remove parchment, then invert again almond-side up.
- 13. Slice cake horizontally in half with a serrated knife.
- 14. For filling, whisk heavy cream, pudding mix, and vanilla bean paste until thick and creamy.
- 15. Place bottom half of cake on a serving platter. Spoon and spread filling evenly over it.
- 16. Place top half (almond side up) over filling and press gently.
- 17. Cover and refrigerate until ready to serve.
Notes
Cake can be made up to 2 days in advance.
Use a springform pan for easier removal.
Let the cake cool completely before slicing and filling.