Honey Almond Cake with Diplomat Cream
Feb 28, 2025 10:13 AM
My take on the traditional German Bee Sting Cake! Honey Almond cake layers filled with a light & fluffy Diplomat cream and garnished with almond praline.
I have been hesitant to post this recipe because the cake isn’t quite up to my standards aesthetically. However, it IS delicious and that’s really the most important thing so who am I to keep you from a yummy cake recipe just because I don’t think it looks pretty enough??
I made this cake for my friend's birthday last month. She has been bugging me to make a Bee Sting Cake for ages. It’s one of her favorite cakes. I’d only had it for the first time in the last year at a local bakery.
In my true fashion though, I wanted to tweak it and make it a bit different than the original. So mine is more “inspired by” rather than a traditional version.
Ingredients:
Honey Almond Cake
- 1 1/2 cups all-purpose flour
- 3/4 cup almond flour
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1/2 cup honey
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 cup milk room temperature
Honey Almond Syrup
- 1/4 cup honey
- 1/4 cup water
- 2 drops almond extract
Diplomat Cream
- 1 cup milk divided
- 1/4 tsp vanilla bean paste
- 2 Tbsp cornstarch
- 1/3 cup granulated sugar
- 1 large egg yolk
- 3/4 cups heavy cream cold
- 1 Tbsp powdered sugar sifted
- 2 tsp skim milk powder
Almond Praline
- 2 cups granulated sugar
- 1/2 cup water
- 1 1/2 cup sliced almonds toasted
- 1 Tbsp unsalted butter
Assembly
- 1 cup sliced almonds toasted
Prep Time:
120 minutes
Cook Time:
35 minutes
Total Time:
395 minutes
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