Heavenly Honey Almond Bee Sting (Printable Version)
Airy German cake with honey almond topping and silky vanilla custard, perfect for sweet celebrations or special occasions.
# What You'll Need:
→ Cake Base
01 -
2.25 teaspoons active dry yeast
02 -
60 millilitres warm milk (about 43°C)
03 -
315 grams all-purpose flour
04 -
67 grams granulated sugar
05 -
0.25 teaspoon salt
06 -
2 large eggs
07 -
56 grams unsalted butter, melted
08 -
0.5 teaspoon vanilla extract
→ Almond Honey Topping
09 -
56 grams unsalted butter
10 -
67 grams granulated sugar
11 -
30 millilitres honey
12 -
30 millilitres heavy cream
13 -
50 grams sliced almonds
→ Vanilla Custard Filling
14 -
480 millilitres whole milk
15 -
67 grams granulated sugar
16 -
3 large egg yolks
17 -
32 grams cornstarch
18 -
1 teaspoon vanilla extract
19 -
120 millilitres heavy whipping cream
# Steps to Follow:
01 -
Combine active dry yeast with warm milk in a small bowl and let stand for 5 to 10 minutes until foamy.
02 -
In a large mixing bowl, mix all-purpose flour, granulated sugar, and salt. Add eggs, melted butter, vanilla extract, and the yeast mixture. Stir together until a dough forms.
03 -
Transfer dough to a floured surface and knead for 8 to 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 to 2 hours until doubled in size.
04 -
Punch down risen dough and evenly press it into a greased 23-centimetre springform pan. Set aside to rise for an additional 30 minutes.
05 -
In a saucepan over medium heat, melt butter with granulated sugar, honey, and cream, stirring until slightly thickened. Remove from heat and fold in sliced almonds.
06 -
Spread almond-honey mixture evenly over the dough.
07 -
Preheat oven to 175°C. Bake cake for 25 to 30 minutes until golden brown. Let cool completely in the pan.
08 -
Heat milk and sugar in a saucepan over medium heat until warm. In a separate bowl, whisk egg yolks and cornstarch until smooth. Gradually pour the warm milk mixture into the yolks, whisking constantly. Return all to the saucepan and cook over low heat, stirring, until thickened. Remove from heat, stir in vanilla extract, and cover with plastic wrap directly on the surface. Cool completely.
09 -
Whip heavy cream to stiff peaks and gently fold into the cooled custard mixture until smooth.
10 -
Carefully remove cake from pan and slice horizontally into two even layers. Spread custard filling over the bottom layer and position the almond-topped layer above.
11 -
Chill assembled cake in the refrigerator for at least 1 hour before serving to set the filling.
# Additional Notes:
01 -
For optimal flavour, use high-quality vanilla extract in both dough and custard.
02 -
Cake is best enjoyed fresh, though may be stored covered in the refrigerator for up to 2 days.