Bee Sting Cake

• Vegetarian

• Refrigerated

  • 3 Egg, large

• Condiments

  • 3/4 cup Honey

• Baking & Spices

  • 1 13/16 cups All-purpose flour
  • 1 tsp Almond extract
  • 1 tbsp Baking powder
  • 1/4 cup Confectioners' sugar
  • 1/3 cup Cornstarch
  • 2 1/2 tsp Cream of tartar
  • 1/2 tsp Salt
  • 9 tbsp Sugar
  • 2 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Almonds

• Dairy

  • 7 tbsp Butter, unsalted
  • 4 oz Butter
  • 1 cup Heavy whipping cream
  • 2 cup Milk

Found on flavorite.net

Directions

• For the Topping: In a medium saucepan, melt butter and honey. Bring to a boil, reduce heat and simmer 2 minutes. Add vanilla and almonds, remove from heat and set aside to cool.
• For the Cake: Heat oven to 375 degrees. Cut a parchment circle to fit the bottom of a 9-inch springform pan. Coat pan bottom and sides with cooking spray. Place parchment circle in bottom of pan.
• Combine 1 3/4 cups flour, baking powder and salt and set aside. In a large bowl or stand mixer, cream 4 ounces butter until fluffy, about 2 minutes. Gradually beat in 5 tablespoons sugar, about 3 minutes. Add 1/4 cup honey and beat 1 more minute.
• Blend in eggs, one at a time, beating after each. Add vanilla and half the flour mixture, and mix briefly. Scrape down sides of bowl. Add milk, then remaining flour, beating briefly after each addition.
• Scrape into prepared pan, spreading evenly. Sprinkle top with remaining 1 tablespoon flour, then pat top of cake smooth with your hand. Pour topping over batter, gently spreading evenly. Place pan on a baking sheet and bake 30-35 minutes or until toothpick tests clean. Do not overbake. Cool cake in pan completely on a wire rack.
• For the Filling: In the top of a double boiler over medium heat, combine cornstarch, milk and 1/4 cup sugar. Stir constantly until thickened, at least 3 minutes. Add in 1 beaten egg and keep stirring constantly for about 2 minutes until very thick. Remove from heat and stir in almond extract, if using.
• Chill in an ice-water bath, stirring occasionally. Place plastic wrap in direct contact with surface of pastry cream and refrigerate until cold, at least 1 hour.
• Whip the cream with the cream of tartar and confectioners sugar until stiff. Add a dollop of cream to the pastry cream and stir to lighten the cream. Then fold in remaining whipped cream. Refrigerate while you prepare to assemble the cake.
• Run a knife around the edges of the cooled cake and remove the springform ring. Invert cake onto a plate. Peel off the parchment paper and invert again on a serving platter, so the almond side is showing. Cut cake in half horizontally and fill with pastry cream. Refrigerate until ready to serve.