Bee Sting Cake Recipe
- Mixing bowls
- 9-by-13-inch/20-by-30-centimeter baking pan
- Rolling Pin
- Small saucepan
- Pastry brush
- Long serrated knife
- Kitchen scale
INGREDIENTS
Dough:
- 3 1/3 cups/400 grams all-purpose flour
- 3/4 ounce/20 grams fresh yeast
- 1/4 cup/50 grams granulated sugar
- 1 large egg/50 grams
- 1 3/4 ounces/50 grams unsalted butter, softened
- 5/6 cup/200 milliliters whole milk
- Pinch of salt
- 1 teaspoon vanilla extract
Topping:
- 3 1/2 ounces/100 grams unsalted butter
- 1/4 cup + 1 tablespoon granulated sugar
- 3 tablespoons honey
- 1 cup sliced almonds
Syrup:
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 teaspoon almond extract
Filling:
- 2 cups/500 milliliters heavy cream
- 5/6 cup/200 milliliters whole milk
- 6 tablespoons/80 grams instant vanilla pudding mix
- 1/4 cup granulated sugar
- 1 teaspoon vanilla paste
INSTRUCTIONS
- In a stand mixer with a dough hook, combine flour, yeast, and sugar. Add egg, milk, butter, vanilla, and salt; knead until smooth and slightly sticky, 6–8 minutes. Transfer to a greased bowl, cover, and let rise overnight in the refrigerator or at room temperature until doubled.
- Line a 9-by-13-inch/20-by-30-centimeter pan with parchment.
- Roll or press the dough to fit. Cover and let rise for 30 minutes.
- In a small saucepan, melt butter with sugar and honey until dissolved. Stir in almonds, cool briefly, and spread over dough.
- Bake at 340°F/170°C until golden, about 30 minutes. Cool completely.
- Split the cake horizontally. Boil sugar and water until dissolved, then stir in almond extract. Brush syrup on cut sides.
- Whip cream, milk, pudding mix, sugar, and vanilla paste until stiff. Spread over the bottom layer, then top with the almond-crusted half. Chill at least 1 hour before serving.
FAQ
Can I make the bee sting cake ahead of time?
The yeast cake and almond topping can be baked a day in advance, then sliced and stored at room temperature wrapped tightly. The almond syrup can also be made in advance and refrigerated. The cream filling, however, should be whipped and spread on the day of serving to maintain its texture. If assembled fully ahead, refrigerate the cake and serve within 24 hours for the best results.
What is the best filling for the bee sting cake?
The traditional bee sting cake uses a custard or pastry cream filling, which provides richness and balances the sweet almond topping. However, many modern adaptations use stabilized whipped cream with pudding mix, as it is simpler and holds up well between layers. This version creates a lighter texture that many home bakers find easier to prepare. Both fillings work, but the choice depends on preference: custard for authenticity and richness, or whipped cream for ease and a softer bite.
How difficult is the bee sting cake recipe for a beginner baker?
The bee sting cake recipe is considered intermediate. It involves yeast dough, which requires rising time, and an almond topping that needs to be cooked briefly on the stove. Beginners who are comfortable following clear steps can manage it, but it may feel more complex than a simple butter cake. The main challenge is slicing the cake evenly and spreading the filling without collapsing the layers. For those new to yeast baking, patience with proofing times and careful handling will make the process easier.
What is the best way to store the bee sting cake?
Keep the assembled cake in the refrigerator, covered tightly with plastic wrap or in an airtight container. The cream filling is perishable, so refrigeration is essential. If stored properly, the cake remains fresh for up to 2 days. The almond topping may soften slightly but will retain its flavor. For longer storage, you can keep the baked cake layers separately, the syrup in a small jar, and the cream filling chilled. Assemble just before serving for optimal texture and taste.
Can I make the bee sting cake recipe gluten-free?
Use a high-quality gluten-free all-purpose flour blend that can mimic the elasticity of wheat flour. Some blends contain xanthan gum or guar gum to help with structure, which is important for the yeast dough. Keep in mind that gluten-free dough may be slightly stickier and rise differently. The almond topping and cream filling remain the same. Adjust baking time slightly and monitor closely for a golden finish.
Can I prepare the almond topping in the bee sting cake recipe in advance?
The almond topping can be prepared a few hours ahead of baking. Cook the butter, sugar, and honey together, stir in the sliced almonds, and allow it to cool slightly. Keep it covered at room temperature until ready to spread on the risen dough. Do not refrigerate the topping before spreading, as it may harden and be difficult to spread evenly.
