Beesting cake
6 – 8 people 
Easy
20 minutes, plus 1–2 hours’ chilling time 
35 minutes Zaynab Paruk puts her spin on a bee sting cake, which originally hails from Germany. A delicious pecan caramel topping stands in for traditional sliced almonds, while a simpler baking powder batter stands in for the standard yeast batter. For more of Zaynab’s bee sting-cake hacks, watch the video below the recipe.
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Ingredients
Method
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For the custard:
- 4 T custard powder
- 40 g sugar
- 2 cups milk For the pecan layer:
- 100 g coarsely chopped pecans
- ¼ cup honey
- 100 g brown sugar
- 115 g butter For the cake batter:
- 3 large free-range eggs
- 150 g sugar
- 1/4 cup plain yoghurt
- 125 g butter
- 1/2 cup milk
- 1 t essence
- 180 g flour
- 2 t baking powder
Method
Ingredients
1. Make the custard according to package instructions for a thick custard. Place in the fridge to cool. The custard will set very thick.
2. Preheat the oven to 180°C. To make the pecan topping, place the pecans, honey, sugar and butter in a saucepan over a medium heat and stir until the honey and sugar have dissolved and the butter has melted. Pour into a greased 20–22 cm cake tin and set aside.
3. To make the cake batter, beat the eggs and sugar together until pale and fluffy. Gently stir in the yoghurt and vanilla. Sift the flour and baking powder, then fold in gently. Heat the milk and butter, then stir in vanilla. Whisk into the batter.
4. Pour the batter over the pecan mixture. Bake for 40 minutes, then allow to cool slightly. Invert onto a plate, spooning over any remaining topping. Set aside to cool.
5. To assemble, slice the cooled cake in half horizontally. Blend the cooled custard using a food processer or hand blender until smooth. Spread the custard onto the bottom layer of cake. Carefully add the top layer. Chill for 1–2 hours before serving
Videographer: Barry de Villiers
Photographer: Shavan Rahim
Hair & makeup: Diane Bessesen
Beesting is my favorite cake. I definitely have to try this one. Thanks for sharing.