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Bee Sting Cake

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.
Course Dessert
Prep Time 45 minutes
Cook Time 30 minutes
Rising and Cooling 2 hours
Servings 12 people

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

  1. 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.
  2. Whisk custard gently. Fold in half of the whipped cream, then fold in remaining whipped cream. Cover and refrigerate.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.