How to prepare it
- Begin by dissolving the yeast in warm milk with a pinch of sugar. Let it sit for 5-10 minutes until it becomes foamy.
- In a large bowl, combine the flour, salt, and sugar. Add the eggs, softened butter, and the foamy yeast mixture. Knead the mixture until it is smooth and elastic, which should take about 8-10 minutes.
- Cover the dough and let it rise in a warm place for approximately 1 hour or until it has doubled in size.
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- Roll out the dough and press it evenly into the prepared pan.
- Prepare the topping: melt butter in a saucepan over medium heat. Stir in sugar, honey, and heavy cream; allow it to come to a gentle boil. Remove from heat and mix in the sliced almonds. Spread this caramelized almond mixture over the dough evenly.
- Bake for 25-30 minutes or until the cake is golden brown and the almond topping is deliciously caramelized. After baking, let it cool completely in the pan.
- For the filling, heat the milk until just simmering. In a separate bowl, whisk together sugar, cornstarch, and egg yolks. Slowly incorporate the hot milk into the yolk mixture while whisking continuously. Then return this mixture to the saucepan and cook over medium heat, stirring until thick (about 3-5 minutes). Once thickened, remove from heat, and add in vanilla extract and softened butter, stirring until smooth. Allow it to cool to room temperature.
- Once the cake is cool, carefully slice it horizontally. Spread the cooled filling evenly over the bottom layer, and then place the top layer with the almond topping back onto the filling. Refrigerate for at least 2 hours to let the filling set.
How to serve German Bee Sting Cake
Best enjoyed chilled, the German Bee Sting Cake can be sliced into wedges and garnished with fresh berries or a dusting of powdered sugar for an elegant touch. Pair it with a side of whipped cream or serve alongside brewed coffee or tea for a delightful afternoon indulgence.
Keeping leftovers fresh
To maximize freshness, store any leftovers in an airtight container in the refrigerator. The cake can safely be kept for up to three days. If you want to freeze some, wrap it tightly in plastic wrap and then place it in a freezer-safe container. This cake can be frozen for up to two months. Proper food handling ensures you keep enjoying this delectable treat for longer.
Helpful cooking tips
- Always activate your yeast properly; if it doesn’t froth, your cake won’t rise as it should.
- For a unique flavor, consider adding a splash of almond extract to the filling.
- If you find the pastry cream too thick, whisk in a bit more milk until the desired consistency is achieved.
Creative twists
Want to give this cake a unique spin? Consider adding citrus zest to the filling for a refreshing twist, or try using different nuts in the topping, like hazelnuts for an unexpected crunch. For those who prefer a dietary swap, almond flour can be used for a gluten-free version!
FAQs
How long does it take to prepare this dessert?
Preparing the German Bee Sting Cake takes about 2 hours, plus rising and cooling time, so plan for about 4 hours total from start to finish.
Can I substitute the milk for a dairy-free option?
Yes! You can use almond milk or oat milk as a substitute for regular milk in both the dough and filling. Just ensure they are unsweetened for the best results.
How can I tell when the yeast dough has risen enough?
The dough is ready when it has approximately doubled in size and feels airy to the touch. A gentle poke should leave an indentation without the dough springing back immediately.
