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German Bee Sting Cake

German Bee Sting Cake
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Indulge in the delightful flavors of German Bee Sting Cake, a luscious dessert that combines a buttery almond crust with a sweet honey-cream filling. This cake is perfect for any occasion, from family celebrations to casual get-togethers. Its irresistible combination of textures and flavors makes it a favorite among dessert lovers. Each slice features a glossy almond topping that not only looks stunning but also adds an extra crunch to the creamy layers beneath. Best of all, this recipe is straightforward, allowing bakers of all skill levels to create an impressive treat that will leave everyone asking for seconds.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon active dry yeast
  • 1/2 cup whole milk
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon zest
  • 1/2 cup heavy cream
  • 2 tablespoons honey
  • 1/2 cup sliced almonds
  • 2 tablespoons unsalted butter (for almond topping)
  • 1/2 cup powdered sugar

Instructions

  1. In a large mixing bowl, combine the flour and salt.
  2. In a separate small bowl, dissolve the yeast in warm water and let it sit for about five minutes until foamy.
  3. In a saucepan over medium heat, warm the milk, sugar, and butter until melted, stirring occasionally.
  4. Add the milk mixture to the flour mixture along with activated yeast, eggs, vanilla extract, and lemon zest.
  5. Mix until a dough forms.
  6. Turn out the dough onto a lightly floured surface.
  7. Knead for 8 to 10 minutes until smooth and elastic.
  8. Place in a greased bowl; cover with a damp towel or plastic wrap.
  9. Let rise in a warm place for one hour or until doubled in size.
  10. Melt butter in a small saucepan over medium heat.
  11. Stir in honey, heavy cream, and sliced almonds; cook until smooth and slightly toasted (about 3–4 minutes).
  12. Set aside to cool slightly.
  13. Once risen, punch down gently; transfer dough to greased baking pan.
  14. Spread evenly to cover bottom completely.
  15. Pour almond mixture over dough evenly with a spatula.
  16. Preheat oven to 350°F (175°C).
  17. Bake for 25–30 minutes until golden brown or toothpick comes out clean.
  18. Cool in pan for about 10 minutes.
  19. Whip heavy cream with powdered sugar until soft peaks form.
  20. Carefully cut cooled cake in half horizontally to create two layers.
  21. Spread whipped cream filling on bottom layer; place top layer carefully on filling.
  22. Press down gently to adhere layers together.
  23. Refrigerate for at least one hour before serving to allow flavors to meld together.

Nutrition

Find it online: https://chefharper.com/german-bee-sting-cake/

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