Bee Sting Cake

Name: Bee Sting Cake
Yield: Serves 12
Ingredients: 1 teaspoon, unflavored gelatin; 1 tablespoon, water; 6 , large egg yolks; 1/2 cup (3 1/2 ounces; 99 grams), sugar; 1/4 teaspoon, salt; 1 3/4 cups, milk; 1/4 cup (1 ounces; 28 grams), cornstarch; 2 tablespoons, unsalted butter; 1 tablespoon, vanilla extract; 3/4 cup, milk; 1 , large egg plus 2 large yolks; 2 3/4 cups (13 3/4 ounces; 390 grams), all-purpose flour; 1/4 cup (1 3/4 ounces; 50 grams), sugar; 2 1/4 teaspoons, instant or rapid-rise yeast; 1/2 teaspoon, salt; 8 tablespoons, unsalted butter, cut into 8 pieces and softened; 4 tablespoons, unsalted butter; 1/4 cup, honey; 2 tablespoons, sugar; 1/8 teaspoon, salt; 2/3 cup blanched, sliced almonds

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By Rebeccah Marsters

Appears in Cook's Country October/November 2014

Desserts or Baked Goods

A bread-like base, a custard filling, and a crown with crunch—there’s a lot to like about this gorgeous cake. We set out to re-create the buzz that once surrounded it.

SERVES12

TIME1½ hours 1¾ hours, plus 1⅔ to 2⅓ hours rising and 2⅓ hours cooling

WHY THIS RECIPE WORKS

It’s originally German, but it’s easy to see why this layered confection gained popularity in American bakeries: buttery yeasted cake, silky vanilla pastry cream, and a crunchy almond-honey topping. Extra yolks tenderize our brioche-like do...

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