Description
A rich yet homey cake filled with soft custard and topped with honeyed almonds.
Ingredients
Scale
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (7 g) active dry yeast
- 3/4 cup whole milk, lukewarm
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 2 tablespoons honey
- 1 pinch salt
- 1/2 cup sliced almonds
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 teaspoons vanilla extract
Instructions
- Warm milk until just lukewarm and mix with a little sugar and the yeast until frothy.
- Mix flour, sugar, and salt in a bowl.
- Add softened butter, eggs, and the yeast mix and knead until smooth.
- Cover the dough and let it rise until doubled, about 60 minutes.
- Melt butter for the topping, add sugar, honey, and salt, then stir in almonds and cool slightly.
- Punch down the dough and press it into a greased pan.
- Spoon the almond-honey topping over the dough and let it rise for 20 minutes.
- Bake at 350°F (175°C) for 25 to 30 minutes until golden and cool completely.
- Heat milk and vanilla for the custard until warm.
- Whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly whisk warm milk into the egg mix, then cook until thick while stirring.
- Cover the custard surface with plastic wrap to cool.
- Slice the cooled cake in two, spread custard on the bottom layer, and place the almond top back on.
Notes
Cake keeps well in the fridge for up to 3 days. For longer storage, freeze the custard and baked top layer separately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 120mg
Keywords: bee sting cake, Bienenstich, German dessert, honey cake, almond cake