Authentic German Bee Sting cake with/ Wakins products		***Disclaimer: The picture shown is not of the actual product - it's for illustrative purposes only.

    Welcome to my kitchen. Today, I'll be showcasing something different. I like to present recipes from countries other than the U.S. So, we're making a delicious German dessert called Bee Sting Cake, also known as Bienenstich Kuchen. Yes, it sounds weird, but it does sound exciting. 

This traditional German cake is believed to have originated in the 15th century in a neighboring village to Cologne, Germany. The name "Bee Sting Cake" derives from the sweet honey topping drizzled over the crunchy almond and nutty topping, which gives the cake a unique and memorable flavor.

This Bee Sting Cake recipe features three distinct layers: a sweet and airy top layer, a creamy filling, and a crunchy, nutty topping. To make this delicious cake, you will need the following ingredients:

Authentic German Bee Sting cake

Ingredients:

• For the dough:

  • 2 cups of all-purpose flour
  • 1/4 cup of granulated sugar
  • 1 package of active dry yeast
  • 3/4 cup of warm milk
  • 1/4 cup of unsalted butter (at room temperature)
  • 1 egg
  • 1 tsp of Watkins Baking Vanilla Extract
  • A pinch of Watkins Mediterranean salt

• For the filling:

  • 1 package of vanilla pudding (3.4 oz)
  • 1 1/2 cups of hot milk
  • 1 cup of whipped cream

• For the topping:

• 1/2 cup of unsalted butter
• 1/2 cup of granulated sugar
• 1/4 cup of honey
• 1/4 cup of heavy cream
• 2 cups of sliced almonds

Instructions:

1. To start, preheat your oven to 350°F. Grease a 9-inch cake pan and set it aside.

2. Combine the flour, sugar, salt, and active dry yeast in a large mixing bowl.

3. Whisk the warm milk, egg, and vanilla extract together in a separate bowl.

4. Pour the milk mixture into the flour mixture until a soft, dough-like consistency forms.

5. Turn the dough onto a lightly floured surface and knead it for about 5 minutes until it's smooth and elastic.

6. Place the dough back into the mixing bowl, cover it with a clean bowl, and let it rest for about 10 minutes.

7. Meanwhile, make the filling. Whisk together the vanilla pudding and hot milk in a small bowl until well combined.

8. Using an electric mixer with a whisk attachment, beat the whipped cream until soft peaks form.

9. Fold the whipped cream into the vanilla pudding mixture and set it aside.

10. Once the dough has rested, roll it out on a lightly floured surface to fit your cake pan.

11. Transfer the dough to your prepared cake pan and press it to form an even layer.

12. Bake the dough in the oven for 15-20 minutes, or until it is golden brown on top.

13. While the cake is baking, make the nutty topping. In a medium saucepan, melt the unsalted butter over medium heat.

14. Add the granulated sugar, honey, and heavy cream to the saucepan and stir until well combined.

15. Add the sliced almonds to the saucepan and stir until they're coated in the honey mixture.

16. Once the cake is done baking, remove it from the oven and let it cool on a wire rack for 5 minutes.

17. Using a serrated knife, carefully slice the cake in half horizontally to create two layers.

18. Spread the creamy filling over the bottom layer of the cake, leaving a small border around the edge.

19. Place the top layer of the cake back on top of the filling.

20. Pour the nutty topping over the top of the cake and spread it out evenly.

		Disclaimer: The picture shown is not of the actual product - it's for illustrative purposes only.