Name: Irresistibly Authentic German Bee Sting Cake to Savor Recipe
Prep time: 1 h 40 min
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: German
Ingredients: 3 cups all-purpose flour, sifted; ¼ cup granulated sugar; 1 packet active dry yeast (2 ¼ teaspoons) or instant yeast; ¾ cup whole milk, lukewarm (for activating yeast); ¼ cup unsalted butter, softened; 2 large eggs; ¼ teaspoon salt; ¼ cup granulated sugar; 2 tablespoons honey; ½ cup sliced almonds (or chopped pecans as a substitute); 1 tablespoon unsalted butter (for melting in saucepan); Pinch of salt; 2 egg yolks; ¼ cup granulated sugar; 2 cups whole milk; 2 tablespoons cornstarch; 2 teaspoons vanilla extract

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Introduction

Delight in this Authentic German Bee Sting Cake, a perfect blend of creamy custard and caramelized honey almonds. This classic dessert offers a luscious custard filling paired with a sweet, crunchy almond topping, making it an irresistible treat for any occasion.

The image shows a square piece of dessert with four clear layers on a white plate, placed on a white marbled surface. The bottom layer is a light brown, crumbly cake base. Above that is a thick, smooth layer of white cream. The third layer is another thin, golden-brown cake layer, followed by a shiny, amber-colored caramel topping with small sesame seeds spread across it. The caramel looks sticky and glossy, with some syrup slightly dripping down the sides. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour, sifted
¼ cup granulated sugar (for dough)
1 packet active dry yeast (2 ¼ teaspoons) or instant yeast
¾ cup whole milk, lukewarm (for activating yeast)
¼ cup unsalted butter, softened
2 large eggs
¼ teaspoon salt (for dough)
¼ cup granulated sugar (for almond-honey topping)
2 tablespoons honey (for almond-honey topping)
½ cup sliced almonds (for topping)
2 egg yolks (for custard filling)
¼ cup granulated sugar (for custard filling)
2 cups whole milk (for custard filling)
2 tablespoons cornstarch (for custard filling)
2 teaspoons vanilla extract (for custard filling)

Instructions

Step 1: Heat the milk until lukewarm, add sugar, and sprinkle in the yeast. Let it rest for about 10 minutes until frothy to activate the yeast.
Step 2: In a large mixing bowl, combine sifted flour, remaining sugar, and salt. Add softened butter, eggs, and the frothy yeast mixture. Knead until smooth and elastic, about 10 minutes.
Step 3: Cover the dough and place it in a warm spot. Let it rise for about 1 hour or until it doubles in size and becomes puffy.
Step 4: Meanwhile, melt butter in a saucepan over medium heat. Stir in sugar, honey, and salt until dissolved. Add sliced almonds and mix well to coat. Allow to cool slightly.
Step 5: Once the dough has risen, punch it down and transfer it to a greased baking pan. Spread it evenly and spoon the almond-honey mixture over the top.
Step 6: Let the cake rest for an additional 20 minutes for a second rise, puffy and ready for the oven.
Step 7: Preheat the oven to 350°F. Bake for 25-30 minutes until golden brown and the almond topping is crisp. Let it cool completely before slicing.
Step 8: For the custard, heat milk with vanilla extract until warm. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly mix in warm milk, then cook over medium heat, stirring until thickened.
Step 9: Once thickened, cover the custard with plastic wrap and let it cool completely to achieve a spreadable texture.
Step 10: Cut the cooled cake into two layers. Spread the creamy custard over the bottom layer and gently place the top layer back on, almond side up.

Tips & Variations

Always use fresh yeast; it should bubble and foam when activated to ensure the best rise.
Swap sliced almonds with chopped pecans or walnuts for a different nutty flavor, or use a streusel topping for a nut-free option.
For a vegan twist, replace milk with plant-based milk and eggs with flaxseed meal mixed with water.
Substitute all-purpose flour with a gluten-free blend for a gluten-free version.
Add cocoa powder to the dough for a chocolate version or drizzle melted chocolate on top for extra sweetness.
Enhance the custard filling by adding fresh berries like strawberries or raspberries for a fruity surprise.

Storage

Keep the cake covered at room temperature for up to 1 day to maintain softness. For longer storage, place it in an airtight container in the refrigerator for 1-2 days to keep the custard creamy. You can freeze the cake base (without custard) for up to 3 months, wrapped tightly to preserve freshness. To enjoy warm slices, gently microwave individual pieces for 10-15 seconds.

How to Serve

A square slice of dessert with four clear layers sits on a white plate placed on a white marbled surface. The bottom layer is a light brown, soft cake base with a crumbly texture. Above it is a thick white creamy layer, smooth and rich. Next comes a thinner, slightly darker brown layer with a moist, syrupy look. The top layer is a shiny amber glaze, thick and glossy, speckled with sesame seeds that add small texture. The syrup from the top glaze drips slightly down the sides, catching the light and creating a moist effect. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How should I store my Authentic German Bee Sting Cake?

Store it covered at room temperature for up to 1 day for best softness. For longer freshness, keep it in an airtight container in the refrigerator for 1-2 days.

Can I freeze Authentic German Bee Sting Cake?

Yes, you can freeze the cake base without the custard for up to 3 months. Wrap it tightly to prevent freezer burn. Avoid freezing the cake with custard to preserve texture.

What can I substitute for the sliced almonds in the topping?

You can use chopped pecans or walnuts as alternatives, or opt for a streusel topping made from flour, butter, and sugar for a nut-free option.

Is it possible to make a gluten-free version of Authentic German Bee Sting Cake?

Absolutely. Replace the all-purpose flour with a gluten-free flour blend, following the blend’s guidelines for best results.

What drink pairs nicely with Authentic German Bee Sting Cake?

A warm cup of coffee or tea complements the cake’s sweetness perfectly, making it an ideal pairing for any gathering.