German Bee Sting Cake Recipe (Bienenstich Kuchen)

• servings: 8 servings
• active time: 30 minutes
• total time: 2 hours 30 minutes

Ingredients

2 cups all-purpose flour

1/4 cup sugar

1/2 cup warm milk

1 packet active dry yeast (7g)

1 large egg

1/4 cup unsalted butter, softened

Pinch of salt

1/4 cup butter

1/4 cup honey

1/4 cup sugar

1/2 cup sliced almonds

1 1/2 cups heavy cream

2 tbsp sugar

1 cup milk

2 tbsp cornstarch

1 tsp vanilla extract

Directions

Prepare the Yeast Dough

In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit until foamy. In a mixing bowl, combine flour, butter, sugar, egg, and yeast mixture. Knead until smooth. Let rise for 1 hour.

Prepare the Honey Almond Topping

Melt butter in a saucepan, then add honey, sugar, and almonds. Cook until golden. Set aside.

Shape and Bake the Cake

Punch down dough, press into a greased pan, and top with almond mixture. Bake at 350°F (175°C) for 25-30 minutes. Cool completely.

Make the Vanilla Cream Filling

Whip cream with sugar until stiff. Prepare vanilla custard by heating milk, sugar, and cornstarch until thick. Fold whipped cream into the cooled custard.

Assemble the Cake

Slice the cooled cake in half horizontally. Spread the cream filling on the bottom half, then place the top half back on. Chill for 1-2 hours.

Nutrition

• Calories: 380
• Total Fat: 20g
• Saturated Fat: 10g
• Total Carbohydrate: 45g
• Total Sugars: 28g
• Protein: 6g