Description
Bee Sting Cake is a delightful German dessert featuring a soft yeasted sponge, filled with creamy vanilla custard and topped with a golden honey-almond glaze. It’s the perfect blend of textures and flavors — crunchy, creamy, sweet, and light.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3 large eggs
- 1 cup milk
- 1/2 cup unsalted butter
- 2 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/3 cup honey
- 1 cup sliced almonds
- 1 cup heavy cream
- 1 packet vanilla pudding mix (about 3.4 oz)
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, dissolve yeast in warm milk and let sit for 5 minutes. Add eggs, sugar, melted butter, flour, and salt. Beat until smooth.
- Pour the batter into the prepared pan, cover, and let rise for 45–60 minutes until doubled in size.
- Meanwhile, prepare the topping: melt butter, honey, and sugar in a saucepan. Stir in sliced almonds and let cool slightly.
- Gently spread the almond topping over the risen batter and bake for 25–30 minutes or until golden brown. Let cool completely.
- Slice the cake horizontally. Mix pudding mix with milk and fold in whipped cream to make the custard filling.
- Spread the custard on the bottom half of the cake and top with the almond-crusted half. Refrigerate for 1 hour before serving.
Notes
- Let the custard cool fully before assembling to avoid a soggy cake.
- Use a serrated knife for cleaner slices.
- Chill the assembled cake before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
Keywords: Bee Sting Cake, Bienenstich, German cake, custard cake, almond topping, honey glaze, dessert