Description
A delightful German dessert featuring a soft yeast cake with a crunchy almond topping and a rich cream filling.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup milk
- 1/2 cup unsalted butter
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup pastry cream or custard
- 1 cup toasted almonds
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan to prevent sticking.
- Mix the dry ingredients – In a large bowl, combine flour, sugar, baking powder, and a pinch of salt.
- Combine the wet ingredients – In another bowl, whisk together milk, melted butter, eggs, and vanilla until well combined.
- Combine wet and dry – Pour the wet mixture into the dry ingredients and stir until the batter is smooth.
- Bake – Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Let it cool completely in the pan.
- Prepare the filling – Whip the heavy cream to stiff peaks, then gently fold in the pastry cream until well mixed.
- Assemble the cake – Once the cake is cooled, slice it in half horizontally. Spread the cream mixture evenly on the bottom half, and then place the top half back on.
- Top it off – Sprinkle the toasted almonds on top and dust with powdered sugar before serving. Enjoy the masterpiece you’ve created!
Notes
For added flavor, consider substituting almond extract for vanilla or experimenting with different nuts for the topping.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: German cake, Bee Sting Cake, dessert, pastry, family gathering