Bee Sting Cake

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Bee Sting Cake is a classic German dessert that combines the richness of a buttery cake with the sweetness of honey and almonds. This recipe takes you through the process of making a fluffy yeast cake, filling it with a luscious vanilla cream, and topping it off with a crunchy caramelized almond layer. The result is a heavenly treat that is both decadent and comforting.

Keywords: Bee Sting Cake, German dessert, honey, almonds, vanilla cream.

Bee sting cake recipe details

Bee sting cake recipe, recipe Rating: 4.5
Number of votes:100

A German style Boston Cream Pie, given to me from my son’s inlaws in Germany.
Ready in: 2 hours 30 mins

Ingredients

Serves: 8

• Cake:
• 3 cups flour
• 1/3 cup sugar
• 1 package of yeast
• 2/3 cup milk
• 6 tablespoons butter or margarine
• 1 egg
• Topping:
• 1 cup sugar
• 9 tablespoons butter or margarine
• 1 1/4 cup sliced almonds
• 2 tablespoons milk
• Filling:
• 1 (3 5/8 ounce) package vanilla pudding
• 1 1/2 cups milk

Preparation method

Prep: 2 hours | Cook: 30 mins

1. Preheat oven to 375 degrees F (190 degrees C).
2. Whisk flour and 1/3 cup sugar in a large bowl. Add yeast. Scald 2/3 cup milk, stir in the 6 tablespoons butter or margarine and cool to lukewarm. Pour over flour mixture, add egg and beat until smooth. Cover and let rise until double in size. Punch down dough and roll out to a 10″ round, place in a 10″ X 3″ springform pan. Cover and let rise again until double in size.
3. Once the cake has doubled for the second time, place 1 cup sugar, 9 tablespoons butter or margarine and the sliced almonds in a saucepan cook over medium heat approximately 5 minutes until he butter and sugar have melted. Remove from heat, add 2 T milk and cool until lukewarm. Spread over the top of the cake and bake in a preheated oven at 375 degrees for 30 minutes.
4. Loosen the edge with a knife, take cake out of the pan and cool.
5. Prepare pudding according to directions using 1 1/2 c milk. Set aside.
6. Once the cake is cold slice the cake in half, spread the pudding in the middle and replace the top layer and serve.