Description
A delightful cake combining soft yeast dough, creamy filling, and a crunchy honey-almond topping, perfect for gatherings.
Ingredients
Scale
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm milk (110°F/45°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 1/2 teaspoon salt
- 1 large egg (room temperature)
- 1 3/4 cups all-purpose flour (sifted)
- 1/4 cup unsalted butter (for topping)
- 1/4 cup granulated sugar (for topping)
- 2 tablespoons pure honey
- 1 tablespoon heavy cream
- 1/2 cup sliced almonds
- 1 1/2 cups whole milk (for filling)
- 1/4 cup granulated sugar (for filling)
- 1/4 cup all-purpose flour (for filling)
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/2 cup unsalted butter (softened, for filling)
Instructions
- Dissolve the yeast in warm milk and let it sit for 5–10 minutes until frothy. In a mixing bowl, combine sugar, softened butter, salt, and egg. Gradually add the yeast mixture, followed by the flour. Knead for 5–7 minutes until smooth and elastic. Cover and let it rise for 1 hour until doubled.
- In a saucepan over medium heat, melt the butter for the topping. Add sugar, honey, and cream, stirring until bubbling and golden (approximately 3–4 minutes). Stir in sliced almonds and let cool.
- Press the risen dough into a greased round pan and spread the cooled almond topping over it. Bake at 350°F (175°C) for 25–30 minutes or until golden and hollow-sounding when tapped. Cool completely.
- Warm whole milk in a saucepan. In another bowl, whisk together sugar, flour, and egg yolks until smooth. Gradually whisk warm milk into the egg mixture, then return to the saucepan and cook over medium heat, stirring until thickened (about 5–7 minutes). Remove from heat, stir in vanilla, cover with plastic wrap to cool. Once cooled, beat in softened butter until spreadable.
- Slice the cooled cake horizontally in half. Spread the custard filling on the bottom layer and place the top layer (with almond topping) on top. Refrigerate for at least 2 hours before serving.
Notes
Use room temperature ingredients for better blending. Monitor baking time closely to achieve the perfect texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
Keywords: German cake, dessert, Bee Sting Cake, Bienenstich, baking