Description
German bakeries shine with bee sting cake, a delightful pastry combining sweet yeasted dough, creamy vanilla custard, and crunchy caramelized almond topping. Pillowy layers and honey-glazed almonds create a classic dessert that delights palates with its perfect balance of textures and flavors.
Ingredients
Scale
Cake Ingredients:
- 1 ½ cups (375 ml) sifted all-purpose flour
- 2 large eggs
- 1 tablespoon (15 ml) baking powder
- ½ teaspoon (2.5 ml) salt
- ½ cup (100 g) granulated sugar
- 8 tablespoons (1 stick or 113 g) unsalted butter
- 6 tablespoons (90 ml) whole milk
- 1 teaspoon (5 ml) vanilla extract
- ¼ teaspoon (1.25 ml) almond or vanilla extract
Topping Ingredients:
- ½ cup (50 g) sliced almonds
- 2 ½ tablespoons (37.5 g) sugar
Cream Filling Ingredients:
- 1 cup (240 ml) milk
- 3 egg yolks, lightly beaten
- 2 tablespoons (16 g) cornstarch
- 3 egg whites
- ½ teaspoon (2.5 ml) cream of tartar
- ½ cup (120 ml) heavy whipping cream
- 2 tablespoons (15 g) confectioners’ sugar
Instructions
- Preheat the oven to 375°F (190°C) and meticulously coat a 9-inch (23 cm) springform pan with butter and flour to prevent sticking.
- In a medium mixing bowl, sift together flour, baking powder, and salt. In a separate large bowl, cream butter until light and fluffy, gradually incorporating sugar while beating until the mixture becomes airy and pale.
- Add eggs one at a time, thoroughly beating after each addition. Mix in vanilla extract to enhance the flavor profile of the batter.
- Gently fold the dry ingredient mixture and milk alternately into the butter mixture, blending just until combined. Avoid overmixing to maintain the cake’s delicate texture.
- Transfer the batter to the prepared springform pan, creating an even surface. Warm honey slightly and brush evenly across the top of the batter.
- Sprinkle a generous layer of sliced almonds over the honey-coated surface, ensuring even distribution for consistent crunch and flavor.
- Bake for 25-30 minutes, or until a cake tester inserted into the center comes out clean. Remove from the oven and allow to cool completely on a wire rack.
- For the custard filling, combine sugar, cornstarch, and egg yolks in a heat-safe bowl. Heat milk until it reaches a scalding temperature of 180°F (82°C).
- Gradually whisk the hot milk into the egg mixture, stirring constantly to prevent curdling. Transfer the mixture to a double boiler and cook, continuously stirring until the custard thickens, approximately 3-4 minutes.
- Remove from heat and stir in vanilla extract. Allow the custard to cool completely, covering the surface with plastic wrap to prevent skin formation.
- Whip heavy cream with a pinch of cream of tartar until soft peaks form. Gently fold the whipped cream into the cooled custard, creating a light and airy filling.
- Carefully slice the cooled cake horizontally into two even layers using a serrated knife.
- Spread the cream filling generously over the bottom layer, ensuring an even distribution. Carefully place the top layer back onto the filled bottom.
- Dust the top of the cake with confectioners’ sugar for a elegant finishing touch. Refrigerate for at least 30 minutes before serving to allow the filling to set.
Notes
- Dive into a German classic that’s buzzing with sweet almond crunch and creamy custard layers.
- Prepare this show-stopping dessert by breaking down complex steps into manageable kitchen magic.
- Master the art of creating silky custard filling by gently tempering egg yolks without scrambling them.
- Capture the authentic bee sting essence through precise temperature control and careful ingredient incorporation.
- Transform simple ingredients into a decadent cake that tells a delightful culinary story with every slice.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1
- Calories: 611 kcal
- Sugar: 43 g
- Sodium: 274 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Unsaturated Fat: 14 g
- Trans Fat: 1.5 g
- Carbohydrates: 64 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 187 mg