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Bee Sting Cake

This lovely German dessert has a sweet yeast dough topped with sweetened almonds and filled with a vanilla cream. Delicious. @mostdeliciouslife.com
Print Recipe
Course Bread, Brunch, Dessert, Party Food, tea time
Cuisine German
Servings 9

Ingredients
  

  • 1¼-1¾ cup white flour
  • 2 Tbsp granulated sugar
  • ¼ tsp salt
  • 1 tsp lemon peel
  • 1 package yeast
  • ⅓ cup milk
  • ¼ cup water
  • 2 Tbsp butter
  • 1 egg-room temperature

Almond Topping

  • 6 Tbsp butter
  • ⅓ cup granulated sugar
  • 3 Tbsp honey
  • 2 Tbsp heavy cream
  • ¼ tsp salt
  • 1½ cup sliced almonds

Vanilla Cream Filling

  • ⅓ 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.
Keyword almonds, cake, cream filled cake