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Bee Sting Cake

Baker/owner Andreas Ingenfeld,
The Crusty Bun

This traditional German dessert is a study in textural nuance and subtle sweetness.

Cake Dough
2 1/2 cups all purpose flour
4 Tbsp butter
4 Tbsp granulated sugar
1 1/2 Tbsp fresh yeast
1 egg
1/2 tsp salt
1 cup warm milk

6 Tbsp honey
6 Tbsp butter
1/2 cup granulated sugar
3/4 cup sliced almonds
1/2 tsp vanilla
1/2 tsp cinnamon
3 Tbsp whipping cream

1/2 cup granulated sugar
1 Tbsp cornstarch
pinch salt
3 Tbsp butter
2 cups milk
1/2 tsp vanilla
2 cups whipped cream

Cake Dough
1. Mix together all ingredients.
2. Let rest for 1 hr. Punch down twice.

1. Heat ingredients in a saucepan until sugar is dissolved. Roll out cake dough on a edged 19″ x 26″ sheet pan.
2. Preheat oven to 350°F. Spread topping over dough and let it rise to 1″.
3. Bake for 15-20 min. Let cool, cut in half horizontally.

1. In a saucepan combine sugar, cornstarch, salt and butter. Slowly stir in milk. Bring to a gentle boil over medium heat.
2. Cook, stirring constantly until mixture thickens. Cook for 2-3 min more.
3. Stir in vanilla. Let cool, gently fold in whipped cream.

1. Spread filling over bottom layer of cake. Set top layer of cake on top.
2. Chill and cut into squares.

Yields 26 servings

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