German Bee Sting Cake Recipe

Name: German Bee Sting Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 cups All-purpose Flour; 1/2 sticks Butter; 2 Tablespoons Sugar; 1 whole Egg; 3/4 teaspoons Salt; 2 teaspoons Active Dry Yeast; 1/4 cups Fat Free Milk; FOR THE TOPPING:; 5 Tablespoons Butter; 1/3 cups Sugar; 2 Tablespoons Honey; 1 teaspoon Vanilla Extract; 5 Tablespoons Fat Free Milk; 2/3 cups Almonds, Sliced; FOR THE FILLING:; 2 cups Fat Free Milk; 1/3 cups Cornstarch; 1 Tablespoon Vanilla Extract; 1 Tablespoon Sugar; 3 Tablespoons Honey; 1/2 sticks Butter; 1/3 cups Powdered Sugar

Servings: persons

FOR THE CAKE:
2 cups All-purpose Flour
1/2 sticks Butter
2 Tablespoons Sugar
1 whole Egg
3/4 teaspoons Salt
2 teaspoons Active Dry Yeast
1/4 cups Fat Free Milk
FOR THE TOPPING:
5 Tablespoons Butter
1/3 cups Sugar
2 Tablespoons Honey
1 teaspoon Vanilla Extract
5 Tablespoons Fat Free Milk
2/3 cups Almonds, Sliced
FOR THE FILLING:
2 cups Fat Free Milk
1/3 cups Cornstarch
1 Tablespoon Vanilla Extract
1 Tablespoon Sugar
3 Tablespoons Honey
1/2 sticks Butter
1/3 cups Powdered Sugar

1
For the cake:
2
In a large bowl combine all of the cake ingredients and mix well. On a floured surface knead the dough until very smooth (about 10 minutes-do not skip the long kneading).
3
Form dough into a ball shape and place it back in the bowl. Cover the bowl and let rest in a warm place for 1 hour.
4
After 1 hour transfer dough into a 9-inch square baking dish and let it rest another 20 minutes.
5
For the topping:
6
Preheat your oven to 395u00b0F.
7
Put a small saucepan over medium heat and melt the butter in it. Then add sugar, honey, vanilla and milk, and let it cook for a minute. Take saucepan away from heat and stir in the almond slices. Let it cool for 10 minutes.
8
Pour topping over the rested dough and bake for 20 minutes
9
For the filling:
10
In a small saucepan bring milk, cornstarch, vanilla, sugar and honey to a boil then lower heat and let it simmer until thickened up while stirring all the time. Take pan off of the heat and let it cool completely.
11
In a small bowl mix the butter with confectioners' sugar until fluffy. Add this into the milk mixture and mix with an electric mixer until well combined.
12
Carefully take your cake out of the pan. Cut your cooled cake horizontally into 2 layers and place the bottom layer on a platter. Spread milk mixture on the bottom part. Place the part with the almonds on top and refrigerate until serving.

1074

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR THE CAKE:, 2 cups All-purpose Flour, 1/2 sticks Butter, 2 Tablespoons Sugar, and more.

Yes, German Bee Sting Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

German Bee Sting Cake

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