RCI-BR.007.0016.001
Bee Sting Cake
A curious name for a delightfully delicious dish. Don't worry, you won't get stung by this recipe!
Prep15 min
Cook45 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- Pastry<br />1 unit
- of flour (1 lb)<br />4 cups
- A pinch of salt<br />1 unit
- of fresh yeast or 1 tbsp of dry yeast<br />1 oz
- 2 oz
- of sugar<br />6 cup
- of milk<br />3 cup
- 5 unit
- .5 oz of churned butter<br />3 unit
- of warm milk<br />3 tbsp
- of peeled and sliced almonds4 cup
Method
1
Combine flour and salt in a large mixing bowl. Create a well in the center and crumble the fresh yeast into it (or sprinkle dry yeast if using).
2
Warm 3 cups of milk gently and pour it into the well with the yeast, stirring to dissolve. Add 2 oz butter, 1 egg, and 6 cups sugar, then mix until a soft dough forms.
5 minutes
3
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic, then place in a greased bowl, cover, and let rise until doubled.
60 minutes
4
Punch down the risen dough and shape it into a round cake, pressing it into a greased 9-inch cake pan or baking sheet.
5 minutes
5
Let the dough rise again for 20-25 minutes until puffy, then preheat the oven to 375°F.
25 minutes
6
Melt 3 oz churned butter with 3 tablespoons warm milk in a small saucepan over low heat.
3 minutes
7
Brush the butter mixture evenly over the risen dough, then scatter the 4 cups of peeled and sliced almonds generously across the top, pressing them in gently.
5 minutes
8
Bake in the preheated 375°F oven for 30-35 minutes until the cake is golden brown and the almonds are toasted.
35 minutes
9
Remove from the oven and let cool in the pan for 5-10 minutes before turning out onto a wire rack to cool completely.