Bee Sting Cake (Print Version)

# Ingredients:

→ Filling

01 - 3 tablespoons cornstarch
02 - 1/4 teaspoon salt
03 - 1/3 cup sugar
04 - 3 large egg yolks
05 - 1 teaspoon vanilla extract
06 - 1 1/2 cups whole milk
07 - 1/2 cup heavy cream

→ Cake

08 - 2 large eggs
09 - 1/4 cup (60ml) whole milk
10 - 2 1/3 cups (280g) bread flour
11 - 1/4 teaspoon salt
12 - 1 3/4 teaspoons yeast
13 - 1/4 cup (60g) unsalted butter
14 - 2 tablespoons (40g) honey

→ Topping

15 - 2 tablespoons (40g) honey
16 - 1/4 cup (60g) unsalted butter
17 - 1 cup (115g) sliced almonds
18 - 2 tablespoons sugar

# Instructions:

01 - Mix together milk, sugar, cornstarch, egg yolks, and salt. Heat gently, stirring, until thickens. Strain it and chill.
02 - Combine butter melted in warm milk with honey, salt, yeast, eggs, and flour. Work the dough for 6 minutes until smooth.
03 - Put dough in an oiled bowl, cover, and wait until it doubles, around 60 minutes.
04 - Bring sugar, honey, and butter to a boil. Toss almonds in at the end.
05 - Spread dough into a springform pan, layer the topping on, and let it rest for half an hour.
06 - Place in an oven preheated to 350°F and cook for 25-30 minutes until the top looks golden. Cool completely after baking.
07 - Gently fold whipped cream into the cooled pastry base.
08 - Split the baked cake into two layers. Spread the filling on the bottom half, then cover with the top layer.

# Notes:

01 - Keep covered in the fridge, good for up to 2 days.
02 - Freezing doesn’t work well for this.
03 - Extra filling is great served separately.

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