Heavenly Honey Almond Bee Sting (Print Version)
Golden yeast cake filled with vanilla custard and topped with caramelized honey almonds, perfect for dessert lovers.
# Ingredients:
→ For the Cake
01 -
2 1/4 teaspoons active dry yeast
02 -
1/4 cup warm milk (about 110°F)
03 -
2 1/2 cups all-purpose flour
04 -
1/3 cup granulated sugar
05 -
1/4 teaspoon salt
06 -
2 large eggs
07 -
4 tablespoons unsalted butter, melted
08 -
1/2 teaspoon vanilla extract
→ For the Topping
09 -
4 tablespoons unsalted butter
10 -
1/3 cup granulated sugar
11 -
2 tablespoons honey
12 -
2 tablespoons heavy cream
13 -
1/2 cup sliced almonds
→ For the Filling
14 -
2 cups whole milk
15 -
1/3 cup granulated sugar
16 -
3 large egg yolks
17 -
1/4 cup cornstarch
18 -
1 teaspoon vanilla extract
19 -
1/2 cup heavy whipping cream
# Steps:
01 -
Dissolve the yeast in warm milk in a small bowl and let sit for 5-10 minutes until foamy. In a large bowl, combine flour, sugar, and salt. Add eggs, melted butter, vanilla, and the yeast mixture. Mix until a dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let it rise in a warm place for 1-2 hours or until doubled. Punch the dough down and press it evenly into a greased 9-inch springform pan. Allow to rise for another 30 minutes.
02 -
Melt butter with sugar, honey, and cream in a saucepan over medium heat. Stir until combined and slightly thickened, then remove from heat and fold in the sliced almonds. Spread evenly over the risen dough.
03 -
Preheat the oven to 350°F (175°C) and bake for 25-30 minutes until golden brown. Let it cool completely in the pan.
04 -
Heat milk and sugar in a medium saucepan over medium heat until warm. In a separate bowl, whisk egg yolks with cornstarch until smooth. Slowly add the warm milk mixture to the yolks while whisking constantly. Return the mixture to the saucepan and cook on low until thickened. Remove from heat, stir in vanilla, cover with plastic wrap directly on the surface, and cool completely. Once cooled, whip heavy cream to stiff peaks and fold it into the custard.
05 -
Carefully remove the cooled cake from the pan and slice it horizontally into two layers. Spread the custard filling on the bottom layer and place the top layer (almond topping side up) back on top. Chill in the refrigerator for at least 1 hour before serving.
# Helpful Notes:
01 -
Ensure the yeast mixture becomes foamy for optimal dough rising.
02 -
Use a greased springform pan for easy removal of the baked cake.
03 -
Refrigerating the assembled cake enhances the flavors and texture.