Bee Sting Cake

Traditionally, this German cake is yeasted. This recipe is equally delicious as its yeasty ancestors.

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


Serves: 8

Ingredients

  • 1 1⁄2 cups milk, divided
  • 3⁄4 cup plus 2⁄3 cup granulated sugar, divided
  • 5⁄8 tsp. salt, divided
  • 2 Tbsp. cornstarch
  • 3 egg yolks
  • 1 Tbsp. Amaretto liqueur
  • 2 tsp. vanilla extract, divided
  • 5⁄8 tsp. almond extract, divided
  • 1 3⁄4 cups all-purpose flour
  • 2 tsp. baking powder
  • 3⁄4 cup softened unsalted butter, divided
  • 2 large eggs
  • 3⁄4 cup blanched sliced or slivered almonds
  • 1⁄3 cup plus 2 Tbsp. whipping cream, divided

Directions

  • In a small, heavy saucepan over medium heat, combine 2⁄3 cup milk, 1⁄4 cup granulated sugar, and 1⁄8 teaspoon salt. Bring to a boil, stirring to dissolve the sugar. Pour 1⁄3 cup milk into a small bowl; beat in cornstarch, then 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 egg yolk mixture into the saucepan.
  • Cook, stirring constantly, until the mixture comes to a boil. Reduce heat to low and simmer for 1 minute. Remove the saucepan from the heat, add the Amaretto, 1 teaspoon vanilla and 1⁄8 teaspoon almond extract, 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.
  • Preheat oven to 350°F. Butter and flour a 9-inch springform pan.
  • Sift together the flour, baking powder, and remaining 1⁄2 teaspoon salt in a medium bowl. In a larger bowl, using an electric mixer, cream 1⁄2 cup butter until light. Gradually add 2⁄3 cup sugar and continue beating until the mixture is very light and fluffy. Add whole eggs, one at a time, beating well after each addition. Add remaining 1 teaspoon vanilla and remaining 1⁄4 teaspoon almond extract and beat well. Alternately mix in the flour mixture and remaining 1⁄2 cup 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.
  • In a small saucepan, combine almonds, remaining 1⁄2 cup granulated sugar, remaining 1⁄4 cup butter, and 2 tablespoons cream. Place over medium heat until the sugar melts and bubbles. Pour 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 remaining 1⁄3 cup 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.