Bee Sting Cake

So I have been wanting to make this Bee sting cake for a while and I know that it will be the only Bee sting any one will like. This was such a fun and interesting cake to make. A light vanilla sponge cake with a white chocolate cream custard filling, topped with caramelized honey almonds.

I decided I wanted to spoil my mom and make it for her for Mothers day and thought I would make it a few days earlier so we could share it with some of my aunts and cousins in Durban, which we did just love having those special family times when i am only visiting home for so short. If you like this recipe you can try bake it for your special moms. I even had my mom snapping away and taking a few pictures of this delicious Bee sting cake.

Ingredients for the cake

2 cups flour

3 tsp baking powder

120 g butter

1/2 cup sugar

1 tsp vanilla essence

2 eggs

1/2 cup milk

Honey Almond Topping

60 g butter

4 Tbsp sugar

120 g sliced almonds

1 Tbsp milk

2 Tbsp Honey

Chocolate Custard Cream Filling

1 cup milk

1 cup cream

3/1/2 Tbsp cornstarch

2 egg yolks

1 tsp vanilla essence

30 g butter

200 g white chocolate

Method

Pre-heat the oven to 180 degrees

1. In a bowl sift the flour, baking powder and a pinch of salt

2. In separate a bowl cream the sugar and butter together until smooth, add in the eggs and vanilla essence, cream again

3. Pour half the milk into the dry ingredients along with half the creamed butter mixture and repeat

4. Mix all ingredients together

5. Grease proof a 9 inch cake tin and pour in the cake batter

6. Now time for the honey almond topping

7. Place all ingredients into a small pot and place over medium heat until butter has melted and sugar and honey have dissolved

8. Pour the honey almond topping over the cake batter and place in the oven for 35 minutes

9. While the cake is in the oven you can make the white chocolate custard

10. In a small pot place the milk, cream and white chocolate leave and stir until simmering

11. In a separate bowl cream the cornstarch, butter and vanilla essence add in the eggs yolk cream the mixture again, I used a hand held beater

12. With a whisk pour the hot custard slowly into into the cornstarch mixture

13. Place the custard back into the pot on medium heat and keep stirring with a whisk until the custard thickens

14.It must be thick enough that it will hold in the middle of the cake

15. Once the cake is done take out the oven and let it rest for 30 minutes until cool, the almonds should be a lovely golden colour

16. Carefully split the cake into two layers you can use a long bread knife, I use toothpicks to make to where I should cut around the cake

17. Once the cake is in half pour over the custard on the bottom layer evenly and place the top of the cake on top of the custard