Description
This creamy German bee sting cake is a delicious dessert featuring a sweet yeast dough topped with a caramelized almond crust and filled with a rich vanilla cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast
- 1/2 cup milk
- 1/4 cup unsalted butter
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup sliced almonds
- 1/4 cup honey
Instructions
- In a bowl, mix flour, sugar, and yeast.
- Warm milk and butter until melted, then add to the flour mixture.
- Add salt and eggs, mix until smooth.
- Let the dough rise for 1 hour.
- Preheat the oven to 350°F (175°C).
- Spread the dough in a baking pan.
- In a saucepan, combine honey and almonds, cook until golden.
- Spread the almond mixture over the dough.
- Bake for 25-30 minutes until golden brown.
- Let cool, then whip cream with powdered sugar and vanilla.
- Slice the cake in half and fill with whipped cream.
- Serve and enjoy.
Notes
- Ensure the dough is well-risen before baking.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Creamy German Bee Sting Cake, Bee Sting Cake, German Dessert, Cream Cake