I stole this recipe for Bee Sting Cake from Taste of Home Test Kitchen. This beautiful cake is a delicious treat. Instead of traditional cake batter the cake is made with a yeast dough. The yeast dough is risen until doubled then pressed into a spring form pan. Next a mixture of sliced almonds, honey and sugar is spread on top of the dough before baking. The baked cake is sliced in half and layered with homemade custard. Once refrigerated the cake is ready to serve. This honey cake is a tasty sweet dessert to try this Spring.
In a large bowl, mix ¼ cup sugar, 1 envelope (¼ oz) active dry yeast, ¼ tsp salt and 1 cup flour.
Then in a small saucepan, heat ¾ cup milk and ⅓ cup butter to 120 to 130 F. Add to the dry ingredients; beat on medium speed 1 minute. Add 2 eggs, beat on high 1 minute.
Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a well-floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Next in a small heavy saucepan, mix ¼ cup sugar, 3 tbsp cornstarch and ¼ tsp salt. Whisk in 1 ½ cups milk.
Cook and stir over medium heat until thickened and bubbly. Reduce heat to low, cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk egg yolks. Whisk a small amount of hot mixture into egg yolks.
Then return to pan, whisking constantly. Bring to a gently boil; cook and stir 2 minutes. Remove from heat. Stir in butter until melted.
Immediately transfer to a clean bowl; stir in vanilla. Cool 30 minutes. Press plastic wrap onto surface of filling; refrigerate until cold. Whisk custard gently. Cover and refrigerate.
Then start the topping, in a small saucepan over medium heat, melt ¼ cup butter, 3 tbsp honey and 2 tbsp sugar.
Remove from heat; stir in 1 cup sliced almonds. Cool slightly and set aside.
Punch down dough. Transfer to a greased 9 inch springform baking pan, pressing to evenly fill pan with dough.
Spoon almond mixture over dough and gently spread to cover entire surface. Cover pan with kitchen towel; let rise in a warm place until doubled, 25 to 30 minutes.
Preheat oven to 350 F. Bake until topping is golden brown, 25 to 30 minutes. Cool on wire rack 10 minutes. Loosen side from pan with a knife. Cool 1 hour longer.
Beat ½ cup heavy whipping cream until stiff peaks form. Fold in half of the whipped cream into the chilled custard, then fold in remaining whipped cream.
Remove cake from base of springform pan. Using a long serrated knife, cut cake horizontally in half; spread filling over bottom layer.
Replace top of cake. Serve immediately.
If you liked this recipe for Bee Sting Cake then you can also try Lemon Tiramisu Cake, Homemade Funfetti Cake, Lemon Love Cake Recipe or Nothing Bundt Cakes Lemon Cake Copycat.
Bee Sting Cake
Ingredients
Custard Filling:
- ¼ cup sugar
- 3 tbsp cornstarch
- ¼ tsp salt
- 1 ½ cups whole milk
- 3 large egg yolks
- 2 tbsp butter cubed
- 2 tsp vanilla extract
- ½ cup heavy whipping cream whipped
Cake:
- ¼ cup sugar
- 1 envelope (¼ oz) active dry yeast
- ¼ tsp salt
- 2 ¾ cups AP flour divided
- ¾ cup whole milk
- ⅓ cup butter cubed
- 2 large eggs room temperature
Almond topping:
- ¼ cup butter
- 3 tbsp honey
- 2 tbsp sugar
- 1 cup sliced almonds
Instructions
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For custard filling, in a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low, cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk egg yolks. Whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gently boil; cook and stir 2 minutes. Remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Cool 30 minutes. Press plastic wrap onto surface of filling; refrigerate until cold.
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Whisk custard gently. Fold in half of the whipped cream, then fold in remaining whipped cream. Cover and refrigerate.
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Make the dough while the custard is chilling. In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat milk and butter to 120 to 130 F. Add to the dry ingredients; beat on medium speed 1 minute. Add eggs, beat on high 1 minute. Stir in enough remaining flour to form a soft dough (dough will be sticky).
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Turn dough onto a well-floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
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While dough is rising, make almond topping. In a small saucepan over medium heat, melt butter, honey and sugar. Cook and stir until sugar is dissolved. Remove from heat; stir in almonds. Cool slightly and set aside.
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Punch down dough. Transfer to a greased 9 inch springform baking pan, pressing to evenly fill pan with dough. Spoon almond mixture over dough and gently spread to cover entire surface. Cover pan with kitchen towel; let rise in a warm place until doubled, 25 to 30 minutes.
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Preheat oven to 350 F. Bake until topping is golden brown, 25 to 30 minutes. Cool on wire rack 10 minutes. Loosen side from pan with a knife. Cool 1 hour longer.
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Remove cake from base of springform pan. Using a long serrated knife, cut cake horizontally in half; spread filling over bottom layer. Replace top of cake. Serve immediately. Chill leftovers.