Authentic German Bee Sting Cake: A Sweet Slice of Tradition

Authentic German Bee Sting Cake combines sweet honey, creamy custard, and crunchy almonds for a delightful treat.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 30

Rising Time 1

Total Time 2 30

Servings: 12 slices

Course: Desserts

Cuisine: German

Calories: 330

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

4 cups all-purpose flour No direct substitutions.
1/4 cup granulated sugar Try brown sugar for a deeper flavor.
2 1/4 teaspoons active dry yeast Instant yeast can be used without activation.
1 cup whole milk Almond milk can be a nut-free version.
1/4 cup unsalted butter Use margarine for a dairy-free option.
2 eggs Aquafaba can be a substitute for a vegan option.
1 teaspoon salt Balances sweetness and enhances overall flavor.

For the Topping

1/4 cup honey Maple syrup could be a great substitute.
1 cup sliced almonds Substitute with chopped hazelnuts or pecans for a twist.

For the Custard Filling

1/4 cup cornstarch A slurry of flour can be an alternative.
1 teaspoon vanilla extract Vanilla bean or paste can be used for a richer aroma.

Equipment

Mixing Bowl
saucepan
whisk
Baking Pan
Serrated knife

Method

Step 1: Prepare the Yeast Dough

Warm 1 cup of whole milk to about 110°F. Combine with 1/4 cup of sugar and 2 1/4 teaspoons of yeast; let froth for 10 minutes. Mix with flour, salt, butter, and eggs; knead for 5-7 minutes.

Step 2: Let the Dough Rise

Shape the dough into a ball, place in a greased bowl, cover, and let rise for about 1 hour.

Step 3: Make the Almond-Honey Topping

Melt 1/4 cup of butter, 1/4 cup of sugar, and 1/4 cup of honey in a saucepan. Stir in 1 cup of sliced almonds and cook for 2-3 minutes.

Step 4: Shape and Top the Dough

Punch down the risen dough, spread in a greased 9x13-inch pan, spoon almond-honey topping on top, and let rest for 20 minutes.

Step 5: Bake the Cake Base

Preheat oven to 350°F, bake for 25-30 minutes until golden brown. Cool in pan completely on a wire rack.

Step 6: Prepare the Custard Filling

Heat 2 cups of milk with 1 teaspoon of vanilla. In a bowl, whisk egg yolks, sugar, cornstarch, then pour hot milk into it. Cook until thickened.

Step 7: Assemble the Cake

Slice the cake in half horizontally, spread custard on bottom, place top back on, almond side up.

Nutrition

Serving: 1sliceCalories: 330kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Allow the cake to cool completely before slicing; this prevents the custard from melting.

Tried this recipe?

Let us know how it was!