Bee Sting Cake

READY IN: 1hr 30mins




  • Batter: Pre-heat oven to 190 degrees C.
  • Grease and flour a 23cm springform pan.
  • Sift together flour, baking powder and salt.
  • Cream butter until fluffy.
  • Gradually add sugar, beating until light.
  • Add eggs one at a time, beating well after each addition.
  • Add vanilla and beat into batter.
  • Add dry ingredients one-third at a time, alternating with the 6 tablespoons of milk.
  • Stir ONLY enough to blend.
  • Pour into springform pan.
  • Glaze: Heat together almonds, sugar, butter and milk (or cream) until the sugar is disolved.
  • Pat a spoonful of flour over the top of the cake batter, using the back of a spoon to pat the flour onto the batter.
  • Pour almond glaze mixture evenly over the batter.
  • Use the back of the spoon to help you pour the almond glaze mixture evenly over the batter.
  • Bake the batter for 25 minutes, or until cake tester comes out clean.
  • Cool while preparing filling.
  • Filling: Combine sugar, cornflour and egg yolks into the top of a double boiler.
  • Separately heat milk to scalding.
  • Slowly pour the milk over the egg yolk mixture, stirring constantly and quickly with a whisk.
  • Place over hot water.
  • Cook, stirring constantly, until smooth and thick.
  • Do not allow to boil.
  • Stir in almond extract, then remove from the heat and slightly cool.
  • In the mean time, beat egg whites, adding the salt, and continue beating the egg whites until stiff peaks form.
  • Fold egg whites into the custard.
  • Cover with waxed paper and chill in the fridge.
  • Assembly of the Bee Sting Cake: When the cake has cooled, slice in half horizontally to make two layers.
  • Place bottom layer cut side up on plate.
  • Spread this layer with the filling.
  • Top with the second layer, almond glaze side up.
  • Refrigerate until time to serve.