Table of Contents

introduction

German Bee Sting Cake is a soft yeast cake filled with creamy custard and topped with honeyed almonds. It has a sweet cream center and a crunchy top. If you enjoy warm, simple baked treats, try the Apple Cinnamon German Pancake for a similar home-style flavor.

why make this recipe

This cake is warm, simple, and not too sweet. It combines soft bread, smooth custard, and a crunchy honey almond topping. You can make it for a family brunch, a simple dessert, or a tea time treat. It uses common ingredients and clear steps.

how to make German Bee Sting Cake

Make the dough first and let it rise. While it rises, cook the custard until it is thick. Bake the plain dough, then cool and cut it to add the custard. Finish with honeyed, toasted almonds on top. Work in this order: mix, rise, bake, cool, fill, top. Keep steps simple and follow the Directions list below.

Ingredients :

2 cups all-purpose flour
1/4 cup sugar
1 packet active dry yeast
1/2 teaspoon salt
1/2 cup milk, warmed
1/4 cup unsalted butter, melted
2 large eggs
1 cup heavy cream
1/4 cup sugar for custard
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 cup sliced almonds
1/4 cup honey

Directions :

In a bowl, combine flour, sugar, yeast, and salt.
In a separate bowl, mix warm milk, melted butter, and eggs. Combine wet and dry ingredients and knead until smooth.
Let the dough rise in a warm place for about 1 hour.
Meanwhile, prepare the custard by heating milk in a saucepan and mixing sugar, cornstarch, and vanilla in another bowl. Combine and cook until thickened.
Once the dough has risen, spread it in a greased baking dish.
Preheat the oven to 350°F (175°C) and bake the dough for about 20 minutes.
While the cake is baking, toast sliced almonds in honey until golden.
Once the cake cools, cut it in half and fill with custard.
Top with honeyed almonds and serve.

how to serve German Bee Sting Cake

Cut the cake into slices. Serve slightly chilled or at room temperature. A fork and a small plate work fine. For a warm brunch idea, pair a slice with the Apple Cinnamon German Pancake to add variety to the table.

how to store German Bee Sting Cake

Keep the cake in the fridge in an airtight container. It stays good for 2–3 days. If the cake is not cut, you can store it at room temperature for one day in a cool place. Do not leave the custard-filled cake out for more than two hours at warm room temperature.

tips to make German Bee Sting Cake

Use warm milk, not hot, to activate the yeast.
Knead until the dough is smooth and elastic.
Let the dough double in size for a soft crumb.
Stir the custard constantly so it does not clump.
Toast the almonds slowly in the honey to avoid burning.
Cool the baked dough fully before cutting and filling.

variation (if any)

Add a little lemon zest to the custard for a fresh note.
Mix in a few chopped walnuts with the almonds for more texture.
Use a light apricot jam layer under the custard for extra flavor.

FAQs

Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use a little less instant yeast and mix it directly with the dry ingredients.

Q: Can I make the custard ahead?
A: Yes. Make the custard a day before and keep it covered in the fridge. Bring to room temperature before filling.

Q: How do I keep the almonds crunchy?
A: Add the honeyed almonds just before serving. If you add them too early, they can soften from the custard.

Q: Can I use milk instead of heavy cream for the custard?
A: You can use milk, but the custard will be lighter and less rich. Stir well and cook a bit longer to thicken.

Q: Is this cake good for kids?
A: Yes. Kids often like the sweet cream and the honeyed nuts. Cut into small pieces for young children.