Bee
Sting Cake Recipe
Ingredients
:
1/4
cup sugar
3
tablespoons cornstarch
1/4
teaspoon salt
1-1/2
cups whole milk
3
large egg yolks
2
tablespoons butter, cubed
2
teaspoons vanilla extract
1/2
cup heavy whipping cream, whipped
CAKE:
1/4
cup sugar
1
envelope (1/4 ounce) active dry yeast
1/4
teaspoon salt
2-3/4
cups all-purpose flour, divided
3/4
cup whole milk
1/3
cup butter, cubed
2
large eggs, room temperature
ALMOND
TOPPING:
1/4
cup butter
3
tablespoons honey
2
tablespoons sugar
1
cup sliced almonds
For
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 gentle 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. Fold in half the whipped cream. Fold in remaining whipped
cream. Cover and refrigerate.
While
custard is chilling, make dough. In a large bowl, mix sugar, yeast, salt and 1
cup flour. In a small saucepan, heat milk and butter to 120°-130°. Add to 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).
Turn
dough onto a well floured surface; knead until smooth and elastic, 6-8 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.
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.
Punch
down dough. Turn onto a lightly floured surface; roll into a 9-in. circle. Transfer
to greased 9-in. 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 a kitchen towel; let rise in a warm place until doubled, 25-30
minutes. Preheat oven to 350°. Bake until topping is golden brown, 25-30
minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife.
Cool 1 hour longer.
Remove
cake from base of springform pan. Using a long serrated knife, cut cake
horizontally in half; spread filling over cake. Replace top of cake. Serve
immediately. Chill leftovers.
