Go Back
–+ servings
German Bee Sting Cake

German Bee Sting Cake: A Sweet Slice of Tradition

Indulge in the delectable German Bee Sting Cake, featuring layers of fluffy cake, creamy honey filling, and a crunchy almond topping.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: German
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups All-Purpose Flour For chewier texture, consider bread flour.
  • 1 teaspoon Salt Enhances overall flavor.
  • 1 packet Active Dry Yeast Ensure it's activated properly.
  • 1 cup Whole Milk Dairy-free option: almond milk.
  • 1/4 cup Water Warm water activates yeast.
  • 1/2 cup Granulated Sugar Sweetens the batter.
  • 1/4 cup Unsalted Butter Room temperature for easy mixing.
  • 2 Large Eggs Room temperature eggs mix more easily.
  • 1 teaspoon Vanilla Extract Pure extract recommended.
  • 1 tablespoon Lemon Zest Brightens the flavor.
For the Cream Filling
  • 1 cup Heavy Cream Substitute with coconut cream for dairy-free.
  • 1/4 cup Honey Choose high quality for best flavor.
  • 1/4 cup Powdered Sugar Ensures smooth texture.
For the Almond Topping
  • 1 cup Sliced Almonds Chopped pecans can be used instead.
  • 1/4 cup Unsalted Butter Melt for topping mixture.
  • 1/4 cup Honey Incorporate for extra sweetness.

Equipment

  • Mixing Bowl
  • Saucepan
  • baking pan
  • whisk
  • Serrated knife

Method
 

Step 1: Prepare Dough
  1. In a large mixing bowl, combine all-purpose flour and salt. In a separate bowl, activate the yeast in warm water for 5 minutes, until frothy.
Step 2: Make Milk Mixture
  1. Heat whole milk with granulated sugar and unsalted butter in a saucepan over medium heat. Stir until melted and warm, then combine with the yeast mixture.
Step 3: Knead Dough
  1. Transfer the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
Step 4: First Rise
  1. Shape dough into a ball, cover, and let rise in a warm place for about 1 hour.
Step 5: Prepare Almond Topping
  1. Melt unsalted butter in a saucepan and stir in honey, heavy cream, and sliced almonds until smooth.
Step 6: Assemble Cake
  1. After the first rise, punch down the dough, spread in a greased baking pan and pour the almond topping over it.
Step 7: Bake
  1. Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown, and a toothpick comes out clean.
Step 8: Make Cream Filling
  1. Once cooled, whip heavy cream and powdered sugar until soft peaks form.
Step 9: Layer Cake
  1. Cut the cake in half horizontally, spread cream filling on the bottom half, and place the top half back on.
Step 10: Chill and Serve
  1. Refrigerate for at least 1 hour before serving to set the filling.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure yeast is fresh, knead properly, and cool completely before cutting for best results.

Tried this recipe?

Let us know how it was!