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German Bee Sting Cake

Irresistibly Sweet German Bee Sting Cake for Your Next Celebration

Delight in this classic German Bee Sting Cake, a perfect blend of fluffy yeast cake, creamy custard, and crunchy almond topping.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 3 hours
Servings: 12 slices
Course: Desserts
Cuisine: German
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups All-purpose flour Consider using bread flour for a chewier texture.
  • 2 teaspoons Active dry yeast You can substitute with instant yeast.
  • 1 cup Milk Make sure it’s warm (105-110°F) to activate the yeast.
  • 1/4 cup Butter Vegan butter works as a dairy-free option.
  • 1/3 cup Sugar Brown sugar gives a richer flavor profile.
  • 1 large Egg Aquafaba is a suitable vegan alternative.
  • 1 teaspoon Salt Enhances flavor.
For the Filling
  • 1 cup Heavy cream Coconut cream is a perfect substitute for dairy-free needs.
  • 1 teaspoon Vanilla extract Using vanilla beans can enhance the taste.
  • 2 tablespoons Cornstarch You can use flour but the texture will be different.
For the Topping
  • 1/4 cup Honey Maple syrup offers a vegan alternative.
  • 1 cup Sliced almonds Consider using toasted coconut for a nut-free version.

Equipment

  • Mixing bowl
  • Saucepan
  • 9-inch springform pan
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a small bowl, combine warm milk (105-110°F), sugar, and active dry yeast. Let it foam for about 5 minutes until frothy.
  2. In a large mixing bowl, combine flour, softened butter, salt, and egg, then stir in the foamy yeast mixture.
  3. Knead the dough on a floured surface for around 8-10 minutes until it becomes smooth and elastic.
  4. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place until doubled, about 1 hour.
  5. While the dough is rising, melt butter in a saucepan over medium heat. Stir in honey, sugar, and sliced almonds.
  6. Cook for about 2-3 minutes until bubbly and fragrant, then remove from heat and cool.
  7. Once risen, gently punch down the dough and press into a greased 9-inch springform pan.
  8. Pour the honey almond topping over the dough, spreading it evenly, and bake in a preheated oven at 350°F for 25-30 minutes.
  9. Prepare the filling by whipping heavy cream and sugar until stiff peaks form.
  10. In a saucepan, heat milk, additional sugar, cornstarch, and vanilla over medium heat until thick and bubbly.
  11. Remove from heat and gently fold in whipped cream.
  12. Once the cake is cooled, slice it horizontally in half and spread a generous layer of filling on the bottom half.
  13. Place the top half back on and chill in the refrigerator for 1-2 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 400IUCalcium: 80mgIron: 1mg

Notes

Assemble the cake a day in advance for convenience and enhanced flavor meld. Store leftovers in an airtight container for up to 3 days.

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