Description
German Bee Sting Cake is a delightful dessert featuring a sweet yeast dough topped with a crunchy almond caramel layer and filled with a rich vanilla cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup milk
- 1/4 cup sugar
- 1/4 cup butter
- 1/2 teaspoon salt
- 1 packet active dry yeast
- 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, combine warm milk, sugar, and yeast; let it sit until frothy.
- In a large mixing bowl, combine flour, salt, and melted butter.
- Add the yeast mixture and eggs to the flour mixture; knead until smooth.
- Let the dough rise in a warm place until doubled in size.
- Preheat the oven to 350°F (175°C).
- Spread the dough in a greased baking pan and let it rise again.
- In a saucepan, combine honey, butter, and sliced almonds; cook until golden.
- Spread the almond mixture over the risen dough.
- Bake for 25-30 minutes or until golden brown.
- Let the cake cool, then whip the cream with powdered sugar and vanilla.
- Slice the cake in half and fill with whipped cream.
- Serve and enjoy!
Notes
- Ensure the yeast is fresh for proper rising.
- Can be stored in the refrigerator for up to 3 days.
- For a richer flavor, add a splash of almond extract to the cream filling.
- 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: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
Keywords: German Bee Sting Cake, dessert, baking, vanilla cream, almond caramel