German Bee Sting Cake
This traditional German cake features a sweet yeast dough topped with almonds and a creamy filling.
Equipment
- Mixing bowl
- Baking Pan
Ingredients
For the Dough
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon active dry yeast
- ½ cup whole milk
- ½ cup water
- ½ cup granulated sugar
- ½ cup unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon zest
For the Topping
- ½ cup heavy cream
- 2 tablespoons honey
- ½ cup sliced almonds
- 2 tablespoons unsalted butter for almond topping
- ½ cup powdered sugar
Instructions
- In a mixing bowl, combine flour, salt, and yeast. In another bowl, mix milk, water, sugar, and butter until warm. Combine with dry ingredients.
- Add eggs, vanilla, and lemon zest to the mixture. Knead until smooth and let rise until doubled in size.
- Preheat the oven to 350°F (175°C). Roll out the dough and place it in a greased baking pan. Let it rise again.
- In a saucepan, melt butter for the topping and add sliced almonds and honey. Cook until golden. Pour over the dough and bake for 25 minutes.
- Let the cake cool. Whip the heavy cream and fold in powdered sugar. Slice the cake and fill with cream.
Notes
Serve chilled for the best flavor. You can also add fresh fruits for decoration.