Name: Irresistibly Authentic German Bee Sting Cake to Savor Recipe
Prep time: 1 h 40 min
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: German
Ingredients: 3 cups all-purpose flour, sifted; ¼ cup granulated sugar (for dough); 1 packet active dry yeast (2 ¼ teaspoons) or instant yeast; ¾ cup whole milk, lukewarm (for activating yeast); ¼ cup unsalted butter, softened; 2 large eggs; ¼ teaspoon salt; ¼ cup granulated sugar (for topping); 2 tablespoons honey; ½ cup sliced almonds; 2 tablespoons unsalted butter (for melting in topping preparation); Pinch of salt (for topping mixture); 2 egg yolks; ¼ cup granulated sugar (for custard); 2 cups whole milk; 2 tablespoons cornstarch; 2 teaspoons vanilla extract

Jump to Recipe

Introduction

Delight in this Authentic German Bee Sting Cake, a perfect blend of creamy custard and caramelized honey almonds. This classic dessert brings together a tender yeast cake topped with a crunchy almond-honey glaze and filled with luscious vanilla custard—an irresistible treat for any occasion.

The image shows a square piece of dessert with four clear layers on a white plate, placed on a white marbled surface. The bottom layer looks like a soft, light brown cake with a coarse texture. Above it is a thick, smooth white cream layer. The third layer is thin and brown, likely caramel or syrup-soaked, giving it a slightly sticky look. The top layer is shiny amber caramel with small sesame seeds spread evenly, creating a glossy finish that drips slightly down the sides. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour, sifted
¼ cup granulated sugar (for dough)
1 packet active dry yeast (2¼ teaspoons) or instant yeast
¾ cup whole milk, lukewarm (for activating yeast)
¼ cup unsalted butter, softened
2 large eggs
¼ teaspoon salt (for dough)
¼ cup granulated sugar (for almond-honey topping)
2 tablespoons honey (for almond-honey topping)
½ cup sliced almonds (for topping)
2 egg yolks (for custard filling)
¼ cup granulated sugar (for custard filling)
2 cups whole milk (for custard filling)
2 tablespoons cornstarch (for custard filling)
2 teaspoons vanilla extract (for custard filling)

Instructions

Step 1: Heat the milk until lukewarm, then add ¼ cup sugar and sprinkle the yeast over the top. Let it sit for about 10 minutes until it becomes frothy to activate the yeast.
Step 2: In a large bowl, combine sifted flour, remaining sugar, and salt. Add softened butter, eggs, and the frothy yeast mixture. Knead the dough until smooth and elastic, about 10 minutes.
Step 3: Cover the dough and place it in a warm spot to rise for about 1 hour, or until doubled in size and puffy.
Step 4: While the dough rises, melt butter in a saucepan over medium heat. Stir in sugar, honey, and a pinch of salt until dissolved. Add sliced almonds and coat them well. Allow the mixture to cool slightly.
Step 5: After the dough has risen, punch it down and transfer it to a greased baking pan. Spread it evenly and spoon the almond-honey mixture on top.
Step 6: Let the cake rest for another 20 minutes for a second rise, allowing it to become puffy and ready for baking.
Step 7: Preheat the oven to 350°F. Bake the cake for 25-30 minutes, until golden brown and the almond topping is crisp. Let it cool completely before slicing.
Step 8: For the custard, heat milk and vanilla extract until warm. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour in the warm milk while whisking, then cook over medium heat, stirring constantly until thickened.
Step 9: Cover the custard with plastic wrap and let it cool completely to develop a spreadable texture.
Step 10: Once cool, slice the cake horizontally into two layers. Spread the creamy custard over the bottom layer, then carefully replace the top layer with the almond side facing up.

Tips & Variations

Use fresh yeast for the best rise; it should bubble and foam when activated.
For a nut-free option, replace sliced almonds with a crunchy streusel topping made from flour, butter, and sugar.
Try a vegan version by using plant-based milk and substituting eggs with a flaxseed meal and water mixture.
Add cocoa powder to the dough or drizzle melted chocolate on top for a chocolate twist.
Incorporate fresh berries into the custard filling for added color and flavor.

Storage

Store the cake covered at room temperature for up to one day to keep it soft. For longer freshness, place it in an airtight container in the refrigerator for 1 to 2 days; this helps maintain the custard and layers. The cake base (without custard) can be frozen for up to three months if tightly wrapped. To enjoy warm, gently microwave individual slices for 10 to 15 seconds.

How to Serve

The image shows a layered dessert on a white plate set on a white marbled surface. The dessert has four clear layers: the bottom layer is a light brown, crumbly cake base; above that is a thick, creamy white layer that looks smooth and soft; the third layer is a thin, amber-colored syrup soaked cake or jelly with a sticky texture; the top layer is a shiny golden syrup with small seeds scattered on the surface, giving a glossy and slightly textured look. The syrup gently drips down the sides of the dessert, adding to its rich and moist appearance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How should I store my Authentic German Bee Sting Cake?

Keep the cake covered at room temperature for up to one day for optimal softness. For longer storage, refrigerate in an airtight container for 1 to 2 days to preserve the custard and texture.

Can I freeze Authentic German Bee Sting Cake?

Yes, you can freeze the cake base without custard for up to three months by wrapping it tightly. Avoid freezing with the custard filling to maintain quality.