Honey Almond Bee Sting Cake

Honey Almond Bee Sting Cake is the kind of dessert that instantly brings a crowd to the kitchen on baking days The blend of warm yeast dough honey almond caramel and silky custard filling is pure comfort If you have ever wondered how to bake a truly impressive European treat at home this recipe is your answer

The first time I made this Bee Sting Cake was for my grandmother’s birthday I will never forget how everyone hovered in the kitchen just to get the first slice It has definitely become one of our musthave celebration desserts

Ingredients

• Active dry yeast: gives the cake its lift and gentle chew always check expiration for best rise
• Warm milk: activates the yeast look for milk that is just warm to the touch not hot to avoid killing the yeast
• Allpurpose flour: forms the structure choose unbleached for best texture
• Granulated sugar: sweetens both the cake dough and honey topping superfine is great but regular works fine
• Salt: balances the sweetness do not skip even a pinch puts the flavors in line
• Large eggs: add rich flavor and structure bring them to room temperature for smooth blending
• Unsalted butter: adds richness to both the cake and the almond layer always use fresh highquality butter for best aroma
• Vanilla extract: brings warmth throughout real vanilla makes a world of difference
• Honey: is the hero of the topping use your favorite floral honey for the deepest flavor
• Heavy cream: goes into the topping and filling adding silky texture choose full fat for luxurious richness
• Sliced almonds: provide signature crunch buy fresh or lightly toast them ahead for extra nutty taste
• Whole milk: is the base for a luscious custard filling avoid UHT milk for best results
• Egg yolks: thicken the custard and add richness save the whites for meringue or an omelet
• Cornstarch: ensures smooth stable custard sift before using to prevent lumps
• Heavy whipping cream: is beaten and folded into the custard for extra fluffiness make sure it is well chilled

Step-by-Step Instructions

Proof the Yeast:

Dissolve the yeast in warm milk in a small bowl then let it sit for five to ten minutes until it is visibly foamy and smells bready This step ensures your yeast is alive and ready to rise

Combine Dough Ingredients:

Mix flour sugar and salt in a large mixing bowl Add the eggs melted butter vanilla and foamy yeast mixture Stir until a shaggy dough forms switching to hands or a dough hook as it thickens

Knead the Dough:

Turn the dough onto a lightly floured surface and knead for eight to ten minutes until it is smooth elastic and just tacky Kneading develops gluten which gives bee sting cake its airy bite

First Rise:

Place the dough in a lightly greased bowl turning it once to coat Cover and tuck it in a warm draftfree place until it has doubled in size usually one to two hours The dough should leave a slight indent when gently pressed

Press and Pan:

Gently punch down risen dough to deflate then use your hands to evenly press it into a greased nineinch springform pan Press from the center outward for a uniform base Let the dough rise again for about thirty minutes until puffy

Make Honey Almond Topping:

Combine butter sugar honey and cream in a saucepan over medium heat Stir until melted and gently bubbling then simmer for one to two minutes until slightly thickened Off the heat fold in sliced almonds so every piece is well coated

Top and Bake:

Spread the warm almond mixture evenly over the risen dough edge to edge Preheat your oven to three hundred fifty and bake for twentyfive to thirty minutes until the top is deep golden and the edges pull away from the pan Allow cake to cool fully in the pan for best structure

Create the Custard Filling:

Gently heat milk and sugar in a medium saucepan until warm not boiling In a separate bowl whisk egg yolks with cornstarch until smooth Whisk a little warm milk mixture into the yolk bowl to prevent curdling then pour everything back into the saucepan Cook over low stirring constantly until thickened like pudding Add vanilla off the heat and press plastic wrap against the surface to avoid skin Cool to room temp

Finish the Filling:

Whip chilled heavy cream to stiff peaks Fold gently into the cooled custard in two or three additions This step creates a light yet stable filling perfect for slicing

Assemble the Cake:

Run a thin knife around the edge of the cooled cake and carefully release the springform Remove the cake and slice horizontally into two even layers A long serrated knife works best Spread the fluffy custard filling evenly over the bottom half then replace the top with the almond layer facing up Chill assembled cake for at least an hour to set before serving

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My favorite ingredient in this recipe has to be the honey It perfumes the whole kitchen and makes the almond layer caramelize just right When my family first tasted it still warm everyone insisted on seconds and it was completely gone by morning

Storage Tips

Bee Sting Cake holds up beautifully Make sure to cover leftovers in plastic wrap and refrigerate They will keep well for up to three days The topping may soften slightly but the flavor and creaminess hold up perfectly If you are planning ahead you can bake the cake and make the filling the day before assembly

Ingredient Substitutions

If you are out of honey try a blend of light corn syrup and a splash of maple syrup or golden syrup for a similar texture Walnuts or pecans can stand in for almonds just slice them thinly and toast briefly For lactose issues swap plantbased cream and milk but stick to a good vegan butter for structure

Serving Suggestions

Pair a chilled slice with hot coffee or espresso It is also wonderful with a dollop of extra softly whipped cream or dusted with powdered sugar For a more festive touch a few fresh berries on the side always impress I love setting out slices with tea in the afternoon sunlight

A Little History

Bee Sting Cake or Bienenstich comes from Germany It is named for the honey and almonds that mimic bees favorite things With origins in local bakeries the cake became a celebration treat served for holidays and birthdays My own family picked up the tradition after a vacation in Bavaria and it has stuck ever since

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Frequently Asked Questions

→ What type of yeast is used for the cake?

Active dry yeast is used to help the dough rise, providing a soft and fluffy crumb structure.

→ How does the almond topping get its crunch?

The topping is made by simmering butter, sugar, honey, and cream before folding in sliced almonds and baking until golden.

→ What is the filling made of?

The filling features a smooth vanilla custard folded with lightly whipped cream for extra richness and lightness.

→ Is chilling necessary after assembly?

Yes. Chilling helps the custard set and ensures clean slices when serving.

→ Can the cake be made in advance?

It can be prepared a day ahead and stored in the refrigerator, making it ideal for entertaining.