Bee Sting Cake – classic cake recipe
by Tavolino
A classic German sheet cake with an airy yeast dough, a creamy vanilla filling, and a crunchy caramelized almond topping, perfect for coffee time.
Ingredients
- Wheat or spelt flour 400 g - Type 405 or Type 630
- Whole milk 125 ml
- Sugar 80 g
- Very soft butter 80 g
- Fresh yeast 30 g
- Bourbon vanilla sugar 1 packet
- Room-temperature egg 1 - size M
- Salt 1 pinch
- Sugar 200 g
- Slivered almonds 200 g
- Butter 100 g
- Whole milk 50 ml
- Bourbon vanilla sugar 1 packet
- Salt 1 pinch
- Whole milk 600 ml - quantity divided
- Heavy cream 200 g
- Sugar 75 g
- Vanilla pudding powder 2 packets - approx. 37 g each
Preparation
- 1
For the dough, place 400 g of flour in a bowl, make a well, and crumble 30 g of fresh yeast into it.
- 2
Mix 125 ml of slightly warmed whole milk with 80 g of sugar and add to the yeast. Dust with a little flour and let rise for 15 minutes.
- 3
Add 80 g of very soft butter, 1 egg, and 1 pinch of salt. Knead everything into a smooth dough.
- 4
Cover the dough and let it rise in a warm place for 45 minutes.
- 5
For the topping, bring 200 g of butter, 200 g of sugar, 100 g of honey (optional, according to recipe 100g sugar/honey substitute), 50 ml of whole milk, 1 packet of vanilla sugar, and 1 pinch of salt to a boil.
- 6
Stir in 200 g of slivered almonds and let cool slightly.
- 7
Roll out the yeast dough onto a baking sheet, spread the topping over it, and let rise for another 15 minutes.
- 8
Bake the cake in a preheated oven at 180 °C for approx. 20 minutes until golden brown and let cool.
- 9
For the filling, cook 600 ml of whole milk with 2 packets of vanilla pudding powder and 75 g of sugar according to the package instructions to make a pudding.
- 10
Let the pudding cool while stirring, then whip the heavy cream until stiff and fold it in.
- 11
Cut the cooled cake horizontally. Spread the cream on the bottom layer and place the top layer on.
- 12
Chill the Bee Sting Cake for 1 hour before serving.