Beehive Cake Recipe

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Beehive Cake
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Ingredients
21
Count
Nutrition
1145
Calories
Total time
75
Minutes
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Ingredients:

  • 2 oz (1/2 stick) butter
  • 2 oz (1/3 cup) sugar
  • 1/4 cup (2 oz) honey
  • 3/4 cup (2 oz) almonds
  • 2/3 cup sugar
  • 4 tbsp cornstarch
  • 2 cups milk
  • 1 envelope, plus 1 tsp unflavored gelatin
  • 1/4 cup water
  • 2 cups heavy cream
  • 1/4 cup sugar
  • 2 cups flour
  • 1/2 tsp salt
  • 1 package active dry yeast
  • 1 tbsp sugar
  • 1/4 cup warm milk
  • 1 egg

Directions:

  1. To make the honey almond praline: Melt the butter, add sugar and honey, cook until bubbly and ingredients marry. Remove from the heat and stir in the almonds. Let this mixture cool.
  2. To make the custard filling: First place the sugar and cornstarch in a small to medium pan. In a bowl, mix the egg yolks and milk together. Whisk them into the sugar and starch mixture in the pan. Cook this over low heat and gradually increase to a medium heat bringing the mixture to a boil. The mixture will bubble slowly. Whisk this bubbling mixture for 3 to 4 minutes and remove from heat.
  3. Soak the gelatin in a 1/4 cup of warm water for 5 minutes. Add gelatin mixture to hot custard and whisk. Set aside to cool in a clean bowl. Cover with plastic to keep mixture from crusting and refrigerate until cool.
  4. After mixture has cooled, whip cream, sugar, and vanilla to medium peaks. Fold whipped cream into cooled custard. Make sure to whisk custard to creamy stage before gradually folding in whipping cream. Refrigerate until ready to fill split cake layers.
  5. To make the cake: Sift flour and salt together into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well. Add milk, cooled melted butter, and egg, and let sit for 2 minutes to soften yeast, whisk yeast and liquid ingredients only to dissolve yeast. Gradually whisk or beat in flour until well is blended. Turn dough out onto lightly floured surface and knead in enough flour only until dough is no longer sticky. Continue kneading approximately 5 to 7 minutes until dough is smooth and elastic. Cover dough with a towel or plastic wrap and let dough rest approximately 1/2 hour to 45 minutes.
  6. Punch dough down. Roll or pat dough into 9 inch, greased pan. Prick dough all over with a fork. Spread cooled honey almond praline over dough. Let cake rest and double in height approximately, 45 to 60 minutes. Preheat oven to 350 degrees F.
  7. Bake until golden approximately 20 to 25 minutes.
  8. To assemble the cake: Cut cooled cake in half to make 2 layers. Drizzle 1/3 jar caramel over bottom layer. Top with the custard mixture. Place the top layer over the custard and refrigerate or freeze for several hours to firm up custard before cutting.
  9. This recipe can be doubled and made into a half sheet cake the size of a jellyroll pan, this is wonderful to serve for breakfast gatherings, this cake will not be too sweet. If baking in half sheet, use a piece of cardboard to lift off top half of cake, you can use a flattened paper plate on round cake layers.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1145.43 Kcal (4796 kJ)
Calories from fat 602.99 Kcal
% Daily Value*
Total Fat 67g 103%
Cholesterol 289.32mg 96%
Sodium 1421.34mg 59%
Potassium 372.55mg 8%
Total Carbs 123.18g 41%
Sugars 64.83g 259%
Dietary Fiber 6.25g 25%
Protein 16.35g 33%
Vitamin C 0.4mg 1%
Vitamin A 0.4mg 15%
Iron 4mg 22%
Calcium 328.4mg 33%
Amount Per 100 g
Calories 304.37 Kcal (1274 kJ)
Calories from fat 160.23 Kcal
% Daily Value*
Total Fat 17.8g 103%
Cholesterol 76.88mg 96%
Sodium 377.69mg 59%
Potassium 99mg 8%
Total Carbs 32.73g 41%
Sugars 17.23g 259%
Dietary Fiber 1.66g 25%
Protein 4.34g 33%
Vitamin C 0.1mg 1%
Vitamin A 0.1mg 15%
Iron 1.1mg 22%
Calcium 87.3mg 33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.7
    Points
  • 32
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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