Dessert for 10

Bee Sting Cake

Name: Bee Sting Cake
Total time: 175 min
Yield: 10 servings
Cuisine: German
Ingredients: 1/2 cup whole milk; 2 1/4 tsp active dry yeast; 2 tbsp granulated sugar; 2 cups all-purpose flour; 1/4 tsp salt; 1 large egg; 3 tbsp unsalted butter; 1/4 cup unsalted butter; 2 tbsp honey; 1/4 cup brown sugar; 2 tbsp heavy cream; 1/2 cup sliced toasted almonds; 1 cup heavy cream; 1 box (3 2/5 oz) instant vanilla pudding mix; 1/2 cup whole milk; 1 tsp vanilla extract

$3.22for 4175 minServes 10

This yeast cake bakes beneath a honey almond topping, then receives a cool vanilla cream filling.

Photo: gonnawantseconds.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Milk, 8.5 oz$0.04/oz typical	8.5 oz	$0.34Typical price
	Eggs, 1$0.30 each typical	1	$0.30Typical price
	Butter, 3.5 oz$0.40/oz typical	3.5 oz	$1.40Typical price
	Heavy cream, 9.25 oz$0.22/oz typical	9.25 oz	$2.05Typical price
	Nuts and seeds, 2.25 oz$0.70/oz typical	2.25 oz	$1.57Typical price
	Cake, 3.5 oz$0.18/oz typical	3.5 oz	$0.61Typical price
Total for the servings shown		$8.06

Swaps

Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
Swap milk for almondabout $0.01/oz more at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Cornstarch, vanilla, yeast, cocoaSugar and brown sugarFlourHoney or maple syrupSyrups, molasses, powdered sugar

Not included in the cost.

175 minstart to table
Involveddifficulty
10servings as written
$typical cost tier

German Vegetarian Budget Desserts

Typical price

$0.81 per serving$3.22 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1/2 cup whole milk
2 1/4 tsp active dry yeast
2 tbsp granulated sugar
2 cups all-purpose flour
1/4 tsp salt
1 large egg
3 tbsp unsalted butter
1/4 cup unsalted butter
2 tbsp honey
1/4 cup brown sugar
2 tbsp heavy cream
1/2 cup sliced toasted almonds
1 cup heavy cream
1 box (3 2/5 oz) instant vanilla pudding mix
1/2 cup whole milk
1 tsp vanilla extract

Steps

Warm the whole milk until lukewarm, stir in the yeast and granulated sugar, and rest for 5 minutes.
Mix in the flour, salt, egg, and 3 tablespoons butter, knead until smooth, cover, and let rise for 60 minutes.
Press the dough into a greased 9-inch round cake pan, cover, and let rise for 30 minutes.
Heat the oven to 350 F, melt the remaining butter with honey, brown sugar, and heavy cream, then spread it over the dough and sprinkle with almonds.
Bake the cake for 25 minutes, then cool it completely in the pan.
Whisk the heavy cream, pudding mix, whole milk, and vanilla until thick, slice the cake across the middle, and spread the filling inside.