Description
Indulge in this classic German Bee Sting Cake, featuring a tender yeast cake base, a luscious vanilla pastry cream, and a crunchy, caramelized almond topping. It’s a delightful balance of textures and flavors, perfect for any special occasion.
Ingredients
Scale
- For the Yeast Dough:
- 1 cup (240ml) warm milk (105-115°F / 40-46°C)
- 1 tsp granulated sugar (for yeast)
- 2 ¼ tsp (7g) active dry yeast (1 standard packet)
- ½ cup (100g) granulated sugar
- ⅓ cup (75g) unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp salt
- 3 ½ cups (420g) all-purpose flour, plus more for dusting
- For the Almond Topping:
- ½ cup (113g) unsalted butter
- ½ cup (100g) granulated sugar
- 2 tbsp honey
- 2 tbsp heavy cream
- 1 cup (100g) sliced almonds
- For the Vanilla Pastry Cream:
- 2 cups (480ml) whole milk
- ½ cup (100g) granulated sugar
- 4 large egg yolks
- ¼ cup (30g) cornstarch
- 1 tsp vanilla extract or vanilla bean paste
- 2 tbsp (28g) unsalted butter, cold and cut into cubes
- 1 cup (240ml) heavy cream, cold (for whipping)
Instructions
- Prepare the Yeast Dough: In a stand mixer bowl, combine warm milk, 1 tsp sugar, and yeast; let foam for 5-10 min. Add remaining sugar, melted butter, eggs, vanilla, and salt. Gradually add flour, mix on low, then knead on medium-low for 8-10 min until elastic. Transfer to an oiled bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled.
- Craft the Almond Topping: In a saucepan, melt butter, ½ cup sugar, honey, and 2 tbsp cream. Simmer 1 min, then stir in almonds. Punch down risen dough, press into a greased 9-inch springform pan. Spread almond topping evenly. Cover and let rise again for 30-45 min.
- Bake the Cake: Preheat oven to 350°F (175°C). Bake for 30-35 minutes until golden and a skewer comes out clean. Cool in pan for 15-20 min, then transfer to a wire rack to cool completely.
- Whip Up the Vanilla Pastry Cream: In a saucepan, whisk milk, ½ cup sugar, egg yolks, and cornstarch until smooth. Cook over medium heat, whisking constantly, until thickened and boiling (1 min boil). Remove from heat, stir in vanilla and 2 tbsp butter. Transfer to a bowl, cover surface with plastic wrap, and refrigerate 2-3 hours or overnight until chilled.
- Assemble the Cake: Whip 1 cup cold heavy cream to stiff peaks. Gently fold into the chilled pastry cream until light and airy. Slice the completely cooled cake horizontally into two layers. Spread the pastry cream evenly over the bottom layer. Place the top layer with the almond topping on top. Chill for at least 30 minutes before serving.
- Prep Time: 1 hour 30 mins
- Cook Time: 30-35 mins