Cherry Almond Beesting Cake

December 9, 2021

This beesting cake, studded with cherries, is made with an egg yolk and butter enriched yeasted dough and sandwiched with rose-scented pastry cream.


Rose pastry cream
  • 1  cup milk
  • 2  tbsp honey
  • 1 tsp vanilla bean paste 3 egg yolks
  • 1⁄4 cup caster sugar
  • 1⁄4 cup cornflour
  • Pinch sea salt flakes
  • 30 grams unsalted butter, chopped
  • 1-2 tsp rosewater
  • 7 grams dried yeast
  • ½ cup caster sugar
  • ¾  cup lukewarm milk
  • 2½  cups flour
  • ¾   tsp salt
  • 2 egg yolks
  • 60 grams unsalted butter, melted
    Honey-almond topping
  • 80 grams unsalted butter, chopped
  • ½ cup caster sugar
  • 90 grams honey
  • Pinch sea salt flakes
  • 50 grams flaked almonds
  • 6 fresh cherries
Rose pastry cream

Heat milk, honey and vanilla paste in a pot until just simmering. Remove from heat.


WHISK egg yolks, sugar, cornflour and salt in a heatproof bowl. Whisk in half
the hot milk mixture.

POUR egg mixture back into pot of remaining milk mixture. Cook, whisking over medium heat until mixture boils
and thickens. Stir in butter and rosewater.

TRANSFER to bowl and cover the surface with plastic wrap. Refrigerate for 3 hours.

Cake Combine yeast, 1 teaspoon of sugar and half the milk in a small bowl. Cover and stand in a warm place for
10 minutes or until mixture is frothy.

PLACE flour, remaining sugar and salt in a large bowl of an electric mixer fitted with a dough hook.

ADD yeast mixture, remaining milk, egg yolks and butter to the bowl. Mix on
low speed until just combined. Increase speed to medium. Knead for 5 minutes or until dough is smooth and elastic.

TRANSFER dough to a large oiled bowl. Cover with cling film. Stand in a warm place for 45 minutes or until the dough
is doubled in size.

GREASE and line a 22 cm springform tin. Turn dough onto a lightly floured surface. Knead until smooth. Press dough into a 20 cm round and place in tin. Cover and stand in a warm place for 45 minutes or until dough is doubled in size. Preheat the oven to 180°C.

Honey-almond topping

Stir butter, sugar, honey and salt in a small pot over low heat until sugar dissolves. Stir in almonds.

SPOON topping over cake. Cut cherries in half and remove seeds. Press halves into cake.

BAKE for 25 minutes or until a skewer inserted into the centre comes out clean. Let stand for 5 minutes before transferring, top-side up, onto a wire rack to cool.

SLICE cake in half horizontally with a serrated knife.

SPREAD pastry cream on the base. Top with the remaining cake layer and serve.


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