South African Beesting Cake With Custard Filling Recipes

Steps:

• Cake method.
• Preheat oven to 180 degrees Celsius. Sift flour and baking powder. Cream butter and sugar until light and fluffy. Add vanilla. Add eggs one at a time beating well after each addition. Add sifted dry ingredients alternating with milk. Spread batter into a greased and floured 22cm loose bottomed cake tin.
• Topping method.
• Combine all ingredients in a pot and heat until sugar has dissolved over medium heat. Pour over cake and spread evenly. Bake in oven for 35 minutes or centre of skewer comes clean.
• Custard method.
• While cake is in oven make filling.
• Scald milk and cream. Beat egg yolks with sugar until light and creamy. Add cornflour and vanilla extract; then slowly add scalded milk and cream. Cook on top of double boiler stirring until mixture thickens. Stir in butter and set aside to cool.
• Once cake is cool split cake in three layers carefully and sandwich together with custard.

Steps:

• For filling, in a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk egg yolks. Whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Cool 30 minutes. Press plastic wrap onto surface of filling; refrigerate until cold., Whisk custard gently. Fold in half the whipped cream. Fold in remaining whipped cream. Cover and refrigerate., While custard is chilling, make dough. In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 1 minute. Add eggs; beat on high 1 minute. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a well floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , While dough is rising, make almond topping. In a small saucepan over medium heat, melt butter, honey and sugar. Cook and stir until sugar is dissolved. Remove from heat; stir in almonds. Cool slightly and set aside. , Punch down dough. Turn onto a lightly floured surface; roll into a 9-in. circle. Transfer to greased 9-in. springform baking pan, pressing to evenly fill pan with dough. Spoon almond mixture over dough and gently spread to cover entire surface. Cover pan with a kitchen towel; let rise in a warm place until doubled, 25-30 minutes. Preheat oven to 350°. Bake until topping is golden brown, 25-30 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. , Remove cake from base of springform pan. Using a long serrated knife, cut cake horizontally in half; spread filling over cake. Replace top of cake. Serve immediately. Chill leftovers.

Steps:

• Batter: Pre-heat oven to 190 degrees C.
• Grease and flour a 23cm springform pan.
• Sift together flour, baking powder and salt.
• Cream butter until fluffy.
• Gradually add sugar, beating until light.
• Add eggs one at a time, beating well after each addition.
• Add vanilla and beat into batter.
• Add dry ingredients one-third at a time, alternating with the 6 tablespoons of milk.
• Stir ONLY enough to blend.
• Pour into springform pan.
• Glaze: Heat together almonds, sugar, butter and milk (or cream) until the sugar is disolved.
• 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.
• Pour almond glaze mixture evenly over the batter.
• Use the back of the spoon to help you pour the almond glaze mixture evenly over the batter.
• Bake the batter for 25 minutes, or until cake tester comes out clean.
• Cool while preparing filling.
• Filling: Combine sugar, cornflour and egg yolks into the top of a double boiler.
• Separately heat milk to scalding.
• Slowly pour the milk over the egg yolk mixture, stirring constantly and quickly with a whisk.
• Place over hot water.
• Cook, stirring constantly, until smooth and thick.
• Do not allow to boil.
• Stir in almond extract, then remove from the heat and slightly cool.
• In the mean time, beat egg whites, adding the salt, and continue beating the egg whites until stiff peaks form.
• Fold egg whites into the custard.
• Cover with waxed paper and chill in the fridge.
• Assembly of the Bee Sting Cake: When the cake has cooled, slice in half horizontally to make two layers.
• Place bottom layer cut side up on plate.
• Spread this layer with the filling.
• Top with the second layer, almond glaze side up.
• Refrigerate until time to serve.

Steps:

• CAKE:.
• Cream butter and sugar until smooth.
• Slowly beat in 1 egg.
• Sift flour twice with salt and baking powder.
• Add dry ingredients to the butter mixture alternatively with milk.
• Spoon mixture into a greased and floured 8 inch pan.
• GLAZE:.
• Melt butter and stir in ground almonds, honey, milk, and vanilla.
• Mix well and bring to the boil.
• Cool and pour over cake batter, spreading it evenly.
• Bake at 200C for 25 minutes.
• Cool cake, remove from pan, and slice in half, horizontally.
• RASPBERRY FILLING:.
• Heat jam a little to make it easier to spread. Spread over bottom layer of cake. Put cake back together.
• BUTTER CREAM FILLING:.
• Cream butter until soft, and beat in egg yolk and honey.
• Add icing sugar, a little at a time, and beat until fluffy.
• Beat in vanilla.
• Spread top and sides of cake with butter cream.

Steps:

• Sift the flour and cornflour into a large heatproof bowl.
• Stir in the eggs and Vanilla Extract.
• Put to one side.
• On the hob, place a large pot onto medium heat.
• Pour in the milk, sugar and butter.
• Stir over the heat until the sugar and butter has completely dissolved and melted.
• Pour the milk mixture into the bowl slowly so you don't cook the eggs, stirring constantly.
• Pour the combined mixture back into the pot and return to the heat.
• Stir continuously until the mixture becomes thick (like the consistancy of meringue - it sort of all comes together suddenly).
• Remove from the heat and pour immediately into the pastry case.
• Smooth it out so that it is level.
• Dust with cinnamon.
• Leave to cool, and then store in the fridge until you can't stand it any longer and must have a slice!