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German Bee Sting Cake

A delightful dessert featuring a chewy cake topped with a honey almond glaze and filled with creamy custard, perfect for gatherings or quiet afternoons.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: German
Calories: 350
Ingredients Method Notes

Ingredients
  

For the dough
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 cup warm milk Ensure milk is warm but not hot.
  • 1 packet active dry yeast (7g) Fresh yeast is preferred.
  • 1 large egg Can substitute with flaxseed meal for vegan option.
  • 1/4 cup unsalted butter, softened
  • 1 pinch salt
For the topping
  • 1/4 cup butter
  • 1/4 cup honey Opt for organic honey for better flavor.
  • 1/4 cup sugar
  • 1/2 cup sliced almonds
For the custard filling
  • 1 1/2 cups heavy cream Can substitute with coconut cream for vegan option.
  • 2 tbsp sugar (for whipping the cream)
  • 1 cup milk
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract Pure vanilla extract is preferred.
  • 3 tbsp sugar (for custard)

Method
 

Preparation
  1. In a small bowl, dissolve the yeast in warm milk along with a pinch of sugar. Let it sit for about 10 minutes until frothy.
  2. In a mixing bowl, combine flour, softened butter, sugar, egg, and the yeast mixture. Knead until the dough is smooth and elastic, about 5-6 minutes.
  3. Cover the bowl with a clean cloth and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
Topping Preparation
  1. In a small saucepan, melt the butter and add honey, sugar, and sliced almonds. Cook over medium heat, stirring frequently until golden brown.
Baking
  1. After the dough has risen, punch it down and press it into a greased baking pan. Spread the almond mixture over the top.
  2. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes. Allow to cool completely.
Custard Filling
  1. In a saucepan, whisk together milk, sugar, cornstarch, and vanilla. Heat over low, stirring until it thickens. Allow to cool.
  2. In another bowl, whip heavy cream with sugar until stiff peaks form. Be careful not to over-whip.
  3. Gently fold the whipped cream into the cooled custard.
Final Assembly
  1. Slice the cooled cake in half horizontally. Fill the bottom half with creamy custard, then replace the top half.
  2. Chill for at least 1-2 hours before serving.

Notes

For storage, keep in an airtight container in the refrigerator for up to 3 days. It can be frozen for up to a month. Avoid reheating in the microwave.