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German Bee Sting Cake

German Bee Sting Cake
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Indulge in the delightful experience of making a German Bee Sting Cake, a traditional dessert that captivates with its unique blend of textures and flavors. This enchanting cake features a soft yeast base topped with a sweet, creamy filling enriched with honey and adorned with crunchy almond slices. Perfect for family gatherings or special occasions, this easy-to-follow recipe is a fantastic way to bring loved ones together in the kitchen. With its impressive presentation and mouthwatering taste, your friends and family will be raving about this homemade treat. Get ready to roll up your sleeves and create a dessert that’s as rewarding to make as it is to eat!

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. This forms the base of our cake. In another small bowl, dissolve the yeast in warm water. Let it sit for about five minutes until it becomes foamy.
  2. In a saucepan, gently heat the milk, sugar, and butter over medium heat until melted.
  3. Once warm, pour this milk mixture into your flour mixture along with the activated yeast, eggs, vanilla extract, and lemon zest. Mix until everything comes together into a dough.
  4. Turn your dough out onto a floured surface and knead it for about 8-10 minutes until smooth and elastic.
  5. Place your dough into a greased bowl and cover it with a damp towel or plastic wrap. Allow it to rise in a warm spot for about one hour or until doubled in size.
  6. While waiting on the dough to rise, melt butter in a small saucepan over medium heat. Stir in honey, heavy cream, and sliced almonds; cook gently until smooth and slightly toasted.
  7. Once risen, punch down the dough gently and transfer it to a greased 9×13-inch baking pan. Spread it evenly across the bottom of the pan.
  8. Pour the prepared almond mixture evenly over the top of your spread-out dough using a spatula.
  9. Preheat your oven to 350°F (175°C) while you prepare your cake for baking. Bake for about 25-30 minutes until golden brown on top.
  10. Let your cake cool in its pan for about ten minutes while you whip up some heavy cream mixed with powdered sugar until soft peaks form.
  11. Carefully cut your cooled cake horizontally in half creating two layers. Spread whipped cream filling generously over the bottom half before placing the top layer back on.
  12. Refrigerate your layered cake for at least an hour before serving.

Nutrition

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