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Slice of bee sting cake with creamy vanilla filling and honey-glazed almond topping on a plate.

Bee Sting Cake

A tender yeasted Bee Sting Cake crowned with caramelized almonds and filled with a cloud-light vanilla cream.
5 from 1 vote
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Course: Dessert
Cuisine: European, German
Keyword: Bee Sting Cake, custard filling, honey almond cake, yeasted cake
Prep Time: 35 minutes
Cook Time: 30 minutes
Rising Time: 1 hour 30 minutes
Total Time: 2 hours 35 minutes
Servings: 10
Calories: 560kcal
Cost: $14

Equipment

  • 1 Medium heat-proof mixing bowl For whisking the pastry cream base without overheating the bowl
  • 1 Whisk Keeps the custard smooth while mixing and cooking
  • 1 Medium saucepan For cooking and thickening the pastry cream over gentle heat
  • 1 Fine-mesh strainer Strains out any tiny bits for an extra-silky filling
  • 1 Plastic wrap Press directly on the custard surface to prevent a skin while chilling
  • 1 stand mixer with dough hook Makes kneading the enriched yeast dough easy and consistent
  • 1 Rubber spatula For gently folding whipped cream into the chilled pastry cream
  • 1 Small heavy-bottomed saucepan Helps the honey-almond topping heat evenly without scorching
  • 1 9-inch springform pan Releases the cake cleanly so the almond top stays intact
  • 1 Serrated bread knife Slices the cake horizontally without compressing the crumb
  • 1 Wire cooling rack Allows airflow so the cake cools thoroughly without a soggy bottom

Ingredients

For the Filling

  • ½ cup granulated sugar used to sweeten the custard base
  • 4 tablespoons cornstarch thickens the pastry cream
  • ⅓ teaspoon salt balances sweetness
  • Yolks from 4 large eggs adds richness and color
  • 1 ⅔ cups whole milk creates a creamy custard texture
  • 1 ¼ teaspoons vanilla extract adds warm aroma
  • ⅔ cup heavy whipping cream lightens the filling when whipped

For the Cake

  • ⅓ cup whole milk provides moisture for the dough
  • ⅓ cup unsalted butter adds tenderness and flavor
  • 3 tablespoons honey sweetens and softens the crumb
  • 3 large eggs binds and enriches the dough
  • 2 ½ cups bread flour gives structure and chew
  • 2 teaspoons instant yeast leavens the cake
  • ⅓ teaspoon salt controls fermentation and flavor

For the Topping

  • ⅓ cup unsalted butter forms the caramel base
  • 3 tablespoons honey adds floral sweetness
  • 3 tablespoons sugar helps caramelize the topping
  • 1 ¼ cups sliced almonds adds crunch and nutty flavor

Instructions

  • Whisk the sugar, cornstarch, and salt together in a heat-safe bowl until evenly combined.
  • Add the egg yolks and whisk until smooth and pale, then slowly incorporate the milk while whisking constantly.
  • Transfer the mixture to a saucepan and cook over medium-low heat, whisking continuously, until thick and gently bubbling.
  • Continue cooking for one additional minute, then remove from heat and stir in the vanilla extract.
  • Strain the custard into a clean bowl, press plastic wrap directly on the surface, and refrigerate until cold.
  • Warm the milk and butter together in a small saucepan until melted, then let cool until just warm to the touch.
  • Pour the milk mixture into a mixer bowl, add honey, eggs, flour, yeast, and salt, and mix until a rough dough forms.
  • Knead the dough on medium speed until smooth, elastic, and no longer sticky.
  • Place the dough in a greased bowl, cover, and allow it to rise until doubled in size.
  • Combine butter, honey, and sugar in a saucepan and heat until dissolved and bubbling, then stir in almonds and cool.
  • Grease and flour a springform pan thoroughly.
  • Press the risen dough evenly into the pan and gently spread the almond topping over the surface.
  • Cover and allow the cake to rise again until puffy and doubled.
  • Preheat the oven to 350°F with a rack positioned in the center.
  • Bake the cake until golden around the edges and bubbling on top.
  • Cool the cake briefly in the pan, then remove and cool completely on a rack.
  • Whip the cream until stiff peaks form, then loosen the chilled custard and fold the whipped cream into it gently.
  • Slice the cooled cake horizontally, spread filling over the bottom layer leaving a border, and replace the top layer.
  • Chill the assembled cake for easier slicing, or serve immediately if desired.

Notes

Golden, fragrant, and unapologetically indulgent—this cake is meant to be savored slowly with coffee and conversation.

Nutrition

Serving: 120g | Calories: 560kcal | Carbohydrates: 60g | Protein: 14g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 165mg | Sodium: 240mg | Potassium: 210mg | Fiber: 2g | Sugar: 32g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 10mg