Bee Sting Cake
A classic German yeast cake topped with a crunchy, honey-sweetened almond crust and filled with rich vanilla cream.
- 80 min
- 376 kcal / serving
- hard
- vegetarian
- Protein
- 7.2 g
- Fat
- 21.8 g
- Carbs
- 37.3 g
Contains: gluten, egg, milk, tree nuts (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
12 servings
- 300 g wheat flour
- 20 g fresh yeast (or 1 pack dry yeast)
- 120 ml milk (lukewarm)
- 40 g sugar (for the dough)
- 50 g butter (softened)
- 1 pc egg (medium)
- 100 g sliced almonds
- 80 g butter (for the topping)
- 60 g sugar (for the topping)
- 2 tbsp honey
- 1 pack vanilla pudding powder
- 2 tbsp sugar (for the filling)
- 400 ml milk (for the filling)
- 250 ml whipping cream
Method
- Knead flour, yeast, lukewarm milk, 40 g sugar, 50 g butter, and the egg into a smooth yeast dough, then cover and let rise for 40 minutes.
- Roll out the dough onto a greased baking sheet or springform pan, and let it rise for another 15 minutes.
- For the topping, briefly boil 80 g butter, 60 g sugar, and honey, stir in the sliced almonds, and spread warm onto the dough.
- Bake at 180 °C (top/bottom heat) for about 25 minutes until the almond crust is golden brown, then let cool completely.
- Cook a thick pudding with the pudding powder, 2 tbsp sugar, and 400 ml milk, let cool, then whip the cream and fold it into the pudding.
- Slice the cake horizontally, spread the cream over the bottom layer, cut the almond crust top into individual pieces, and place them on top.
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