Bee Sting Cake Recipe

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2 1/4 cups
1/2 cup
3 Tb
2 tsp
4 Tb
1
1/2 tsp

Topping
6 Tb
1/3 cup
3/4 cup
1/2 tsp
3 Tb

Filling
3
1/2 cup
1 tsp
1/4 tsp
1 Tb
1 cup
6 Tb

Flour
Lukewarm milk
Granulated sugar
Yeast
Butter, room temp.
Egg, room temp.
Salt

Butter
Granulated sugar
Slivered almonds
Cinnamon
Light whipping cream

Egg yolks
Granulated sugar
Vanilla
Almond extract
Cornstarch
Milk
Butter

Oven Temp ~ 350° Baking Time ~ 35 to 45 Min.
Pan Type ~ 10" springform pan

Preheat oven,

Sift flour into a large bowl and make a well in the center. Into the well pour one half the milk; add in the sugar and sprinkle the yeast over the top. Sprinkle some of the flour over the yeast. After the yeast begins to foam (15 to 20 minutes) add the butter, eggs, and salt and slowly work in the remaining milk to make an elastic dough.
Knead the dough for 15 minutes by hand. It should not stick to the table or bowl anymore. Cover the dough with a clean kitchen towel and let rest for 1 to 2 hours. During this time it should rise and double in bulk. Shape as desired and/or put in a form.

To make the almond topping, start by melting the butter in a skillet over moderate heat; add the sugar, stir well, then add the slivered almonds, cinnamon, and milk.
Stirring constantly, keep over the heat until this mixture becomes soft and spreadable--but the butter and sugar should not be allowed to brown.

Allow the almond topping mixture to cool off, then spread evenly over the dough. Bake until golden brown. To make the custard filling, beat the yolks with sugar and vanilla extract in a heavy saucepan until the yolks are frothy and the sugar has entirely dissolved. Add the cornstarch and milk, and, while stirring constantly, heat until just about to boil. Remove from the heat and allow to cool, stirring vigorously for brief intervals. Whisk the butter until frothy and whisk into the custard filling mixture when it has had a chance to cool. When the torte has cooled, cut in half horizontally so you can spread the custard filling onto the bottom layer. Cover again with the upper almond crusted layer.

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Healthy Homemade Cake Recipe

Yes, healthy cake recipes mean that you can eat smart and still enjoy cakes.
Eating cakes as part of a healthy diet isn’t a problem. Make your own cakes, and you know exactly what’s in them.
Looking for some basic techniques for HEALTHY cake recipes? Well, look no further!

There’s nothing unhealthy about a cake made with whole wheat flour, organic butter, organic sugar, free-range eggs – as long as you don’t eat the lot at one sitting!

Most times, low-fat or low-sugar cake recipes taste bad! And too many times the cook over bakes the dish and it taste dryer than sawdust, and just as tasteless!
Because the less calorie versions have less fat, it understandably takes less time to bake them. So adjust your recipes to at least five minutes less baking time than is recommended.

Don’t give up! There are basic tricks and some great homemade cake recipes waiting to be tried in these pages so fear not, you are not doomed to giving up flavor for the sake of a healthy lifestyle.

You won’t be sacrificing good taste using all natural ingredients. On the contrary, you will be gaining great homemade flavor.

The taste and texture of a cake you've made yourself will be far superior to anything you can buy at the supermarket. It's satisfying to do, and it really doesn't take very long. You can also double-up the quantities, and make two cakes, freezing one to use in the future.

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