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Originally a German yeast cake that is also known as Bee Sting Cake, which is traditionally filled with vanilla pastry cream and topped with honey-glazed sliced almonds. The cake is called "bee sting" as it is thought that a bee was attracted to the honey topping on the cake, and that the baker who invented the cake was stung.
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- Combine together flour, dry yeast, and sugar in a mixing bowl. Add in butter, egg and milk to form a dough. Knead the dough until soft and smooth. Put the dough in a lightly greased plastic bag. Tie the bag and let rise for about 1 hour until double in bulk at room temperature.
- Remove the dough from the bag and roll out on a greased 26 or 28 cm springform pan. Cover and let rise one more time until the dough doubles in size. Preheat the oven to 190C/375F. Place the sliced almond evenly on the top of dough, then spread the honey over the almond.
- Bake in the hot oven for about 30 minutes. Remove the form and cool the baked dough on a wire rack. In a deep bowl whisk the cold milk and cream powder together until smooth. Split the dough into two layers. Spread the cream filling over the bottom layer and top with the almond layer.
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39 comments:
Angie you should stop tempting me, each time i come here i am starting to bookmark the wonderful cakes you are making.
I will look for this caramel cream powder.
We do get lot of oetker baking products.
So will check it out in my next shopping trip
Happy Cook,
Use pastry cream instead if you cannot find Oetker stuff. This cake is one of my man's favourites......
Thankyou for the tip about the pastry cream.
That i get it here.
Will surley try this cake too.
Am on a break as daughter is having holidays
Made this yesterday and all I can say is mmmmmmmm!
Thanks for the tip :)
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