German Bee Sting Cake

Step-by-step instructions

In a small bowl, combine the yeast with warm milk and a pinch of sugar. Let it sit for 5-10 minutes until it becomes foamy.
In a large bowl, mix together the flour, salt, and sugar. Add in the eggs, softened butter, and the activated yeast mixture. Knead until the dough is smooth and elastic, about 8-10 minutes.
Cover the bowl and let the dough rise in a warm place for about 1 hour or until it has doubled in size.
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan with flour.
Roll out the dough and press it evenly into the prepared pan.
For the almond topping, melt the remaining butter in a saucepan over medium heat. Stir in the sugar, honey, and heavy cream, and bring to a gentle boil. Remove from heat and mix in the sliced almonds. Spread this mixture evenly over the dough.
Bake for 25-30 minutes until golden brown and the almond topping is caramelized. Remove from the oven and allow it to cool completely in the pan.
For the filling, heat the milk in a saucepan until it’s just simmering. In a bowl, whisk together the sugar, cornstarch, and egg yolks. Gradually pour the hot milk into the yolk mixture while whisking. Return this mixture to the saucepan and cook over medium heat, stirring until it thickens, about 3-5 minutes. Stir in the vanilla extract and softened butter until smooth. Allow cooling to room temperature.
Once the cake has cooled, carefully slice it horizontally in half. Spread the vanilla filling evenly over the bottom layer, then place the top layer with the almond topping back on.
Refrigerate for at least 2 hours before serving to allow the filling to set.

Best ways to enjoy it

To serve your German Bee Sting Cake, slice it into generous wedges and present it on a beautiful cake stand. Pair it with a cup of coffee or tea for a delightful afternoon break. For an extra touch, consider adding a dusting of powdered sugar on top or serving it with fresh berries.

Storage and reheating tips

Keep any leftovers in an airtight container in the refrigerator, where they’ll maintain their flavor for up to 3 days. If you’d like to store the cake for a longer period, freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to a month. Always ensure safe food handling practices to preserve the cake’s quality.

Helpful cooking tips

Make sure your milk is warm but not too hot; otherwise, it can kill the yeast. A good rule of thumb is to use a thermometer.
To achieve the best texture, knead the dough thoroughly until it’s smooth and elastic—that’s what gives it that lovely soft foundation.
If you’re pressed for time, the filling can be made ahead of time and stored in the fridge.

Creative twists

Feel free to get creative by adding different flavors to the filling, such as lemon zest or almond extract. You could also experiment with different toppings, like shredded coconut or even a chocolate drizzle for the chocolate lovers among us.

Common questions

What is the prep time for this cake?
Preparation takes about 20-30 minutes, but don’t forget the rising time for the dough, which is about an hour.

Can I substitute the ingredients?
Yes, you can use almond milk instead of whole milk for the filling, and if you’re avoiding gluten, consider a gluten-free flour blend.