Bienenstich: Bee Sting Cake
Prep time
2 hours 20 mins
Cook time
45 mins
Total time
3 hours 5 mins
Serves: 8-10 servings
Ingredients:
For the cake
For the custard cream
Instructions
Prep time
2 hours 20 mins
Cook time
45 mins
Total time
3 hours 5 mins
Serves: 8-10 servings
Ingredients:
For the cake
- Makes one 8 in. cake
- 2½ cups plain flour
- 2 tsp instant yeast (the type suitable for bread makers)
- 1 tsp salt
- 3 eggs
- ½ cup whole milk
- ¼ cup honey
- 1 tsp almond extract (didn't have almond so I used vanilla)
- 6 tbsp unsalted butter, softened
- A couple tbsp unsalted butter, melted to brush over cake
- For the topping
- 6 tbsp unsalted butter
- ⅓ cup granulated sugar
- 3 tbsp honey
- 2 tbsp heavy cream
- 3.5oz flaked almonds
- Pinch sea salt
For the custard cream
- 1½ cups | 12 fl oz whole milk
- 1 vanilla bean halved and scraped or 1 teaspoon of vanilla (which I used)
- 4 large egg yolks
- ½ cup light brown sugar
- 2 tbsp cornstarch
- 2 tsp flour
- 2 tbsp unsalted butter
- 6¼ fl oz cold double cream
- 3.5oz powdered sugar
Instructions
- Spray a non stick spring-form cake tin with cake release spray and line the bottom with baking paper.
- Put the flour, yeast and salt in the bowl of a stand mixer and mix with the dough hook until just combined.
- Mix the eggs, honey, extract and milk together in a measuring jug.
- With the mixer running on low speed, add the egg mixture to the flour and mix until just combined. I found I need to add a lot more flour than the recipe specified. My advice would be to add ⅔ to begin with and gradually adding the rest until the dough has the right consistency.
- Start adding the butter and mix until incorporated. Keep mixing for 10 minutes or until the dough is shiny, elastic and passes the windowpane test.
- Cover the mixing bowl and let the dough rise until almost doubled - this can take up to 2 hours.
- Tip the dough out onto a lightly floured work top and knock it back gently. Shape it into a dish and transfer into the prepared tin.
- Brush the top with a little melted butter, cover, and let it rise for 45 minutes.
- While the dough is rising prepare the topping: put all the ingredients except the almonds into a small pot and bring to a simmer. Let it bubble away for five minutes, stirring frequently, until the color turns a little darker (will still be pretty pale beige).
- Tip the almonds in and mix them in. Let the mixture cool slightly.
- Preheat the oven to 180C | 350F. Spread the almond topping over the cake - don't worry it it looks a bit messy - it will melt in the oven.
- Place the cake tin on a heavy tray lined with baking paper - the topping will bubble over during baking. Bake for 35-45 minutes until a skewer inserted in the center comes out clean and the top feels firm and springy. Cool completely – I let mine cool overnight.
- Slice the cake in half or in three layers - mine was an impressive height so ended up slicing it into thirds.
- Whisk the sugar, corn flour and egg yolks together - either by hand or in the stand mixer - until smooth.
- In a saucepan over medium heat, warm the milk and vanilla scrapings until small bubbles appear along the edge of the pan.
- Slowly pour the hot milk into the egg mixture while whisking. Pour back into the saucepan and cook over medium heat, whisking constantly, for about 4 minutes until cream comes to a boil and thickens.
- Pour cream through a fine sieve into a bowl and stir in the butter. Cover with cling film, pressing it directly on the cream. Make a small hole to allow steam to escape and put in the fridge overnight or for at least 6 hours.
- The following day (or once custard is thoroughly chilled) whip the cold double cream with the icing sugar until you have firm peaks.
- Fold the whipped cream into the custard - only using enough to lighten the cream but be careful not to make too soft or it will ooze out of the cake. Keep chilled until needed.Pipe or spread a generous amount of custard over bottom layer and repeat with second. Best eaten soon after assembled.