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Authentic German Bee Sting Cake

German Bee Sting Cake

Discover the delightful flavors of Authentic German Bee Sting Cake, a perfect dessert for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 2 hours 50 minutes
Servings: 16 slices
Course: Desserts
Cuisine: German
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 2¼ teaspoons active dry yeast
  • 1 teaspoon salt
  • ¾ cup milk
  • 2 large eggs
  • 4 tablespoons butter softened
Topping
  • 3 tablespoons honey
  • 6 tablespoons butter for topping
  • ⅓ cup granulated sugar
  • 3 tablespoons honey
  • 2 tablespoons heavy cream
  • ¼ teaspoon salt
  • 1½ cups sliced almonds for topping
Filling
  • 2¼ cups heavy cream
  • 1 box instant vanilla pudding (5.1 oz)
  • 1 teaspoon pure vanilla extract

Equipment

  • 9-inch round cake pan
  • mixing bowl
  • Saucepan
  • whisk

Method
 

Preparation
  1. Assemble ingredients and bring the eggs, butter, and milk to room temperature.
  2. In a large bowl, mix flour, granulated sugar, yeast, and salt to combine. Make a well in the center.
  3. Add eggs, milk, honey, and butter to the well. Mix until a soft dough forms.
  4. Cover with plastic wrap and let the dough rest for 60 minutes.
Topping Preparation
  1. Meanwhile, in a saucepan, melt butter, sugar, and honey over medium heat. Cook until golden brown.
  2. Stir in heavy cream, salt, and almonds, and continue cooking until a light amber color is achieved.
Baking
  1. Generously butter a 9" round cake pan and line the bottom with parchment paper.
  2. Spread the cake dough evenly in the pan.
  3. Cover the pan with plastic wrap and let the dough rise for approximately 45 minutes.
  4. Spoon the honey almond mixture over the unbaked cake.
  5. Bake in a preheated 350°F oven for 25-30 minutes or until a toothpick comes out clean.
  6. Cool the cake completely on a wire rack.
  7. Invert the cake and remove the parchment paper. Invert again so the almond side is up.
Filling Assembly
  1. Slice the cake evenly in half, lengthwise.
  2. In a medium bowl, whisk heavy cream, vanilla pudding mix, and vanilla extract until thick.
  3. Place the bottom half of the cake on a serving platter and drizzle honey over it.
  4. Spoon and spread the pudding mixture over the bottom half.
  5. Gently place the top of the cake back on and refrigerate until ready to serve.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 29gProtein: 6gFat: 27gSodium: 275mgFiber: 1gSugar: 15g

Notes

Feel free to experiment with different nuts or add spices to personalize flavors.

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