Beehive Cake Recipe
The Beehive Cake Recipe is a delightful dessert, perfect for any occasion. It pays tribute to the honeybee's elegance and ingenuity, taking the shape of an ancient beehive called a skep. To make it, layer sponge cake with custard filling and shape it using a beehive cake mold. You can enhance its realism by decorating the cake with sugar bees and other edible decorations.
Ingredients
Honey Almond Praline:
- 2 ounces (1/2 stick) butter
- 2 ounces (1/3 cup) sugar
- 1/4 cup (2 ounces) honey
- 3/4 cup (2 ounces) almonds
Custard Filling:
- 2/3 cup sugar
- 4 tablespoons cornstarch
- 4 egg yolks
- 2 cups milk
- 1 envelope, plus 1 teaspoon unflavored gelatin
- 1/4 cup water
- 2 cups heavy cream
- 1/4 cup sugar
- 2 teaspoons vanilla extract
Cake:
- 2 cups flour
- 1/2 teaspoon salt
- 1 package active dry yeast or 1 cake fresh yeast
- 1 tablespoon sugar
- 1/4 cup warm milk
- 3 tablespoons butter, melted and cooked
- 1/3 jar caramel topping
Instructions
- Crafting honey almond praline is simple. Start by melting the butter, then combine it with sugar and honey. Cook the mixture until it's bubbling and the ingredients are well blended. Remove it from the heat and gently stir in the almonds. Allow the mixture to cool.
- Creating the custard filling is a straightforward process. Start by placing sugar and cornstarch in a small to medium-sized pan. In a separate bowl, combine egg yolks and milk. Gradually incorporate the egg mixture into the pan with the sugar and starch. Begin heating the mixture over low heat, gradually increasing to medium until it comes to a boil. As it starts to bubble slowly, continue whisking for 3 to 4 minutes. Finally, remove it from the heat source.
- Begin by soaking the gelatin in 1/4 cup of warm water for 5 minutes. Next, combine the gelatin mixture with the hot custard and whisk it thoroughly. Afterward, transfer the mixture to a clean bowl, cover it with plastic to prevent crusting, and refrigerate until it cools.
- Once the mixture cools, whip cream, sugar, and vanilla to medium peaks. Then fold into the custard. Refrigerate until needed for cake layers.
- Crafting the cake is a breeze. Start by sifting flour and salt into a spacious bowl. Create a well at the heart of the flour's embrace. Into this well, introduce yeast, sugar, milk, cooled melted butter, and a solitary egg. Allow this mix to harmonize for a brief 2 minutes, then stir with finesse, ensuring the yeast's complete dissolution. Slowly, incorporate the flour until it forms a harmonious union. Now, shift the dough onto a lightly floured surface and knead until it attains a smooth and elastic disposition. Provide a gentle cover, either with a towel or plastic wrap, and let the dough luxuriate for approximately 30 to 45 minutes.
- To prepare, deflate the dough and then shape it in a 9-inch greased pan. Use a fork to prick the dough all over. Afterward, spread the cooled honey almond praline evenly. Let the cake rest and double in height, which should take about 45 to 60 minutes. Finally, preheat your oven to 350°F.
- Bake until golden, typically taking 20 to 25 minutes.
- To assemble the cake, start by cutting the cooled cake in half, creating two layers. Begin by drizzling 1/3 of the jar of caramel over the bottom layer. Then, spread the custard mixture evenly over the caramel-covered layer. Carefully position the top layer on top of the custard. For best results, refrigerate or freeze the cake for a few hours to allow the custard to firm up before cutting.
- Transform this recipe into a delightful, not-too-sweet, half sheet cake perfect for breakfast gatherings. To create round cake layers, use a flattened paper plate or a piece of cardboard to lift off the top half of the cake.
