Bee Sting Cake

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Appears in Cook's Country October/November 2014

A bread-like base, a custard filling, and a crown with crunch—there’s a lot to like about this gorgeous cake. We set out to re-create the buzz that once surrounded it.

SERVES 12

TIME 1½ hours 1¾ hours, plus 1⅔ to 2⅓ hours rising and 2⅓ hours cooling

Bee Sting Cake

WHY THIS RECIPE WORKS

It’s originally German, but it’s easy to see why this layered confection gained popularity in American bakeries: buttery yeasted cake, silky vanilla pastry cream, and a crunchy almond-honey topping. Extra yolks tenderize our brioche-like do...

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