German Bee Sting Cake (Print Version)
# Ingredients:
01 -
2 cups all-purpose flour.
02 -
1/4 cup sugar.
03 -
1/2 cup warm milk.
04 -
1 packet (7g) active dry yeast.
05 -
1 large egg.
06 -
1/4 cup unsalted butter, softened.
07 -
Pinch of salt.
08 -
1/4 cup butter.
09 -
1/4 cup honey.
10 -
1/4 cup sugar.
11 -
1/2 cup sliced almonds.
12 -
1 1/2 cups heavy cream.
13 -
2 tablespoons sugar.
14 -
1 cup milk.
15 -
2 tablespoons cornstarch.
16 -
1 teaspoon vanilla extract.
# Instructions:
01 -
Dissolve yeast in warm milk with sugar. Let sit until foamy. Mix flour, butter, sugar, egg with yeast mixture. Knead until smooth. Let rise 1 hour.
02 -
Melt butter in saucepan. Add honey, sugar, almonds. Cook until golden.
03 -
Punch down dough. Press into greased pan. Add almond topping. Bake at 350°F for 25-30 minutes. Cool completely.
04 -
Whip cream with sugar until stiff. Heat milk, sugar, cornstarch for custard. Fold whipped cream into cooled custard.
05 -
Cut cake horizontally. Spread filling on bottom half. Add top half. Chill 1-2 hours.
# Notes:
01 -
Let cake cool completely before filling.
02 -
Toast almonds first for extra crunch.
03 -
Traditional German dessert perfect for special occasions.