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German Bee Sting Cake

German Bee Sting Cake
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Indulge in the delightful experience of making a German Bee Sting Cake, a traditional dessert that beautifully blends sweet creaminess and nutty crunch. With its golden almond topping and fluffy yeast base, this cake is not just a treat; it’s a celebration of flavor and texture that will impress friends and family alike. Perfect for any occasion—be it a birthday or a casual afternoon—you’ll find this recipe surprisingly easy to master. Layered with rich, whipped cream filling and topped with caramelized almonds, each slice promises to be a crowd-pleaser. Get ready to create wonderful memories as you savor every bite of this enchanting dessert!

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon active dry yeast
  • 1/2 cup whole milk
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon zest
  • 1/2 cup heavy cream
  • 2 tablespoons honey
  • 1/2 cup sliced almonds

Instructions

  1. In a large bowl, mix together flour and salt. In another bowl, dissolve yeast in warm water until frothy.
  2. Heat milk, sugar, and butter over medium heat until melted. Combine with the flour mixture.
  3. Add the dissolved yeast and eggs. Mix until a dough forms and knead on a floured surface until smooth.
  4. Place dough in a greased bowl covered with a damp towel to rise in a warm area until doubled in size.
  5. For the topping, melt butter in a saucepan and stir in honey, heavy cream, and sliced almonds until smooth.
  6. Punch down risen dough, spread into greased baking pan, and evenly pour almond mixture over top.
  7. Bake at 350°F (175°C) for about 25 minutes or until golden brown.
  8. Let cool before whipping heavy cream with honey until soft peaks form; layer it between cooled cake slices.

Nutrition

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