German Bee Sting Cake (Print-Friendly Version)

Classic German cake with honey cream and caramelized almond topping. Perfect balance of rich, nutty, and sweet flavors.

# What You’ll Need to Make This:

→ Dough

01 - 190 grams all-purpose flour
02 - 1 teaspoon fine sea salt
03 - 1 tablespoon active dry yeast
04 - 240 millilitres whole milk
05 - 240 millilitres water, lukewarm
06 - 100 grams granulated sugar
07 - 115 grams unsalted butter, softened
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
10 - 1 teaspoon finely grated lemon zest

→ Almond Topping

11 - 30 grams unsalted butter
12 - 30 grams honey
13 - 80 millilitres heavy cream
14 - 100 grams granulated sugar
15 - 100 grams sliced almonds

→ Cream Filling

16 - 240 millilitres heavy cream
17 - 90 grams powdered sugar
18 - 15 millilitres honey
19 - 1 teaspoon pure vanilla extract

→ Finishing

20 - 10 grams powdered sugar, for dusting

# How to Prepare:

01 - In a large mixing bowl, whisk together all-purpose flour and salt until evenly combined.
02 - Dissolve active dry yeast in lukewarm water with a teaspoon of sugar and let stand for five minutes until foamy.
03 - In a saucepan over medium heat, warm whole milk, granulated sugar, and butter until butter is melted. Do not boil.
04 - Pour the milk mixture into the dry ingredients. Add activated yeast, egg, vanilla extract, and lemon zest. Stir until a shaggy dough forms.
05 - Transfer dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
06 - Place dough in a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for one hour or until doubled in volume.
07 - Melt butter in a small saucepan over medium heat. Stir in honey, heavy cream, granulated sugar, and sliced almonds. Cook for 3–4 minutes until almonds are slightly toasted and mixture thickens. Set aside to cool slightly.
08 - Punch down risen dough and transfer to a greased 23x33 cm baking pan. Press dough evenly to fill the pan’s base.
09 - Spread almond topping evenly over the dough with a spatula.
10 - Preheat oven to 175°C. Bake in the centre of the oven for 25–30 minutes, or until almond topping is deep golden brown and a toothpick inserted in the centre comes out clean.
11 - Remove cake from oven and let cool in the pan for 10 minutes. Transfer to wire rack to cool completely.
12 - In a mixing bowl, whip heavy cream and powdered sugar to soft peaks. Fold in honey and vanilla extract gently without deflating the cream.
13 - When cake is cool, carefully slice horizontally to yield two even layers.
14 - Spread whipped honey cream filling evenly over the bottom layer. Place the almond-topped layer gently on top.
15 - Chill assembled cake for at least one hour to set the filling before serving.
16 - Dust the top with powdered sugar before slicing and serving chilled.

# Extra Tips:

01 - Bring the cake to room temperature for maximum flavour before serving.
02 - Use freshly whipped cream for a lighter, airier filling texture.
03 - Toast the almonds for a more pronounced nutty aroma in the topping.

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