Bee Sting Caramel Cake
Recreate this delicious honey almond crunch Bee Sting cake with our Renshaw Macaroona (made from almond kernels). Add our Creamy Injectable Caramel for added indulgence and add our Blendesi to your buttercream mixture for added volume – click here for our Blendesi Buttercream recipe.
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Uploaded by Renshaw Baking
- 1 kg Créme Cake Batter
- 200 g Renshaw Macaroona
- 80 g Renshaw Creamy Injectable Caramel
- 300 g Butter (Buttercream)
- 300 g Icing Sugar (Buttercream)
- 150 g Renshaw Blendesi (Buttercream)
- 3 g Vanilla Flavour (Buttercream)
- 150 g Butter (Topping)
- 150 g Caster Sugar (Topping)
- 75 g Honey (Topping)
- 150 g Flaked Almonds (Topping)
- 150 g Cream (Topping)
Baking the Cake:
Place a piece of silicone paper in the base of each cake tin and lightly grease the sides.
Pre-heat the oven to 180ºC.
Make up the crème cake as per manufacturer’s instructions.
Add 200g of Renshaw Macaroona to the mix.
Deposit 600g of batter in each tin and bake at 180C for 40 minutes or until fully baked.
Leave the cake in the tin.
Making the Topping:
Add all ingredients apart from the almonds to a pan and heat until a golden caramel colour.
Remove from heat and add the almonds.
Spread this mixture on to the sponge cake top and return to the oven for 5 minutes or until the desired colour is achieved.
Remove from the oven and allow to cool.
Making the Buttercream:
Place the butter, icing sugar and Renshaw Blendesi in the mixing bowl and attach a beater.
Beat on slow for 1 minute and then 5 minutes on fast, until all the ingredients are thoroughly mixed & aerated.
Add the flavour and mix for a further 1 minute.
Assembling the Cake (Makes 2x8" Cakes):
Slice the cake through the centre.
Pipe into the centre of the cake 375g of butter cream.
Pipe Renshaw Creamy Injectable Caramel on to the butter cream to form an even layer.
Place the top onto the cake & serve as required.