Beesting Cake

For the past few days now, Mom’s energy has been stronger or I’m more aware 😉.

A few years ago, when I was in Std 9, Mom used to buy Bee Sting🐝 cake from a bakery in the old Sanlam Centre, in Randburg, Johannesburg, South Africa. No lie when I say this cake is close to heaven, I suppose the very reason why I felt the need to bake it. It takes a total of 3 hours to prep and bake and yeast is used instead of baking powder. A vanilla custard is piped into the center… Here is my piece of Mom’s heaven…



350g flour

70g butter

1 egg

50g honey

150ml milk

1 tsp instant dry yeast

½ tsp salt

Vanilla Cream

350ml fresh full cream milk

100g fresh cream

4 egg yolks

80g sugar

30g cornflour

1 tsp vanilla essence

35g butter


80g honey

80g butter

30g sugar

100g almond flakes

1/2 tsp salt



In a large bowl, combine the flour, yeast, sugar and salt. Add the milk, eggs and butter. Mix until a loose, dough form. Scrape the bowl clean, mix for a further few minutes. Scrape the bowl again and close with clingwrap. Leave to rise not quite double its size, for 1½- 2 hours. Butter and prepare a 23cm baking tin.

Once the dough has doubled in size, deflate it gently, then transfer it to the baking tin. Pour the glaze onto the top of the cake, spread gently. Cover it loosely with a damp towl or plastic for a furter 30 – 40 minutes. Preheat the oven 180ºC. When the cake is ready, bake it for 25 – 30 minutes or until it starts to turn a golden brown and the center is set.

Remove from the oven and leave to cool. Remove it from the tin and place on the rack.


Heat butter, sugar, honey, cream and salt in a medium pot over a medium heat. Stir till the butter has melted. Bring the mixture to a boil, then reduce to a simmer for about 5 – 8 minutes, or until it thickens and darkens. Stir in the almonds and set aside to cool slightly.


Heat the milk and butter in a medium pot, over a medium-low heat until it comes to a simmer. Set aside. In a separate mixing bowl, whisk together the egg yolks, sugar, and cornflour till pale and smooth.

Temper the egg mix with a small amount of hot milk. Stir. Pour the balance of the milk into the bowl. Add the vanilla essence. Stir. Pour the mixture back into the pot through a sieve. Place the pot on the stove over a medium-low heat and stir. Keep stirring till the mixture thickens. A little elbow work is required here. Once the mixture starts to thicken to a custard consistency, remove from the heat and keep stirring till smooth. And I mean keep stirring! Leave to cool for a minute, then place plastic clingwrap onto the custard so that it doesn’t form a skin. Leave to cool completely before you use it.

Once ready to plate up, whip the cream till stiff and mix into the COOL custard mix. Mix till smooth.

Now to plate up this beauty

Slice the cake in half. Spread vanilla cream on the bottom layer. Place the top half onto the cream. And enjoy!!!!

Debby Dash Notes: –

  • the sieve is to catch any strange blobs from the egg
  • use the egg whites to make meringue. 1 egg to 50g castor sugar
  • be generous with the cream on the cake!

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