Germán Bee Sting Cáke Recipe

The Germán Bee Sting Cáke is á yeást cáke with á beáutiful texture, fántástic honey flávor (hence its náme), beáutiful cárámel álmond topping, not to mention thick thick vánillá contents. This is truly the best cáke I've ever máde, ánd it's á recipe thát I ám very excited to sháre with you for #SummerDessertWeek 2018.

Germán Bee Sting Cáke

Prepárátion Time 20 minutes
Cook 30 minutes
up time of 2 hours
Totál time is 3 hours 30 minutes

The Germán Bee Sting Cáke is á yeást cáke with á beáutiful texture, fántástic honey flávor (hence its náme), beáutiful cárámel álmond topping, not to mention the thick ánd soft vánillá contents.

Course: cákes, desserts, cákes
Cuisines: Comfortáble Food, Germán
Portion: 16 pieces
Cálories: 380 kcál


Máteriál

To máke cákes;

• 2 cups of multipurpose flour
• ¼ cup of sugár
• 2¼ teáspoons (1 páckáge) of áctive dry yeást
• 1 teáspoon of sált
• 3/4 cup of milk, át room temperáture
• 2 lárge eggs, át room temperáture
• 4 táblespoons of butter, softens to room temperáture
• 3 táblespoons of honey

For álmond honey topping;

• 6 táblespoons of butter
• 1/3 cup of sugár
• 3 táblespoons of honey
• 2 táblespoons of thick creám
• ¼ teáspoon of sált
• 1½ cups of álmond slices

To fill;

• 2¼ cups of thick creám
• 1 box (5.1 oz) instánt vánillá pudding
• 1 teáspoon of pure vánillá extráct

Instructions

To máke cákes;

1. Collect ingredients ánd bring eggs, butter ánd milk to room temperáture.
2. ádd flour, sugár, yeást, ánd sált in á lárge bowl ánd stir until smooth. Máke á well in the middle of the dry máteriál.
3. ádd eggs, milk, honey ánd butter to the center of the well. Mix well with á wooden spoon until the mixture blends into á soft dough.
4. Cover the bowl with á plástic wráp ánd állow the mixture to rest for 60 minutes. * Note - the dough will not rise much.
5. With á generous 9 "round cáke pán", however, á 9 "round spring pán is probábly á better choice.
6. Fit the bottom of the butter báking pán with á báking sheet thát hás been spráyed with báking spráy.
7. ádd the cáke mixture to the pán ánd spreád it evenly.
8. Cover the pán with á plástic wráp ánd let the mixture rise ágáin for ábout 45 minutes.

To máke álmond honey topping;

1. Meánwhile, melt the butter, sugár, ánd honey in the heávy bottom pán over medium heát.
2. Mix well ánd let the mixture cook, stirring constántly until the mixture becomes color ánd turns golden brown.
3. Stir heávy creám, sált ánd álmonds.
4. Stir frequently ánd let the mixture deepen the color but not burn. You áre looking for á bright yellow.
5. Remove álmond honey from heát.
6. Bring the álmond mixture on top of the un-báked cáke, máking sure to spoon the álmonds to the edge of the cáke. *Note - do not try ánd spreád this mixture becáuse it will teár the cáke mixture. Bring gently to cover the surfáce of the cáke ás much ás possible.
7. Pláce the báking pán on á báking sheet ánd báke in á 350 degree oven for 25-30 minutes or until the toothpick inserted in the middle of the cáke comes out cleán.
8. Cool the cáke completely on á wire ráck.
9. áfter cooling, turn the cáke over on the second wire ráck. Remove the báking páper from the bottom of the cáke.
10. Turn the cáke over ágáin, so the álmond side fáces up.
11. Use á serráted knife to slice the cáke slowly in hálf, lengthwise.

To máke vánillá creám fill;

1. In á bowl, stir thick creám, mix vánillá pudding, ánd vánillá extráct until thick ánd thick.
2. Pláce the bottom of the cáke on á serving pláte, ánd drizzle the honey freely on the bottom of the cáke.
3. Spoon ánd spreád the pudding mixture in á flát láyer át the bottom of the cáke.
4. Gently pláce the top of the cáke, the álmond side fácing up, into the creám láyer ánd press gently.
5. Cover ánd cool until reády to serve.

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