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Beesting Cake

Prep Time50 mins
Cook Time20 mins
Proving time1 hr
Total Time1 hr 10 mins


For the yeasted dough:

  • 500 g cake flour
  • 8 g dry active yeast
  • 8 g vanilla sugar
  • ½ tsp salt
  • 1 cup full cream milk (luke warm)
  • 70 g honey
  • 1 large egg
  • 100 g butter (softened at room temperature)

For the topping:

  • 100 g butter
  • 100 g honey
  • 8 g vanilla sugar
  • 30 g white sugar
  • 3 tbsp cream
  • 120 g almond flakes

For the custard filling:

  • 500 ml full cream milk
  • 5 large egg yolks
  • 75 g caster sugar
  • 25 g cake flour
  • 20 g corn flour
  • 1 tsp vanilla
  • pinch of salt


For the custard filling:

  • Get started with the custard first as it needs to cool down. In a bowl, add the egg yolks and caster sugar and whisk until it thickens and changes to a light yellow colour. Add the corn flour, cake flour and a pinch of salt and whisk into the eggs. Add the milk and vanilla to a pot and put it on the stove over a medium heat, stir it as it heats up, making sure that it does not scald.
  • As the milk starts steaming and is just about to boil take it off the heat and pour a little bit of the milk into the egg yolk mixture. Whisk immediately until incorporated and add the rest of the milk while whisking. Once all the milk has been added pour the custard back into the pot and put it over a low heat.
  • While whisking wait for the custard to slowly thicken, put the heat on medium and continue whisking until the custard has thickened considerably. The custard should start to boil very slowly and should be thick. Pour the custard into a bowl and place cling film directly onto the custard so that it does not form a skin. Place the bowl in the fridge.

For the dough part 1:

  • Warm the milk in the microwave for 30 seconds. Mix the flour, vanilla sugar, salt and yeast in the bowl of a stand mixer. Pour the warmed milk over the flour and let it stand for 5 minutes.
  • Warm the honey in the microwave for 15 seconds. Beat the egg in a small bowl. And then add the honey and the egg to the flour mix and mix well with the dough hook attachment of the stand mixer. Once you have a homogenous dough add small knobs of the butter until it has all been mixed in and you have a soft smooth dough.
  • Cover the bowl with cling film and let it rise is a warm place for 40 minutes or until it has doubled in size.

For the topping:

  • When half of the proving time has passed, start making the almond topping. Add the butter, honey, white sugar, vanilla sugar, honey and cream to a small pot over a high heat and stir until it starts to boil. Let it boil for 3-5 minutes, or until it turns a shade darker. Watch it carefully and turn the heat down if it is darkening too quickly. Take the pot off the heat and stir the almonds in, let the mixture cool slightly.

For the dough part 2:

  • Butter/grease a 40 x 30 x 10 centimetre baking tray. Once the dough has proved and doubled in size. Take the dough out of the bowl and briefly knead it on a clean working surface. Roughly shape it into a rectangle and then roll it out into a 40 by 30 centimetre rectangle with a rolling pin. Gnelty place the dough into the greased baking tray.
  • Gently spread the topping over the top of the dough, cover the tray and let it rise again for 20-30 minutes. Preheat your oven to 190C/170C fan.
  • Bake the cake for 15-20 minutes or until the topping has turned golden brown and the cake has baked through. Remove from the oven. Remove the cake from the baking tray and let it cool on a wire rack.
  • Once the cake has cooled, use a long knife to cute the cake in half into two separate layers.


  • Scoop the cooled custard into a piping bag and pipe it onto the bottom layer of the cake. Put the top layer on top of the custard and refrigerate for 30-60 minutes before slicing into smaller pieces.
  • Enjoy with a steaming cup of tea.


If cutting the whole cake in two seems too daunting, cut the cake into the serving sizes first. And then cut each of those into two separate layers and assemble then individually.
This cake does taste better the next day so it is well worth it to bake it the day before.
If you don't have a piping bag you can just spread the custard onto the cake with a spoon.