© 2016 by MaryRuth Organics LLC

Bee Sting Cake

March 27, 2016

 

Happy Easter everyone!  Easter represents SPRING!  And so I've been working on a very special cake for over a month to share with you to celebrate Easter this week and Spring in general!  This Paleo Bee Sting Cake has 3 main components. The brioche-like base cake, a bright yellow custard filling, and a crackly honey-almond topping which is spread on the cake before baking. My favorite part about the cake is the yellow custard filling which is the color of a yellow Spring tulip!  The pastry cream needs at least 3 hours of time in the fridge before serving so make that first! Also the dough needs 1 hour and 45 minutes to rise before baking! This recipe was inspired by America's Test Kitchen!

 

Ingredients for the Pastry Cream:

 

1 teaspoon of unflavored gelatin (I use the brand by Great Lakes that's made from beef hide gelatin which is kosher)

 

1/2 cup of maple sugar (I use the brand "crown" maple sugar which is certified organic from the Hudson River valley and can be found at whole foods or on the Internet)

 

1 tablespoon of filtered water

 

6 large egg yolks

 

1 and 3/4 cup full fat canned coconut milk

 

1/4 teaspoon sea salt

 

1/4 cup of arrowroot starch

 

2 tablespoons of unsalted butter (note: if you are kosher and want to make this dessert Parve you can use 2 tablespoons of soy free earth balance instead of butter)

 

1 tablespoon of vanilla extract

 

 

 

Method for The Pastry Cream:

 

1) Sprinkle the gelatin over water in a small bowl and let sit for 5 minutes until gelatin softens.

 

2) Whisk egg yolks, maple sugar, and salt in a medium bowl until pale yellow. Whisk 1/4 cup of coconut milk and arrowroot starch into egg mixture until smooth. Heat remaining 1 and 1/2 cups coconut milk in medium saucepan over medium heat until hot but not simmering. Slowly whisk hot coconut milk into egg mixture.

 

3) Transfer egg mixture back to Saucepan and cook over medium-low heat, whisking constantly for 5 minutes until mixture thickens. Turn the heat off and whisk in gelatin until dissolved. Transfer pastry cream to a bowl and whisk in butter and vanilla. Cover and place in the fridge until firm for at least 3 hours and up to 24 hours!

 

 

 

Ingredients for the Cake:

 

2 and 3/4 cup of MaryRuth's Paleo baking flour (note: in order to make the Paleo baking flour take 2 cups of sifted almond flour, 1 and 1/3 cups of tapioca starch, and 2/3 cup of coconut flour mixed them all together in a bowl. Re-sift the flour you just made and then take 2 and 3/4 cups of it to make the bee sting cake. Store the rest of the Paleo baking flour in a Tupperware in the fridge for the next time you need some!)

 

3/4 cup of full fat canned coconut milk

 

1 large egg plus 2 large yolks

 

1/4 cup of maple sugar (I use the brand "crown" maple sugar which is certified organic from the Hudson River valley and can be found at whole foods or on the Internet)

 

2 and 1/4 teaspoons of rapid rise yeast

 

1/2 teaspoon of sea salt

 

8 tablespoons of unsalted butter cut into 8 pieces and softened  (note: if you are kosher and want to make this dessert Parve you can use 4 tablespoons of soy free earth balance instead of butter)

 

 

 

Method for the Cake:

 

1) Grease large bowl. Whisk coconut milk and egg and yolks together in a 2 cup liquid measuring cup until combined.

 

2) Using a stand mixer fitted with dough hook, mix MaryRuth Paleo Flour, maple sugar, rapid rise yeast, and sea salt together on medium to low speed until combined, about 5 seconds. With mixer running, add coconut and egg mixture and knead until cohesive dough forms and no dry flour remains which is about 4 to 5 minutes.

 

3) With mixer still running, add butter 1 piece at a time until incorporated. Constitute to knead until dough is uniformly combined which is about 8 minutes.

 

4) Turn out dough onto lightly floured counter and knead for 1 minute until smooth. Form dough into tight ball and transfer to greased bowl and cover with plastic wrap and let rise for 1 hour.

 

5) Grease light colored 9 inch round cake pan, line with parchment paper, and grease parchment. Transfer dough to 9 inch round pan and press down with fingers. Using a fork, poke dough all over. Cover pan loosely with plastic and let rise at room temperature for 45 minutes.

 

6) Adjust oven rack to middle position and heat oven to 350 degrees. Now it is time to make the honey-almond topping and bake the cake in the oven!

 

 

 

Ingredients for the Honey- Almond Topping:

 

4 tablespoons of unsalted butter  (note: if you are kosher and want to make this dessert Parve you can use 4 tablespoons of soy free earth balance instead of butter)

 

2 tablespoons of maple sugar (I use the brand "crown" maple sugar which is certified organic from the Hudson River valley and can be found at whole foods or on the Internet)

 

1/4 cup of honey (note: if you are kosher the brand I use is "Y.S. Eco Bee Farms" raw honey which is kosher and can be found on Amazon)

 

1/8 teaspoon of sea salt

 

2/3 cup of blanched sliced almonds

 

Ingredients for the Pastry Cream:

 

1 teaspoon of unflavored gelatin (I use the brand by Great Lakes that's made from beef hide gelatin which is kosher)

 

1/2 cup of maple sugar (I use the brand "crown" maple sugar which is certified organic from the Hudson River valley and can be found at whole foods or on the Internet)

 

1 tablespoon of filtered water

 

6 large egg yolks

 

1 and 3/4 cup full fat canned coconut milk

 

1/4 teaspoon sea salt

 

1/4 cup of arrowroot startch

 

2 tablespoons of unsalted butter (note: if you are kosher and want to make this dessert Parve you can use 2 tablespoons of soy free earth balance instead of butter)

 

1 tablespoon of vanilla extract

 

 

 

Method for Honey-Almond Topping:

 

1) Bring butter, honey, maple sugar, and sea salt to a boil in a small saucepan over medium heat, stirring often. Once boiling, stir in almonds and remove from heat.

 

2) Spread almond mixture evenly over top of dough. Bake until topping is deep golden brown for about 25 to 35 minutes. Check cake using a toothpick. Let cake cool in pan for 20 minutes then remove cake from pan and let cool completely on rack for 1 to 2 hours before adding pastry!

 

3) Stir chilled pastry cream with fork to loosen. Transfer cake to cutting board topping side up. Using a long serrated life, split cake in half horizontally.

 

4) Transfer cake bottom to serving platter and spread pastry cream evenly over cut side. Cut CAKE top ONLY into 12 wedges and reassemble on top of pastry cream. This will make it easier when you go to serve the cake the pastry cream won't come out the sides. To serve, use cuts in top layer as a guide to slice the bottom cake into 12 pieces!

 

5) Enjoy with Family & Friends!

 

*Baked, Arranged, & Photographed by MaryRuth.

 

 

 

 

 

 

 

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