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German Bee Sting Cake

German Bee Sting Cake
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German Bee Sting Cake, or “Bienenstich,” is a delightful German dessert that perfectly blends textures and flavors. This cake features a soft, almond-crusted exterior filled with a rich honey-sweetened cream filling. The combination of nutty almonds and creamy layers creates a harmonious balance that will impress at any gathering. Simple to create, this cake is ideal for celebrations or as a comforting sweet treat at home. With its beautiful presentation and delicious flavor, German Bee Sting Cake is sure to become a favorite in your baking repertoire.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon active dry yeast
  • 1/2 cup whole milk
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon zest
  • 1/2 cup heavy cream
  • 2 tablespoons honey
  • 1/2 cup sliced almonds
  • 2 tablespoons unsalted butter (for almond topping)
  • 1/2 cup powdered sugar

Instructions

  1. In a large bowl, combine flour and salt. In another bowl, dissolve yeast in warm water for five minutes until foamy.
  2. Heat milk, sugar, and butter until melted; combine with the flour mixture along with activated yeast, eggs, vanilla extract, and lemon zest.
  3. Mix until dough forms; knead on a floured surface for about 8–10 minutes until smooth.
  4. Place in a greased bowl, cover, and let rise in a warm area for one hour until doubled.
  5. For the almond topping, melt butter in a saucepan and stir in honey, heavy cream, and sliced almonds; cook for about 3–4 minutes.
  6. Preheat oven to 350°F (175°C). Punch down the risen dough and spread it evenly in a greased baking pan. Pour the almond mixture over the top.
  7. Bake for 25–30 minutes until golden brown. Allow to cool before whipping heavy cream with powdered sugar until soft peaks form.
  8. Slice the cooled cake horizontally; spread whipped cream between layers and chill for at least one hour before serving.

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