German Bee Sting Cake
Recreate a German grandmother's secret recipe! Use the Geedel vegetable chopper to make butter crumbs in 1 minute—no kneading needed. Bake a cake with an oozing creamy heart in 25 minutes, topped with almonds so crispy they crumble. Paired with hot black tea, it maximizes coziness for an autumn or winter afternoon tea!
Ingredients
150g cake flour (low-protein flour)
100g butter (cold, divided)
2 eggs
100ml milk
60g brown sugar (divided)
30g sliced almonds
20g honey
1 drop vanilla extract
A small pinch of salt
Instructions
1. Make the Crunchy Topping: The Key is Texture!
Cut 50g of the cold butter into small cubes. Use the manual crumb chopper to process it into coarse crumbs. Mix in 20g of the brown sugar, 15g of the flour, and the sliced almonds. The processor creates evenly sized butter pieces that bake up super crispy.
2. Mix the Cake Batter: No Difficulty Here!
Melt the remaining 50g of butter. Mix it with the remaining 40g of brown sugar. Let it cool, then whisk in the eggs, milk, and vanilla extract. Sift in the remaining flour and salt, and fold gently with a spatula (no need to whip!).
3. Bake: Fill the House with Aroma!
Pour the cake batter into a prepared baking pan. Sprinkle the crunchy topping mixture evenly over the surface.
Bake in a preheated oven at 180°C (350°F) for about 20 minutes.
Once out of the oven, drizzle with honey. Let it cool for 5 minutes before slicing. The inside is soft and cakey, while the top is delightfully, audibly crunchy!
Summary
The main fears when making Bee Sting Cake are "uneven butter crumbs" and "burnt topping." The Geedel chopper makes preparing the crunchy topping effortless, allowing even novices to recreate this classic German dessert.
