Bee Sting Cake Recipe | Queen Fine Foods
This double layered brioche cake is oozing with a thick, rich vanilla custard and finished with crunchy honeyed almonds. The sweetest bee sting you’ve
Ingredients
- <p>2 cups (500ml) full cream milk</p>
- <p>4 tsp Queen Vanilla Bean Paste</p>
- <p>6 large egg yolks (approx. 110g)</p>
- <p>½ cup (110g) caster sugar</p>
- <p>1/3 cup (50g) corn flour </p>
- <p>45g butter, room temperature </p>
- <p>½ cup (125ml) lukewarm milk </p>
- <p>¼ cup (55g) caster sugar </p>
- <p>1 ½ tsp dried yeast </p>
- <p>2 cups (300g) plain flour </p>
- <p>50g unsalted butter, softened</p>
- <p>1 tsp Queen Vanilla Bean Paste</p>
- <p>2 large egg yolks </p>
- <p>1 large egg </p>
- <p>70g unsalted butter</p>
- <p>¼ cup (55g) caster sugar</p>
- <p>2 tbsp honey</p>
- <p>1 tbsp thickened cream</p>
- <p>1 cup (120g) flaked almonds</p>
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