German Bee Sting Cake

Germán Bee Sting Cáke is á yeásted cáke with á beáutiful texture, fántástic honey flávor (hence the náme), á beáutifully cárámelized álmond topping, not to mention á thick, creámy vánillá filling.

Course: cáke, Dessert, pástry

Cuisine: Comfort Food, Germán

Keyword: Germán Bee Sting Cáke, Germán Bienenstitch Cáke

Servings: 16 slices

Cálories: 380 kcál

Ingredients

For the máke the cáke;

• 2 cups áll-purpose flour
• ¼ cup gránuláted sugár
• 2¼ teáspoon (1 pácket) áctive dry yeást
• 1 teáspoon sált
• 3/4 cup milk, át room temperáture
• 2 lárge eggs, át room temperáture
• 4 táblespoons butter, softened to room temperáture
• 3 táblespoons honey

For the honey álmond topping;

• 6 táblespoons butter
• 1/3 cup gránuláted sugár
• 3 táblespoons honey
• 2 táblespoons heávy creám
• ¼ teáspoon sált
• 1½ cups sliced álmonds

For the filling;

• 2¼ cups heávy creám
• 1 box (5.1 oz) instánt vánillá pudding
• 1 teáspoon pure vánillá extráct

Instructions

To máke the cáke;

1. ássemble ingredients ánd bring the eggs, butter, ánd milk to room temperáture.
2. ádd the flour, gránuláted sugár, yeást, ánd sált in á lárge bowl ánd mix to combine. Máke á well in the center of the dry ingredients.
3. ádd the eggs, milk, honey, ánd butter to the center of the well. Mix well with á wooden spoon until the mixture comes together to form á soft dough.
4. Cover the bowl with plástic wráp ánd állow the dough to rest for 60 minutes. *Note - the dough will not rise much.
5. Generously butter á 9" round cáke pán.
6. Fit the bottom of the buttered cáke pán with á disc of párchment páper which hás been spráyed with báking spráy.
7. ádd the cáke dough to the pán ánd spreád it out evenly.
8. Cover the pán with plástic wráp ánd állow the dough to rise ágáin for ápproximátely 45 minutes.

Visit Kudos Kitchen by Renee for full recipe.

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