Description
German bakeries showcase this classic bee sting cake with layers of sweet custard nestled between delicate pastry. Pastry chefs craft its signature honey-almond topping, inviting you to savor each delightful, creamy bite.
Ingredients
Scale
- 1.5 cups (375 ml) all-purpose flour, sifted
- 2 large eggs
- 8 tbsps (1 stick or 113 g) unsalted butter
- 0.5 cup (100 g) granulated sugar
- 6 tbsps (90 ml) whole milk
- 1 tbsp (15 ml) baking powder
- 1 tsp (5 ml) vanilla extract
- 0.5 tsp (2.5 ml) salt
- 0.25 tsp (1.25 ml) almond or vanilla extract
- 0.5 cup (50 g) sliced almonds
- 2.5 tbsps (37.5 g) sugar
- 1 cup (240 ml) milk
- 3 egg yolks, lightly beaten
- 2 tbsps (16 g) cornstarch
- 3 egg whites
- 0.5 tsp (2.5 ml) cream of tartar
- 0.5 cup (120 ml) heavy whipping cream
- 2 tbsps (15 g) confectioners’ sugar
Instructions
- Preparation: Preheat oven to 375°F (190°C). Grease and flour a 9-inch springform pan thoroughly.
- Batter Creation: Cream butter until fluffy, gradually adding sugar. Incorporate eggs one by one, mixing in vanilla extract. Alternately fold in sifted dry ingredients and milk, blending until just combined.
- Initial Topping: Pour batter into prepared pan. Warm honey and brush across surface. Sprinkle sliced almonds evenly over the top.
- Baking Process: Bake for 25-30 minutes until a cake tester comes out clean. Cool completely on a wire rack.
- Custard Preparation: Whisk egg yolks with sugar and cornstarch. Heat milk to scalding temperature, then gradually incorporate into egg mixture. Cook in double boiler, stirring constantly until thickened.
- Cream Filling: Cool custard and fold in whipped cream with cream of tartar until light and airy. Add vanilla extract for enhanced flavor.
- Assembly: Slice cake horizontally into two layers. Spread cream filling generously on bottom layer, replace top layer carefully.
- Finishing Touch: Dust with confectioners’ sugar. Refrigerate for 30 minutes to allow filling to set before serving.
Notes
- Butter Pan Strategically: Use parchment paper alongside buttering and flouring to guarantee effortless cake removal without sticking.
- Prevent Overmixing: Blend batter ingredients gently and minimally to maintain a tender, light cake texture that melts in your mouth.
- Temperature Matters: Ensure eggs and butter are at room temperature for smoother mixing and better batter consistency, creating a more uniform cake structure.
- Handle Custard Carefully: Whisk milk into egg mixture slowly and continuously to prevent scrambling, which can ruin the silky smooth custard texture.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 2
- Calories: 610
- Sugar: 37 g
- Sodium: 220 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 180 mg