Bee Sting Cake
This classic Bee Sting Cake is a true delight for all senses – a fluffy yeast dough base, crowned with caramelized almonds and filled with a delicate vanilla cream.
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Introduction
A true classic of German baking – the Bee Sting Cake – often evokes childhood memories of cozy coffee gatherings at Grandma's. This traditional yeast cake with its golden almond crust and creamy vanilla filling is more than just a dessert; it is a piece of culinary heritage. Originally, it is said to have gotten its name either from diligent bees attracted by the sweet scent or from the legend that a baker, using bee stings, drove away an attacking village and baked this cake in celebration of the victory. Regardless of its exact origin, the Bee Sting Cake is a testament to simple yet refined traditional German home cooking. It combines the lightness of a well-risen yeast dough with the nutty sweetness of caramelized almonds and a velvety vanilla cream to create an irresistible taste experience that delights generations. The preparation may seem a little elaborate at first glance, but the result – a perfectly balanced cake that is not too sweet and melts in your mouth – rewards every effort, making it a highlight on any coffee table.
Ingredients
- 300g All-purpose flour type 405
- 1 Würfel (42g) Fresh yeast
- 50g Sugar
- 150ml Lukewarm milk
- 75g Soft butter
- 1 Prise Salt
- 150g Almond flakes
- 100g Sugar
- 75g Butter
- 2 EL Honey
- 500ml Milk
- 1 Päckchen Vanilla pudding powder
- 200ml Whipped cream, stiffly beaten
- 1 TL Powdered sugar for dusting (optional)
Instructions
- For the yeast dough, put the flour into a large bowl and make a well in the center. Crumble the fresh yeast into it, add 1 teaspoon of sugar and about 50 ml of the lukewarm milk, and stir everything to form a small pre-dough. Cover this pre-dough and let it rise in a warm place for about 15 minutes until it forms bubbles.
- Add the remaining sugar, soft butter, and salt to the pre-dough. Gradually add the remaining lukewarm milk and knead everything vigorously into a smooth dough until it separates from the bowl. Cover the dough and let it rise in a warm place for another 45 minutes until its volume has doubled.
- Roll out the risen yeast dough on a baking sheet lined with parchment paper (approx. 26 cm diameter) or in a round baking pan. Cover the dough again and let it rest for another 15 minutes.
- For the almond topping, melt the butter, sugar, and honey in a saucepan. Stir in the almond flakes and spread the mixture evenly over the dough. Bake in a preheated oven at 180°C (350°F) top/bottom heat for about 25-30 minutes until golden brown. Remove the cake from the oven and let cool completely on a wire rack.
- While the cake is cooling, prepare the vanilla pudding according to package instructions using the milk and sugar. Immediately cover the finished pudding directly on the surface with plastic wrap to prevent skin from forming, and let it cool completely.
- Once the cake and pudding are completely cooled, cut the cake horizontally in half. Gently stir the cooled pudding with the stiffly whipped cream until a homogeneous cream is formed.
- Spread the vanilla cream evenly on the bottom half of the cake and carefully place the top half on it. Before serving, the Bee Sting Cake can optionally be dusted with powdered sugar.
Nutrition
Tips & Variations
- Replace some sugar in the yeast dough with honey for a finer aroma.
- Prepare the yeast dough and topping the day before, baking the cake fresh.
- Avoid lumps in the cream by whisking the pudding until smooth.
- Serve Bee Sting Cake with fresh berries or a scoop of vanilla ice cream.
- Use plant-based milk and margarine for a lactose-free version.
Frequently Asked Questions
- Can I make Bee Sting Cake without yeast?
- No, yeast is a crucial ingredient for the airy dough and cannot simply be substituted.
- How long does Bee Sting Cake stay fresh?
- Well-wrapped in the refrigerator, Bee Sting Cake stays fresh for about 2-3 days.
- Can I freeze Bee Sting Cake?
- Yes, you can freeze the baked cake without the filling. The cream should be prepared fresh.
- Why isn't the yeast dough light and fluffy?
- Ensure all ingredients are at room temperature and the yeast is active. Avoid drafts.