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Bee Sting Cake

The Quirky Foodster Team

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Ingredients

  • 300 g (2.4 cups) flour
  • 7 g (2 tsp) instant yeast
  • 60 g (1/4 cup) sugar
  • 1 egg
  • 80 ml (1/3 cup) warm milk
  • 60 g (1/4 cup) butter, softened
  • Pinch of salt
  • For the topping: 80 g (1/3 cup) butter, 80 g (1/3 cup) sugar, 3 tbsp honey, 150 g (1.5 cups) sliced almonds, 2 tbsp cream
  • For the filling: 500 ml (2 cups) milk, 2 egg yolks, 50 g (1/4 cup) sugar, 30 g (1/4 cup) cornstarch, 1 tsp vanilla extract, 200 ml (3/4 cup) whipped cream

Method

  1. Combine flour, yeast, sugar, egg, warm milk, butter and salt into a smooth dough; knead for 8 minutes, then let rise for 1 hour until doubled.
  2. Press the dough into a greased round cake pan and let rise a further 20 minutes.
  3. For the topping, melt butter, sugar, honey and cream in a saucepan, stir in the almonds, and spread evenly over the dough.
  4. Bake at 180°C (350°F) for 25-30 minutes until golden and the topping is caramelized. Cool completely.
  5. For the filling, whisk egg yolks, sugar and cornstarch, then temper with hot milk and vanilla; cook over medium heat, whisking constantly, until thickened. Cool completely, then fold in whipped cream.
  6. Slice the cooled cake horizontally in half and fill generously with the custard cream before reassembling.

Introduction: A yeasted cake topped with a crunchy caramelized almond layer and filled with vanilla custard cream, said to date back centuries with a legend involving townsfolk defending against a bee attack — a beloved fixture of German bakeries today.

Cultural Background: A yeasted cake topped with a crunchy caramelized almond layer and filled with vanilla custard cream, said to date back centuries with a legend involving townsfolk defending against a bee attack — a beloved fixture of German bakeries today.

Tips: Let the custard filling cool completely before folding in whipped cream, or it will deflate and turn runny.

Variations: Some bakeries use a pastry cream stabilized with gelatin for a firmer, sliceable filling.

Storage: Keeps 2 days refrigerated due to the cream filling.

Reheating: Not applicable — served chilled or at room temperature.

Nutrition: Approx. 390 kcal, 8g protein, 22g fat, 40g carbohydrate per slice.

FAQs:

Q: Why is it called 'Bee Sting Cake'?

A: Popular legend ties the name to a medieval tale of townspeople throwing beehives at attackers, though the exact origin is debated.

Q: Can I make the dough ahead?

A: Yes, the yeasted dough can rise slowly overnight in the refrigerator for a more developed flavour.

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