681 Shares
Bee Sting Cake
Bee Sting Cake
Healthy recipes offer you Bee Sting Cake, we hope you like it
4 from 1 vote
Course: Cake
Cuisine: American
Keyword: Bee Sting Cake
Prep Time: 1 hour hour
Cook Time: 30 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings: 15
Ingredients
- TOPPING:
- 7 TABLESPOONS UNSALTED BUTTER
- 1/2 CUP HONEY
- 1 TEASPOON VANILLA EXTRACT
- 1/2 CUP SLICED ALMONDS
- CAKE:
- 1 3/4 CUPS + 1 TABLESPOON ALL-PURPOSE FLOUR
- 1 TABLESPOON BAKING POWDER
- 1/2 TEASPOON SALT
- 4 OUNCES (1 STICK) BUTTER, SLIGHTLY SOFTENED
- 5 TABLESPOONS SUGAR
- 1/4 CUP HONEY
- 2 LARGE EGGS
- 1 TEASPOON VANILLA EXTRACT
- 1/2 CUP MILK
- FILLING:
- 1/3 CUP CORNSTARCH
- 1 1/2 CUPS MILK
- 1/4 CUP SUGAR
- 1 LARGE BEATEN EGG, ROOM TEMPERATURE
- 1 TEASPOON ALMOND EXTRACT (OPTIONAL)
- 1 CUP HEAVY WHIPPING CREAM
- 2 1/2 TEASPOONS CREAM OF TARTAR
- 1/4 CUP CONFECTIONERS’ SUGAR
Instructions
- FOR THE TOPPING: IN A MEDIUM SAUCEPAN, MELT BUTTER AND HONEY. BRING TO A BOIL, REDUCE HEAT AND SIMMER 2 MINUTES. ADD VANILLA AND ALMONDS, REMOVE FROM HEAT AND SET ASIDE TO COOL.
- FOR THE CAKE: HEAT OVEN TO 375 DEGREES. CUT A PARCHMENT CIRCLE TO FIT THE BOTTOM OF A 9-INCH SPRINGFORM PAN. COAT PAN BOTTOM AND SIDES WITH COOKING SPRAY. PLACE PARCHMENT CIRCLE IN BOTTOM OF PAN.
- COMBINE 1 3/4 CUPS FLOUR, BAKING POWDER AND SALT AND SET ASIDE. IN A LARGE BOWL OR STAND MIXER, CREAM 4 OUNCES BUTTER UNTIL FLUFFY, ABOUT 2 MINUTES. GRADUALLY BEAT IN 5 TABLESPOONS SUGAR, ABOUT 3 MINUTES. ADD 1/4 CUP HONEY AND BEAT 1 MORE MINUTE.
- BLEND IN EGGS, ONE AT A TIME, BEATING AFTER EACH. ADD VANILLA AND HALF THE FLOUR MIXTURE, AND MIX BRIEFLY. SCRAPE DOWN SIDES OF BOWL. ADD MILK, THEN REMAINING FLOUR, BEATING BRIEFLY AFTER EACH ADDITION.
- SCRAPE INTO PREPARED PAN, SPREADING EVENLY. SPRINKLE TOP WITH REMAINING 1 TABLESPOON FLOUR, THEN PAT TOP OF CAKE SMOOTH WITH YOUR HAND. POUR TOPPING OVER BATTER, GENTLY SPREADING EVENLY. PLACE PAN ON A BAKING SHEET AND BAKE 30-35 MINUTES OR UNTIL TOOTHPICK TESTS CLEAN. DO NOT OVERBAKE. COOL CAKE IN PAN COMPLETELY ON A WIRE RACK.
- FOR THE FILLING: IN THE TOP OF A DOUBLE BOILER OVER MEDIUM HEAT, COMBINE CORNSTARCH, MILK AND 1/4 CUP SUGAR. STIR CONSTANTLY UNTIL THICKENED, AT LEAST 3 MINUTES. ADD IN 1 BEATEN EGG AND KEEP STIRRING CONSTANTLY FOR ABOUT 2 MINUTES UNTIL VERY THICK. REMOVE FROM HEAT AND STIR IN ALMOND EXTRACT, IF USING.
- CHILL IN AN ICE-WATER BATH, STIRRING OCCASIONALLY. PLACE PLASTIC WRAP IN DIRECT CONTACT WITH SURFACE OF PASTRY CREAM AND REFRIGERATE UNTIL COLD, AT LEAST 1 HOUR.
- WHIP THE CREAM WITH THE CREAM OF TARTAR AND CONFECTIONERS’ SUGAR UNTIL STIFF. ADD A DOLLOP OF CREAM TO THE PASTRY CREAM AND STIR TO LIGHTEN THE CREAM. THEN FOLD IN REMAINING WHIPPED CREAM. REFRIGERATE WHILE YOU PREPARE TO ASSEMBLE THE CAKE.
- RUN A KNIFE AROUND THE EDGES OF THE COOLED CAKE AND REMOVE THE SPRINGFORM RING. INVERT CAKE ONTO A PLATE. PEEL OFF THE PARCHMENT PAPER AND INVERT AGAIN ON A SERVING PLATTER, SO THE ALMOND SIDE IS SHOWING. CUT CAKE IN HALF HORIZONTALLY AND FILL WITH PASTRY CREAM. REFRIGERATE UNTIL READY TO SERVE.
681 Shares