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Loading...A traditional German Bee Sting Cake features a soft yeasted dough base filled with light vanilla custard cream and crowned with a crackly caramelized honey-almond topping. The contrast between the pillowy bread, silky pastry cream, and crunchy sweet-almond crust makes it a beloved classic at German bakeries and family celebrations.
Prep Time30 mins
Cook Time35 mins
Total Time65 mins
Servings10
Yield10 slices
Nutrition Facts
Per serving (estimated)
- 470 kcalCalories
- 24 gFat
- 11 gSaturated Fat
- 55 gCarbs
- 2 gFiber
- 30 gSugar
- 9 gProtein
- 180 mgSodium
- 220 mgPotassium
- 120 mgCalcium
- 2 mgIron
- 1 mgVitamin C
- 350 mcgVitamin A
Ingredients
For the yeasted dough
- 2 1/4 cups (280 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 packet (7 g) active dry yeast
- 1/2 cup (120 ml) whole milk, warmed to 110°F (43°C)
- 1 large egg, room temperature
- 3 tbsp (45 g) unsalted butter, softened
- 1/2 tsp fine salt
- 1 tsp vanilla extract
For the honey-almond topping
- 1/3 cup (80 ml) honey
- 1/4 cup (55 g) unsalted butter
- 1/4 cup (50 g) granulated sugar
- 2 tbsp (30 ml) heavy cream
- 1 1/2 cups (150 g) sliced almonds
- Pinch of fine salt
For the vanilla custard cream
- 1 1/2 cups (360 ml) whole milk
- 1/3 cup (65 g) granulated sugar
- 3 tbsp (25 g) cornstarch
- 3 large egg yolks
- 1 tsp vanilla extract
- 2 tbsp (30 g) unsalted butter
Directions
- In a small bowl, sprinkle the yeast over the warm milk with a pinch of the sugar; let stand 5 to 10 minutes until foamy.
- In a stand mixer fitted with the dough hook, combine the flour, remaining sugar, and salt. Add the yeast mixture, egg, softened butter, and vanilla, then knead on medium speed for 8 to 10 minutes until the dough is smooth and elastic. Cover and let rise in a warm spot for about 1 hour, until doubled in size.
- While the dough rises, make the topping: combine the honey, butter, sugar, and heavy cream in a small saucepan over medium heat. Bring to a gentle simmer, stir in the sliced almonds and salt, and cook 2 to 3 minutes until glossy and slightly thickened. Set aside to cool.
- Punch down the dough, turn it out onto a parchment-lined baking sheet, and pat or roll it into a 9-inch round about 3/4 inch thick. Spread the almond topping evenly over the dough, leaving a 1/4-inch border. Let rest 20 minutes to rise slightly.
- Bake at 375°F (190°C) for 25 to 30 minutes, until the topping is deep golden brown and bubbling and the base sounds hollow when tapped. Cool completely on the sheet.
- Meanwhile, prepare the custard: heat the milk in a saucepan until just steaming. In a bowl, whisk the egg yolks, sugar, and cornstarch until pale. Slowly whisk the hot milk into the yolk mixture, then return everything to the saucepan. Cook over medium heat, whisking constantly, for 5 to 7 minutes until thick and glossy. Off the heat, stir in the butter and vanilla. Press plastic wrap directly onto the surface and chill until completely cold.
- Using a long serrated knife, carefully split the cooled cake horizontally into two even layers, keeping the almond-topped crown intact.
- Whisk the chilled custard briefly to loosen, then spread it evenly over the bottom layer. Place the almond-topped crown back on top.
- Refrigerate the assembled cake for at least 1 hour to set the cream, then slice with a sharp serrated knife, wiping the blade clean between cuts. Dust lightly with powdered sugar before serving if desired.
Cook’s Notes
- Make sure the milk for blooming the yeast is around 110°F — too hot will kill the yeast and the dough will not rise.
- Watch the almond topping closely in the last 5 minutes of baking; honey can scorch quickly and turn bitter.
- The custard must be fully chilled before assembling, otherwise it will soak into the dough and make the cake soggy.
- This cake is best enjoyed the same day it is filled, since the pastry softens as it absorbs moisture from the cream overnight.
- For easier slicing, score the almond topping lightly with a sharp knife before baking to pre-mark the slices.
