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Sunday, March 29, 2015

Bee Sting Cake

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

  • Servings: 10
  • 1 1/2 cups plain flour, sifted
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons butter
  • 2/3 cup granulated sugar
  • 2 medium eggs
  • 1 teaspoon vanilla
  • 6 tablespoons milk
  • 1/2 cup slivered almonds
  • 1/3 cup sugar
  • 1/4 cup butter
  • 1 tablespoon milk or 1 tablespoon cream
  • 1 tablespoon full plain flour
  • 2 1/2 tablespoons sugar
  • 2 tablespoons cornflour
  • 3 medium egg yolks (lightly beaten)
  • 1 cup milk
  • 1/2 teaspoon almond extract
  • 3 egg whites (stiffly beaten)
  • 1 pinch salt

Recipe

  • 1 batter: pre-heat oven to 190 degrees c.
  • 2 grease and flour a 23cm springform pan.
  • 3 sift together flour, baking powder and salt.
  • 4 cream butter until fluffy.
  • 5 gradually add sugar, beating until light.
  • 6 add eggs one at a time, beating well after each addition.
  • 7 add vanilla and beat into batter.
  • 8 add dry ingredients one-third at a time, alternating with the 6 tablespoons of milk.
  • 9 stir only enough to blend.
  • 10 pour into springform pan.
  • 11 glaze: heat together almonds, sugar, butter and milk (or cream) until the sugar is disolved.
  • 12 pat a spoonful of flour over the top of the cake batter, using the back of a spoon to pat the flour onto the batter.
  • 13 pour almond glaze mixture evenly over the batter.
  • 14 use the back of the spoon to help you pour the almond glaze mixture evenly over the batter.
  • 15 bake the batter for 25 minutes, or until cake tester comes out clean.
  • 16 cool while preparing filling.
  • 17 filling: combine sugar, cornflour and egg yolks into the top of a double boiler.
  • 18 separately heat milk to scalding.
  • 19 slowly pour the milk over the egg yolk mixture, stirring constantly and quickly with a whisk.
  • 20 place over hot water.
  • 21 cook, stirring constantly, until smooth and thick.
  • 22 do not allow to boil.
  • 23 stir in almond extract, then remove from the heat and slightly cool.
  • 24 in the mean time, beat egg whites, adding the salt, and continue beating the egg whites until stiff peaks form.
  • 25 fold egg whites into the custard.
  • 26 cover with waxed paper and chill in the fridge.
  • 27 assembly of the bee sting cake: when the cake has cooled, slice in half horizontally to make two layers.
  • 28 place bottom layer cut side up on plate.
  • 29 spread this layer with the filling.
  • 30 top with the second layer, almond glaze side up.
  • 31 refrigerate until time to serve.

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