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German Bee Sting Cake

German Bee Sting Cake: An Irresistibly Sweet Delight

Experience the delightful and fluffy layers of German Bee Sting Cake, a dessert filled with creamy honey and topped with crunchy almonds.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: German
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 4 cups All-Purpose Flour Consider bread flour for a chewier texture.
  • 1 teaspoon Salt Enhances flavor and balances sweetness.
  • 2 teaspoons Active Dry Yeast Always use fresh yeast for best results.
  • 1 cup Whole Milk Adds moisture and richness to the dough.
  • 0.5 cups Water Activates the yeast, ensuring a lovely rise.
  • 0.25 cups Granulated Sugar Sweetens the dough for that delightful taste.
  • 0.5 cups Unsalted Butter Contributes to flavor and moisture.
  • 2 large Eggs Use room temperature eggs for better incorporation.
  • 2 teaspoons Vanilla Extract Elevates the cake with its warm flavor notes.
  • 1 tablespoon Lemon Zest Infuses a bright, citrusy flavor.
For the Cream Filling
  • 1 cup Heavy Cream Forms a luxuriously rich whipped filling.
  • 0.25 cups Powdered Sugar Sweetens and stabilizes your whipped cream filling.
  • 0.5 cups Honey Sweetens the filling and enriches the flavor profile.
For the Almond Topping
  • 1 cup Sliced Almonds Provides a delightful crunch.
  • 0.33 cups Unsalted Butter Helps create a glaze that holds the almond topping.

Equipment

  • mixing bowls
  • Whisk
  • Saucepan
  • baking pan
  • wire rack

Method
 

Step‑by‑Step Instructions for German Bee Sting Cake
  1. In a large mixing bowl, whisk together 4 cups of all-purpose flour and 1 teaspoon of salt until evenly combined.
  2. In a separate bowl, mix 2 teaspoons of active dry yeast with ½ cup of warm water and let it sit for 5-10 minutes until foamy.
  3. In a small saucepan, heat 1 cup of whole milk, ¼ cup of granulated sugar, and ½ cup of unsalted butter over medium heat.
  4. Pour the warm milk mixture into the activated yeast. Then, add 2 large room-temperature eggs, 2 teaspoons of vanilla extract, and the zest of 1 lemon.
  5. On a floured surface, turn out the dough and knead it for 8-10 minutes until it becomes smooth and elastic.
  6. Place the kneaded dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour.
  7. In a small saucepan, melt ⅓ cup of unsalted butter, then stir in ⅓ cup of honey and ⅓ cup of heavy cream.
  8. Once the dough has risen, punch it down to release the air. Grease a 9x13 inch baking pan.
  9. Pour the toasted almond mixture evenly over the dough.
  10. Preheat your oven to 350°F. Bake the cake for 25-30 minutes.
  11. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
  12. While the cake cools, whip 1 cup of heavy cream with ¼ cup of powdered sugar until soft peaks form.
  13. Once cooled, carefully slice the cake horizontally through the middle. Spread the whipped cream evenly across the bottom half.
  14. Refrigerate the assembled cake for at least 1 hour to allow the flavors to meld beautifully.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

This cake is perfect for gatherings or family celebrations. Feel free to swap almonds for pecans for variations.

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