German Bee Sting Cake (Print Version)
# Ingredients:
→ Yeast Cake
01 -
1 large egg
02 -
50g softened unsalted butter
03 -
250g plain flour
04 -
7g dried yeast
05 -
½ tsp table salt
06 -
120ml milk, warmed
07 -
50g white sugar
→ Honey Almond Layer
08 -
100g sugar
09 -
100g sliced almonds
10 -
75g butter
11 -
2 tbsp cream
12 -
2 tbsp honey
→ Vanilla Filling
13 -
30g cornstarch
14 -
500ml full-fat milk
15 -
1 tsp vanilla essence
16 -
200ml whipped cream
17 -
2 large egg yolks
18 -
100g sugar
# Instructions:
01 -
Mix sugar, yeast, and warmed milk in a bowl until bubbly—this takes 5-10 minutes. In a bigger bowl, mix flour and salt, then toss in the yeast mix, egg, and soft butter. Knead it for 5-7 minutes until it’s smooth. Cover with a kitchen towel and let it grow to twice its size (around 1 hour).
02 -
Heat butter, sugar, honey, and cream in a pot on medium. Mix in the almond slices and cook for 1-2 minutes until it thickens a little. Take it off the heat and let it cool a bit.
03 -
Pop your oven to 350°F (175°C). Grease a round, 9-inch pan and place the dough inside, pressing it to fit. Spread that almond topping on the dough. Toss it in the oven and bake for about 25-30 minutes until golden and set. Cool completely before the next step.
04 -
Warm the milk in a saucepan. In another bowl, beat egg yolks, sugar, and cornstarch until smooth. Pour the warm milk slowly into the mix, whisking briskly. Return it all to the saucepan and cook it until it gets nice and thick. Remove from heat, stir in vanilla, and let it cool. When it’s cold, carefully fold in the whipped cream to make it fluffier.
05 -
Cut the cake down the middle horizontally. Spread the cool vanilla cream on the bottom half. Gently place the almond-topped layer on top. Stick it in the fridge to set for at least 1-2 hours. Serve and enjoy after chilling.