Bee Sting Cake

Serves: 8Hands-on: 30 minutesTotal: 9 hours 30 minutesDifficulty: Medium

Serves: 8


  • 1 cup milk, divided
  • ¼ cup sugar
  • ⅛ tsp. salt
  • 2 Tbsp. cornstarch
  • 3 egg yolks
  • 1 Tbsp. Amaretto liqueur
  • 1 tsp. vanilla extract
  • ⅛ tsp. almond extract
  • ⅓ cup whipping cream
  • 1¾ cups all-purpose flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • ½ cup unsalted butter, at room temperature
  • ⅔ cup sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract
  • ½ cup milk
  • ¾ cup blanched sliced or slivered almonds
  • ½ cup granulated sugar
  • ¼ cup unsalted butter
  • 2 Tbsp. whipping cream


  • To make the filling, in a small, heavy saucepan over medium heat, combine ⅔ cup milk, sugar, and salt. Bring to a boil, stirring to dissolve the sugar. Pour remaining milk into a small bowl; beat in the cornstarch, then the egg yolks. Whisking constantly, add a little of the hot milk to the egg yolk mixture. Bring the remaining milk mixture in the saucepan back to a boil over medium heat. Whisking constantly, pour the eggs into the saucepan.
  • Cook, stirring constantly, until the mixture comes to a boil. Reduce the heat to low and simmer for 1 minute. Remove the saucepan from the heat, add the Amaretto and vanilla and almond extracts, and pour the custard into a small bowl. Cover with plastic wrap, pressing it directly on the surface, and chill for at least 8 hours. Reserve the cream for mixing with the custard just before filling cake.
  • Preheat oven to 350°F. Butter and flour a 9" springform pan.
  • To make the cake, sift together the flour, baking powder, and salt in a medium bowl. In a larger bowl, using an electric mixer, cream the butter until light. Gradually add the sugar and continue beating until the mixture is very light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and almond extracts and beat well. Alternately mix in the flour mixture and the milk, one-third at a time, beginning and ending with the flour mixture and beating only until combined. Pour the batter into the prepared pan.
  • To make the topping, in a small saucepan, combine the almonds, sugar, butter, and cream. Place over medium heat until the butter melts. Pour the topping over the cake batter, spreading lightly.
  • Bake for 40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for 20 minutes. Using a sharp knife, loosen the cake from the pan sides, then carefully remove from the pan. Let cool completely.
  • In a bowl, beat the cream for the custard filling until it forms soft peaks. Stir about 2 tablespoons of the whipped cream into the chilled custard to lighten it, then fold in the remainder. Slice the cake in half horizontally and place the bottom half, cut side up, on a serving platter. Spread the custard filling on the cake, then top with the remaining half, cut side down.