Beehive Honey Cake Recipe

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Beehive Honey Cake
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Ingredients
22
Count
Nutrition
956
Calories
Total time
205
Minutes
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Ingredients:

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

Directions:

  1. To make the cake: Sift flour and salt together into a large bowl.
  2. Make a well in the center of the flour.
  3. Add yeast and sugar to the well.
  4. 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.
  5. Gradually whisk or beat in flour until well is blended.
  6. Turn dough out onto lightly floured surface and knead in enough flour only until dough is no longer sticky.
  7. Continue kneading approximately 5 to 7 minutes until dough is smooth and elastic.
  8. Cover dough with a towel or plastic wrap and let dough rise until doubled.
  9. Punch dough down.
  10. Roll or pat dough into 9 inch, greased pan.
  11. Prick dough all over with a fork.
  12. Spread cooled honey almond praline over dough.
  13. Let cake rest and double in height approximately, 45 to 60 minutes.
  14. While cake is rising, preheat oven to 350°F.
  15. Bake until golden approximately 20 to 25 minutes.
  16. While the cake is rising, make the honey almond praline: Melt the butter, add sugar and honey, cook until bubbly and ingredients are well blended.
  17. Remove from the heat and stir in the almonds.
  18. Let this mixture cool.
  19. To make the custard filling: First, place the sugar and cornstarch in a small to medium pan.
  20. In a bowl, mix the egg yolks and milk together.
  21. Whisk them into the sugar and starch mixture in the pan.
  22. Cook this over low heat and gradually increase to a medium heat bringing the mixture to a slow boil.
  23. Whisk this bubbling mixture for 3 to 4 minutes and remove from heat.
  24. Soak the gelatin in a 1/4 cup of warm water for 5 minutes.
  25. Add gelatin mixture to hot custard and whisk.
  26. Set aside to cool in a clean bowl.
  27. Cover with plastic to prevent mixture from forming skin and refrigerate until cool.
  28. Whisk cooled custard until creamy.
  29. Whip cream, sugar, and vanilla to medium peaks.
  30. Fold whipped cream gradually into cooled, whipped custard.
  31. Refrigerate until ready to fill split cake layers.
  32. To assemble the cake: Cut cooled cake in half to make 2 layers.
  33. Drizzle 1/3 jar caramel over bottom layer.
  34. Top with the custard mixture.
  35. Place the top layer over the custard and refrigerate or freeze for several hours to firm up custard before cutting.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 956.29 Kcal (4004 kJ)
Calories from fat 466.44 Kcal
% Daily Value*
Total Fat 51.83g 80%
Cholesterol 228.62mg 76%
Sodium 1419.47mg 59%
Potassium 466.84mg 10%
Total Carbs 107.91g 36%
Sugars 48.4g 194%
Dietary Fiber 7.71g 31%
Protein 19.1g 38%
Vitamin C 0.5mg 1%
Vitamin A 0.2mg 6%
Iron 4.5mg 25%
Calcium 355.7mg 36%
Amount Per 100 g
Calories 275.71 Kcal (1154 kJ)
Calories from fat 134.48 Kcal
% Daily Value*
Total Fat 14.94g 80%
Cholesterol 65.91mg 76%
Sodium 409.25mg 59%
Potassium 134.6mg 10%
Total Carbs 31.11g 36%
Sugars 13.95g 194%
Dietary Fiber 2.22g 31%
Protein 5.51g 38%
Vitamin C 0.2mg 1%
Iron 1.3mg 25%
Calcium 102.6mg 36%

* 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

  • 22.6
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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