A celebration of all things honey. Derived from the German Bienenstich, this version is gluten free so everyone can enjoy it.
1 1/2 cup warm milk
2 tablespoons honey
1 tablespoon active dry yeast
2 cups gluten free flour mix
1 tsp xanthan gum
75g unsalted butter, room temperature
1/4 teaspoon salt
50g unsalted butter
2 tablespoons honey
2 tablespoons icing sugar
pinch of salt
2/3 cup sliced almonds
1/4 cup caster sugar
3 tablespoons cornflour
1/4 teaspoon salt
4 large egg yolks
1 1/2 cups milk
5 tablespoons honey
30g cold unsalted butter, cut into small pieces
1 teaspoon pure vanilla extract
1/2 cup whipping cream
Melt the butter and honey in a small saucepan over medium heat.
Stir in icing sugar and salt and beat until smooth.
Stir in almonds until well coated.
While the glaze is cooling, preheat oven to 175F (350C)
Line a 20cm (8 inch) cake tin with baking paper
Combine milk, honey, and yeast in a liquid measuring jug, and let stand in a warm place until foamy (about 5 minutes)
Combine milk mixture with flour, xanthan gum, butter, and salt in the bowl of a stand mixer fitted with a standard beater
Mix together on medium speed until mixture forms a smooth batter (about 4 minutes). If it is too stiff, add more warm milk. It should be about the consistency of sticky cake batter.
Transfer the dough to the cake tin to pan and smooth the top.
Spread glaze over dough (if it has congealed, reheat slightly, but make sure it’s not hot).
Allow to rise in a warm place until batter is almost doubled in height.
Bake until golden brown, about 45 minutes or until a skewer insterted into the middle comes out clean. Turn off the oven and leave the cake in the oven for another 10 minutes.
Remove from the oven and allow to cool in the cake tin for about 20 minutes on a wire rack.
Remove from the tin and let cool completely on rack.
While the cake is cooling, mix together caster sugar, cornflour and salt.
Place egg yolks in a medium bowl, and whisk sugar mixture into egg yolks until smooth.
Meanwhile, bring milk and 3 tablespoons of honey to a boil in a medium saucepan.
Pour a small amount into egg mixture, whisking constantly.
Gradually whisk the remaining milk mixture into egg mixture. When thoroughly combined, pour back into saucepan and cook over medium heat, whisking constantly, until mixture thickens and begins to boil. Custard should be very thick. If not, mix some more cornflour with a little milk and whisk into the custard to thicken.
Remove from heat and whisk in butter and vanilla.
Transfer to a bowl, cover surface with plastic and refrigerate until completely cold.
Once the pastry cream is completely cold, whisk in a medium bowl until smooth.
Whisk the whipping cream with the remaining 2 tablespoons honey in a separate bowl until medium peaks form.
Divide the pastry cream into 3 and fold each third into the cream until completely combined.
Make Up The Cake
Cut the cake in half horizontally with a serrated knife.
Spread the pastry-cream mixture on bottom layer, leaving about a 2cm border. Place remaining cake half, almond side up, on top, and press gently to push cream out to the edges.
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