Description
A delightful German bee sting cake filled with creamy custard and topped with crunchy almonds, perfect for indulging in family memories.
Ingredients
- 4 cups all-purpose flour
- 1 cup warm milk (110°F)
- 1/4 cup sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1/4 cup unsalted butter, melted
- 4 large eggs
- 1 cup sliced almonds
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 2 cups heavy cream
Instructions
- In a mixing bowl, combine warm milk, sugar, and active dry yeast. Allow the mixture to rest for about 5-10 minutes until foamy.
- Incorporate melted butter, vanilla extract, and salt. Gradually mix in the flour and eggs until a dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise until doubled in size (about 1 hour).
- Preheat your oven to 350°F (175°C). Punch down the dough, and spread it evenly in the prepared springform pan.
- For the topping, mix sliced almonds with honey in a small bowl. Spread the almond mixture over the dough.
- Bake for 25-30 minutes or until golden brown. Once cooled, slice the cake in half horizontally.
- Whip heavy cream until stiff peaks form. Spread whipped cream in the center and place the top half back on the cake.
Notes
For a zestier flavor, consider adding lemon zest to the custard filling. Always ensure the yeast is fresh for optimal rise.
