Bee Sting Cake Classic (Print Version)
# Ingredients:
→ Yeast Cake
01 -
120ml warm milk
02 -
7g active dry yeast
03 -
50g granulated sugar
04 -
250g all-purpose flour
05 -
50g unsalted butter, softened
06 -
½ tsp salt
07 -
1 large egg
→ Honey-Almond Topping
08 -
100g sliced almonds
09 -
2 tbsp heavy cream
10 -
2 tbsp honey
11 -
100g granulated sugar
12 -
75g unsalted butter
→ Vanilla Cream Filling
13 -
100g granulated sugar
14 -
30g cornstarch
15 -
500ml whole milk
16 -
1 tsp vanilla extract
17 -
200ml heavy cream, whipped
18 -
2 large egg yolks
# Instructions:
01 -
Combine warm milk, yeast, and sugar in a bowl, then leave it for about 5-10 minutes so it starts foaming. In another bowl, stir together flour with salt. Mix in the foamy yeast mixture, softened butter, and egg. Knead everything for 5-7 minutes till it's smooth. Cover and let rest for an hour or until it's twice as big.
02 -
Put butter, sugar, honey, and cream in a saucepan over medium heat. Stir and let it get slightly thick while adding the sliced almonds. Take it off the heat to let it cool down a bit.
03 -
Turn the oven to 175°C (350°F) and grease a 9-inch cake pan. Push the dough into the pan, spreading the honey-almond topping on top. Bake for 25-30 minutes or until it's golden on top. Let the cake cool fully before moving on.
04 -
Heat the milk gently in a saucepan. In a bowl, whisk sugar, yolks, and cornstarch until smooth. While whisking, slowly pour the warm milk into the mixture. Pour it back into the pan and stir until thick. Remove from heat, stir in vanilla, and let cool. Afterward, fold in whipped cream to make it fluffy.
05 -
Cut the cake horizontally into two layers. Spread the cream filling over the bottom layer, then place the almond-topped half back on. Chill it in the fridge for 1-2 hours before slicing and serving.