Beesting cake is actually of German origin, original name being "Bienenstich" There are several variations of it including a rum one, Chocolate one etc, but the key ingredient in any Beesting Cake is honey. Here's a very good recipe for it found on ALLRECIPES.com that sticks to the original very well.
2 (.25 ounce) packages active dry yeast
1/4 cup warm water
3/4 cup unsalted butter, softened
3/4 cup white sugar
2 eggs, room temperature
3 egg yolks
1/2 teaspoon salt
1/2 cup warm milk
2 teaspoons vanilla extract
1/2 cup sour cream, room temperature
4 cups all-purpose flour
2 tablespoons unsalted butter, melted
2/3 cup packed light brown sugar
6 tablespoons unsalted butter
3/8 cup heavy whipping cream
3/8 cup honey
1/4 cup lemon juice
5/8 cup sliced almonds
2 cups pastry cream
1 Combine the yeast, and the warm water; set aside to proof for 5 minutes.
2 Cream 3/4 cup butter and sugar until light. Beat in the eggs and yolks one at a time. Add the vanilla, milk, sour cream, and yeast. Beat until smooth. Add the flour a little at a time to form a soft dough. Add all of the flour, and continue to beat until elastic, about 8 minutes. Place dough into an oiled bowl, cover and place in a warm spot until doubled in size, about 50 minutes. Can be placed in the refrigerator overnight instead.
3 Beat down the dough, and divide into two pieces. Place each in a buttered 9 inch square pan. Brush the top of each with 1 tablespoon of the melted butter. Cover and let rise until doubled.
4 For the glaze, place the brown sugar, 6 tablespoons butter, cream, and honey in a saucepan over medium heat. Bring to a boil, and stir until the sugar dissolves. Boil for 30 seconds. Remove from heat; add the lemon juice and almonds. Let cool slightly. Drizzle the warm glaze, not hot, over each of the cakes.
5 Bake at 375 degrees F (190 degrees C) for 30 minutes, or until the nuts are golden. Cool on a rack.
6 Split the cakes lengthwise using a serrated knife, and fill with the pastry cream. Sandwich cakes back together and serve.
1 cup milk
3 egg yolks
1/2 cup white sugar
1/4 cup all-purpose flour
1 tablespoon butter
1 tablespoon vanilla extract
1 In a small saucepan, Heat milk to boiling point and remove from the heat.
2 In a heatproof mixing bowl, beat egg yolks until smooth. Gradually add the granulated sugar and continue beating until pale yellow. Beat in the flour.
3 Pour the hot milk into the egg yolk mixture in a steady stream, beating constantly. When all the milk has been added, place the bowl over (not in) a pan of boiling water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in the butter and vanilla. Cover with plastic wrap and allow to cool.
Makes 8 servings
It's delicious, rich and as sinful as they come