Bee sting cake recipe

Bee Sting Cake recipe

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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 recipe is a classic German dessert that combines the richness of a buttery cake with the sweetness of honey and almonds. This delectable treat is known for its soft, fluffy texture and the irresistible caramelized almond topping. With its origins dating back to the 15th century, this recipe has stood the test of time and continues to be a favorite among cake lovers. The combination of honey, almonds, and a creamy filling makes this cake a truly indulgent and unforgettable dessert.

Keywords: Bee Sting cake, German dessert, honey, almonds, caramelized topping.

Bee sting cake recipe details

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

Ingredients

	For the yeast dough:
200 ml	milk
50 g	butter
375 g	flour
1 packet(s)	active dry yeast
50 g	sugar
1 tsp	vanilla extract, 1-2 tsp
1 pinch(es)	salt
1	egg
	For the topping:
200 g	butter
100 g	sugar
1 tsp	vanilla extract, 1-2 tsp
1 tbsp	honey, 1-2 tbsp.
4 tbsp	single cream
200 g	almond flakes
	For the filling:
2 packet(s)	custard powder, vanilla flavoured
750 ml	milk
100 g	sugar
100 g	butter

Instructions

For the dough:
Heat the milk and melt the butter in the milk. Sieve the flour into a bowl and mix with the yeast. Add the remaining ingredients and the lukewarm milk and butter mixture. Mix with a hand mixer, first on the lowest, then on the highest level for approximately 5 minutes until the dough is smooth . Cover with a kitchen towel and leave to rise in a warm place.

For the topping:
In a small saucepan, mix the butter with sugar, vanilla extract, honey and single cream, then gently heat the mixture. Bring to a boil briefly, then stir in the almonds. Allow the mixture to cool, stirring occasionally.

Preheat the oven to 200°C.

Dust the dough with flour and knead with your hands on a slightly floured surface. Roll out on a greased high rimmed baking tray. Evenly divide the topping on the dough. Allow the dough to rise until visible enlarged. Bake in the preheated oven for approximately 15 minutes or until golden brown.

Allow the cake to cool completely. Then halve the cake lengthwise and cut each half crosswise in two.

For the filling:
Cook a pudding with the custard powder, milk and sugar. Allow to cool, stirring frequently, until the temperature of the pudding is the same as the temperature of the butter. Stir in spoonfuls of butter, one after another until the cream is well combined and smooth. Spread the cream on the two bottom halves of the cake and cover with the upper halves.

Cut into slices and serve.


Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a