South African Beesting Cake with Custard Filling
Experience a taste of South Africa with this indulgent Beesting Cake, a delightful fusion of soft, pillowy brioche-like dough, silky vanilla custard, and a luscious honey almond topping. This traditional dessert is a showstopping centerpiece, perfect for any celebration or special occasion. Made from scratch, the lightly sweetened yeast dough is paired with a creamy custard filling, creating a harmonious balance of textures and flavors. The crowning layer of honey-glazed sliced almonds adds a satisfying crunch to every bite. Serve this chilled beauty straight from the fridge for a refreshing yet decadent treat that’s sure to impress. Whether you’re embracing South African culinary traditions or simply seeking a unique layered dessert, this Beesting Cake with Custard Filling is a must-try!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.25 cups Granulated sugar
- 2.25 teaspoons Active dry yeast
- 0.5 teaspoons Salt
- 1 cups Warm milk (110°F/43°C)
- 0.25 cups Unsalted butter, softened
- 2 large Eggs
- 2.5 cups Milk (for custard)
- 0.5 cups Granulated sugar (for custard)
- 3 tablespoons Cornstarch
- 4 large Egg yolks
- 1 teaspoons Vanilla extract
- 0.5 cups Heavy cream
- 3 tablespoons Honey
- 0.25 cups Butter (for topping)
- 0.5 cups Sliced almonds
Instructions
In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix well.
Add warm milk, softened butter, and eggs to the flour mixture. Stir until a sticky dough forms.
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook for 5-7 minutes.
Place the dough in a lightly oiled bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
Once the dough has risen, punch it down and transfer it to the prepared springform pan. Press it evenly into the base of the pan. Cover and let it rise again for 30 minutes.
While the dough rises, prepare the custard filling. In a saucepan, heat the milk over medium heat until warm but not boiling.
In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth. Slowly pour the warm milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened to a custard consistency (about 5-7 minutes). Remove from heat, stir in vanilla extract, and let it cool completely.
To make the honey almond topping, melt butter in a small saucepan over medium heat. Stir in honey and sliced almonds. Cook for 2-3 minutes until combined and slightly thickened, then set aside.
Spread the honey almond topping over the risen dough in the springform pan.
Bake the cake in the preheated oven for 20-25 minutes or until golden brown on top.
Allow the cake to cool completely before carefully slicing it in half horizontally to create two layers.
Spread the custard filling evenly over the bottom half of the cake, then place the top layer back on.
Chill the assembled cake in the refrigerator for at least 1 hour before serving to set the custard.
Nutrition Facts
Calories |
4631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.7 g | 280% | |
| Saturated Fat | 107.7 g | 538% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1558 mg | 519% | |
| Sodium | 918 mg | 40% | |
| Total Carbohydrate | 560.6 g | 204% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 248.0 g | ||
| Protein | 106.2 g | 212% | |
| Vitamin D | 15.5 mcg | 77% | |
| Calcium | 1500 mg | 115% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 2613 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
