Honey Almond Bee Sting Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
2 1/4 teaspoons (1 packet) active dry yeast
02 -
60 ml warm milk (about 43°C)
03 -
315 g all-purpose flour
04 -
67 g granulated sugar
05 -
1/4 teaspoon salt
06 -
2 large eggs
07 -
57 g unsalted butter, melted
08 -
1/2 teaspoon vanilla extract
→ Almond-Honey Topping
09 -
57 g unsalted butter
10 -
67 g granulated sugar
11 -
30 ml honey
12 -
30 ml heavy cream
13 -
50 g sliced almonds
→ Vanilla Custard Filling
14 -
480 ml whole milk
15 -
67 g granulated sugar
16 -
3 large egg yolks
17 -
30 g cornstarch
18 -
1 teaspoon vanilla extract
19 -
120 ml heavy whipping cream
# Instructions:
01 -
Dissolve active dry yeast in warm milk in a small bowl and let it stand for 5–10 minutes until foamy.
02 -
Combine flour, sugar, and salt in a large mixing bowl. Add eggs, melted butter, vanilla extract, and yeast mixture, then mix until a cohesive dough forms.
03 -
Transfer dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm area for 1–2 hours or until doubled in size.
04 -
Punch down the risen dough. Press dough evenly into a greased 23 cm springform pan. Allow it to rise again for 30 minutes.
05 -
Melt butter in a saucepan over medium heat. Stir in sugar, honey, and cream. Continue heating, stirring, until mixture thickens slightly. Remove from heat, fold in sliced almonds.
06 -
Spread almond-honey mixture evenly over the risen dough. Bake in a preheated oven at 175°C for 25–30 minutes until golden brown. Cool cake completely in the pan.
07 -
In a saucepan, heat whole milk and sugar over medium heat until just warm. In a separate bowl, whisk egg yolks and cornstarch until smooth. Gradually pour warm milk mixture into yolks while whisking continuously. Return the mixture to the saucepan, cook over low heat until it thickens, then stir in vanilla extract.
08 -
Place plastic wrap directly on the surface of the custard; cool completely. Whip heavy cream to stiff peaks and gently fold into the cooled custard.
09 -
Carefully release the cooled cake from the pan and slice horizontally into two layers. Evenly spread custard filling over the bottom layer. Replace the top layer, keeping the almond topping facing upward.
10 -
Refrigerate the assembled cake for at least 1 hour prior to slicing and serving.
# Notes:
01 -
Allow the custard filling and cake to cool fully before assembly to prevent melting or soggy layers.