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Bee Sting Cake

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A delightful German dessert with a rich brioche base, creamy filling, and crunchy almond topping, perfect for special occasions.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: German
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the cake base
  • 1/2 cup whole milk (warm, about 110°F)
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 2 tablespoons granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 large egg (room temperature)
  • 3 tablespoons unsalted butter (softened)
For the almond topping
  • 1/4 cup unsalted butter
  • 2 tablespoons honey
  • 1/4 cup brown sugar
  • 2 tablespoons heavy cream
  • 1/2 cup sliced toasted almonds
For the cream filling
  • 1 cup heavy cream (for the filling)
  • 1 box (3.4-ounce) instant vanilla pudding mix
  • 1/2 cup whole milk (for the filling)
  • 1 teaspoon vanilla extract

Method
 

Preparation of the cake base
  1. Start with warm milk, mix in the yeast and sugar. Let it sit for about 5 minutes until foamy.
  2. In a large bowl, combine flour and salt. Add the yeast mixture, egg, and softened butter.
  3. Knead until the dough is smooth and elastic, about 5-7 minutes.
  4. Let it rise in a warm place for 1 hour or until doubled in size.
Making the almond topping
  1. In a saucepan, melt the 1/4 cup of butter, honey, brown sugar, and heavy cream.
  2. Stir in sliced toasted almonds and set aside to cool.
Baking the cake
  1. Preheat your oven to 350°F.
  2. Once the dough has risen, shape it into a round or square pan depending on your preference.
  3. Spread the almond mixture evenly over the top.
  4. Bake for 25-30 minutes or until golden brown. Allow it to cool in the pan.
Preparing the cream filling
  1. In a bowl, whisk together 1 cup of heavy cream, pudding mix, 1/2 cup whole milk, and vanilla extract until thickened.
Assembling the cake
  1. Once the cake has cooled, slice it horizontally.
  2. Spread the cream filling generously on the bottom layer, then place the top layer back on.
  3. Dust with powdered sugar before serving, if desired.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 48gProtein: 6gFat: 22gSaturated Fat: 12gSodium: 200mgFiber: 1gSugar: 18g

Notes

To store, keep in an airtight container in the refrigerator for up to 3 days. It can be frozen for up to a month; thaw in the fridge overnight before enjoying.
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