Bee Sting Cake
A classic German dessert featuring a tender honey-sweet cake topped with a delicious almond-caramel layer, perfect for potlucks and afternoon tea.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup honey Choose a clear, mild honey for best flavor.
- 4 large eggs Use room temperature for better emulsification.
- 1/2 cup unsalted butter, melted Control saltiness by using unsalted.
- 1 cup whole milk Full-fat or buttermilk is recommended for richness.
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the Topping
- 1 cup sliced almonds Toast lightly for extra aroma and crunch.
- 1/2 cup heavy cream
- 1/4 cup brown sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a mixing bowl, whisk together all-purpose flour, baking powder, and salt.
- In a separate bowl, whisk eggs, granulated sugar, honey, and melted butter until frothy, and then mix in whole milk.
- Combine the dry ingredients with the wet mixture until just combined.
Baking
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
Making the Topping
- Combine sliced almonds, heavy cream, brown sugar, and a pinch of salt in a saucepan. Cook over medium heat until thickened and glossy.
Finishing Touch
- Spread the almond mixture over the warm cake and gently press it down to adhere.
- Let the cake cool until the topping is set. Slice and serve.
Notes
For best texture, store in an airtight container. Can be frozen for up to 2 months. Use room-temperature eggs for better results.