Why You’ll Love This Recipe
This delightful cake offers a harmonious blend of textures and flavors:
- Soft Yeast Cake: Provides a tender and airy base.
- Creamy Vanilla Filling: Adds a rich and luscious layer.
- Crunchy Honey-Almond Topping: Delivers a sweet, nutty finish.
Perfect for special occasions or a cozy afternoon treat, this cake is sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Yeast Cake:
- All-purpose flour
- Sugar
- Warm milk
- Active dry yeast
- Large egg
- Unsalted butter, softened
- Pinch of salt
For the Honey-Almond Topping:
- Butter
- Honey
- Sugar
- Sliced almonds
For the Vanilla Cream Filling:
- Heavy cream
- Sugar
- Milk
- Cornstarch
- Vanilla extract
Directions
- Prepare the Yeast Dough:
- Dissolve active dry yeast in warm milk with a pinch of sugar; let sit until foamy.
- In a mixing bowl, combine flour, softened butter, sugar, egg, and yeast mixture. Knead until smooth.
- Cover the bowl with a towel and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
- Prepare the Honey-Almond Topping:
- Melt butter in a saucepan over medium heat.
- Stir in honey, sugar, and sliced almonds; cook until the sugar dissolves and the almonds are evenly coated.
- Let the topping cool slightly to make it easier to spread.
- Shape and Bake the Cake:
- Punch down the risen dough and press it into a greased 9-inch springform pan.
- Spread the honey-almond topping evenly over the dough.
- Bake in a preheated oven at 350°F (175°C) for 25–30 minutes, or until golden brown and bubbling.
- Let the cake cool completely on a wire rack before proceeding.
- Prepare the Vanilla Cream Filling:
- Whip heavy cream with sugar until stiff peaks form.
- In another saucepan, heat milk, sugar, and cornstarch over medium heat, stirring constantly until thickened to a custard-like consistency.
- Remove from heat, stir in vanilla extract, and let it cool.
- Gently fold the whipped cream into the cooled custard to create a smooth filling.
- Assemble the Cake:
- Once the cake is completely cooled, carefully slice it in half horizontally using a serrated knife.
- Spread the vanilla cream filling generously over the bottom half.
- Place the top half, with the almond topping, back on top.
- Chill the assembled cake in the refrigerator for 1–2 hours to allow the cream to set.
Servings and Timing
- Servings: 8
- Prep Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 2 hours 30 minutes
Variations
- Lemon Cream: Add lemon zest to the cream filling for a refreshing citrus twist.
- Chocolate Bee Sting Cake: Incorporate chocolate ganache into the filling for a decadent version.
- Nut-Free Option: Replace almonds with crushed cookies or toasted oats for those with nut allergies.
Storage/Reheating
- Storage: Store leftover cake in the refrigerator for up to 3 days; note that the almond topping may soften over time.
- Freezing: Freeze the unfilled yeast cake for up to 2 months. Thaw overnight in the fridge, then add the filling before serving.
FAQs
1. Can I make the yeast cake without almonds?
Yes, you can replace the almonds with crushed cookies or oats for a nut-free version.
2. How do I prevent the cream filling from becoming runny?
Ensure the cake is fully cooled before assembling, and allow the filling to set in the fridge before serving.
3. Can I freeze German Bee Sting Cake?
Yes, freeze the cake without the filling for up to 2 months. Thaw and fill before serving.
4. What is the origin of the name “Bee Sting Cake”?
According to legend, a baker was stung by a bee attracted to the cake’s honey topping, leading to its unique name.
German Bee Sting Cake
- Total Time: 2 hours 30 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Indulge in the classic German Bee Sting Cake (Bienenstich Kuchen), a delightful dessert featuring soft yeast cake, creamy vanilla custard filling, and a caramelized honey-almond topping. Perfect for special occasions or a cozy treat, this traditional cake is sure to impress with its unique blend of textures and flavors.
Ingredients
For the Yeast Cake:
- All-purpose flour
- Sugar
- Warm milk
- Active dry yeast
- Large egg
- Unsalted butter, softened
- Pinch of salt
For the Honey-Almond Topping:
- Butter
- Honey
- Sugar
- Sliced almonds
For the Vanilla Cream Filling:
- Heavy cream
- Sugar
- Milk
- Cornstarch
- Vanilla extract
Instructions
- Prepare the Yeast Dough:
- Dissolve yeast in warm milk with sugar; let it foam.
- Mix flour, softened butter, sugar, egg, and yeast mixture; knead into a smooth dough.
- Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Make the Honey-Almond Topping:
- Melt butter in a saucepan.
- Stir in honey, sugar, and sliced almonds; cook until sugar dissolves and almonds are coated.
- Let cool slightly.
- Shape and Bake the Cake:
- Press risen dough into a greased 9-inch springform pan.
- Spread the almond topping evenly.
- Bake at 350°F (175°C) for 25–30 minutes until golden. Cool completely.
- Prepare the Vanilla Cream Filling:
- Whip heavy cream with sugar until stiff.
- Heat milk, sugar, and cornstarch over medium heat, stirring until thickened.
- Remove from heat, add vanilla, and cool. Fold in whipped cream.
- Assemble the Cake:
- Slice the cooled cake horizontally.
- Spread vanilla cream over the bottom half.
- Replace the top layer and chill for 1–2 hours before serving.
Notes
- For a nut-free option, substitute almonds with crushed cookies or toasted oats.
- To prevent runny filling, ensure the cake is fully cooled before assembly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
