Irresistibly Authentic German Bee Sting Cake to Savor Recipe
Delight in this Authentic German Bee Sting Cake, a perfect blend of creamy custard and caramelized honey almonds, featuring a light yeast dough topped with a crunchy almond-honey caramelized layer and filled with luscious vanilla custard.
- Prep Time: 1 hour 40 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 1 cake (8x8 or 9x9 inch pan) 1x
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: German
Ingredients
Scale
Dough
- 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
Almond-Honey Topping
- 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)
Custard Filling
- 2 egg yolks
- ¼ cup granulated sugar (for custard)
- 2 cups whole milk
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
Instructions
- Activate Yeast: Heat the milk until lukewarm (not hot), add ¼ cup sugar, and sprinkle in the yeast. Let it rest until frothy, about 10 minutes to activate the yeast’s magic.
- Prepare Dough: In a large mixing bowl, combine sifted flour, remaining sugar (¼ cup), and salt. Add softened butter, eggs, and the frothy yeast mixture. Knead the dough until smooth and elastic, about 10 minutes.
- First Rise: Cover the dough and place it in a warm spot. Let it rise for about 1 hour or until it doubles in size, becoming puffy and airy.
- Make Almond-Honey Topping: Meanwhile, melt butter in a saucepan over medium heat. Stir in sugar, honey, and a pinch of salt until dissolved. Add sliced almonds and mix well to coat. Allow the mixture to cool slightly.
- Shape Dough and Add Topping: Once the dough has risen, punch it down and transfer it to a greased baking pan. Spread the dough evenly. Spoon the almond-honey mixture over the top to create the signature topping.
- Second Rise: Let the assembled cake rest for an additional 20 minutes to rise again, becoming puffy and ready for baking.
- Bake: Preheat the oven to 350°F (175°C). Bake the cake for 25-30 minutes until golden brown and the almond topping is crisp. Remove from the oven and let it cool completely before slicing.
- Prepare Custard Filling: Heat milk with vanilla extract in a saucepan until warm. In a separate bowl, whisk egg yolks, sugar, and cornstarch together until smooth. Slowly pour the warm milk into the egg mixture while whisking constantly, then return the mixture to the stove over medium heat. Cook, stirring continuously, until the custard thickens enough to coat the back of a spoon.
- Chill Custard: Remove custard from heat, cover with plastic wrap (pressing the wrap onto the surface to avoid a skin) and let it cool completely to a spreadable texture.
- Assemble Cake: Once the cake is completely cooled, carefully cut it horizontally into two layers. Spread the cooled custard evenly over the bottom layer, then gently place the top layer back on, almond side up.
Notes
- Ensure your yeast is fresh for the best rise; it should bubble and foam when activated.
- Use a serrated knife to slice the cake layers to avoid squishing the delicate crumb.
- Allow the almond-honey topping to cool slightly before spreading to prevent it from sliding off.
- Cool the cake completely before adding the custard to prevent melting and maintain layer structure.
- Freshly brewed coffee or tea pairs wonderfully with this cake for the perfect serving experience.
Keywords: German Bee Sting Cake, Honigkuchen, bee sting cake recipe, German desserts, honey almond cake, custard filled cake, traditional German cake
