sting of the bee cake
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.
prep time
40 Min
cook time
1 Hr
method
Bake
yield
16-20 serving(s)
Ingredients
- STING OF THE BEE TOPPING
- 1/2 cup butter, (no substitutes) softened
- 1 cup slivered almonds, unblanched
- 1/2 cup sugar
- 2 tablespoons milk
- 2 teaspoons vanilla
- STING OF THE BEE CAKE
- 1 cup butter (no substitutes)
- 2/3 cup sugar
- 2 - eggs
- 3 cups sifted flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup milk
- 1/2 cup raspberry jam
- BUTTER CREAM FILLING
- 1 cup butter, softened (no substitutes)
- 2 - pasteurized egg yolks
- 2 cups powdered sugar
- 2 teaspoons vanilla
How To Make sting of the bee cake
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Step 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.
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Step 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.
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Step 3To make butter cream filling, beat softened butter, egg yolks, powdered sugar, and vanilla together in a medium bowl.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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