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German Bee Sting Cake

German Bee Sting Cake
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Indulge in the irresistible charm of German Bee Sting Cake, a delightful dessert that beautifully merges rich flavors with a stunning presentation. This cake features a golden, buttery almond crust topped with a luscious honey-sweetened cream filling, creating an experience that’s simply unforgettable. Whether you’re celebrating a special occasion or treating yourself to something sweet, this cake is sure to impress. The combination of nutty almonds and creamy filling makes every bite a perfect harmony of textures and tastes. With its straightforward preparation, even novice bakers can master this classic German treat.

Ingredients

Scale
  • 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 mixing bowl, combine the flour and salt.
  2. In a separate small bowl, dissolve the yeast in warm water; let it sit for about five minutes until foamy.
  3. Heat milk, sugar, and butter in a saucepan over medium heat until melted; stir occasionally.
  4. Add the warm milk mixture to the flour along with activated yeast, eggs, vanilla extract, and lemon zest.
  5. Mix until a dough forms.
  6. Turn out the dough onto a floured surface; knead for 8 to 10 minutes until smooth.
  7. Place in a greased bowl; cover with a damp towel or plastic wrap.
  8. Let rise in a warm place for about one hour or until doubled in size.
  9. While dough rises, melt butter in a small saucepan over medium heat.
  10. Stir in honey, heavy cream, and sliced almonds; cook for 3 to 4 minutes until smooth.
  11. Preheat oven to 350°F (175°C).
  12. Punch down risen dough gently; transfer to greased baking pan.
  13. Spread dough evenly; pour almond mixture over it.
  14. Bake for 25 to 30 minutes until golden brown; cool in pan for about 10 minutes.
  15. In a mixing bowl, whip heavy cream with powdered sugar until soft peaks form.
  16. Cut cooled cake horizontally into two layers; spread whipped cream on bottom half.
  17. Place top half on whipped cream; press down gently.
  18. Refrigerate cake for at least one hour before serving to allow flavors to meld.

Nutrition

Find it online: https://goldenrecipetime.com/german-bee-sting-cake/