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German Bee Sting Cake

Delicious German Bee Sting Cake for Sweet Celebrations

This German Bee Sting Cake combines a buttery almond crust and creamy honey filling for an unforgettable dessert.
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Prep Time 1 hour
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: German
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups all-purpose flour or bread flour for a chewier texture
  • 1 teaspoon salt enhances flavor
  • 1 packet active dry yeast check expiration
  • 1 cup whole milk or dairy alternatives
  • 1/4 cup water warm
  • 1/4 cup granulated sugar or brown sugar for extra flavor
  • 1/4 cup unsalted butter can substitute with margarine
  • 2 large eggs or flaxseed meal for vegan option
  • 1 teaspoon vanilla extract or almond extract
  • 1 teaspoon lemon zest to brighten the flavor
For the Cream Filling
  • 1 cup heavy cream or coconut cream for dairy-free
  • 1/4 cup honey or maple syrup for vegan
  • 1/4 cup powdered sugar
For the Topping
  • 1 cup sliced almonds can substitute with pecans or walnuts

Equipment

  • Mixing bowl
  • Saucepan
  • Whisk
  • Baking Pan
  • wire rack

Method
 

Step-by-Step Instructions for German Bee Sting Cake
  1. Whisk together flour and salt until combined. Set aside.
  2. Mix yeast with warm water and let sit until foamy. Combine with dry ingredients.
  3. Heat milk, sugar, and butter until melted; cool before adding to flour mixture with eggs, vanilla, and lemon zest.
  4. Knead dough for 8-10 minutes; let rise in a greased bowl covered with a damp cloth for about 1 hour.
  5. Prepare topping: melt butter, honey, and cream; fold in almonds.
  6. Punch down risen dough, spread in a greased pan, and pour topping over it.
  7. Bake at 350°F for 25-30 minutes until golden brown; let cool in pan for 10 minutes.
  8. Whip heavy cream with powdered sugar until soft peaks form; refrigerate while cake cools.
  9. Slice cake in half, fill with whipped cream, place top back, and refrigerate for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 42gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store leftover cake in the refrigerator for up to 3 days or freeze it (without cream) for up to 3 months.

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