Sting of the Bee Cake
By Jolayne Cooper jwcooper
This is a speciality from a restaurant called the Lion House in Salt Lake City. I had this when eating there and had to have the recipe, so I bought the cook book. It is fairly easy to make and very good. I hope you enjoy it.
STING OF THE BEE TOPPING
butter, (no substitutes) softened
slivered almonds, unblanched
STING OF THE BEE CAKE
butter (no substitutes)
BUTTER CREAM FILLING
butter, softened (no substitutes)
pasteurized egg yolks
1Preheat oven to 375 degrees F. Grease a 9-inch springform pan and set aside. Make the Sting of the Bee Topping. Melt butter in a small saucepan over medium heat, blend in slivered almonds, sugar, milk, and vanilla. Bring to a boil. Remove from heat and allow to cool slightly before spreading over cake batter.
2While topping cools, cream butter in a large bowl, gradually add sugar, creaming well. Beat in eggs, one at a time, until batter is light and fluffy. In a separate bowl, sift together dry ingredients. Alternately add sifted dry ingredients and milk to creamed mixture, mixing after each addition. Spoon batter into springform pan. Carefully spread cooled Sting of the Bee Topping over batter. Bake cake for 50 minutes. Remove from oven and cool on a wire rack. Once cool, remove sides from springform pan and assemble cake.
3To make butter cream filling, beat softened butter, egg yolks, powdered sugar, and vanilla together in a medium bowl.
4To assemble, split cake horizontally into two layers. Spread bottom layer with Butter Cream Filling; drizzle raspberry jam over top. Very carefully replace top layer of cake. Cut vertically into thin slices and serve.
5Note: This batter is almost like a biscuit dough, so don't be alarmed if it seems thick, unlike the usual cake batter.
I used more jam than called for in the recipe, just because I like the raspberry flavor.