German Bee Sting Cake
A soft yeast cake filled with creamy custard and topped with honeyed almonds, perfect for desserts or tea time.
Ingredients
For the Cake Dough
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast
- 1/2 teaspoon salt
- 1/2 cup milk, warmed Use warm, not hot milk to activate the yeast.
- 1/4 cup unsalted butter, melted
- 2 large eggs
For the Custard
- 1 cup heavy cream
- 1/4 cup sugar for custard
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
For the Topping
- 1/2 cup sliced almonds Toast slowly in honey to avoid burning.
- 1/4 cup honey
Instructions
Preparation
- 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.
Custard Preparation
- Meanwhile, prepare the custard by heating cream in a saucepan and mixing sugar, cornstarch, and vanilla in another bowl. Combine and cook until thickened.
Baking
- 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.
Assembling
- 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.
Notes
Serve the cake slightly chilled or at room temperature. Store in the fridge in an airtight container for 2–3 days. If uncut, it can be stored at room temperature for one day.