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German Bee Sting Cake

German Bee Sting Cake
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Indulge in the delightful flavors of German Bee Sting Cake, a charming dessert that combines a soft, buttery yeast dough with a luscious honey-sweetened cream filling and a crunchy almond topping. This cake is perfect for any occasion, from festive gatherings to cozy family nights. Its beautiful presentation and harmonious textures make it an impressive centerpiece on any dessert table. With straightforward steps, even novice bakers can create this sweet masterpiece that will leave everyone wanting more.

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
  • 2 tablespoons unsalted butter (for almond topping)
  • 1/2 cup powdered sugar

Instructions

  1. In a mixing bowl, combine flour and salt. In another bowl, dissolve yeast in warm water until foamy.
  2. Heat milk, sugar, and butter in a saucepan until warm; then mix with flour mixture along with eggs, vanilla extract, and lemon zest to form dough.
  3. Knead the dough on a floured surface until smooth (8-10 minutes). Let it rise in a greased bowl covered with a damp towel until doubled in size.
  4. For the almond topping, melt butter in a saucepan and stir in honey, heavy cream, and sliced almonds until smooth.
  5. Punch down risen dough and spread it into a greased baking pan. Pour almond mixture over the top.
  6. Bake at 350°F (175°C) for about 25-30 minutes until golden brown. Cool slightly before whipping heavy cream with powdered sugar.
  7. Cut cake horizontally into two layers; spread whipped cream on one half and place the other half on top.
  8. Refrigerate for at least one hour before serving.

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