Dive into the delightful world of the Bee Sting Cake, a renowned German dessert known for its soft yeast dough base, creamy vanilla pudding filling, and a crunchy, caramelized almond topping. This cake balances sweetness and texture with its layers of light, fluffy dough and rich filling, topped with a sweet and nutty crust that adds a perfect crunch. A true masterpiece of pastry art, the Bee Sting Cake offers a slice of tradition with every bite.
Why You’ll Love This:
The Bee Sting Cake is a treat that wins hearts not only with its delicious taste but also with its intriguing combination of textures. The soft yeast dough provides a delicate base that contrasts beautifully with the creamy, smooth vanilla pudding filling. The caramelized almond topping offers a satisfying crunch, making each slice a multi-sensory experience. This cake is also a journey into German baking traditions, perfect for those looking to explore international desserts in their own kitchen.
Perfect Occasion:
This Bee Sting Cake is an excellent choice for a variety of occasions, from family gatherings and coffee time to festive celebrations and potluck dinners. It’s especially fitting for afternoon tea or as a dessert after a hearty meal. With its elegant appearance and comforting flavors, it’s sure to impress guests at any event and is ideal for anyone looking to bring a touch of European flair to their dessert table.
Decoration Tips:
For an added touch of elegance, dust the top of the cake with powdered sugar or drizzle with a thin icing made from powdered sugar and lemon juice. You can also garnish the cake with whole almonds or additional whipped cream around the edges for a more decadent presentation. To serve, consider adding a few edible flowers or mint leaves for color.
Ingredients:
- Dough:
- 130 ml milk
- 60 g sugar
- 1 packet dry yeast
- 380 g flour
- 1 egg
- 50 g butter, softened
- A pinch of salt
- Topping:
- 80 g butter
- 80 g sugar
- 30 ml milk
- 50 g honey
- 100 g almond slivers
- Pudding Filling:
- 700 ml milk
- 100 g sugar
- 2 packets vanilla pudding mix
- 200 g butter, room temperature
Instructions:
- Begin by warming the milk slightly, then dissolve the sugar and yeast in it. Allow it to sit until frothy.
- In a mixing bowl, combine flour, softened butter, egg, and salt. Add the yeast mixture and knead into a smooth dough.
- Cover the dough and let it rise in a warm place for about 1 hour.
- Knead the dough again and roll it out to fit a greased 26-28 cm springform pan. Let it rest covered for 30 minutes.
- For the topping, combine butter, sugar, milk, and honey in a saucepan. Bring to a boil, then simmer for 2 minutes. Stir in the almond slivers and let the mixture cool slightly before spreading over the dough.
- Bake in a preheated oven at 160°C (convection) for 25-30 minutes until the topping is golden brown.
- For the filling, cook the pudding according to the package instructions with milk and sugar. Transfer to a bowl, cover with plastic wrap, and let cool. Whip the room-temperature butter until fluffy and gradually mix into the cooled pudding.
- Chill the pudding mixture for 30 minutes. Slice the baked cake horizontally and spread the pudding on the bottom half.
- Place the top half back on, gently pressing down. Chill in the refrigerator for about 2 hours before serving.
Enjoy this exquisite blend of soft, creamy, and crunchy textures in every slice!
