Description
A classic German dessert featuring fluffy yeast dough, a creamy filling, and a crunchy almond topping.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 2 ¼ teaspoons active dry yeast
- 1 cup whole milk
- ½ cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sliced almonds
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Warm the milk, combine with sugar and yeast; let it sit until frothy.
- Add melted butter, eggs, and vanilla extract; mix until combined.
- Gradually add flour and stir to form a soft dough.
- Knead dough on a floured surface for about 10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let it rise for about 1 hour until doubled in size.
- Melt butter in a skillet, add sliced almonds and sugar, stir until golden; set aside to cool.
- Punch down risen dough, transfer to a greased 9×13-inch baking pan, and spread evenly.
- Sprinkle the almond mixture over the dough and press lightly.
- Cover and let it rise for another 30 minutes.
- Preheat oven to 350°F (175°C) and bake for about 25 minutes until golden brown.
- Whip heavy cream until soft peaks form; mix in powdered sugar to taste.
- Once cooled, slice the cake horizontally, fill with whipped cream, and place the top half back on.
- Slice into squares or wedges and serve.
Notes
Store in an airtight container for 3-5 days or freeze individual portions for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg
Keywords: German dessert, Bee Sting Cake, Bienenstich
