Bee Sting Cake 3.0

This was 3.0 version of Bee Sting Cake, "Bienenstich" in German. I didn't know J liked my Bee Sting Cake 2.0 and didn't think that he would ask me to make the cake again. I reviewed what I did for 2.0 and remembered what happened with 1.0 and the slicing issue on 2.0. Also, the recipe I adopted for 2.0 called for yeast. I didn't have yeast in hand here. Yeast was a trouble to fail 1.0, so I wanted to avoid it even though the cake made with a sweet yeast dough was a signature of the German cake.

J would't mind of with or without yeast if the cake had a crunchy gooey almond and honey top and a custard layer. I searched a recipe for a cake with almond and/or honey online. Interestingly I found a recipe of Arabian Honey Cake, a cake with honey and almond on top. It looked just like a Bee Sting Cake without yeast and a custard layer. I adopted the recipe to create my Bee Sting Cake 3.0.

I used Miel de Colza (rapeseed honey). It was one of two kinds of Belgian honey that we bought in Ghent. It had a creamy and smooth texture and a mild pleasant taste without being sharp or sugary.

I increased the amount of ingredients for topping to make sure the top would be nutty gooey chunky enough. The cake was beautifully baked!

According to the recipe, "Place onto a serving platter or cake rack and carefully peel off the baking paper (if you leave it on while the cake cools it will be very hard to get off!)." I see. I waited about 15-20 minutes to cool the cake a bit. I removed the outer of the mold. The cake was still pretty warm. I started peeling off the baking paper...Wait. The topping was very runny. The entire topping might run off. Should I wait a bit more? Then, will the topping stick to the paper? It was an unexpected situation. What should I do!?

I waited for a bit more. The cake was still warm. I started peeling off the baking paper. Ahhhhh, I saw gooey caramel running off. For the next 30 minutes or so, I was busy to scoop up the running caramel with a palette knife.

When the cake was cooled down enough, the topping became hard. If I make a custard layer and try to slice the cake, it was no dough that the nightmare of 2.0 would come back. So, I didn't sandwich custard cream between cake layers. Instead I served a slice of cake with a drop of custard cream on the side. The result was pretty good. If I make a Bee Sting Cake again, this 3.0 will be my standard.