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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