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German Bee Sting Cake

Delight in Homemade German Bee Sting Cake Bliss

A delightful German Bee Sting Cake that combines fluffy sponge, creamy custard, and a crunchy almond topping for an irresistible dessert experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: German
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups all-purpose flour Provides structure; switch to bread flour for a chewier cake.
  • 1 teaspoon salt Balances sweetness.
  • 2 teaspoons active dry yeast Ensure it’s fresh for perfect rise.
  • 1 cup whole milk Adds moisture and richness.
  • 1 cup water Keep around 110°F (43°C) for yeast activation.
  • 1/2 cup granulated sugar Base sweetness of the cake.
  • 1/4 cup unsalted butter Contributes moisture.
  • 2 large eggs Use room temperature for better mixing.
  • 1 teaspoon vanilla extract Infuses flavor.
  • 1 tablespoon lemon zest Optional for a citrusy twist.
For the Filling
  • 1 cup heavy cream Rich and creamy; coconut cream as a dairy-free alternative.
  • 1/4 cup honey Enhances flavor.
For the Topping
  • 1 cup sliced almonds Consider toasting for enhanced flavor.
  • 2 tablespoons powdered sugar Sweetens whipped cream.

Equipment

  • Mixing Bowl
  • whisk
  • Saucepan
  • Baking pan
  • Mixer

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, combine 3 cups of all-purpose flour and 1 teaspoon of salt. Whisk until well blended.
  2. In a small bowl, dissolve 2 teaspoons of active dry yeast in 1 cup of warm water and let sit for 5 minutes.
  3. Gently heat 1 cup of whole milk, 1/2 cup of granulated sugar, and 1/4 cup of butter until melted. Cool slightly before adding to flour.
  4. Stir the mixture until ingredients are just combined. Knead the dough for 8-10 minutes until elastic and smooth.
  5. Cover the bowl and let it rise in a warm place for about 1 hour until doubled in size.
  6. In a saucepan, melt 2 tablespoons of unsalted butter, stir in 1/2 cup of honey, 1/4 cup of heavy cream, and 1 cup of sliced almonds.
  7. Once the dough has risen, punch it down and spread it in a greased 9x13 inch baking pan. Pour the almond mixture over it.
  8. Preheat oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.
  9. Cool the cake in the pan for 10-15 minutes, then whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form.
  10. When cooled, slice the cake in half, spread the whipped cream filling, and place the top layer back on. Dust with powdered sugar.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 48gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 160mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

For best results, ensure yeast is fresh and let the cake cool completely before adding filling.

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