Quick German Bee Sting Cake Recipe – Easy Dessert Idea
This Quick German Bee Sting Cake Recipe is a simplified version of the traditional German dessert. A soft, fluffy cake is topped with caramelized almonds for a sweet crunch, then filled with a luscious custard cream. It’s rich, indulgent, and surprisingly easy to make, making it perfect for holidays, birthdays, or cozy family gatherings. With its golden topping and creamy filling, this cake is sure to impress guests and satisfy your sweet tooth.
Equipment
- Mixing bowls
- Whisk
- Saucepan
- Baking pan (9x13 inch or round)
- Oven
- Offset spatula
- Sharp knife
Ingredients
For the Cake Base
- 2 cups all-purpose flour
- 2 tsp instant yeast
- ½ cup warm milk
- ¼ cup sugar
- 1 egg
- 3 tbsp butter, softened
- Pinch of salt
For the Almond-Honey Topping
- ½ cup sliced almonds
- ¼ cup honey
- ¼ cup sugar
- 3 tbsp butter
For the Filling
- 2 cups milk
- 1 packet vanilla custard mix (or homemade custard)
- 2 tbsp sugar
- 1 cup heavy cream, whipped
Instructions
- Prepare Dough: Mix flour, yeast, sugar, milk, egg, butter, and salt. Knead until smooth. Let rise 45 minutes.
- Make Topping: Heat honey, sugar, and butter until bubbling. Stir in almonds. Spread over risen dough.
- Bake: Bake at 350°F (175°C) for 25–30 minutes until golden. Cool completely.
- Prepare Filling: Cook custard with milk and sugar. Cool, then fold in whipped cream for lightness.
- Assemble: Slice cake horizontally. Spread filling on bottom half, then replace top layer.
- Chill & Serve: Refrigerate 1 hour before slicing for neat layers.
Notes
- Variations: Try chocolate drizzle, fruit jam layers, or mini cupcake versions.
- Storage: Refrigerate for 2–3 days. Freeze cake base separately for up to 2 months.
- Tips: Chill filling thoroughly before assembly to prevent runny layers. Dock dough lightly with a fork to avoid uneven rising.
- Pairings: Best served with coffee, tea, or sparkling wine.