Kaye and Geoff's Recipes - Cakes


Bee Sting

1.5 cups plain flour, sifted		3 tspn baking powder
1/2 tspn salt				8 tbsp butter
2/3 cup granulated sugar		2 eggs (unbeaten)
1 tspn vanilla				6 tbsp milk

1/2 cup slivered almonds		1/3 cup sugar
1/4 cup (4 tbsp) butter			1 tbsp milk or cream
Pre-heat oven to 190°C. Grease and flour a 23 cm. 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

Add dry ingredients one-third at a time, alternating with the 6 tablespoons of milk. Stir only enough to blend. Pour into springform pan.

Heat together almonds, sugar, butter and milk (or cream) until the sugar is disolved.

Pat a spoonful of flour over the top pf the cake batter, using the back of a spoon. Pour almond mixture evenly over the batter.

Bake 25 minutes, or until cake tester comes out clean. Cool while preparing filling.

Filling

2.5 tbsp sugar				2 tbsp cornflour
3 egg yolks (lightly beaten)		1 cup milk
1/2 tspn almond extract			3 egg whites (stiffly beaten)
pinch salt
Combine sugar, cornflour and egg yolks int he 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.

Beat egg whites, adding the salt, until stiff peaks form. Fold egg whites into the custard. Cover with waxed paper and chill.

Assembly

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. Makes about 10 servings.


Bee Sting (version 2 - Bienenstich)

3 cups plain flour			30g baker's yeast or dried yeast
4 tbpn margarine			1/2 - 3/4 cup milk
1/2 cup sugar				lemon essence or rind
pinch salt
Prepare a soft yeast dough and prove as usual. Spread on a large biscuit or lamington tray. Allow to prive once more. Prick the dough with a fork and spread the topping over.

Bake cake in a hot to very hot oven for 30-40 mins.

Cool, split and fill with whipped cream before serving.

Topping

105g unsalted butter			210g almond flakes
1 cup sugar				2 tbsp milk
vanilla essence
Heat together butter, sugar, vanilla and almonds until slightly browned. Then add milk. Cool slightly before spreading onto dough.