Bee Sting Cake is a traditional German dessert made with a soft yeast dough with crunchy caramelized almonds on top and filled with a vanilla cream.
Legend has it that in the 15th century two bakers from Andernach, Germany repelled invaders by throwing beehives at them. They created this cake in celebration. This questionable anecdote just makes me love this even more.
Start by making the yeast dough with lemon zest and a little sugar.
Heat the milk, water and butter until very hot. Slowly add into the flour mixture while beating with an electric beater.
Add the egg and another 1/2 cup flour and mix well.
Continue adding flour a little at a time to make a soft dough. Cover and let rise until double.
Punch down with wooden spoon and spread in prepared pan.
Heat and stir the butter, sugar and honey and add in the almonds. Cook and stir until golden.
Gently cover the top of the risen cake with the caramelized almonds. Throw into bake!
For the vanilla cream, whisk together the milk and eggs. Then slowly whisk in the sugar and cornstarch mixture. Cook until it comes to a bubble. Let cool.
When cake has cooled cut it in house through the center and fill with the cooled vanilla cream. Refrigerate until ready to serve.
And Voila’! There it is!
Bee Sting Cake
Ingredients
- 1¼-1¾ cup white flour
- 2 Tbsp granulated sugar
- ¼ tsp salt
- 1 tsp lemon peel
- 1 package yeast
- â…“ cup milk
- ¼ cup water
- 2 Tbsp butter
- 1 egg-room temperature
Almond Topping
- 6 Tbsp butter
- â…“ cup granulated sugar
- 3 Tbsp honey
- 2 Tbsp heavy cream
- ¼ tsp salt
- 1½ cup sliced almonds
Vanilla Cream Filling
- â…“ cup granulated sugar
- 3 Tbsp corn starch
- ¼ tsp salt
- 3 egg yolks
- 1½ cup whole milk
- 1 tsp vanilla
- ½ cup heavy whipping cream
Quick Filling Option
- 2¼ cup heavy cream
- 1 -5.1 ounce instant vanilla pudding
- 1 tsp vanilla
Instructions
- Mix together ½ cup of flour with sugar, salt, lemon peel and yeast.
- Combine milk, water and butter in a saucepan. Cook and stir over low heat until very warm (120°-130°). The butter doesn't need to fully melt.
- Using a hand mixer or a stand mixer, gradually add the milk into the dry ingredients while beating. Beat at medium for about 2 minutes. Scrape sides of bowl.
- Add egg and ½ cup of flour. Beat on high for 2 minutes.
- Stir in enough flour to make a soft dough.
- Leave in the bowl, cover and let rise until doubled, about 30 minutes.
- While rising prepare almond topping.
- Prepare a 9" round pan by cutting parchment paper to cover the bottom and then generously spray with baking spray.
- Stir batter down and spread in the prepared pan. Cover and let rise until double.
- Gently spoon the almond topping onto the risen dough going all the way to the edges. Don't try to spread with a spoon as it will tear the dough apart.
- Preheat oven to 350°.
- Bake for 30 minutes.
- Remove from pan and cool on a rack. When completely cool, cut in half horizontally and fill with cream.
- Store in refrigerator.
Almond Topping
- Melt the butter, sugar and honey in a saucepan over medium heat while stirring. Continue cooking and stirring until the mixture darkens to a golden brown.
- Add the heavy cream salt and almonds. Continue cooking and stirring for another 2-3 minutes as mixture darkens a little more.
- Remove from heat and allow to cool.
Cream Filling
- In a saucepan combine the sugar, cornstarch and salt.
- Add the egg yolks and whisk until mixture is smooth, about 1 minute.Whisk the milk into the dry ingredients one splash at a time until fully combined.
- Turn heat to medium low and whisk for about 5 minutes it thickens and comes to a simmer. When bubbles appear, cook for another minute.
- Remove from heat and stir in vanilla. Strain through a sieve into a bowl. Press plastic wrap onto the cream and cool in the refrigerator.
Quick Filling Option
- Place cream and pudding pkt in a bowl and whisk until well mixed.
- Stir in vanilla.