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Irresistibly Authentic German Bee Sting Cake

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A classic German dessert featuring soft yeasted dough, crunchy almond-honey topping, and creamy custard.

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)
  • 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)

Instructions

  1. Heat the milk until lukewarm, add sugar, and sprinkle in the yeast. Let it rest for about 10 minutes to activate the yeast.
  2. In a bowl, combine sifted flour, remaining sugar, and salt. Add butter, eggs, and the yeast mixture, then knead until smooth, about 10 minutes.
  3. Cover the dough and let it rise in a warm spot for about 1 hour until doubled in size.
  4. Meanwhile, melt butter in a saucepan and stir in sugar, honey, and salt until dissolved. Mix in sliced almonds.
  5. Once the dough has risen, punch it down and place it in a greased baking pan. Spoon the almond-honey mixture over the top.
  6. Let the cake rest for an additional 20 minutes for a second rise.
  7. Preheat the oven to 350°F (175°C). Bake for 25-30 minutes until golden brown.
  8. For the custard, heat milk with vanilla extract, whisk egg yolks, sugar, and cornstarch in a bowl, mix in warm milk, and cook until thickened.
  9. Let the custard cool completely.
  10. Once the cake is cool, cut it into two layers, spread custard on the bottom layer, and return the top layer, almond side up.

Notes

Ensure milk is lukewarm when activating yeast to avoid killing it. Cool the baked cake completely before adding custard to prevent a runny filling.

Nutrition

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