Bee sting cake


Total time: 4hr
Preparation Time: 45m

Servings
For 16 pieces


Nutritional Information

Contains 271 Kcal, 7g Protein, 26g Carbohydrates, 15g Fat


Ingredients

  • Yeast dough
  • 1 tsp salt
  • 350 g white flour
  • 40 g butter, soft
  • 3 tbsp sugar
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 1 eggs, beaten
  • 1.25 dl milk
  • Honey and almond crust
  • 50 g butter
  • 50 g liquid honey
  • 100 g flaked almonds
  • Vanilla filling
  • 80 g liquid honey
  • 4 dl milk
  • 1 vanilla pod, halved lengthwise, seeds scraped out
  • 2 fresh eggs
  • 2.5 tbsp cornflour
  • 1 tbsp white flour
  • 2 dl full cream, beaten until stiff
  • Utensils
  • One springform pan (approx. 26 cm in diameter), greased

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Instructions

  • Yeast dough

    Mix the flour, salt, sugar and yeast in a bowl. Add the butter, milk and egg, mix and knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1 1/4 hrs. Place the dough in the prepared tin, leave to rise for a further 30 mins.
  • Honey and almond crust

    Heat the butter and honey in a small pan. Add the almonds, stir until the butter has melted, allow to cool slightly. Spread the honey and almond mixture on top of the dough.
  • To bake

    Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave the yeast cake to cool on a cooling rack.
  • Vanilla filling

    Bring the milk, honey and vanilla seeds to the boil in a pan. Combine the eggs, cornflour and flour in a bowl. Add approx. 100 ml of hot milk to the eggs, stir until smooth. Pour the egg mixture in with the rest of the milk in the pan. Simmer over a low heat for approx. 12 mins., stirring constantly until it becomes a thick custard, immediately pass through a sieve into a bowl, cover with cling film, leave to cool then chill for approx. 30 mins. Stir the custard until smooth, fold in the whipped cream, cover and chill for approx. 30 mins.
  • Bee sting cake

    Cut the yeast cake in half, spread the vanilla filling over the cake base, place the other half of the cake on top, press down gently.
  • Tip:

    This bee sting cake tastes best fresh.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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