What is the preparation time for this recipe?

The preparation time usually takes about 15 to 20 minutes depending on experience and equipment.

Can I substitute any ingredients?

Yes, simple substitutions are possible depending on dietary needs or availability, but keep the core identity of Irresistibly Authentic German Bee Sting Cake to Savor intact.

Is this recipe suitable for specific diets?

This recipe can be adapted with small changes depending on preferences.

How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator and consume within two to three days.

Can I prepare this recipe in advance?

Many steps can be prepared ahead of time to simplify busy cooking days.

Irresistibly Authentic German Bee Sting Cake

Name: Irresistibly Authentic German Bee Sting Cake
Prep time: 20 min
Cook time: 30 min
Total time: 2 h
Cuisine: German
Ingredients: 3 cups all-purpose flour (sifted); 1/4 cup granulated sugar (for dough); 1 packet active dry yeast (or instant yeast); 3/4 cup whole milk (lukewarm, for activating yeast); 1/4 cup unsalted butter (softened); 2 large eggs; 1/4 teaspoon salt (for dough); 1/4 cup granulated sugar (for almond-honey topping); 2 tablespoons honey (for almond-honey topping); 1/2 cup sliced almonds (for topping); 2 egg yolks (for custard filling); 1/4 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)

Ingredients

Scale

3 cups all-purpose flour (sifted)
1/4 cup granulated sugar (for dough)
1 packet active dry yeast (or instant yeast)
3/4 cup whole milk (lukewarm, for activating yeast)
1/4 cup unsalted butter (softened)
2 large eggs
1/4 teaspoon salt (for dough)
1/4 cup granulated sugar (for almond-honey topping)
2 tablespoons honey (for almond-honey topping)
1/2 cup sliced almonds (for topping)
2 egg yolks (for custard filling)
1/4 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)

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Instructions

Heat the milk until lukewarm, add sugar, and sprinkle in the yeast. Let it rest until frothy, about 10 minutes.
Combine sifted flour, remaining sugar, and salt in a large mixing bowl. Add softened butter, eggs, and the frothy yeast mixture. Knead until smooth and elastic, about 10 minutes.
Cover the dough and let it rise in a warm spot for about 1 hour until doubled in size.
Melt butter in a saucepan over medium heat. Stir in sugar, honey, and salt until dissolved. Add sliced almonds and mix well to coat. Allow to cool slightly.
Once the dough has risen, punch it down and transfer to a greased baking pan. Spread it evenly and spoon the almond-honey mixture on top.
Let the cake rest for an additional 20 minutes for a second rise.
Preheat the oven to 350°F (175°C). Bake for 25-30 minutes until golden brown and crisp. Let cool completely.
For the custard, heat milk with vanilla until warm. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly mix in warm milk, then cook over medium heat, stirring until thickened.
Cover custard with plastic wrap and let it cool completely.
Once the cake is cool, cut into two layers. Spread custard over the bottom layer and place the top layer back on, almond side up.

Notes

For best results, allow the cake to cool fully before slicing to avoid a runny filling. Serve slightly chilled for the best texture contrast.

Author: Chef Rita
Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: German
Diet: Vegetarian

Nutrition

Serving Size: 1 piece
Calories: 400
Sugar: 22g
Sodium: 180mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 8g
Cholesterol: 75mg