Sting of the Bee Cake

Sting Of The Bee Cake
2
Jolayne Cooper

By
@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.

Rating:

★★★★★ 1 vote

Comments:
9 Comments
Serves:
16-20
Prep:
40 Min
Cook:
1 Hr
Method:
Bake

Ingredients

  • STING OF THE BEE TOPPING

  • 1/2 c
    butter, (no substitutes) softened
  • 1 c
    slivered almonds, unblanched
  • 1/2 c
    sugar
  • 2 Tbsp
    milk
  • 2 tsp
    vanilla

  • STING OF THE BEE CAKE

  • 1 c
    butter (no substitutes)
  • 2/3 c
    sugar
  • 2
    eggs
  • 3 c
    sifted flour
  • 3 tsp
    baking powder
  • 1 tsp
    salt
  • 1/2 c
    milk
  • 1/2 c
    raspberry jam

  • BUTTER CREAM FILLING

  • 1 c
    butter, softened (no substitutes)
  • 2
    pasteurized egg yolks
  • 2 c
    powdered sugar
  • 2 tsp
    vanilla

How to Make Sting of the Bee Cake

Step-by-Step

  1. Preheat 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.
  2. While 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.
  3. To make butter cream filling, beat softened butter, egg yolks, powdered sugar, and vanilla together in a medium bowl.
  4. To 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.
  5. Note: 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.

Printable Recipe Card

About Sting of the Bee Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: German

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