Beehive Honey Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the cake: Sift flour and salt together into a large bowl.
  • Make a well in the center of the flour.
  • Add yeast and sugar to the well.
  • Add milk, cooled melted butter, and egg, and let sit for 2 minutes to soften yeast, whisk yeast and liquid ingredients only to dissolve yeast.
  • Gradually whisk or beat in flour until well is blended.
  • Turn dough out onto lightly floured surface and knead in enough flour only until dough is no longer sticky.
  • Continue kneading approximately 5 to 7 minutes until dough is smooth and elastic.
  • Cover dough with a towel or plastic wrap and let dough rise until doubled.
  • Punch dough down.
  • Roll or pat dough into 9 inch, greased pan.
  • Prick dough all over with a fork.
  • Spread cooled honey almond praline over dough.
  • Let cake rest and double in height approximately, 45 to 60 minutes.
  • While cake is rising, preheat oven to 350°F.
  • Bake until golden approximately 20 to 25 minutes.
  • While the cake is rising, make the honey almond praline: Melt the butter, add sugar and honey, cook until bubbly and ingredients are well blended.
  • Remove from the heat and stir in the almonds.
  • Let this mixture cool.
  • To make the custard filling: First, place the sugar and cornstarch in a small to medium pan.
  • In a bowl, mix the egg yolks and milk together.
  • Whisk them into the sugar and starch mixture in the pan.
  • Cook this over low heat and gradually increase to a medium heat bringing the mixture to a slow boil.
  • Whisk this bubbling mixture for 3 to 4 minutes and remove from heat.
  • Soak the gelatin in a 1/4 cup of warm water for 5 minutes.
  • Add gelatin mixture to hot custard and whisk.
  • Set aside to cool in a clean bowl.
  • Cover with plastic to prevent mixture from forming skin and refrigerate until cool.
  • Whisk cooled custard until creamy.
  • Whip cream, sugar, and vanilla to medium peaks.
  • Fold whipped cream gradually into cooled, whipped custard.
  • Refrigerate until ready to fill split cake layers.
  • To assemble the cake: Cut cooled cake in half to make 2 layers.
  • Drizzle 1/3 jar caramel over bottom layer.
  • Top with the custard mixture.
  • Place the top layer over the custard and refrigerate or freeze for several hours to firm up custard before cutting.
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