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Authentic German Bee Sting Cake Recipe

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5 from 70 reviews

Authentic German Bee Sting Cake featuring a fluffy yeast dough base topped with a caramelized almond and honey crust, layered with smooth vanilla custard filling. This traditional dessert offers a perfect balance of sweet, nutty, and creamy flavors that make it a beloved classic.

Ingredients

For the cake dough:

  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 packet (7 g) active dry yeast
  • 3/4 cup whole milk, lukewarm
  • 1/4 cup unsalted butter, softened
  • 2 large eggs
  • 1/4 teaspoon salt

For the almond-honey topping:

  • 1/4 cup unsalted butter
  • 1/4 cup granulated sugar
  • 2 tablespoons honey
  • 1 pinch salt
  • 1/2 cup sliced almonds

For the custard filling:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 teaspoons vanilla extract

Instructions

  1. Activate the yeast: Warm the milk until just lukewarm, approximately 100°F (38°C). Add 1 teaspoon of sugar and the active dry yeast. Stir gently and let stand for 10 minutes until the mixture becomes frothy, indicating the yeast is active.
  2. Make the dough: In a large mixing bowl, combine the all-purpose flour, remaining granulated sugar, and salt. Add the softened butter, eggs, and the activated yeast mixture. Knead the ingredients together until you form a smooth, elastic dough. Cover the bowl with a clean cloth and let the dough rise in a warm place for about 1 hour or until it doubles in size.
  3. Prepare the topping: Melt the butter in a saucepan over medium heat. Add the granulated sugar, honey, and a pinch of salt. Stir continuously until the sugar dissolves completely, creating a glossy mixture. Remove the pan from the heat, then stir in the sliced almonds. Set aside to cool slightly to thicken.
  4. Shape and top the dough: Once the dough has risen, punch it down gently to release air. Transfer it to a greased baking pan and spread it evenly across the surface. Spoon the almond-honey topping evenly over the dough layer. Allow the dough to rest and rise again for 20 minutes to achieve a light texture.
  5. Bake: Preheat your oven to 350°F (175°C). Place the baking pan in the oven and bake the cake for 25 to 30 minutes, or until the top is golden brown and caramelized. Remove from the oven and let the cake cool completely in the pan.
  6. Make the custard: In a saucepan, warm the whole milk with the vanilla extract over medium heat until it is hot but not boiling. In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture while whisking continuously to temper the eggs. Return the combined custard mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens. Remove from heat and cover the surface directly with plastic wrap to prevent a skin from forming. Let the custard cool completely.
  7. Assemble: Once the cake is fully cooled, carefully slice it horizontally into two equal layers. Spread the chilled custard evenly over the bottom cake layer. Gently place the top layer with the almond side facing up over the custard. Press down lightly to secure the layers together. Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the custard to set.

Notes

  • Use lukewarm milk to activate yeast without killing it.
  • Ensure the custard is covered with plastic wrap directly on its surface to avoid a skin forming.
  • Allow the cake to cool completely before slicing to prevent custard from spilling.
  • If desired, the cake can be refrigerated overnight to enhance flavor melding.
  • Sliced almonds can be lightly toasted before adding to the topping for extra nutty flavor.

Find it online: https://crispcharm.com/authentic-german-bee-sting-cake-recipe/