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German Bee Sting Cake

German Bee Sting Cake
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Indulge in the delightful experience of German Bee Sting Cake, a dessert that perfectly balances rich honey, creamy filling, and a crunchy almond topping. This traditional cake features a soft and fluffy almond crust that serves as the foundation for a luscious sweet cream filling, making it an ideal choice for family gatherings or special occasions. The inviting aroma of freshly baked cake will fill your kitchen, drawing loved ones together to share stories and laughter over each delectable slice. With its unique flavor profile and easy preparation steps, this cake is sure to impress both novice and seasoned bakers alike.

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.
  2. In a small bowl, dissolve yeast in warm water; let sit until foamy.
  3. Warm milk, sugar, and butter in a saucepan until melted; mix with the flour.
  4. Combine activated yeast, eggs, vanilla extract, and lemon zest into the dough mixture.
  5. Knead until smooth (8-10 minutes) and let rise in a greased bowl for about an hour.
  6. Prepare the almond topping by melting butter and mixing it with honey, cream, and sliced almonds.
  7. Transfer risen dough to a greased baking pan; top with almond mixture.
  8. Bake at 350°F (175°C) for 25-30 minutes until golden brown; cool before adding cream filling.
  9. Whip cream with powdered sugar; slice the cake horizontally to add filling between layers.
  10. Chill for at least one hour before serving.

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