The BeeSting cake
After sitting around with some of my colleagues discussing our favourite cakes, I decided I wanted to create my own version of the BeeSting cake.
This is possibly the most multi-faceted recipe I have tried to blog, this one you may need to print out and follow as it has several components. Each component takes a little bit of time to create, however, each component is rather simple, so do not be afraid to try this recipe.
The yeast gives this cake a wonderful and light texture and will fill your house with the most mouthwatering aroma.
I hope you enjoy this recipe make sure you share it with your families and your guests, allowing them the privileged to try and to savor each morsel of the BeeSting.
1 sachet instant yeast (8grams)
¾ cup full cream milk
¼ cup caster sugar
2 ¼ cup plain flour
2 large eggs
80 grams butter (softened)
Almond Crunch Topping
120 grams butter
1/4 cup caster sugar
¼ Cup brown sugar
3 tablespoons honey
5Tb thickened cream
1 1/2 cups sliced almonds
1 cup full cream milk
2Tb thickened cream
3 large egg yolks
¼ Cup caster sugar
½ tsp vanilla bean paste
Making the cake mixture
Heat milk in the microwave for 30 seconds until warm; add the yeast and caster sugar, set aside until it is slightly foamy, approx. 5-10 minutes.
In a large bowl mix all of the remaining ingredients until well combined, 2-3 minutes, I did this with my stand mixer with the paddle attachment. Cover with plastic wrap and allow to double in size, this may take an hour, using a spoon pierce the surface and allow the mixture to rise again whilst you prepare the tin and topping.
Grease a 9inch deep cake tin with butter.
Pre heat oven to 180C fan forced.
Making the almond crunch topping
Place the butter, sugars, thickened cream and honey into a medium sauce pan, allow to melt over a medium heat, allow the mixture to simmer for 5 minutes it should turn a pale brown, stir through the almonds, remove from the heat.
Baking the cake
Pour the cake mixture into the greased tin. Dollop teaspoons of the almond crunch topping across the top of the cake.
Wet a tea towel wrap it around the cake tin and tie a knot, if you tea towel isn’t long enough tie it in place with cooking string. Place cake on a lined tray as some of the almond crunch topping could ooze over *
Cook for 23-28minutes, until a skewer comes out with no cake mixture on it, it may have some caramel on it.
Remove from oven, allow to cool in tin for 10-15minutes or until almond crunch topping has hardened. Once hardened transfer to a wire rack to cool completely.
Making the custard filling:
Mix egg yolks and sugar until fluffy and pale. In a small bowl place the cornflour, whisk in 1-2Tb of the milk to make a paste, making sure there are no lumps. In a small sauce pan, place the egg mix and gradually add milk and cream add the cornflour, make sure the mixture is well combined. Place onto stove on a medium heat and stir constantly in a figure 8 motion until it thickens add honey, set aside to cool. **
Assembling the cake
Cut the cake in half horizontally, place the bottom half of the cake onto the plate you will serve it on. Place the custard filling into the centre, leave 1cm from the edge. Place the top on and enjoy ***
*wrapping a wet tea towel around the cake tin prevents the centre of the cake rising and will help you to achieve the nice flat top.
** I make the custard the night before so it is nice and cool
*** if you want to serve the pieces to without the custard oozing out, cut the top into wedges and rearrange on top, prevents the oozing.